How to Make Roasted Garlic and Rosemary Sourdough Bread

If you’ve ever dreamed of baking a rustic, flavorful loaf at home, this Roasted Garlic and Rosemary Sourdough Bread recipe is exactly what you need. This bread captures the rich, mellow sweetness of roasted garlic with the fresh, aromatic punch of rosemary, all wrapped in a beautifully tangy sourdough crust. It’s an artisan creation that feels fancy yet achievable, perfect for impressing family and friends or simply treating yourself to warm, homemade comfort. Whether you’re a seasoned baker or just starting, this recipe blends classic sourdough techniques with delightful herb and garlic infusions to make an unforgettable loaf.

Why You’ll Love This Recipe

• Rich, aromatic flavors: The roasted garlic infuses sweetness and depth while rosemary adds a delightful herbaceous note.
• Perfect crust and crumb: Achieves a crispy, crackling crust paired with a soft, chewy interior.
• Natural ingredients: Made with simple pantry staples and fresh herbs for a healthy and satisfying loaf.
• Versatile and customizable: Easily adapted with variations for different tastes and dietary preferences.
• Homemade artisan satisfaction: Experience the joy and pride of baking your own flavorful sourdough creation.

Ingredients You’ll Need

This Roasted Garlic and Rosemary Sourdough Bread calls for straightforward ingredients that each play an essential role in crafting its wonderful taste and texture. Each element contributes to the bread’s signature rustic look, tangy flavor, and aromatic punch.

• Active sourdough starter: The natural fermenting agent that gives this bread its signature tang and rise.
• Bread flour: High protein content ensures a strong gluten network for great chew and structure.
• Water: Hydrates the dough for perfect consistency and activates fermentation.
• Salt: Enhances flavor and strengthens gluten while balancing the sourness.
• Fresh rosemary: Adds a bright, fragrant herbal note that pairs beautifully with garlic.
• Garlic bulbs: Roasting transforms harsh raw garlic into sweet, mellow bites dispersed throughout the loaf.

Variations for Roasted Garlic and Rosemary Sourdough Bread

One of the joys of baking your own bread is making it uniquely yours. This Roasted Garlic and Rosemary Sourdough Bread recipe is easy to tweak depending on what you have on hand or your flavor cravings. Don’t hesitate to experiment and discover your perfect version.

• Cheese infusion: Mix in shredded Parmesan or aged cheddar for a rich, savory lift.
• Nutty crunch: Add toasted walnuts or pine nuts for an extra layer of texture.
• Gluten-sensitive adaptation: Substitute up to 50% of bread flour with spelt or a gluten-free blend to soften the sourdough bite.
• Herb swap: Try fresh thyme or oregano in place of rosemary for a different herbal twist.
• Spicy kick: Stir in crushed red pepper flakes to balance the sweet roasted garlic with subtle heat.

How to Make Roasted Garlic and Rosemary Sourdough Bread

Step 1: Roast the Garlic

Preheat your oven to 400°F (200°C). Slice the top off whole garlic bulbs to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Let cool, then squeeze out the roasted cloves to use in the dough.

Step 2: Prepare the Starter

Feed your active sourdough starter about 4-6 hours before mixing if needed to ensure it’s bubbly and vigorous. Use approximately 100 grams of mature starter for this recipe.

Step 3: Mix and Autolyse

In a large bowl, combine the bread flour and water. Mix until no dry spots remain, cover, and let rest for 1 hour to hydrate the flour fully.

Step 4: Add Starter, Salt, Roasted Garlic, and Rosemary

Incorporate the sourdough starter and salt into the autolysed dough. Gently mix in the roasted garlic cloves and finely chopped fresh rosemary, folding carefully to evenly distribute without overworking.

Step 5: Bulk Ferment and Stretch & Folds

Cover the dough and let it bulk ferment at room temperature for about 4-5 hours. Perform 3-4 sets of stretch and folds every 30-45 minutes during this time to develop gluten strength and airy texture.

Step 6: Shape the Dough

Lightly flour the work surface and shape the dough into a tight round boule or an oval bâtard. Use a bench scraper as needed to create surface tension for a good rise.

Step 7: Final Proof in Basket

Place the shaped dough into a floured proofing basket or bowl lined with a clean towel. Cover and proof for 2-3 hours at room temperature or overnight in the refrigerator for deeper flavor.

Step 8: Score and Bake

Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside. Transfer the dough carefully onto parchment paper, score the top with a sharp blade, and bake covered for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until golden brown and crusty.

Pro Tips for Making Roasted Garlic and Rosemary Sourdough Bread

• Use a mature starter: For the best rise and flavor, always start with an active, bubbly sourdough starter.
• Don’t skip the autolyse: This step improves dough extensibility and crumb texture.
• Handle roasted garlic gently: Incorporate carefully to avoid smashing all the cloves into the dough.
• Hydration matters: Adjust water slightly depending on your flour type for a tacky but manageable dough.
• Preheat baking vessel: Ensure your Dutch oven or stone is hot for excellent oven spring and crust development.

How to Serve Roasted Garlic and Rosemary Sourdough Bread

Garnishes

Serve with a fragrant drizzle of extra virgin olive oil or a spread of softened herb butter to complement the roasted garlic and rosemary notes beautifully.

Side Dishes

This bread pairs wonderfully with warm soups like tomato basil or hearty stews, as well as fresh salads for a perfect balance of rustic and fresh flavors.

Creative Ways to Present

Slice and toast thick pieces for gourmet sandwiches, use as a base for bruschetta topped with tomatoes and mozzarella, or serve alongside a cheese board with olives and cured meats.

Make Ahead and Storage

Storing Leftovers

Keep leftover bread in a paper bag or bread box at room temperature to preserve the crust’s crunch while preventing sogginess. Consume within 2-3 days for the best texture.

Freezing

Wrap the bread tightly in plastic wrap and then foil before freezing. Slice beforehand if preferred, so you can toast slices directly from the freezer as needed.

Reheating

Reheat your frozen or leftover bread in a preheated oven at 350°F (175°C) for 10-15 minutes to refresh the crust and warm the crumb without drying out.

FAQs

Can I use store-bought yeast instead of sourdough starter?

You can adapt the recipe, but you’ll miss the unique tang and flavor complexity that sourdough starter provides. Using yeast might reduce fermentation time and alter taste.

How long does it take to make Roasted Garlic and Rosemary Sourdough Bread?

While the active hands-on time is about 1 hour, the entire process—including fermentations and proofing—takes 12-18 hours for the best flavor and texture.

Can I use dried rosemary instead of fresh?

Fresh rosemary is preferred for its vibrant aroma, but you can substitute dried rosemary using about half the amount; just crush it lightly to release flavor.

Why is my sourdough bread dense?

Density often comes from an inactive starter, underproofing, or insufficient gluten development—try ensuring your starter is bubbly, use stretch and folds, and allow enough fermentation time.

Can I add other herbs or spices?

Absolutely! Herbs like thyme, sage, or oregano work well, and spices such as cracked black pepper or chili flakes can add exciting layers of flavor to the bread.

Final Thoughts

Baking Roasted Garlic and Rosemary Sourdough Bread at home is an incredibly rewarding experience that yields a delicious, aromatic loaf perfect for any occasion. With a little patience and these detailed steps, you’ll create bread that’s not just food but a celebration of flavor and craftsmanship. So, grab your ingredients, fire up your oven, and enjoy every moment of making this artisan favorite your own!

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