Sourdough bread has a delicious crust and airy texture that many people love. Adding roasted garlic and fresh rosemary takes this basic bread to the next level. This recipe makes a fragrant and flavorful loaf that’s perfect for sandwiches, toasts, or simply enjoyed with a little butter.
Why Make This Recipe
Making your own sourdough bread not only brings endless joy but also allows you to create unique flavors. The combination of roasted garlic and rosemary gives a warm and hearty taste. Plus, baking bread at home fills your kitchen with wonderful aromas and gives you the satisfaction of making something from scratch.
How to Make Roasted Garlic and Rosemary Sourdough Bread
Making sourdough bread requires patience, but it is worth the effort. Here’s how you can bring this delicious recipe to life.
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 / Gruyere cheese, 1/4 inch cubes or shredded (optional)
Directions:
- Start by roasting the garlic. Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, and wrap it in foil. Roast for about 30-35 minutes until it is soft and caramelized.
- In a mixing bowl, combine the active sourdough starter with water and stir until well mixed.
- Gradually add bread flour and salt to the mixture. Mix until a shaggy dough forms.
- Once the garlic is cool enough, squeeze the roasted cloves into the dough and add the chopped rosemary. If you’re using cheese, add it at this step.
- Knead the dough for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for about 4-6 hours, or until it has increased in size by at least 75% and has bubbles on top.
- After rising, shape the dough into a round loaf and place it on a floured surface. Let it rest for about 30 minutes.
- Preheat the oven to 450°F (230°C) with a Dutch oven inside.
- Once the dough has rested, carefully remove the hot Dutch oven and place your dough inside. Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 15-20 minutes until the bread is golden and crusty.
- Let the bread cool on a wire rack before slicing.
How to Serve Roasted Garlic and Rosemary Sourdough Bread
This bread is great on its own, but you can serve it with olive oil for dipping or spread some softened butter on top. Use it for sandwiches, grilled cheese, or alongside soups and salads for a delightful meal.
How to Store Roasted Garlic and Rosemary Sourdough Bread
To store your bread, let it cool completely. Wrap it in a clean kitchen towel and place it in a bread box or a paper bag to keep the crust crispy. For longer storage, you can freeze the bread by wrapping it tightly in plastic wrap and then putting it in a freezer bag.
Tips to Make Roasted Garlic and Rosemary Sourdough Bread
- Make sure your sourdough starter is active before you begin.
- Adjust the amount of rosemary based on your taste preference.
- Experiment with different types of cheese to discover your favorite combinations.
Variation
You can try adding other herbs or spices, like thyme or chili flakes, for a different flavor profile. For a sweeter version, consider adding chopped sun-dried tomatoes or olives.
FAQs
1. How do I know if my sourdough starter is active?
Your sourdough starter is active when it bubbles and doubles in size after feeding. It should have a pleasant sour smell.
2. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but bread flour gives a better texture and rise due to its higher gluten content.
3. How long does it take for the dough to rise?
The dough usually takes about 4-6 hours to rise, depending on the temperature of your kitchen. Look for a dough that is puffy and has visible bubbles.
Enjoy making your Roasted Garlic and Rosemary Sourdough Bread!
Roasted Garlic and Rosemary Sourdough Bread
Ingredients
Bread Ingredients
- 50 grams active sourdough starter Ensure the starter is active before use.
- 350 grams filtered, room temperature water
- 500 grams bread flour Approximately 3 1/2 cups + 1 tablespoon.
- 10 grams salt Approximately 1 1/2 teaspoons.
- 1 head of garlic For roasting.
- 14 grams olive oil For roasting the garlic.
- 3 grams fresh rosemary, chopped finely Adjust based on taste preference.
- 175 grams Asiago / Gruyere cheese, 1/4 inch cubes or shredded Optional ingredient.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, and wrap it in foil. Roast for about 30-35 minutes until it is soft and caramelized.
- In a mixing bowl, combine the active sourdough starter with water and stir until well mixed.
- Gradually add bread flour and salt to the mixture. Mix until a shaggy dough forms.
- Once the garlic is cool enough, squeeze the roasted cloves into the dough and add the chopped rosemary. If you’re using cheese, add it at this step.
- Knead the dough for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for about 4-6 hours, or until it has increased in size by at least 75% and has bubbles on top.
Baking
- After rising, shape the dough into a round loaf and place it on a floured surface. Let it rest for about 30 minutes.
- Preheat the oven to 450°F (230°C) with a Dutch oven inside.
- Once the dough has rested, carefully remove the hot Dutch oven and place your dough inside. Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 15-20 minutes until the bread is golden and crusty.
- Let the bread cool on a wire rack before slicing.
