Roasted garlic bread



1 head garlic

1 teaspoon olive oil

salt to taste


  • 2 and 1/4 teaspoons active dry yeast
  • 1 teaspoon honey or sugar
  • 1 and 1/4 cups warm water
  • 1 and 1/2 teaspoons Kosher salt
  • 2 Tablespoons fresh chopped rosemary
  • 810 roasted garlic cloves, roughly chopped
  • 3 cups (360 grams) All-Purpose flour, plus extra for dusting
  • 1 Tablespoon olive oil



    1. Heat oven to 205 degrees C.
    2. Trim the top off the head of garlic to expose the cloves inside.
    3. Place garlic in a small lidded baking dish.
    4. Drizzle garlic with olive oil and sprinkle with salt.
    5. Cover garlic and roast for 30-45 minutes or until cloves are soft and lightly browned. Remove from oven and let cool before adding to bread dough.

FOR THE BREAD:  Make the dough & first rise (1 Hour)

  1. Combine yeasthoney, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook!) Let the yeast proof for about 5 minutes until the mixture is foamy.
  2. Add saltrosemary, and roasted garlic to the bowl.
  3. Add flour to bowl a bit at a time and stir with a wooden spoon or stiff spatula until all flour is incorporated and ingredients have just come together to form a slightly shaggy dough.
  4. Drizzle dough with olive oil and turn the dough over to coat all sides. Cover with a clean tea towel and let rise on the counter for about 1 hour or until dough has doubled in size.

Shape the dough and final rise (30 minutes)

    1. When dough has doubled in size, lightly flour a large cutting board.
    2. Tip the dough out of the bowl and onto the cutting board. DON’T PUNCH THE DOUGH DOWN! We want to preserve all those nice air bubbles.
    3. Pull each corner of the dough into the center of the loaf one at a time as if you’re folding an envelope. Repeat this process 4-5 times until dough feels relatively stiff, then flip the dough over and lightly twist while pulling it towards you across the cutting board until you have a nice round loaf.
    4. Flour a proofing basket or a small mixing bowl and place your loaf into it seam-side down. Cover with a clean tea towel and let rise for 30 minutes.

Heat the oven

  1. While your bread does its final rise, place a casserole dish in and heat to 230 degrees C.


  1. When the oven is hot, you’re ready to go! Use oven mitts to pull the casserole dish out and remove the lid.
  2. Tip your bread dough gently out of the proofing basket back onto your floured cutting board. The seam side should face UP this time – that’s what gives it a nice crackly look on top! You can tip the bread onto a piece of parchment paper here to make it easier to lift the bread in and out of your casserole dish if you like.
  3. VERY CAREFULLY (no burning yourself!) place the bread seam side up into your hot casserole dish.
  4. Put your oven mitts back on, place the lid onto your casserole dish, and slide the whole thing back into your hot oven.
  5. Cook bread for 30 minutes.
  6. After 30 minutes, remove the lid from your casserole dish. The bread should be crusty and lightly browned. Continue cooking, uncovered, for 10-20 minutes more until the bread has deepened in color and you have a beautiful browned crust.
  7. When the bread is done, use oven mitts to pull the pot out of your oven.
  8. Use a long spatula to lift the bread out of the dish and onto a cooling rack. Let cool for at least 20 minutes before cutting into it.
  9. Slice, slather with butter, and enjoy!