If you love bread as much as I do, you are going to fall in love with my Roasted Garlic & Rosemary Boule! This recipe has the sweet flavor of roasted garlic, spiciness of fresh rosemary, and a golden-brown crunchy crust. There is nothing like the feeling (and taste!) of homemade, freshly baked bread.
I also love this recipe because it doesn’t require any specialty equipment or hours of kneading, once its mixed, that’s it! The base of this recipe is what I use for all my “no-knead” boules which makes experimenting with new flavors fairly simple and allows for more time creating new combinations. If you have never made homemade bread, start here! Happy baking!
Roasted Garlic & Rosemary Boule
Ingredients (makes 1 boule)
Flour – 3 cups, all-purpose
Yeast – 1 packet, active dry yeast (¼ ounce)
Fleur de Sel (French sea salt) – 1 ¾ teaspoons
Honey – 4 tablespoons
Roasted Garlic- 5 cloves, smaller cloves left whole, larger cloves cut in half
Rosemary – 3 tablespoons, freshly minced
Black Pepper – 2 teaspoon, freshly cracked
Olive Oil – 2 teaspoons
Water – 1½ cups, warm
In a large bowl, combine the water, yeast and honey. Allow the yeast to fully dissolve, about 5 minutes.
Add flour, salt and rosemary. Stir until blended; the dough will be very sticky.
Gently fold in the garlic.
Cover the dough with plastic wrap. Allow the dough to rest at room temperature for 12 to 14 hours.
Using just enough flour to keep the dough from sticking to the work surface or your fingers, quickly fold the dough onto itself twice then shape the dough into a ball.
Line the same bowl with large pieces of parchment paper and sprinkle with flour. Place the dough, seam side down, into the bowl and dust with more flower. Cover the bowl with a clean cotton towel and let rise until the dough is more that doubled in size, about 2 hours.
Next, preheat the oven to 450 degrees F. Place a cast iron pot with lid in the preheated over for at lease 30 minutes while the dough is rising. The pot should be at least 2-¾ quart sized.
To prepare the dough after the second rise, remove the cotton towel and evenly drizzle the top with olive oil.
Carefully remove the pot from the oven and rest on a heat-resistant surface. Lift the ends of the parchment paper from the bowl and place into the hot pot.
Cover the pot with the lid and bake for 30 minutes. Then, uncover and continue baking until the loaf is crusty and browned (about 15-25 minutes more). Keep your eye on the bread at this point as it can burn easily.
Finally, remove the pan from the oven and place the loaf on a wire rack to cool completely.