Roasted Garlic and Rosemary Sourdough Bread
A fragrant and flavorful sourdough bread infused with roasted garlic and fresh rosemary, perfect for sandwiches or toasts.
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.
Notes
Serve with olive oil for dipping or softened butter on top. Storage: Let the bread cool completely, wrap in a clean kitchen towel, and store in a bread box or paper bag.