Easy Roasted Garlic and Rosemary Sourdough Bread Recipe
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My easy sourdough bread recipe just got deliciously savory. Bursting with roasted garlic, fresh rosemary, and cubes of melted asiago cheese, this garlic sourdough bread recipe is the perfect side dish for all garlic lovers. Serve it toasted with hearty soups and stews, or slice it thick for the most flavorful grilled cheese.
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Roasted Garlic and Rosemary Sourdough Bread Recipe:
Though my easy sourdough bread for beginners is a go-to recipe for my family, sometimes we might be feeling adventurous and craving a burst of flavor. In this case, my answer will be cheese and herbs – just like my Cheddar and Chive Irish Soda bread, Cheese and Garlic Sourdough Pull-Apart Bread, or this roasted garlic and rosemary sourdough bread!
Homemade sourdough garlic bread is not only heavenly to your tastebuds but also to your sense of smell! The garlic aroma will surely fill your space in the most delightful way.
Once roasted, the caramelized garlic is added to the sourdough loaf with freshly chopped rosemary and cubed cheese for extra goodness.
Rosemary is so fragrant with tones of pine and citrus, perfect as we head into spring when many herb gardens are overflowing with fresh herbs.
Asiago or Gruyere cheeses are both robust kinds of cheeses with sweet and nutty undertones. A delicious compliment to the spring flavors of rosemary.
Golden brown, roasted garlic ties all of the flavor profiles to top off this irresistible garlic sourdough bread recipe.
Roasted Garlic and Rosemary Sourdough Bread is so flavorful and only enhances the flavors of the dishes it is served with. I hope you enjoy it as much as my family!
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Ingredients:
Active, bubbly starter: Before you plan to bake cheesy sourdough garlic bread, feed your own sourdough starter a 1:1 ratio. This means equal parts water and flour.
When your starter has doubled in size and has bubbles on top and throughout (usually 4-12 hours after a feeding), it is ready to bake delicious sourdough!
If you are still unsure, you can use the float test. Take a spoonful of your starter and a glass of water. Drop the starter in the water. If it floats, it is ready! If it sinks, it still needs some extra time to ferment.
Room temperature water
Bread Flour: My favorite brand to use is King Arthur Bread Flour.
Salt: Any salt will do, but my favorite is Redmond’s Unrefined Fine Sea Salt for extra natural minerals.
Fresh Garlic: For this rosemary garlic sourdough bread to shine, use fresh garlic! Roasted garlic cloves give this classic sourdough bread a robust garlic flavor without being overpowering.
Fresh Rosemary: As I said about the fresh garlic, fresh rosemary is best for this loaf of sourdough bread. Using dried rosemary just simply doesn’t produce as fragrant of a flavor as fresh. You can also experiment with other fresh herbs if desired.
Cheese: Now, it is not necessary to add cheese to this garlic sourdough bread recipe, but come on, you know you want to!
I have the best results using Asiago or Gruyere cheese for this cheesy garlic bread recipe, but different types of cheese, like parmesan cheese, would be delicious as well. The mild flavors of the cheese allow the garlic and rosemary to shine but still gives each bite some delicious melty goodness. Adding cubed cheese is preferred over shredded to get a fulfilling bite of cheese.
Supplies You May Need:
Proofing basket / Banneton
Dutch Whisk / Dough Whisk
Lame / Razor blade / Sharp knife
Tea towel, plastic wrap, or what I like to use, a reusable shower cap
Baking Tray
How to Roast Garlic in the Oven:
Preheat the oven to 400 degrees.
Peel off the papery layer of the garlic head while keeping the cloves intact.
Cut a piece of aluminum foil big enough to wrap around the garlic.
Chop off 1/4 of an inch of the top of the garlic head.
Place the garlic in the center of the foil and pour extra virgin olive oil on top, about 1 Tablespoon. Cover the head of garlic with the foil and place it into the preheated oven.
Roast for about 30-40 minutes or until the garlic is golden brown and fragrant.
Remove from the oven and cool for 5 – 10 minutes before adding to the bread dough.
Roasted Garlic Substitutions:
Roasting fresh garlic will give you the best flavor for this sourdough garlic bread recipe. If you’re in a pinch, swap out 1 Tablespoon of garlic powder as a replacement.
