Mon Jan 01 2024
Roasted Garlic and Rosemary Bread
This roasted garlic and rosemary bread is ready in just a few hours. The bread is preferably baked in a cast iron pot for a crispy outside and soft airy inside. The roasted garlic can be prepared in advance and then stored in a sealed jar until use.
SERVINGS:
COOKING TIME:
Ingredients
Garlic
- 1 whole head of garlic
- 1 tbsp olive oil
Bread
- 2.5 tsp active dry yeast
- 1.5 cups water
- 3 cups flour
- 1 tbsp syrup
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp dried oregano
- 0.5 tsp salt
Instructions
- Preheat the oven to 175 degrees celsius.
- Cut off the top of the garlic so each clove of garlic becomes visible. Drizzle the open garlic with oil, before wrapping in aluminum foil on a baking dish. Place in the middle of the oven and leave to roast for 45 minutes before setting it aside to cool. When the garlic has cooled, squeeze out the cloves from the skin and mash until smooth.
- Start making the bread, by chopping up rosemary.
- Pour water over the dry yeast and stir until the yeast dissolves. Then pour in flour, syrup, oregano, rosemary and salt. Knead the dough for about 5-7 minutes, preferably in a kitchen assistant. Leave the dough to rise covered until doubled in size, about 1 hour.
- Pour out the dough on a floured surface and then carefully shape the dough into a ball. Avoid pushing out air. Place the shaped dough in a floured bowl, seam side down, and leave to rise for another 30 minutes.
- While the dough is rising, preheat the oven to 250 degrees celsius and put a cast iron pot in the oven to preheat it.
- When the dough has finished rising, take the cast iron pot out of the oven and lower the oven temperature to 220 degrees celsius. Place the dough seam side up in the warm cast iron pot and place it back in the oven for 35 minutes, with the lid on.
- After 35 minutes, remove the lid and bake for another 10 minutes. Take the pot out of the oven and immediately lift out the bread, otherwise it will continue to bake.