Here’s a simple, reliable way to make a homemade rosemary garlic bread loaf—crispy outside, soft and aromatic inside 🌿🧄
🥖 Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 2¼ tsp (1 packet) active dry yeast
- 1 cup warm water (not hot)
- 2 tbsp olive oil
- 3–4 cloves garlic (minced)
- 1–2 tbsp fresh rosemary (finely chopped) (or 1 tsp dried)
🍞 Instructions
1. Activate yeast
- Mix warm water, sugar, and yeast
- Let sit 5–10 minutes until foamy
2. Make the dough
- In a bowl, combine flour and salt
- Add yeast mixture + olive oil
- Mix until a dough forms
3. Add flavor
- Knead in garlic and rosemary
- Knead for about 8–10 minutes until smooth
4. First rise
- Place dough in a greased bowl
- Cover and let rise for 1–1.5 hours (until doubled)
5. Shape
- Punch down dough and shape into a loaf
- Place on baking tray or in loaf pan
6. Second rise
- Cover and let rise again for 30–45 minutes
7. Bake
- Preheat oven to 200°C (400°F)
- Optional: brush top with olive oil + sprinkle rosemary
- Bake 25–30 minutes until golden brown
✨ Optional upgrades
- Add grated cheese (like parmesan) for extra richness
- Brush with garlic butter right after baking
- Sprinkle flaky salt on top for a bakery-style finish
🔥 Tips
- Don’t overheat water or you’ll kill the yeast
- Fresh rosemary gives the best flavor
- For a crustier loaf: place a small pan of water in the oven while baking
If you want, I can show you a no-knead version or a soft dinner-roll style of this same bread 👍