Rosemary and Roasted Garlic Artisan Bread

​I know two bread posts in a row, but I couldn't wait to post how amazing this bread turned out. My house smells incredible, and boy does it ever look pretty!

​I found this gem on Pinterest, I have a thing with artisan bread, well any bread or carbs in general, but I would much rather make it myself then buy it at the store. 

​Yes it takes hours to make but man when it makes your house smells amazing, it is worth it, you can play around with flavors and have fun with it. Plus I love looking at something so pretty looking and saying "yeah I made that!" ​
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Ingredients:

1½ tsp active dry yeast
1 cup warm water, 110-115F
2 tsp white sugar
2 tsp fine salt
3 TB extra virgin olive oil
2 ½ cups All-Purpose flour
1 tablespoon of dried rosemary
¼ tsp freshly ground black pepper
½ tsp dried oregano
1 head of roasted garlic

extra olive oil for brushing on top and serving
coarse sea salt for sprinkling on top
balsamic vinegar for serving
clean water in spray bottle

Directions:

In large bowl, Sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams. Add in olive oil. Add flour and knead (by hand or stand mixer) for about 10 minutes. Add rosemary, black pepper, and oregano.

Knead another 5 minutes. Finally, gently knead in roasted garlic by hand, about 1 minute. Dough should come together well at this point; slightly sticky is fine. Place dough ball in well oiled bowl, turning dough a few times so that dough surfaces are protected by oil. Tightly cover bowl with cling wrap. Place in warm, draft-free area to rise until dough is doubled, approx. 1 hour, depending on room temp (if your room is cooler, it could take 2 hours.)

After dough is doubled, punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Place rounded loaf on greased baking sheet. Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx 1 hour.

After dough has doubled again, gently brush with olive oil, sprinkle with coarse sea salt and a bit more rosemary. Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Bump oven up to 425F and spray loaf with water again. Watch carefully - bake just until top is a nice golden brown, taking care not to over bake.

​Serve bread fresh and warm, with your favorite blend of good olive oil, freshly ground black pepper, and balsamic vinegar.

When all is said and done just sit back, enjoy the aroma and take a big savory bite of this fluffy textured bread that is full of flavor. 

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