How to Prepare Fresh Rosemary:
To use fresh rosemary, gently remove the leaves from the stem. Do so by holding the top with one hand and dragging the fingers of your other hand down the stem. This will remove the rosemary leaves easily. Once removed, chop the rosemary leaves finely with a sharp knife.
Fresh Rosemary Substitutions:
If you don’t have time to run to the grocery store, 1 Tablespoon of dried rosemary can be used as an alternative.
How to Make Roasted Garlic and Rosemary Sourdough Bread:
MAKE THE DOUGH :
In a large mixing bowl, add 50g of active, bubbly sourdough starter and 350g of room temperature, filtered water. Mix with a dough whisk or your hand until it looks like a milky liquid.
To the wet ingredients, add 500g of bread flour and 11g of salt. Be sure to mix until all of the flour is incorporated. The dough will look shaggy, not like a uniform dough ball.
Cover the bowl with a damp tea towel (I use a reusable shower cap) and let the sourdough bread dough rest for at least 30 minutes before you move on to the next step.
STRETCH AND FOLDS:
With slightly wet fingers, scrap the dough away from the bowl. Grab a section of the dough and stretch the bread dough above the bowl. Then fold over on top of the dough.
Rotate the bowl clockwise a quarter of the way and repeat identical stretch and fold. Repeat this motion until you come full circle. You will notice the dough will start to look smoother than before.
Cover the dough and let rest for another 30 minutes.
MIX-INS:
Before starting your second round of stretch and folds, gather 1 Tablespoon of finely chopped rosemary, 1 head of roasted garlic, and 1 cup of cubed cheese.
To the top of your dough, sprinkle 1/3 of each mix-in. Repeat a stretch and fold. Then add another 1/3 of the mix-ins to the dough, do one more stretch and fold. Add the last 1/3 of the mix-ins and complete the rest of the stretch and folds. Some cubes may break through the dough – totally fine. They will continue to be mixed in during your next rounds of stretch and folds.
Cover and let rest for another 30 minutes.
Repeat the identical stretch and fold three more times (for a total of 5 different rounds), waiting at least 30 minutes between each stretch and fold.
Cover the dough with a damp tea towel or shower cap after each stretch and fold.
BULK FERMENTATION :
After you’ve done all 5 sets of stretch and folds, cover the dough with a damp towel or a shower cap and leave it to ferment on your countertop. Let the dough rise overnight for 10-12 hours.
This is where your sourdough starter has a party feasting on the flour! During this first rise, it will ferment, creating lovely air pockets to make that desirable crumb.
SHAPE :
The next day, your first peek! The dough should have doubled in size and shouldn’t look dense.
With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles!
Tilt the bowl and let gravity move the dough onto your work surface.
Carefully stretch the dough on your workspace to create a thin rectangular shape. Then take the top 1/3 of the dough and fold it towards the center. Then take the bottom 1/3 of the dough and fold it towards the center as well. This is a tri-fold.
Next, from the right side of the dough, roll the dough to the left to create a ball shape of the dough.
Leave to rest for 5-10 minutes with seam side down.
PREP BANNETON :
While you’re waiting for the dough to rest, prepare your proofing basket. This can be a banneton or a small mixing bowl lined with a tea towel.
Dust the banneton or the tea towel with flour to prevent sticking.
FINAL SHAPING :
After 5-10 minutes of rest, gently cup your hands around the dough ball. Turn the ball clockwise about a quarter turn. Then softly pull the dough towards you. Repeat until you see the dough form a tighter and round shape.
Carefully scope the dough and lay it upside down (smooth side down) into your floured proofing basket. Cover it with a damp tea towel or a shower cap.
SECOND RISE :
Place your proofing basket in the fridge. The second and final rise should last for at least 1 hour, but I would recommend 8-12 hours.
But don’t wait too long! If left in the fridge for too long, your dough will over-ferment, causing the dough to not rise in the oven. If this happens, bake the dough as focaccia bread instead – a delicious way to salvage over-proofed sourdough.
SCORE :
After 8-12 hours, remove the sourdough from the fridge.
Cut a piece of parchment paper big enough for your dough to be surrounded on the bottom and its edges.
Place parchment paper on your workspace and gently flip the banneton upside down over the parchment paper. Since you dusted the banneton, your dough should slowly release and fall onto the parchment paper, landing in the middle with the floured side facing up.
