Sourdough Bread with Roasted Garlic and Rosemary is a classic flavor combination that works wonderfully on your dinner table.

Sourdough bread is always welcome on my dinner table, but adding the savory flavors of rosemary and garlic makes it extra special. Those classic seasonings go so well in this rich and tangy loaf, and you’ll enjoy every single crusty bite.

I particularly love making this loaf alongside a hearty beef stew, but it works well with lighter spring fare as well.

This particular recipe comes from the book Artisan Sourdough Made Simple, and that title just about sums it all up! The book has plenty of delicious recipes that are incredibly simple.

Reprinted with permission from Artisan Sourdough Made Simple by Emilie Raffa. Page Street Publishing Co. 2017.

Roasted Garlic and Rosemary Sourdough Bread

Makes 1 Loaf

This is one of my go-to loaves for entertaining. Soft, sweet, and caramelized to perfection, roasted garlic adds a beautiful depth of flavor, intensified with hints of fresh rosemary. This bread needs nothing more than a pool of rich, silky olive oil for dunking. Any leftovers make brilliant toasted cheese sandwiches with a crunchy green salad on the side.

About the Dough: To make the most of your time, you can roast the garlic while the dough is resting, or you can make it in advance and freeze until ready to use. The natural sugars might boost the dough’s rise time, so keep an eye on it if you’re around.

A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use.

The scoring of the loaf is up to you, and that’s where you can really get creative and artistic. Emilie has many different options in her book, from simple to elaborate. Or, you can just slash a few quick lines and get the loaf into the oven.

A dutch oven really helps this bread bake nicely, and gives a luscious crust and a classic chewy sourdough inside.

Yield: Makes 1 Loaf

Sourdough Bread with Roasted Garlic and Rosemary

Sourdough Bread with Roasted Garlic and Rosemary is a classic flavor combination that works wonderfully on your dinner table.

Ingredients

Roasted Garlic

1 large head of fresh garlic
Olive oil, for coating

Bread Dough

50 g (¼ cup) bubbly, active starter
365 g (1½ cups plus 1 tsp) warm water
480 g (4 cups) bread flour
20 g (scant ¼ cup) whole wheat flour
9 g (1½ tsp) fine sea salt
1 g (2 tsp) chopped rosemary

Instructions

PREP YOUR STARTER: A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use.
ROAST THE GARLIC: Preheat your oven to 400°F (200°C). Lay the garlic on its side, and slice off the top third to reveal the inside cloves. Drizzle with olive oil to coat and wrap the garlic in foil. Roast on a sheet pan for 45 minutes to 1 hour. The garlic will be soft and caramelized when ready. Cool slightly before adding to the dough.
MAKE THE DOUGH: In a large bowl, whisk the starter and water together with a fork. Add the flours and salt. Combine to form a rough dough, then mix by hand to mop up all of the dry bits of flour. Cover with a damp towel and let rest for 30 minutes. Meanwhile, replenish your starter with fresh flour and water, and store according to preference.
ADD THE GARLIC: After the dough has rested, squeeze the roasted garlic cloves directly into the bowl. Add the chopped rosemary. Gently knead the dough to incorporate, tucking in the cloves as you go, about 30 seconds.
BULK RISE: Cover the dough with a damp towel and let rise at room temperature until double in size, about 8 to 10 hours at 70°F (21°C).
SHAPE: Remove the dough onto a lightly floured work surface. Shape it into a round and let rest for 5 to 10 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Place the dough into the bowl, seam side up.
SECOND RISE: Cover the dough and let rest until puffy but not fully risen, about 30 minutes to 1 hour.Preheat your oven to 450°F (230°C). Cut a sheet of parchment paper to fit the size of your baking pot.
SCORE: Place the parchment over the dough and invert the bowl to release. Dust the dough with flour and rub it in gently with your hands. Using the tip of a small paring knife or razor blade, make eight 4-inch (10-cm) long cuts around the dough. Use the parchment to transfer the dough into the baking pot.
BAKE: Bake the dough on the center rack for 20 minutes, covered. Remove the lid, and continue to bake for 30 minutes. Lift the loaf out of the pot, and finish baking directly on the oven rack for the last 10 minutes. Transfer to a wire rack, and cool for 1 hour before slicing.

Notes

This loaf will stay fresh for 1 to 2 days, stored at room temperature in a plastic bag.

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