Best Rosemary Garlic Bread Recipes

ROSEMARY-GARLIC POTATO BREAD

Steps:

• Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
• In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
• Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
• Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
• Preheat the oven to 400 degrees F.
• Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!
• Bake potatoes (preferably russet potatoes - the big brown ubiquitous ones) in the oven. Rub the potatoes with a bit of olive oil, kosher salt, and pepper. Stick 'em with a fork like 20 times all over the place to let the steam out. Place them on a baking sheet and roast at 425 degrees F for 1 hour. The skin will get nice and crispy and you can scoop out the potato meat really easy, and also enjoy the skins as a snack while you bake. (As a poor culinary student, I always saved my potato skins as dinner. How did that bacon end up in my backpack? That's weird!
• You should know how to roast garlic - it may save your life one day. Heat the oven to 425 degrees F. Chop off the pointy end of the head of the garlic and expose the cloves. Drizzle olive oil right onto the exposed garlic, wrap it tightly with aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes. Really, though, don't time it - just roast them until they smell amazing. You'll know it when you smell it. You'll also know very quickly if you over-roast it - it'll smell awful and burnt. Throw that crap away and start over.

GRILLED ROASTED GARLIC-ROSEMARY BREAD

Steps:

• Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes.
• Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper.
• Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately.

GARLIC ROSEMARY FOCACCIA FOR THE BREAD MACHINE

Steps:

• Crush two of the garlic cloves and place it in your breadmachine pan along with the flours, milk, salt, water, 3 tbsp.
• Olive oil, honey, and yeast (according to your machine's instructions, some call for liquid ingredients first, other call for dry first) Place the bread pan inside the machine and close the lid.
• (I add some of the basil and rosemary at this point as well) Program bread maker for the whole wheat dough mode Turn dough onto floured surface (it is quite sticky, don't add more flour) Divide dough into two pieces and cover and let rest 10 minutes+.
• Crush the remaining garlic.
• In a small bowl combine garlic with herbs and remaining 1/4 cup oil.
• Add salt if desired.
• Oil two round cake pans.
• Place in dough.
• Brush dough with garlic oil.
• Bake in bottom third of preheated 400 oven for 18-24 minutes.
• Until golden brown.

ROSEMARY GARLIC POTATO BREAD

Steps:

• 1. Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
• 2. In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
• 3. Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
• 4. Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
• 5. Preheat the oven to 400°F.
• 6. Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!

CRISP ROSEMARY-PARMESAN GARLIC BREAD

Steps:

• Blend butter and rosemary in processor. Gradually add oil and process until incorporated. Mix in Parmesan cheese. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in garlic.Prepare barbecue (medium-high heat) or preheat oven to 400°F. Spread cheese mixture over cut sides of bread.
• If grilling, wrap each piece of bread loosely in foil. Grill in foil until bread is crusty and golden, about 8 minutes. If baking, place bread cut side up on baking sheet. Bake until bread is crisp and golden around edges, about 10 minutes. Serve bread warm.

ROSEMARY-GARLIC FOCACCIA BREAD

Steps:

• In bread machine pan, place the milk, water, butter, egg, flour, sugar, 1 teaspoon salt and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Cover and let rest for 10 minutes. Shape into an 11-in. circle; place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon handle, make several 1/4-in. indentations in dough., Brush with oil. Sprinkle with garlic, rosemary and remaining salt. Bake at 400° for 15-20 minutes or until golden brown. Cut into wedges.

ROSEMARY, THYME AND GARLIC BREAD FOR BREAD MACHINE

Steps:

• 1. place all ingredients in the bread machine pan and put on the white bread cycle and start and wait till done. I dont like the shape of the bread so I use the dough cycle and bake in the oven at 375 degrees till golden brown.
• 2. When the bread is done I take and cover the bread loaf in press and seal while hot to make the bread mellow and soft instead of having a hard crust on it.

EASY GARLIC ROSEMARY BREAD FOR THE BREAD MACHINE

Steps:

• Follow directions for the bread mix- only add the garlic to the water so the oil doesn't touch the yeast.
• Add rosemary and cook according to directions.

ARTISAN ROSEMARY GARLIC BREAD

Steps:

• In large bowl, sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. To proof, let sit for about 10 minutes and become foamy.
• Add in olive oil, bread flour and knead, by hand or stand mixer, for about 10 minutes. Add dried rosemary, black pepper and oregano or Italian seasoning. Knead another 5 minutes.
• Add to the dough the roasted garlic cloves and gently knead to incorporate, about 1 - 2 minute. Dough should come together well at this point and may be slightly sticky.
• Place dough ball in a well oiled bowl, turning dough to cover entire surface. Tightly cover bowl with plastic wrap. Place in warm, draft-free area to rise until dough is doubled, about 1 - 1 1/2 hours.
• After dough has doubled, punch it down and shape into a rounded loaf. Place rounded loaf on greased baking sheet. Using sharp knife, makeing a couple of deep cuts on top. Cover loaf with a clean dish towel or 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 the second dough rise, gently brush with olive oil then with coarse sea salt and freshly chopped rosemary. Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Raise oven temperature up to 425F and spray loaf with water again. Watching closely, bake just until top is golden brown, taking care not to over bake.