With a lame / razor blade or sharp knife, score a crescent moon shape or any other fancy design you might find on Pinterest that you are dying to try!
Grab the corners of the parchment paper and place your sourdough into your Dutch Oven.
BAKE:
With its lid on, place your COLD Dutch Oven on a baking sheet – this helps prevent the bottom of your loaf from burning and getting too crispy. Slide the baking tray and Dutch Oven into the COLD oven and preheat it to 450 degrees. Bake for 55 minutes. The baking time includes the preheat time.
After 55 minutes, remove the lid and bake for an additional 5 minutes, or until the loaf is beautifully golden brown.
Immediately remove the Dutch Oven from your hot oven. Using the corners of the parchment paper, lift the sourdough bread out of the pot and place it onto a cooling rack.
Allow your homemade bread to cool for 1 hour before cutting into it. (I know!! How can you possibly wait when it looks and smells so good?! But trust me, if you cut in too soon, your masterpiece will turn mushy and gummy.) In the meantime, listen to your loaf “sing” its little tune to you with every crinkle and crack.
Once the hour is up, slice into your work of art and slather on some butter. ENJOY!!
How to Serve Roasted Garlic and Rosemary Sourdough Bread:
Roasted Garlic and Rosemary Sourdough Bread is perfect when served thick with a generous slab of butter.
Looking for more garlic flavor? Why not whip up some homemade garlic butter? Or even better yet, garlic herb butter! Garlic breath isn’t a thing, right?
This garlic sourdough bread would also make for some fantastic grilled cheese! Stuffed with your favorite kind of melty cheese and dipped in basil tomato soup – sign me up!
If you possibly have any leftover slices of garlic sourdough, I have made stale slices into homemade bread crumbs. The rosemary and garlic flavors are excellent in my mother-in-law’s meatball recipe.
Can you Freeze Garlic Sourdough Bread?
Absolutely! Garlic Sourdough Bread can be frozen either whole or as sourdough bread slices. I prefer to freeze my sourdough bread as slices. That way I can toast up individual pieces here and there, instead of thawing a whole loaf at a time.
To freeze, place the whole loaf or slices in a plastic bag. I will put small pieces of parchment paper in between each slice so they don’t stick. Be sure to remove all extra air from the bag. Sourdough can be frozen for up to 3 months.
To thaw, place the loaf of sourdough bread in the oven at 325°F until soft and fully thawed in the middle, 20 to 30 minutes. To thaw slices, toss them into the microwave for 15 seconds or toast them in the toaster.
How Should You Store Garlic Sourdough Bread?
Garlic Sourdough Bread will stay fresh for 2-3 days. Cover with a tea towel and leave at room temperature.
Happy baking!
Other Sourdough Recipes:
Cast Iron Quiche with Sourdough Pie Crust
Roasted Garlic and Rosemary Sourdough Bread Recipe
My easy sourdough bread recipe just got deliciously savory. Bursting with roasted garlic, fresh rosemary, and cubes of melted asiago cheese, this garlic sourdough bread recipe is the perfect side dish for all garlic lovers. Serve it toasted with hearty soups and stews, or slice it thick for the most flavorful grilled cheese.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 50 grams (2 Tablespoons) active sourdough starter
- 350 grams (scant 1 1/2 cups) filtered, room temperature water
- 500 grams (3 1/2 cups + 1 Tablespoon) bread flour
- 10 grams (1 1/2 teaspoons) salt
- 1 head of garlic
- 14 grams (1 Tablespoon) olive oil
- 3 grams (1 Tablespoon) fresh rosemary, chopped finely
- 175 grams (1 cup) Asiago / Gruyere cheese, 1/4 inch cubes or shredde (optional)
Instructions
How to Roast Garlic in the Oven:
1. Preheat the oven to 400 degrees F.
2. Peel off the papery layer of the garlic bulb while keeping the cloves intact. Cut a piece of aluminum foil big enough to wrap around the garlic. Chop off 1/4 of an inch of the top of the garlic bulb.
3. Place the garlic in the center of the foil and pour extra virgin olive oil on top. Cover the head of garlic with the foil and place it into the preheated oven.
