May 13, 2016

Another take on my most favorite bread recipe my sister in law showed me. It has a quite intense garlic taste with a hint of rosemary. Goes great with BBQ, tapas or just topped with some butter.
I think even if the bread would turn out tasting awful I would still continue to bake some. Just for the satisfaction of opening the lid of my dutch oven and seeing how nicely the bread cracked and browned. And finally the feeling of holding a still warm bread in your hands, hearing it crackle while it slowly cools down.


  • 3 cups (400g) bread flour [hole wheat flour – white flour ratio is up to you]
  • ¼ teaspoon dry yeast
  • 1 teaspoon salt [more if you like it salty]
  • 1 ½ cups (375ml) water [lukewarm]
  • 1 bulb roasted garlic
  • 1 tablespoon rosemary


_ mix dry ingredients

_ add water and knead a smooth dough

_ cover [with a towel or cling foil] and keep in a warm spot for 12 to 20 hours

_ finely chop rosemary

_ smash garlic bulbs with the flat of a knife

_ knead garlic and rosemary into the dough [might need some more flour to compensate for the moisture of the garlic]

_ dust with a little flour and loosely wrap [in a baking sheet or a towel]

_ keep in a warm spot for 2 hours

_ put the dutch oven into the oven and heat to 230°C [450°F]

_ once hot, put a little flour into the dutch oven and flip the dough over into it [remove excess flour]

_ cover and bake for 30 minutes

_ take off the lid and bake for another 15 minutes

_ take out the bread to cool down [should make lovely crackling sounds while cooling]

fox_garlic_bread fox_garlic_bread

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