GARLIC ROSEMARY PULL-APART BREAD

Steps:

• In a large bowl, mix yeast, salt and 2 cups flour. In a small saucepan, heat water, cubed butter and milk to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Combine melted butter, garlic, rosemary and salt. Dip 10 dough balls into butter mixture. Place in a greased 10-in. fluted tube pan; sprinkle with a scant 1/4 cup Parmesan cheese. Repeat with remaining balls and Parmesan cheese. Drizzle with any remaining butter mixture. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 55-70 minutes or until a thermometer inserted into bread reads 200°. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

ROSEMARY AND GARLIC MONKEY BREAD

Steps:

• In large bowl of heavy-duty electric mixer, combine 2 cups flour, the sugar, and yeast.
• Beat water into flour mixture until soft dough forms.
• Cover and set aside 20 minutes.
• Meanwhile, prepare Crumb Topping (see below).
• Lightly grease a 2 1/2-quart souffle dish (casserole dish).
• Place oil in small bowl.
• Add 3 cups remaining flour, the rosemary,garlic, and salt to the soft dough.
• Beat until smooth dough forms.
• Turn dough out onto floured surface.
• Knead dough, adding remining flour as necessary, until smooth and elastic-about 5 minutes.
• Divide dough into 24 pieces.
• Dip each dough piece into oil and roll into a ball.
• Dip each ball into Crumb Topping and place, crumb side up, in greased dish.
• Cover loosely with clean cloth and let rise in warm place until double in size- about 45 minutes.
• Heat oven to 350*F.
• Tuck tiny rosemary sprigs between dough balls, if desired, and bake 55 to 60 minutes or until golden brown and bread sounds hollow when tapped on top.
• Cool on wire rack 10 minutes; remove from dish and cool completely.
• To serve, pull balls apart.
• Crumb Topping: In cup, combine 1/4 cup grated Parmesan cheese, 3 tbls.
• wheat germ, 1 tbls.
• rosemary leaves, and 1 teaspoons.
• paprika.

CRISP ROSEMARY-PARMESAN GARLIC BREAD

Steps:

• Blend butter and rosemary in processor.
• Gradually add oil and process until incorporated.
• Mix in Parmesan cheese.
• (Can be made 1 day ahead. Cover and refrigerate; bring to room temperature before continuing.)
• Mix in garlic.
• Cut the baguette in half lengthwise, then crosswise (4 pieces total).
• Score each piece diagonally 3/4-inch deep at 1 1/2-inch intervals.
• Prepare barbecue (medium-high heat) or preheat oven to 400°F
• Spread cheese mixture over cut sides of bread.
• If grilling, wrap each piece of bread loosely in foil.
• Grill in foil until bread is crusty and golden, about 8 minutes.
• If baking, place bread cut side up on baking sheet.
• Bake until bread is crisp and golden around edges, about 10 minutes.
• Serve bread warm.

ROSEMARY BLUE CHEESE GARLIC BREAD

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Stir the 2 tablespoons of rosemary, garlic powder, and onion salt together in a bowl. Add the softened butter to the herb mixture; mix to combine. Spread the butter mixture evenly onto the cut sides of the bread loaf; top with the blue cheese slices. Transfer the bread to a baking sheet.
• Place the bread under the broiler until the cheese is slightly melted, about 4 minutes. Sprinkle with additional rosemary if desired.

GARLIC BREAD WITH ROMANO & FRESH ROSEMARY

Steps:

• Preheat oven to 400°F. Mix butter, cheese, garlic and rosemary until well blended.
• Spread onto cut surfaces of bread. Place, buttered sides up, on baking sheet.
• Bake 8 to 10 minutes or until lightly browned.

ROASTED GARLIC ROSEMARY FOCACCIA BREAD RECIPE | LITTLE SPICE JAR

Steps:

• Add the warm water, sugar, and yeast to a 2-cup measuring cup (affiliate link). Give it a stir and allow the yeast to bloom for 15 minutes. You'll see the yeast is foamy and bubbly near the end of the 15 minutes.
• Meanwhile, add the flour, salt, 1/4 cup of olive oil, chopped rosemary, and roasted garlic to the bowl of a stand mixer. Using the dough hook attachment, turn the mixer on briefly to allow the ingredients to mix together. Pour the yeast mixture into the flour mixture with the mixer running on low. Increase the speed to medium and let the mixer run for 4-5 minutes. Stop and scrape the dough if all the flour doesn't incorporate fully. After 5 minutes, if the dough seems too sticky, use an additional 1-2 tablespoon of flour and form it into a ball using your hands.
• Transfer the dough into a large bowl that has been greased. Rub a dime size of olive oil on the surface of the dough and cover with a piece of plastic wrap. Allow it to rest in a warm place for 1-1 1/2 hours or until it's nearly doubled in size. I usually do this in my dryer (see notes!)
• Position a rack in the center of the oven and preheat the oven to 400ºF. Using half of the remaining olive oil (2 tbsp), grease the bottom of a 9x13 dish (affiliate link). Remove the plastic wrap, and dump the dough into the prepared dish. Gently, using your fingers, push the dough out so that it fits the pan. Cover the dough with the plastic wrap and let sit for 20 minutes.
• Brush the remaining 2 tablespoons of olive oil onto the dough. Using your fingers poke holes in the surface of the dough (seriously, poke all the way to the pan!) Sprinkle with additional rosemary, if desired and flaked sea salt (affiliate link). Bake the bread for 20-25 minutes or until golden brown on top and cooked all the way through. Remove from the oven, drizzle or brush with a little bit more olive oil and let cool for a few minutes before slicing and serving!

