Rosemary & Roasted Garlic Bread
A rustic bread that is easy to prepare and requires no kneading.
- Yields: 1 |
- Difficulty: easy
- Prep Time : 40 mins |
- Cook Time : 60 mins
1 Tbsp (15 ml) olive oil
1 tsp (5 ml) salt
10 g active dry yeast
3 sprigs fresh rosemary
1 ½ C (375 ml) warm water
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.