Rustic Herb & Roasted Garlic Bread

Rustic herb and roasted garlic bread is a crusty loaf flavored with soft roasted garlic cloves, fresh rosemary, thyme, and olive oil. The garlic becomes sweet and mild after roasting, and the herbs infuse the dough without overpowering it. A hot oven and steam create the crisp crust that makes this bread satisfying to tear into.

Ingredients for Rustic Herb & Roasted Garlic Bread

All-purpose flour gives the dough structure and chew. Instant yeast makes the dough rise and creates an airy crumb. Warm water activates the yeast and hydrates the flour. Salt seasons the dough and strengthens the gluten. Olive oil adds richness and keeps the crust tender on the inside while it browns. Garlic cloves become sweet and creamy when roasted whole, then are mashed into the dough. Fresh rosemary and fresh thyme bring earthy, piney flavor that bakes into every bite.

Why This Rustic Herb & Roasted Garlic Bread Works

The dough is a simple high-hydration mix that creates an open, irregular crumb when it rises slowly. Roasting the garlic whole before adding it mellows the sharpness and turns it into a soft spread that mixes evenly into the dough without harsh raw spots.

Fresh herbs are stirred in near the end of kneading so they stay green and bright instead of darkening from overworking. The dough rises in bulk first, then is shaped and given a short second rise, which keeps the texture tender and light.

A very hot oven with steam in the first few minutes sets a thick, golden crust while the inside stays open and chewy. The bread is done when the crust is deep brown and the bottom sounds hollow when tapped.

Mistakes To Avoid

Using water that is too hot kills the yeast, and the dough will not rise at all. If the dough stays flat and dense after two hours of rising, the yeast was likely dead from the start. Always test warm water on your wrist first; it should feel comfortably warm, not hot.

Skipping the second rise after shaping rushes the process and makes the bread dense and gummy in the middle. The shaped dough needs 30 to 45 minutes to puff slightly and become airy before it goes into the oven.

Adding herbs at the wrong time bruises them and turns them dark and bitter. Fold them in gently just before the final stretch, after most of the kneading is done.

Slicing the bread while it is still hot traps steam inside and causes the crumb to compress and become gluey. Wait until the loaf cools completely so the starches set and the slices stay open and tender.

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Ingredients

• 1 head garlic, unpeeled
• 2 tablespoons olive oil, plus more for roasting
• 3 cups (420 grams) all-purpose flour
• 1 1/2 teaspoons instant yeast
• 1 1/4 teaspoons salt
• 1 1/4 cups warm water, between 100°F and 110°F (37°C to 43°C)
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped

Step-by-step Instructions

1. Heat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30 to 35 minutes until the cloves are soft and golden.
2. While garlic roasts, mix flour, yeast, and salt in a large bowl. Pour in warm water and olive oil, stir until a shaggy dough forms, and rest for 10 minutes.
3. Knead the dough by hand or in a mixer for 8 to 10 minutes until it is smooth and elastic; it should spring back when you poke it.
4. Squeeze the roasted garlic cloves out of their skins into the dough and fold them in gently with the chopped rosemary and thyme until evenly distributed.
5. Cover the bowl and let the dough rise at room temperature for 1 to 2 hours until it doubles in size and jiggles when you shake the bowl.
6. Shape the dough into a round loaf on a lightly floured surface, pulling the edges toward the center and pinching the seam underneath.
7. Place the loaf seam-side up in a floured banneton or bowl lined with a kitchen towel, cover loosely, and let rise for 30 to 45 minutes until it puffs and holds a slight indent when you poke it gently.
8. Heat oven to 450°F (230°C) and place a Dutch oven inside to preheat for 15 minutes. Place a shallow pan of hot water on the lower rack for steam.
9. Turn the dough seam-side down onto parchment paper, score the top with a sharp knife, and carefully transfer it into the hot Dutch oven.
10. Bake covered for 25 minutes, then uncover and bake for 20 to 25 minutes more until the crust is deep golden brown and the bottom sounds hollow when tapped.
11. Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.