1 head of garlic, 14g (1 T) olive oil
4. Roast for about 30-40 minutes or until the garlic is golden brown and fragrant.
5. Remove from the oven and cool for 5 – 10 minutes before adding to the bread dough.
How to Prepare Fresh Rosemary:
6. To use fresh rosemary, gently remove the leaves from the stem. Do so by holding the top with one hand and dragging the fingers of your other hand down the stem. Once removed, chop the rosemary leaves finely.
3g (1 T) fresh rosemary
Make the Dough :
7. In a large mixing bowl, add the active sourdough starter and room temperature, filtered water. Mix with a Danish dough whisk or your hand until it looks like a milky liquid.
50g (heaping 1/4 c) active sourdough starter, 350g (scant 1 1/2 c) water
8. To the wet ingredients, add the bread flour and salt. Be sure to mix until all of the flour is incorporated. The dough will look shaggy, not like a uniform dough ball.
500g (3 1/2 c + 1 T) bread flour, 10g (1 1/2 tsp) salt
9. Cover the bowl with plastic wrap (I use a reusable shower cap) and let the sourdough bread dough rest for at least 30 minutes before you move on to the next step.
Stretch and Folds:
10. With slightly wet fingers, scrap the dough away from the bowl. Grab a section of the dough and stretch the bread dough above your bowl. Then fold over on top of the dough.
11. Rotate your bowl clockwise a quarter of the way and repeat identical stretch and fold. Repeat the process until you come full circle. You will notice the dough will start to look much smoother than before.
12. Cover the dough again and let rest for another 30 minutes.
Mix-Ins :
13. Before starting your second round of stretch and folds, prepare the mix ins. Squeeze the head of roasted garlic to remove the bulbs from the papery layer.
3g (1 T) rosemary, finely chopped, 1 head of roasted garlic, 175g (1 c) asiago cheese, cubed or shredded
14. To the top of your dough, sprinkle 1/3 of each mix-in. Perform a stretch and fold. Then add another 1/3 of the mix-ins, do one more stretch and fold. Add the last 1/3 of the mix-ins and complete the rest of the stretch and folds. Cover and let rest for another 30 minutes.
The cubes of cheese may break through the dough, totally fine. They will continue to be mixed in during your next rounds of stretch and folds.
15. Repeat the identical stretch and fold two more times (for a total of 4 different rounds), waiting at least 30 minutes between each stretch and fold. Cover the dough after each stretch and fold.
16. Once you have completed the final set of stretch and folds, cover the dough and let it rest for the remainder of the bulk fermentation at room temperature, about 9-11 more hours if the dough is kept at 68-70 degrees F.
Bulk Fermentation
Now this is the most finicky part of sourdough. There isn’t a set time for your bulk ferment. It is greatly dependent on the temperature of your environment. The warmer it is, the faster your dough will ferment. The opposite is true for cooler temperatures.
In an environment of 68-70 degrees F, doughs will typically bulk ferment for 9-11 hours more after the stretch and folds, but again, you will have to look for the signs that your dough is done fermenting, rather than the clock. Warmer temperatures will be faster, while cooler temperatures will be slower.
Here’s what to look for:
- The dough should have increased in size by at least 75% and be domed on top.
- The dough looks light, and jiggles when the bowl is shaken.
- The dough should easily pull away from the bowl.
- There should be visible bubbles in the dough and on top.
- The dough doesn’t tear when you do a windowpane test
Pre-shape
Once your dough has completed its bulk fermentation, continue on to the pre-shape.
17. With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles! Tilt the bowl and leave gravity to do the work to move the dough on the counter.
18. Shape the dough by doing another round of stretch and folds until you have gone full circle.
19. With a bench scraper or your hands, turn the dough upside down, so the seam is now on the counter. Cover the dough with the bowl and let it rest for 30 minutes.
Prep Banneton :
20. While you are waiting for the dough to rest, prepare your proofing basket. This can either be a banneton or a small mixing bowl lined with a tea towel. The purpose of this proofing basket is to keep the tight shape that you will create, so make sure you are using a standard bowl that is small enough to help keep the shape.
Final Shaping :
21. After 30 minutes of rest, flip the dough, with the seamed side up. Gently pull the bottom of the dough towards you, then fold it towards the center of the dough. Pull the right side of the dough out and fold towards the center. Repeat with the left side. Finally, stretch the top of the dough away from you and fold towards the center of the dough.
