FOR THE ROASTED GARLIC:
1 head garlic
1 teaspoon olive oil
salt to taste
FOR THE BREAD:
- 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
- 8–10 roasted garlic cloves, roughly chopped
- 3 cups (360 grams) All-Purpose flour, plus extra for dusting
- 1 Tablespoon olive oil
FOR THE ROASTED GARLIC:
- Heat oven to 205 degrees C.
- Trim the top off the head of garlic to expose the cloves inside.
- Place garlic in a small lidded baking dish.
- Drizzle garlic with olive oil and sprinkle with salt.
- 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)
- Combine yeast, honey, 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.
- Add salt, rosemary, and roasted garlic to the bowl.
- 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.
- 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)
- When dough has doubled in size, lightly flour a large cutting board.
- 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.
- 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.
- 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
- While your bread does its final rise, place a casserole dish in and heat to 230 degrees C.
- When the oven is hot, you’re ready to go! Use oven mitts to pull the casserole dish out and remove the lid.
- 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.
- VERY CAREFULLY (no burning yourself!) place the bread seam side up into your hot casserole dish.
- Put your oven mitts back on, place the lid onto your casserole dish, and slide the whole thing back into your hot oven.
- Cook bread for 30 minutes.
- 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.
- When the bread is done, use oven mitts to pull the pot out of your oven.
- 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.
- Slice, slather with butter, and enjoy!