GARLIC BREAD WITH BACON BITS, ROSEMARY AND CREAMY BRIE

Steps:

• Preheat broiler.
• Place bread on a cookie sheet pan cut side up.
• Place butter, olive oil, garlic, and rosemary in a microwave and heat just to melt. Stir to blend.
• Spread over the bread.
• Sprinkle the bacon bites over the bread.
• Place pieces of the brie over the bacon.
• Brown under the broiler a couple minutes. Do not leave it for it will burn and you`ll miss out on a great Garlic bread.
• Remove and slice into 2 in pieces.

ROSEMARY GARLIC BRAID OR BREAD

Steps:

• Remove outer papery skin from garlic (do not peel or separate cloves).
• Cut top off garlic heads, leaving root end intact.
• Brush with oil; sprinkle with rosemary.
• Cover and bake at 425' for 30 - 35 minutes or until softened.
• Cool for 10 minutes, squeeze softened garlic into bowl.
• Add broth, lightly mash.
• In a large mixing bowl, combine 2 1/4 C flour, sugar, yeast and salt.
• Heat milk, water & 1/4 C butter to 120 - 130 degrees (in sauce pan or CAREFULLY in the microwave).
• Add to dry ingredients; beat just until moistened.
• Beat in garlic past until smooth.
• Stir in remaining flour to form a soft dough, and knead 10 minutes.
• Cover with damp towel and let rise until double in size.
• Punch dough down, turn onto lightly floured surface; divide in two.
• Divide each portion into 3 pieces; shape each into an 15-inch rope.
• Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. (if loaves are preferred, simply shape each half into a 'log' and place each in a greased bread pan).
• Repeat with remaining dough.
• Cover and let rise in a warm place until doubled (about 30 minutes).
• Bake at 350' for 15 minutes.
• Melt remaining butter; add garlic salt. Brush over bread.
• Bake 10 - 15 minutes longer or until golden brown.
• Remove from pans to wire racks to cool.
• Prep time includes rising time.

GARLIC ROSEMARY MONKEY BREAD RECIPE - (3.9/5)

Steps:

• Preheat oven to 375°F. Stir together cheese, garlic, rosemary and parsley in a medium bowl. Place melted butter in a separate bowl. Cut each biscuit in half and roll each half into a ball. Dip balls in butter, transfer to cheese mixture, rolling to coat. Transfer biscuits to a lightly greased Bundt pan, overlapping slightly. Bake until golden brown, 23 to 25 minutes. Let bread cool for 5 minutes before removing from pan. Just before serving, drizzle with oil and top with flaky salt.

ROSEMARY-GARLIC POTATO BREAD

Steps:

• Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.Preheat the oven to 400 degrees F.Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!Bake potatoes (preferably russet potatoes - the big brown ubiquitous ones) in the oven. Rub the potatoes with a bit of olive oil, kosher salt, and pepper. Stick 'em with a fork like 20 times all over the place to let the steam out. Place them on a baking sheet and roast at 425 degrees F for 1 hour. The skin will get nice and crispy and you can scoop out the potato meat really easily.Heat the oven to 425 degrees F. Chop off the pointy end of the head of the garlic and expose the cloves. Drizzle olive oil right onto the exposed garlic, wrap it tightly with aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes. Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

ROSEMARY, GARLIC BREAD

Steps:

• 1. In a medium size bowl, mix together the water, yeast, rosemary, salt and garlic infused oil. Add a quarter of the flour, mixing well. Now, slowly add the rest of the flour a little at a time.
• 2. Knead the dough for 10 - 15 minutes.
• 3. Put the dough in a bowl, cover with a damp tea and place in a warm area and let rise to double it's size. This should take about an hour.
• 4. Place the dough on a lightly floured surface. Roll into a large dome shape or turn into rolls; then place the dough on a parchment lined tray and proof in a warm spot for another hour.
• 5. After the dough has finished proofing for a second time, grind some fresh sea salt over the top of the dough and cut a cross into the top of the bread.
• 6. When your dough is just about finished its second proofing, preheat your oven to 230 degrees.
• 7. Place the bread on the bottom shelf and bake the for 25 minutes.
• 8. The bread is ready when you hear a hollow sound if you tap the bottom of the bread. Enjoy