For a boule shape, flip the dough over again, seam side down. Gently cup your hands around the dough ball. Turn the ball in a clockwise motion about a quarter turn and then softly pull the dough towards you. Do this repeatedly until you see the dough form a tighter and more round shape. Stop if the dough starts to tear.
With a bench scraper or just your hands, carefully scoop up the dough and lay it upside down (seem side up) into your floured proofing basket and cover it with a plastic bag or a shower cap.
For a batard shape, roll up the dough starting with the dough closest to you. Once rolled, pinch the seams of each end close, then gently place the rolled up dough into the prepared banneton (seam side up). Cover it with plastic bag or a shower cap.
Cold Proof :
22. Place your proofing basket in the fridge to cold-proof for 8-72 hours.
Cold fermenting the dough in the fridge slows down the fermentation process, which enhances the flavor of your loaf. It also gives you more flexibility when you bake your bread.
But don’t wait too long! If left in the fridge for too long, your dough will over-ferment, causing the dough to not be able to rise while baking.
Score :
23. 30 minutes before baking, place the dough in the freezer. This helps with the scoring design.
24. Cut a piece of parchment paper that is big enough for your dough to be surrounded on the bottom and its edges.
25. Place parchment paper on your workspace and gently flip the banneton upside down over the parchment paper. Since you dusted the banneton, your dough should slowly release and fall onto the parchment paper, landing in the middle with the floured side facing up.
26. With a lame / razor blade or sharp knife, score a crescent moon shape or any other fancy design you might find on Pinterest that you are dying to try! Grab the corners of the parchment paper and place it into your Dutch oven.
Bake:
**This recipe can be baked in a HOT Dutch oven, if you prefer. To do so, preheat the Dutch oven in a 500 degree F oven for 30 minutes. Reduce the oven to 450 degrees F, carefully place the dough into the hot Dutch oven, then bake the loaf for 27 minutes covered. Continue to bake for an additional 10-15 minutes uncovered until golden brown or the internal temperature reaches 205 degrees F.
27. With its lid on, place your COLD Dutch oven on a baking sheet - this helps prevent the bottom of your loaf from burning and getting too crispy. Slide the baking tray and Dutch oven into the COLD oven and preheat it to 450 degrees. Bake for 55 minutes. The baking time includes the preheat time.
28. After 55 minutes, remove the lid and bake for an additional 5-10 minutes, or until golden brown or the internal temperature reaches 205 degrees F.
29. Immediately remove the Dutch oven from your oven. Using the corners of the parchment paper, lift the sourdough bread and place it onto a cooling rack to cool.
30. Allow your homemade bread to cool for 1 hour before cutting into it. (I know!! How can you possibly wait when it looks and smells so good?! But trust me, if you cut in too soon, your masterpiece will turn mushy and gummy.) In the meantime, listen to your loaf "sing" its little tune to you with every crinkle and crack.
31. Once the hour is up, slice into your work of art and slather on some butter, and ENJOY!
Notes
- Substitute 1 Tablespoon of garlic powder for 1 head of roasted garlic.
- Substitute 1 Tablespoon of dried rosemary for fresh.
- Garlic Sourdough Bread will stay fresh for 2-3 days. Cover with a tea towel and leave at room temperature.
- Freeze loaf or slices in a plastic bag for up to 3 months.
These flavors sound incredible! I can smell it already!
Yes!! It smells as good as it tastes 🙂
I roasted peeked garlic in the airfryer but followed the recipe otherwise. It turned out great! Thanks.
I’m so glad you enjoyed it! 🙂
I think this is the best loaf of sourdough that I have ever made…it came out beautifully.
I am so happy to hear! We absolutely love it. Glad it was enjoyed 🙂
This looks and sounds AMAZING! I’ll definitely have to give this recipe a try when I’m feeling brave with my sourdough skills! 🙂
Oh, I hope you do! It’s so simple to add extra flavorings to a sourdough loaf!
I’m a sucker for all things garlic, this sounds absolutely delicious! Thank you for sharing 🙂
If you love garlic, then this will be right up your alley! Enjoy 🙂
SO GOOD! Me and my husband love this bread!
So thrilled to hear that! Thank you for sharing!
This looks so good! I can’t wait to try – I know my husband would love this!
