Here’s a Rustic Rosemary Artisan Bread recipe—crusty on the outside, tender and flavorful on the inside, perfect for serving with soups, stews, or just butter 🥖🌿
🌿 Rustic Rosemary Artisan Bread
Ingredients (1 loaf)
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3 cups all-purpose flour (or 2½ cups AP + ½ cup whole wheat for nuttier flavor)
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1½ tsp salt
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1 tsp sugar (optional, helps yeast bloom)
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1 packet (2¼ tsp) active dry yeast
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1 cup warm water (105–110°F / 40–43°C)
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2 tbsp olive oil
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2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
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Optional: 1 tsp garlic powder for extra flavor
Instructions
1. Activate Yeast
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In a small bowl, combine warm water, sugar, and yeast.
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Let sit 5–10 min until foamy.
2. Mix Dough
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In a large bowl, combine flour, salt, rosemary, and optional garlic powder.
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Pour in yeast mixture and olive oil.
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Stir with a spoon until a sticky dough forms.
3. First Rise
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Cover bowl with a damp towel or plastic wrap.
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Let dough rise 1–2 hours in a warm place until doubled in size.
4. Shape the Loaf
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Flour a surface lightly, turn dough out.
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Shape into a round or oval loaf (rustic look is perfect).
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Place on a parchment-lined baking sheet or in a floured proofing basket.
5. Second Rise
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Cover lightly and let rise 30–45 min until slightly puffy.
6. Preheat Oven
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Preheat oven to 450°F (230°C).
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Place a small oven-safe dish of water on the bottom rack for steam (optional, helps crust).
7. Score and Bake
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Score the top of the loaf with a sharp knife or razor.
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Bake 25–30 min until crust is golden and hollow-sounding when tapped.
8. Cool
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Transfer to a wire rack. Cool at least 30 min before slicing to set the crumb.
Tips for Rustic Perfection
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🌿 Add extra rosemary on top before baking for aroma.
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🥖 For crunchier crust, brush lightly with water before baking.
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🍞 Let dough rise slowly (overnight in fridge) for more flavor.
This loaf is perfect with:
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Olive oil & balsamic dipping
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Butter & sea salt
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Alongside soups or stews
If you want, I can also give you a no-knead, super-easy version that develops an artisan crust with almost zero hands-on work.