Description
A perfectly crispy and fluffy bread infused with earthy rosemary and sweet garlic. A comfort-filled loaf perfect for any occasion.
Ingredients
3½ cups (420g) all-purpose flour
1½ cups (360ml) warm water
2¼ tsp (7g) active dry yeast
1½ tsp (9g) salt
2 tbsp (30ml) olive oil
2 tbsp fresh rosemary, chopped
4 cloves garlic, minced
Instructions
1. Activate the yeast: Combine warm water and yeast in a small bowl. Let sit for 5 minutes until foamy.
2. Mix the dough: In a large bowl, mix flour and salt. Add yeast mixture, olive oil, garlic, and rosemary. Stir until a shaggy dough forms.
3. Knead the dough: Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic.
4. First rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Shape the dough: Punch down the dough and shape into a round loaf. Place on a baking sheet or pizza stone.
6. Second rise: Cover loaf with a towel and let rise for 30 minutes. Preheat oven to 450°F (230°C).
7. Score and bake: Score the top of the loaf with a sharp knife. Bake for 30–35 minutes until crust is golden brown and loaf sounds hollow when tapped.
8. Cool: Let bread cool on a wire rack for at least 15 minutes before slicing.
Notes
Use fresh garlic and rosemary for the best flavor.
Let the bread cool before slicing to avoid a gummy texture.
Place a small oven-safe dish of water on the bottom rack while baking for extra crispy crust.