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Easy Roasted Garlic and Rosemary Sourdough Bread

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A delightful loaf of sourdough infused with roasted garlic and fresh rosemary, perfect for any meal or gathering.

Ingredients

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  • 50 g Active sourdough starter (bubbly)
  • 350 g Filtered water (room temperature)
  • 500 g Bread flour
  • 10 g Salt (about 1 1/2 teaspoons)
  • 1 head Garlic (for roasting and mashing)
  • 14 g Olive oil (to drizzle on garlic)
  • 3 g Fresh rosemary (finely chopped)
  • 175 g Asiago or Gruyere cheese (optional, cubed or shredded)
  • Flour (for dusting surfaces and basket)

Instructions

  1. Wake the Starter: In a large bowl, mix your bubbly sourdough starter with the filtered water. Combine gently until dissolved, letting its lively bubbles bring your dough to life!
  2. Prepare the Garlic: Preheat your oven to 200°C (about 400°F). Take the head of garlic, slice off the top, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft and caramelized. Let it cool, then squeeze the roasted cloves into a small bowl and mash.
  3. Mix the Ingredients: In a separate bowl, combine the bread flour and salt. Gradually add the flour mixture to the starter-water mix along with the roasted garlic and chopped rosemary, forming a shaggy dough.
  4. Knead the Dough: Transfer the dough onto a lightly floured surface. Knead it for about 10 minutes until it becomes smooth and elastic. You can add in the cheese now if you’re using it!
  5. First Rise: Place your kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rest in a warm spot for about 240 minutes or until it has doubled in size.
  6. Shape the Loaf: Once risen, gently deflate the dough and turn it out onto a floured surface. Shape it into a round loaf, tucking the edges underneath to create tension on the surface. Place your loaf in a well-floured proofing basket or bowl.
  7. Second Rise: Cover the dough loosely with plastic wrap or a kitchen towel and allow it to rise for another 60-120 minutes.
  8. Preheat and Prepare for Baking: About 30 minutes before baking, you’ll want to preheat your oven to 230°C (about 450°F) with a Dutch oven or baking stone inside.
  9. Slash and Bake: Once heated, carefully remove the Dutch oven. Gently flip your dough into the pot, seam side up. Use a sharp knife or bread lame to make a shallow slash on top of the loaf. Cover and bake for 30 minutes with the lid on, then an additional 15-20 minutes uncovered until golden brown.
  10. Cool and Enjoy: Remove the bread from the oven and let it cool on a wire rack.

Notes

Store your sourdough bread in a paper bag at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/easy-roasted-garlic-rosemary-sourdough-bread/

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