I hope you both love it 🙂
Hi, I had a question. I followed the recipe exactly and the crumb came out super gummy and didn’t rise. I didn’t cut into it when it was cold, but I feel like it lost a lot of rise in the cold bulk rise. I’m at a lost with the gummy texture.
It sounds like there might have been an issue with the fermentation process. If the dough was over proofed, it won’t rise while baking and have a gummy center. Next time, look for the signs that your dough is done fermenting, rather than the clock.
Not only does this bread look super delicious (ok, I love anything sourdough), your recipe is also very detailed. I’ll have to make this soon!
Thank you so much, Anja! My family couldn’t get enough when I made this bread for them. What is it about garlic, rosemary, and cheese that is just so heavenly? Please share with me your thoughts when you are able to make it!
I have been wanting to branch out and try some new sourdough recipes and this looks incredible! Thank you for sharing!
That is so exciting! Sourdough is such a delicious hobby to have. If you have any questions, please reach out!
When you do the first bulk ferment do you put in fridge for the 10-12 hours or keep on kitchen counter at room temp?
The first bulk ferment is done on the counter at room temp. If your kitchen is warmer, the bulk fermentation will be faster. The opposite is true for a colder kitchen.
Is there a concern for potential over proofing by letting it rise overnight for the 10-12 hours?
Hello! Great question. This time suggestion is with a cooler environment in mind (65-68 degrees). Warmer temperatures will be have a shorter bulk fermentation, while cooler will be longer.
Hi!
I’m a newbie to sourdough bread making. And I’m very literal. When you say add the head of garlic, do I add it just as it came from the oven, with skins and base and all? Or do peel all that off and add the inside parts only? Do I do anything to the garlic (mash it or chop it up?)
Thanks for your help!
Renee
Hi Renee! Do not add the skins and base. Once the garlic has cooled slightly, squeeze out the roasted garlic into the dough. It will mix into the dough as you continue to do stretch and folds.
Recipe says to put the bread in the oven, preheat to 450 degrees and bake for 55 min. Is the 55 min start when placed in oven or once the oven is preheated?
Hi Suzanne! Great question – the 55 minutes starts once you place the bread into the oven. Happy baking!
Did you start with a cold oven and dutch oven or did you preheat both?
Hi Steve! Great question. The 55 minute bake time is including the preheat time. I pop the Dutch oven into my cold oven, set the temperature, and then set my timer to 55 minutes. Hope this helps!
Hello, I’m a little confused. Do we put the bread in with the cold dutch oven into the cold oven? I was always told to pre-heat the DO first. So, I just want to clarify. Also, thank you for this recipe. I doubled it because I’m making 2 loaves but oooh my it smells delicious. Can’t wait to bake.
No worries! But that is correct. Place the bread in the cold DO into the cold oven and bake! The bake time includes the preheat time, as well. You are so welcome! It is one of our favorite loaves to make, so I hope you enjoy 🙂
I had doubled this recipe so I did one loaf cold and one hot since it was right after. The cold came out with a beautiful golden crust. It was hard to wait an hour. It was delicious. I haven’t cut into the hot one since I’m gifting it to a friend. Thank you again!!!
Thank you so much for sharing! We love this sourdough recipe, so it warms my heart that it was enjoyed by your family and friends, as well.
Ive made this loaf 3 times now. Currently making 2 more. It’s sooo good and rises beautifully. Thank you!!
Thank you so much for sharing your sourdough successes! I can totally understand, this loaf hits the spot every time. Enjoy!
I am currently making this bread (I’m so excited) minus the rosemary (husband doesn’t like it). I’m ready for the first rise. I added cheese to the dough but I’m concerned about the cheese being left out on the counter for 10-12 hours. Is this safe? Also, your ingredient list calls for 10g of salt but the directions say 11g.
Oh, I hope you love it! It is such a tasty flavor combination. Thank you for catching my typo! It should be 10g of salt. As for the cheese, I haven’t had any issues, but if you feel more comfortable with the cheese not being left out on the counter that long, you can add the cubes after the bulk fermentation while you shape the dough. This method is called lamination. You’ll find plenty of tutorials of how to do this online 🙂
This sounds amazing! Question- do you chop the garlic before adding it to the loaf, or are you adding entire cloves? Thanks!
I add the entire cloves! They will swish out after being roasted and start to break into small bits while you do your stretch and folds.
