Crispy Rosemary and Roasted Garlic Artisan Loaf

 

For the Roasted Garlic:

1 head garlic

Extra-virgin olive oil

Coarse sea salt and freshly ground black pepper

For the Bread:

1 1/2 cups water, room temperature (at or near 70°F/21°C)

1 teaspoon active dry yeast

3 cups bread or all-purpose flour, plus more for dusting

1/2 teaspoon dried oregano

1 teaspoon kosher or fine sea salt

2 teaspoons finely chopped rosemary, plus more to sprinkle on top

1 whole head roasted garlic, smashed

1 tablespoon extra-virgin olive oil

Roast the Garlic:

Preheat oven to 400ºF (204ºC). Slice the garlic head in half and drizzle the exposed cloves with olive oil. Season with salt and pepper. Wrap in foil and roast on a baking sheet for 40 minutes. Once roasted, let it cool and remove the cloves from their skins. Set aside.

Activate the Yeast:

Add yeast to the room temperature water and let it sit for 10-15 minutes until it starts to bubble.

Mix the Dough:

In a large bowl, stir together the flour, oregano, salt, and chopped rosemary. Add the yeast mixture, roasted garlic, and olive oil to the bowl. Use a rubber spatula to mix everything until just combined. The dough will be sticky and stringy with a bit of flour still around the edges.

Let the Dough Rise:

Cover the dough and let it rise in a warm spot for 8-10 hours or until it has doubled in size.

Shape the Dough:

Once the dough has risen, turn it out onto a floured surface. Gently fold it into itself to form a soft ball. Place the dough, seam side up, into a floured proofing bowl. Cover and refrigerate for at least 1 hour, up to 24-48 hours.

Prepare to Bake:

Preheat the oven to 450ºF (232ºC) with a Dutch oven or covered baking vessel inside. Turn the dough out onto parchment paper, seam side down, and gently shape it if needed. Score the top of the dough with a sharp knife.

Bake the Bread:

Carefully place the dough (still on the parchment) into the preheated Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for an additional 15-20 minutes until the top is golden brown and the loaf sounds hollow when tapped.

Cool and Serve:

Using the parchment paper, lift the bread out of the Dutch oven and transfer it to a wire rack to cool for at least 1 hour before slicing.