Roasted Garlic Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g fast-action dried yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">320ml lukewarm water</li><li class="ingredients-single-item">2 tablespoons olive oil, plus extra for greasing</li><li class="ingredients-single-item">3 whole garlic bulbs</li><li class="ingredients-single-item">2 tablespoons fresh rosemary, finely chopped</li><li class="ingredients-single-item">1 tablespoon fresh thyme leaves</li><li class="ingredients-single-item">1 tablespoon honey</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or heavy baking stone</li><li class="equipment-single-item">Bread lame or sharp knife for scoring</li><li class="equipment-single-item">Banneton proofing basket or bowl lined with tea towel</li><li class="equipment-single-item">Baking parchment</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Slice the tops off your garlic bulbs to expose the cloves, place them on a piece of foil, drizzle with 1 tablespoon of olive oil and a pinch of salt. Wrap the foil around the garlic and roast for 35-40 minutes until completely soft and golden. The low, slow roasting caramelizes the garlic's natural sugars, transforming its flavor from sharp to sweet and mellow.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Once the garlic has cooled enough to handle, gently squeeze the soft, caramelized cloves out of their skins into a small bowl. Mash with a fork and mix with honey, remaining olive oil, and herbs to create a fragrant paste. This paste will distribute the garlic flavor evenly throughout your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, combine the flour, yeast, and salt, keeping the salt and yeast separate initially as direct contact can inhibit yeast activity. Make a well in the center and pour in the lukewarm water. Mix until a shaggy dough forms, then add the garlic paste and knead everything together.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. The dough should spring back when poked with your finger. This develops the gluten structure that will trap air bubbles and give your bread a beautiful rise and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm, draft-free spot for 1-2 hours, or until doubled in size. The slow rise develops complex flavors in your bread while allowing the garlic and herbs to infuse throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once risen, gently deflate the dough and shape it into a round loaf. Be careful not to knock out too much air – those bubbles create the bread's airy texture. Place the shaped dough into a well-floured banneton or a bowl lined with a floured tea towel, seam side up.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover again and allow to proof for a second time, about 45-60 minutes, or until the dough has noticeably expanded. Meanwhile, preheat your oven to 230°C and place your Dutch oven or baking stone inside to heat up.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When ready to bake, carefully turn your dough out onto a piece of baking parchment. Score the top with a sharp knife or bread lame – this allows controlled expansion during baking and creates an attractive pattern. Make your cuts about 1cm deep, using confident, decisive strokes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully transfer the dough on its parchment to your preheated Dutch oven or baking stone. If using a Dutch oven, cover with the lid. The enclosed space traps steam from the bread, creating the perfect environment for a crisp, crackly crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 25 minutes with the lid on, then remove the lid and bake for another 15-20 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom. The internal temperature should reach 93-96°C for perfectly baked bread.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer to a wire rack and let cool for at least 1 hour before slicing – cutting too soon will make the bread gummy and ruin its texture. Listen for the gentle crackling of the crust as it cools – this is the sign of a well-baked artisan loaf.</li></ol>