I’m planning to make two loaves at the same time. Would you recommend mixing and doing stretches & folds in separate bowls or do everything in one bowl and just spit the dough when it’s time to shape?
I would mix everything in the same bowl and split it in two before shaping. Less dirty dishes 🙂
Can I use just regular flour or artisan flour instead of the bread flour??
I recommend using bread flour instead of all-purpose flour because it has a higher protein content. This allows your bread to have the best rise when it is baked!
Wow!! This bread is delicious and just what I was hoping for. Worth the wait, patience truly paid off. I will be sharing this recipe and definitely making this again. I doubled the rosemary and cheese. But all other directions were followed perfectly.
Thank you for sharing. If I could load a picture I would.
I’m so thrilled to hear that you loved it! The smell alone is worth baking it. Thank you for sharing!
Great recipe with very clear and helpful directions! I did Asiago, and I think if I repeated, I wouldn’t mix in the cheese, maybe just put on top of the loaf. I didn’t like the un-melted pieces of cheese in the loaf. Maybe it would have worked better for me if I toasted the slices and the cheese in the slices melted. The bread itself was delicious and loved the roasted garlic and rosemary.
Thank you for sharing!
I’ve made this so many times. It is a favorite of our family for sure! So good for grilled cheese, Avocado toast or just for a sandwich. I use the basic recipe for my other mix in breads too!
So thrilled to hear this! It’s a favorite of our, as well. And you’re right, it makes the BEST grilled cheese sandwich!
I made your bread recipe a few weeks ago minus the cheese..It turned out delicious..I had a house full of people and it went quickly..I found a recipe for copycat Carabbas Italian Olive Oil Spice Blend for Bread Dipping online..It was so good and everyone was dipping the bread in it..It was a great combination…. I store the spice mix in my refrigerator for when I make sourdough bread..The garlic and rosemary sour dough is a great bread for the olive oil dipping..You only need about a teaspoon of the spice mix on a plate with the olive oil.
Hi Karen! I’m so happy to hear that everyone enjoyed the bread! Doesn’t it smell just amazing? I love the dipping oil suggestion. Sounds fabulous!
How much of a rise are you looking for when you put it in the fridge? Does it need to go into the fridge or can you bake it after the first rise?
Place the dough in the fridge right after shaping! You can skip this step, however, you will need to allow your dough to proof at room temperature after shaping. The loaf is ready to bake when you poke the dough with a floured finger and it slowly springs back.
This is hands down AMAZING! I put some flaky sea salt on top before baking, which is DELIGHTFUL! Thank you for an amazing recipe!
I’m so glad you enjoyed this recipe, Winnie! I love the addition of flaky sea salt. I’m going to have to try that myself!
I am so psyched to try this combo. Can it be bake in a cast iron skillet.
Personally, I have only baked this bread in a Dutch oven, but if you regularly baked your sourdough bread using an open-bake method, then you can absolutely use a cast iron skillet to bake this bread!
I am making this now. only I used 100 grams of starter? I hope it turns out!! Will keep you posted. Wish me luck
so so good, just baked it this morning after over night frig. so yummy thank you for your recipe. The fresh rosemary make all the difference!!!
So thrilled to hear you enjoyed this recipe, Janice! Thank you for sharing.
Great story and recipe. It would be really helpful if you would post both metric and English measurements in your recipe for those of us in the US who use English measures.
For the most precise bake, I also recommend using a kitchen scale when baking sourdough. I did, however, update the recipe to include the volume measurements as well. I hope you enjoy this recipe!
This turned out SO good! I used grated parmesan cheese and we dip it in basil flavored olive oil to eat! Everyone loves it! Thank you for this recipe!
Grated parmesan with basil olive oil – sounds heavenly! So glad everyone loved this recipe. Thank you so much for sharing!
this is the first sourdough recipe i tried that finally worked! and so well! thank you!
are you able to double?
Hi Megan! Woohoo! So thrilled to hear that it was a success. Yes, you can double the recipe to make 2 loaves.
Do you think it would be possible to split this recipe into quarters to make 4 mini loaves?
Absolutely! However, you will need to adjust the bake time. I would start off by preheating a Dutch oven to 450 degrees F, bake covered for 20 minutes and then uncovered for 5-10 minutes more. You should be able to bake 2 at a time. Once the internal temperature reaches 205 degrees F is it fully baked. Enjoy!