Rustic Rosemary and Roasted Garlic Bread

Prep: 2 hours | Cook: 35 min | Total: 2:35
Serving: One Loaf

1 1/2  Tsp Active dry yeast
1 Cup Warm water
2 Tbs Honey
2 Tsp Salt
3 Tbs Olive oil
2 1/2 Cups Flour
1 Tbs Dried rosemary
1/2 Tsp Dried Oregano 
1/4 Tsp Ground black pepper
1 Head of roasted garlic ***
Olive oil for coating the bowl and for brushing on top of the bread
Coarse Sea Salt to sprinkle on top


1. In a large bowl mix yeast, honey, salt, and water. Let it sit for 5-10 minutes until it is foamy on top

2. Mix in flour and olive oil while stirring. Stir together until it starts to form a ball then take out and hand knead on a floured surface. Keep sprinkling flour on the surface to keep it from sticking and pulling

3. Knead in rosemary, oregano, and pepper. Knead for 10 minutes then gently knead in roasted garlic. It will be rather slimy and sticky and you will probably think "this isn't right", but trust me, it is. Then coat a glass bowl with olive oil and place the dough in the bowl and cover with saran wrap. 

4. Let the dough rise for about an hour in a warm place. It should double in size. If it hasn't then let it keep rising. 

5. Once it's done rising, punch the dough once to form it into a round loaf and set it on a flour dusted baking sheet. Flip the bowl over top and let it rise for another hour / until doubled in size.

6. Once it's risen, take a knife and score the top then brush on olive oil and sprinkle salt and rosemary. Preheat the oven to 375º and cook for 25 minutes. After 25 minutes, crank the heat to 425º and cook until the top has a nice golden color. 

*** To roast garlic, cut it in half horizontally and drizzle with olive oil and place back together. Cover the entire head tightly with tin foil and bake at 400º for one hour