Oven roasted garlic artisan bread – the combination of two of our favorite foods.

oven roasted garlic artisan bread
Sliced loaf of oven roasted garlic artisan bread

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

INGREDIENTS:

oven roasted garlic artisan bread
Oven roasted garlic ready to be added to the 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

INSTRUCTIONS:

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. 

oven roasted garlic artisan bread
Bread dough mixed and ready to rise

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. 

oven roasted garlic artisan bread
Bread baked and ready to come out of the oven

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.

Enjoy!

Mary and Jim

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Oven Roasted Garlic Artisan Bread

Ingredients

  • 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

Instructions

  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.
  7. Preheat the oven to 450 degrees. 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
  10. Allow the bread to rest prior to cutting.

Recipe Notes

Recipe courtesy of Old World Garden Farms

10 thoughts on “Oven Roasted Garlic Artisan Bread Recipe – Simple, Delicious Flavor!

  • November 15, 2016 at 10:07 pm
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    Is the ratio of water to flour correct? I had to knead in quite a bit of flour in order to shape loaves. When I looked at your larger recipe and set up a ratio equivalent, it works out to 4.5 cups flour for 2 cups water.

    • November 19, 2016 at 7:44 pm
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      I noticed I had to add alot of more flour too as it was like soup after the 2 hour rise… but just by adding more flour it turned out great although I only got 1 medium loaf out of the recipe. It was gone that night. My husband wolfed it down Haha… so yesterday I made another and added your suggestion of total of 4 1/2 cups and it was perfect, I also added a tbsp of finely chopped FRESH rosemary. Plus we are big garlic eaters so I did 2 bulbs…. so good. This recipe is one I will make often and since christmas is coming up and family home with dairy allergies and others that are vegan and vegetarian… this is the perfect bread. Thank you MD for your suggestion and to Old World Garden Farms… best recipe for this bread.

  • November 15, 2016 at 4:18 pm
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    I know the recipe says all purpose flour, but curious if you threw in some whole wheat. Only asking because of the picture of dough, looks not as white as it would be with all purpose.
    Looks delicious, thanks for such complete instructions.

    • November 15, 2016 at 4:42 pm
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      Yes – in this loaf we used half wheat and half white. I noticed no difference in texture as compared to all purpose.

  • November 15, 2016 at 2:30 pm
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    Can this dough be frozen before baking?

    • November 15, 2016 at 4:42 pm
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      Sure can!

  • November 15, 2016 at 9:43 am
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    Nothing in the directions says to chop up the garlic after roasting. Looks like full cloves. Does it go in the bread like that???

    • November 15, 2016 at 4:42 pm
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      Yes I just used whole roasted cloves

  • November 15, 2016 at 8:37 am
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    Oh my, this looks so yummy, I can almost smell and taste it!:) I have a stupid question: If I don’t pour water in the pan what will happen to the crust? I don’t have a pizza stone so I’ll just use a pan.

    • November 15, 2016 at 4:43 pm
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      The pan of water on the bottom rack allows for more of a crispy crust. It’s not absolutely necessary but is recommended.

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