Tuscan Garlic Bread
Yeasted artisan loaf with roasted garlic paste, rosemary, parsley, and Parmesan worked into the dough — deeply savory, crackly-crusted, and the bread that makes everything you serve it with taste better.
Equipment
Bread Pan
Ingredients
Roasted Garlic
- 1 large head garlic
- 1 teaspoon olive oil
Bread Dough
- 3½ cups bread flour
- 1¼ cups warm water 105–110°F
- 2¼ teaspoons active dry yeast 1 packet
- 1 tablespoon honey
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- Roasted garlic cloves mashed into a paste
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- 1 teaspoon Italian seasoning
- 2 tablespoons grated Parmesan cheese optional
Egg Wash (Optional)
- 1 egg
- 1 tablespoon water
Finishing
- 1 tablespoon melted butter or olive oil
- Light sprinkle of flaky sea salt
- Chopped parsley optional
Instructions
Roast the Garlic
- Preheat the oven to 400°F.
- Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 35–40 minutes until the cloves are soft and golden.
- Cool slightly, then squeeze the cloves into a small bowl and mash into a smooth paste.
Make the Dough
- In a large bowl combine:
- warm water
- honey
- yeast
- Allow to stand for about 5–10 minutes until foamy.
- Add:
- olive oil
- mashed roasted garlic
- rosemary
- parsley
- Italian seasoning
- Parmesan (if using)
- salt
- Mix well.
- Gradually add the bread flour until a soft dough forms.
- Knead for 8–10 minutes until smooth and elastic.
First Rise
- Place in a lightly oiled bowl.
- Cover and allow to rise for 60–90 minutes, or until doubled.
Shape
- Turn dough onto a lightly floured surface.
- Shape into a round boule or oval bâtard.
- Place on a parchment-lined baking sheet or in a lightly floured proofing basket.
- Cover and let rise another 30–45 minutes.
Bake
- Preheat oven to 375°F.
- If desired, brush with the egg wash for a shinier crust.
- Slash the top of the loaf 2–3 times with a sharp knife or bread lame.
- Bake for 35–40 minutes, until the loaf is deep golden brown and the internal temperature reaches 195–200°F.
Finish
- Brush the warm loaf lightly with melted butter or olive oil.
- Sprinkle with flaky sea salt and chopped parsley if desired.
- Cool on a wire rack for at least 30 minutes before slicing.
Notes
Storage
Store in an airtight bag at room temperature for up to 3 days.
Freeze whole or sliced for up to 3 months.
This Old Baker Tips
Fold in ½ cup shredded Parmesan or Asiago for extra savory flavor.
Add 2 tablespoons chopped sun-dried tomatoes for a Tuscan-inspired variation.
Serve with olive oil and balsamic vinegar for dipping, or use it for grilled panini or garlic toast.
If using a Dutch oven, bake covered for 25 minutes, then uncover and bake another 10–15 minutes for an artisan-style crust.
Store in an airtight bag at room temperature for up to 3 days.
Freeze whole or sliced for up to 3 months.
This Old Baker Tips
Fold in ½ cup shredded Parmesan or Asiago for extra savory flavor.
Add 2 tablespoons chopped sun-dried tomatoes for a Tuscan-inspired variation.
Serve with olive oil and balsamic vinegar for dipping, or use it for grilled panini or garlic toast.
If using a Dutch oven, bake covered for 25 minutes, then uncover and bake another 10–15 minutes for an artisan-style crust.