Garlic Rosemary Artisan Loaf Recipe

Ouadie Rhabbouron

  • 1 teaspoon sugar or honey

  • 2 teaspoons instant yeast (or 2¼ tsp active dry yeast)

  • 1¼ cups (300 ml) warm water (about 40°C / 105°F)

  • 2 tablespoons olive oil

  • 4 cloves garlic, finely minced

  • 1½ tablespoons fresh rosemary, finely chopped

    • (or 2 teaspoons dried rosemary)

  • Extra flour for dusting

    • Optional topping:

    • 1 tablespoon olive oil

    • ½ teaspoon flaky sea salt

    • Extra rosemary leaves

    Instructions

    Step 1: Activate the Yeast (Skip if using instant yeast)

    1. In a small bowl, mix warm water with sugar or honey.

    2. Sprinkle active dry yeast over the top and let sit for 5–10 minutes until foamy.

    Step 2: Make the Dough

    1. In a large bowl, combine flour and salt.

    2. Add yeast mixture (or instant yeast directly), olive oil, minced garlic, and chopped rosemary.

    3. Mix with a spoon or hands until a sticky dough forms.

    Step 3: Knead and First Rise

    1. Transfer dough to a lightly floured surface.

    2. Knead for 8–10 minutes until smooth and elastic (or mix in a bowl with stretch-and-folds).

    3. Shape into a ball and place in a lightly oiled bowl.

    4. Cover and let rise in a warm place for 1–1½ hours, or until doubled in size.

    Step 4: Shape the Loaf

    1. Punch down the dough gently to release air.

    2. Shape into a round or oval artisan loaf.

    3. Place on a parchment-lined baking tray or floured proofing basket.

    4. Cover loosely and let rise again for 30–45 minutes.

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