Why Make This Recipe
Roasted Garlic and Rosemary Sourdough Bread is a delightful treat that brings a warm, aromatic flavor to your table. This bread is perfect for any occasion. Its unique combination of roasted garlic and fresh rosemary adds depth and character, making every slice a delicious experience. Sourdough bread has a wonderful texture and taste, and it is also easier to digest than regular bread due to the fermentation process. Making this recipe at home can be quite rewarding, and nothing beats the smell of freshly baked bread.
How to Make Roasted Garlic and Rosemary Sourdough Bread
Making this bread may take some time, but the process is simple and enjoyable. You’ll need to plan ahead for the dough to rise, but the wait will be worth it for the finished product.
Ingredients
- 50 grams (2 Tablespoons) active sourdough starter
- 350 grams (scant 1 1/2 cups) filtered, room temperature water
- 500 grams (3 1/2 cups + 1 Tablespoon) bread flour
- 10 grams (1 1/2 teaspoons) salt
- 1 head of garlic
- 14 grams (1 Tablespoon) olive oil
- 3 grams (1 Tablespoon) fresh rosemary, chopped finely
- 175 grams (1 cup) Asiago or Gruyere cheese, 1/4 inch cubes or shredded (optional)
Directions
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Start by roasting the garlic. Preheat the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes until soft. Allow it to cool, then squeeze the garlic out of the skins.
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In a large bowl, mix the active sourdough starter with the filtered water. Stir until mostly combined.
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Add the bread flour and salt into the bowl with the water and starter. Mix everything together until a shaggy dough forms.
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Add the roasted garlic, olive oil, and finely chopped rosemary to the dough. If you are using cheese, add it as well.
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Knead the dough for about 10-15 minutes until you achieve a smooth and elastic texture.
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Place the dough in a lightly greased bowl. Cover it with a damp cloth and allow it to rise in a warm spot until it has increased in size by at least 75% and is domed on top. This might take 4-6 hours depending on the temperature.
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Once risen, shape the dough and place it in a proofing basket or on a parchment-lined baking tray. Cover and let it rise for another 1-2 hours.
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Preheat the oven to 450°F (230°C). If you have a Dutch oven, place it in the oven to heat as well.
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Carefully transfer the dough into the hot Dutch oven or place it directly on a baking stone. Bake for 30-35 minutes, or until the bread is golden brown.
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Let the bread cool on a wire rack before slicing.
How to Serve Roasted Garlic and Rosemary Sourdough Bread
This bread is great to serve warm with butter or olive oil for dipping. You can also pair it with soups, salads, or enjoy it with your favorite cheese. For a special touch, toast slices and top them with avocado or spread your favorite dips.
How to Store Roasted Garlic and Rosemary Sourdough Bread
To keep the bread fresh, store it in a paper bag at room temperature for up to three days. If you want to keep it longer, you can slice the bread and freeze it in an airtight container or freezer bag for up to three months. Simply toast or warm the slices when ready to eat.
Tips to Make Roasted Garlic and Rosemary Sourdough Bread
- Make sure your sourdough starter is active and bubbly for the best results.
- Don’t rush the rising times; it’s essential for developing flavor and texture.
- You can adjust the amount of garlic based on your taste preference.
- If you don’t have rosemary, fresh thyme or oregano can also work well.
Variation
For a different flavor, try adding other herbs like thyme or sun-dried tomatoes instead of garlic. You can also experiment with different types of cheese for a unique twist.
FAQs
Q: Can I use regular yeast instead of a sourdough starter?
A: Yes, you can use instant yeast, but this will change the flavor and texture of the bread.
Q: How can I tell when the dough is ready to bake?
A: The dough should be airy, have visible bubbles, and pass the windowpane test, where you stretch it gently to see if it forms a thin membrane without tearing.
Q: Can I add more garlic to the recipe?
A: Absolutely! You can adjust the amount of garlic to suit your taste, just keep in mind that too much can overwhelm the other flavors.
Roasted Garlic and Rosemary Sourdough Bread
Ingredients
Method
- Preheat the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes until soft. Allow it to cool, then squeeze the garlic out of the skins.
- In a large bowl, mix the active sourdough starter with the filtered water. Stir until mostly combined.
- Add the bread flour and salt into the bowl with the water and starter. Mix everything together until a shaggy dough forms.
- Add the roasted garlic, olive oil, and finely chopped rosemary to the dough. If you are using cheese, add it as well.
- Knead the dough for about 10-15 minutes until you achieve a smooth and elastic texture.
- Place the dough in a lightly greased bowl. Cover it with a damp cloth and allow it to rise in a warm spot until it has increased in size by at least 75% and is domed on top. This might take 4-6 hours depending on the temperature.
- Once risen, shape the dough and place it in a proofing basket or on a parchment-lined baking tray. Cover and let it rise for another 1-2 hours.
- Preheat the oven to 450°F (230°C). If you have a Dutch oven, place it in the oven to heat as well.
- Carefully transfer the dough into the hot Dutch oven or place it directly on a baking stone. Bake for 30-35 minutes, or until the bread is golden brown.
- Let the bread cool on a wire rack before slicing.