I’ve said it before and I’ll say it again; I love rosemary, and what better way to incorporate one of my favorite herbs into a soft, crusty bread! Rosemary garlic bread is the perfect addition to a savory stew or soup on a cold snowy day. Incredibly easy to put together especially if you are intimidated with the whole bread making process. No kneading required!
I like to lightly dust the dough with flour before I put it into the Dutch oven as it slides right out of the dish when baked. To place the dough in the hot dutch oven; cup the dough in your hands just above the rim and drop it straight in.
Garlic Artisian Bread
Prep Time
8-24 hrs
Cook time
40 Min
Serves
10-16
INGREDIENTS
- 3 cups all purpose flour
- 1 tsp salt
- 2 tsp rosemary, finely chopped
- 1 Tbsp garlic, minced
- 1 Tbsp olive oil
- 1 tsp dry active yeast
- 1 1/2 cup very warm water (95F – 105F)
DIRECTIONS
- In a large bowl, stir together flour, yeast, and salt, rosemary and garlic.
- Add warm water and olive oil stirring until a shaggy dough forms.
- cover with plastic wrap and rest at room temperature between 8 – 24 hours.
- Turn dough out onto a lightly floured surface and form a ball. and let sit for 30 minutes.
- Meanwhile preheat oven to 450°F. Once preheated, place a Dutch oven in the oven for approx. 15 minutes.
- Slash an X on the top of the dough.
- Transfer the dough into to the Dutch oven and bake covered for 30 minutes, then uncover and bake for another 10 minutes until the top is golden brown.
- Let the bread cool before slicing.
My dutch oven of choice is a Le Creuset 20 which is 2.5 quarts. It is the absolute perfect size for artesian bread. Of course you can use any brand of cast iron dutch oven with an enamel coating.
Prairie Sweets & Eats 