Rosemary Garlic Bread


  • 2 cups warm water (about 110 degrees)
  • 2 1/2 tsp active dry yeast
  • 1/4 cup olive oil
  • 2 3/4 cups flour
  • 2 1/2 cups whole wheat flour
  • 6 cloves garlic, minced
  • 1/3 cup fresh rosemary, chopped
  • 4 tsp salt
  • Cornmeal, for the baking sheet


  1. In a small bowl, pour in the water and sprinkle the yeast over the top. Let stand 3 minutes until the yeast has dissolved. Whisk in the olive oil.
  2. In a large bowl, whisk together the flours, garlic, rosemary, and salt. Stir in the yeast mixture, and then turn out onto a floured surface and knead until the dough is smooth and elastic. Place the dough in a clean, oiled bowl, and turn over so that both sides of the dough are covered in oil. Cover the bowl with plastic wrap and allow to rise until doubled.
  3. To shape the loaves, gently press the dough to deflate it. Divide it in half, and then press each half into a square before rolling them up tightly. Rotate the dough 90 degrees, and then roll up each half again from the short end. Place the dough pieces seam-side down and cover them with a a towel. Let rest 5 minutes.
  4. Dust your baking sheet with cornmeal, and then elongate each piece of dough, pointing the ends slightly (I forgot to do this, so you can see that my loaves were more wide than long). Place the loaves seam-side down on to the baking sheet and then dust each loaf with flour. Cover with plastic wrap and let rise until doubled.
  5. Preheat the oven to 500 degrees and set a pan on the lowest rack to keep the bottoms of the loaves from burning. Slash the top of each loaf with a sharp knife, and then place them in the oven. Immediately reduce the temperature to 450 degrees.
  6. Bake 20 minutes, and then lower the temperature again to 350 degrees. Bake 20-30 minutes longer or until the loaves reach an internal temperature of 210-220 degrees. Remove the loaves from the oven and cool on a rack.