Okay, friends, let me be honest: I can’t get enough of the smell of fresh bread baking—especially when it’s infused with garlicky warmth and that earthy kick of rosemary. This Rustic Garlic Rosemary Artisan Loaf is my go-to whenever I want to impress without breaking a sweat. There’s something so satisfying about the crackly, golden crust you get from a simple homemade loaf, with pockets of herbs and garlic that make your kitchen feel like a cozy Italian trattoria. Plus, it’s easier than you think! You really don’t need fancy equipment or hours of kneading—just some good ingredients, a little patience, and you’ll have a loaf that sings with flavor and texture.
Quick Facts
Yield: Serves 8
Prep Time: 20 minutes (plus 1.5 hours rising)
Cook Time: 35 minutes
Total Time: 2 hours
Ingredients
For the Main Dish:
3 ½ cups all-purpose flour
1 ½ tsp salt
1 tbsp sugar
2 ¼ tsp (1 packet) active dry yeast
1 ¼ cups warm water (about 110°F)
3 cloves garlic, minced
2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
2 tbsp olive oil, plus more for brushing
1 tsp coarse sea salt, for sprinkling
How I Make It
Step 1:
First, in a large mixing bowl, combine the warm water and sugar, then sprinkle the yeast on top. Let it sit for about 5 minutes until it bubbles up—that’s your yeast waking up, and it’s a good sign your bread will rise beautifully.
Step 2:
Next, stir in the flour, salt, minced garlic, and chopped rosemary. Use a wooden spoon or your hands to bring the dough together. It’ll start sticky, but that’s okay! Add a drizzle of olive oil and knead for about 7–8 minutes on a floured surface until smooth and elastic.
Step 3:
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 hour, or until it has doubled in size. Your kitchen will start smelling amazing by now!
Step 4:
Once risen, gently deflate the dough and shape it into a rustic round loaf. Place it on a parchment-lined baking sheet. Cover it loosely again and let it rest for 20–30 minutes while you preheat your oven to 425°F.
Step 5:
Right before baking, make a few shallow slashes across the top with a sharp knife to help the loaf expand. Then, brush the top with olive oil and sprinkle with coarse sea salt for that extra flavor and crunch.
Step 6:
Bake the loaf for 30–35 minutes until it’s a deep golden brown and sounds hollow when tapped on the bottom. Let it cool completely on a wire rack before slicing—patience here rewards you with perfect texture and flavor!
Variations & Tips
Swap rosemary for thyme or oregano for a different herbal profile.
Add ½ cup grated Parmesan into the dough for extra savory goodness.
If dough feels too sticky, sprinkle a little more flour, but don’t overdo it or your bread could get dense.
For an even crustier loaf, place a pan of water in the oven during baking to create steam.
Use bread flour instead of all-purpose for a chewier texture.
How I Like to Serve It
I love slicing this loaf warm, slathered with softened butter or dipped in rich olive oil and balsamic vinegar. It’s perfect alongside a bowl of tomato soup on a chilly afternoon or as the base for a rustic bruschetta topped with ripe tomatoes and fresh basil. Trust me, it makes any meal feel special and homey!
Notes
Store leftover bread in a paper bag at room temperature for up to 2 days to keep the crust crisp.
To revive slightly stale bread, warm slices in a 350°F oven for 5–7 minutes wrapped in foil.
Closing: This Rustic Garlic Rosemary Artisan Loaf always brings a little magic to my kitchen, and I’m sure it will to yours too!
