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Freshly baked roasted garlic and rosemary sourdough bread loaf displayed on a wooden table.

Roasted Garlic and Rosemary Sourdough Bread

A delicious sourdough bread infused with roasted garlic and rosemary, perfect for any meal or as a treat on its own.
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Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Course Bread, Snack
Cuisine American
Servings 8 servings
Calories 150 kcal

Ingredients
  

Bread Ingredients

  • 1/2 cup active starter Ensure your sourdough starter is active before using.
  • 350 grams water
  • 500 grams unbleached all-purpose flour
  • 1/2 tablespoon sea salt
  • 2 bulbs garlic Roasted until soft.
  • 2 tablespoons fresh rosemary Can substitute with dried rosemary.
  • Olive oil To drizzle over garlic for roasting.

Instructions
 

Roasting the Garlic

  • Preheat your oven to 400°F (200°C).
  • Cut the tops off the garlic bulbs to expose the cloves.
  • Drizzle olive oil over the exposed garlic and wrap each bulb in aluminum foil.
  • Place the wrapped garlic in the oven and roast for about 30-35 minutes until the cloves are soft and caramelized.
  • Once done, let them cool and then squeeze out the soft garlic from the skins.

Preparing Fresh Rosemary

  • If using fresh rosemary, wash and dry the sprigs.
  • Remove the leaves from the stems and chop the leaves finely.

Making the Dough

  • In a large bowl, mix together the active starter and water until combined.
  • Add the flour and sea salt to the mixture, stirring until no dry flour remains.
  • Gently fold in the roasted garlic and chopped rosemary.
  • Cover the bowl with a cloth and let it sit for about 4-6 hours at room temperature or until it has risen and bubbles form on the surface.
  • Once fermented, tip the dough onto a lightly floured surface and shape it into a ball.
  • Let it rest for about 30-45 minutes, then shape it again if desired.
  • Place the shaped dough into a floured proofing basket or a bowl lined with a floured cloth.
  • Cover it and let it rise again for about 1-2 hours.

Baking the Bread

  • Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
  • Carefully transfer the dough into the hot Dutch oven and score the top for a nice crust.
  • Cover it and bake for 30 minutes, then uncover and bake for another 15-20 minutes until golden brown.
  • Once finished, remove the bread and let it cool completely on a wire rack before slicing.

Notes

This bread is perfect served warm with butter or olive oil. Store completely cooled bread in a kitchen towel or paper bag for optimal freshness. Variations can include using other herbs like thyme.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 2gSaturated Fat: 0.5gSodium: 300mgFiber: 1g
Keyword baking bread, Garlic Bread, Homemade Bread, Rosemary Bread, Sourdough Bread
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