The first time I made Rosemary Garlic Bread, it disappeared quickly!! Since then, the kids have requested it many times and it sure is delicious! Like most of the bread we make, this Rosemary Garlic Bread is an “easy, no knead” version as well.

One day ahead, prepare a batch of Easy Artisan Bread Dough.  I usually prepare the full batch of easy artisan dough and use half for this recipe of Rosemary Garlic Bread, which makes 3 loaves and then use the other half for something else, like pizza. If you want to make a half batch of dough, that would work as well. Just make sure that you make the dough at least one day ahead.

Next, we need to roast a head of garlic. This is fairly easy to do. Leave the garlic whole, with the skin on, and just slice the top. Place this in a small container – I used this little glass oven proof bowl. I’ve also made a bowl from heavy duty foil to roast garlic, so use what you have. Drizzle with olive oil and place in a 400 degree oven for 30-45 minutes. When it is nice and golden brown, it’s done. I try to bake something else at the same time because my frugal mind has a hard time turning on the oven for one small head of garlic. 🙂

Take the garlic out of the oven when it is nice and brown. Let cool.

Once cool, squeeze the garlic cloves out and rough chop them.

Next, pull out the bread dough and divide into 3 pieces, roughly the same size. Place a piece on a floured surface and flatten into a rough oval. I usually use my hands (well floured) to stretch the dough, but if you are more comfortable using a rolling pin, either will work. It doesn’t have to be perfect. Place the chopped garlic and some fresh rosemary on the dough. We have rosemary growing in a couple different places so always have plenty on hand. I just snipped a few new sprigs and stripped the leaves off. If you don’t have fresh, you can always use dried. I never measure the rosemary, just sprinkle as much as you like.

Starting at one of the short ends, roll the dough into a log. I give the dough a little stretch as I go to make sure there are lots of layers of garlic and rosemary.

Once it’s all rolled up, place it seam side down on a greased cookie sheet. Pre-heat the oven to 450 degrees and place a pan of warm water on the bottom shelf of the oven. The steam from the water will give the bread a nice crust and the high heat gives it a pop to rise quickly.

Once the oven is heated, cut 3-4 slashes diagonally across each loaf, about 1/2 inch deep. ( I sometimes forget this part and the bread still comes out great, but the slashes make it look more rustic I think.) Place in the oven and bake for 35 – 40 minutes.

Allow to cool, preferably on a wire rack so the bottom crust does not get soggy. Slice and enjoy.