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rosemary and roasted garlic bread recipe

Rosemary & Roasted Garlic Bread


A rustic bread that is easy to prepare and requires no kneading.

  • Yields: 1 |
  • Difficulty:

  • Prep Time : 40 mins |
  • Cook Time : 60 mins
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Roasted Garlic
1 bulb garlic
1 Tbsp (15 ml) olive oil

450 g flour
1 tsp (5 ml) salt
10 g active dry yeast
3 sprigs fresh rosemary
1 ½ C (375 ml) warm water

Roasted Garlic

Preheat the oven to 200 °C.

Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil and wrap in tinfoil.

Roast for 30-40 minutes until golden brown.

Remove from the oven and squeeze the garlic out of the bulb into a small bowl. Mash it with a fork until it is smooth and creamy.


In a large bowl, stir together the flour, salt, yeast, and 1 sprig of finely chopped rosemary. Using a wooden spoon, stir in the roasted garlic and water until the mixture comes together. The dough will be a bit shaggy (ragged edges and messy looking).

Cover the dough and let it rise for 8-10 hours. Flour a work surface, scoop the dough out onto the surface and shape into a round disk.

Preheat the oven to 180 °C.

Place the dough on a baking tray lined with baking paper.

Brush with a little olive oil and then tear the remaining rosemary sprigs and sprinkle them over the top of the bread.

Bake in the oven for 45-60 minutes until golden brown.