Oven roasted garlic artisan bread – the combination of two of our favorite foods.
This week, as we prepared to make our homemade artisan bread, we decided to add in an additional splash of flavor with garlic from our garden. We roasted the garlic first to replace the bold flavor with a much sweeter, yet savory flavor which was the perfect addition to our bread to add another depth of flavor.
There isn’t much preparation in making this oven roasted garlic artisan bread recipe – but you definitely must be patient, as there is a lot of ‘wait’ time. We find that making our bread on a day when we will be at home doing chores or projects is the perfect time to make this recipe. A good baking stone can really make the difference in getting breads to turn out with that perfect crust.
As always, we look for ways to add additional flavors to our bread recipes, so please feel free to share your favorite way to prepare (or eat) artisan bread!
Oven Roasted Garlic Artisan Bread
2 Cups Warm Water
21/2 Tsp Active Yeast
21/2 Tsp Kosher Salt
3 1/2 Cups All Purpose Flour
1 Small Head Roasted Garlic
1. Roast a head of garlic by cutting off the top of the garlic to expose the cloves. Drizzle with 1-2 teaspoons of olive oil. Cover and roast at 400°F for 30-35 minutes or until tender.
2. Combine warm water (approximately 110 degrees), yeast, salt & garlic in a large bowl. Stir until most of the yeast dissolves.
3. Stir flour into water mixture until combined. This will be a very wet dough. Cover with a clean towel and set on counter to rise for approximately 2 hours.
4. After the initial rise, the dough should have doubled in size. Sprinkle some flour on top of the dough and flour your hands.
5. Portion the dough into 2 equal pieces. Adding flour as needed, shape the dough into a round loaf. The other portion of dough may remain in the fridge until ready to use or you can bake both!
6. Place the shaped loaf onto a floured pizza peel or wooden cutting board. Let rise for 40 minutes.
Preheat the oven to 450 degrees.
7. Preheat a baking stone by placing it on the top rack placed in the middle of the oven. Place a broiler pan/metal pie pan on the second rack directly under the baking stone. Dust the stone with cornmeal to prevent sticking.
8. After the 40 minute rise is complete, transfer the loaf to the preheated baking stone. Pour 1 cup of hot water into the broiler pan/pie pan. This water will create steam that will result in a very crusty loaf.
9. Bake for 30 minutes, the outer crust will be dark in color but moist and chewy on the inside. To check that your bread is done, tap the bottom of the loaf it should sound hollow
Allow the bread to rest prior to cutting.
Mary and Jim