Sourdough bread becomes a masterpiece when roasted garlic and fresh rosemary join the mix. Sweet, mellow garlic weaves through the loaf’s tangy crumb, while rosemary adds a fragrant, earthy punch. The result is rustic, refined, and utterly irresistible.
This bread’s slow fermentation doesn’t just deepen the flavor—it boosts digestibility, supports gut health, and lowers the glycemic index. With health benefits and flavors this bold, every slice feels like an indulgence worth savoring.
The Health Benefits behind the Flavor
This garlic sourdough bread combines two powerhouse ingredients. Garlic contains allicin, a bioactive compound that provides numerous health benefits, including potential cardiovascular support and antimicrobial properties. (ref)
It may help reduce blood pressure, support bone health, and boost immune function. The addition of garlic also provides antioxidant properties that can help prevent oxidative damage in the body.
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The Science of Sourdough
The magic of sourdough lies in its unique fermentation process, which creates a complex ecosystem of wild yeast and beneficial bacteria. During fermentation, these microorganisms break down the flour’s complex starches, making the bread’s nutrients more bioavailable. This process results in several benefits:
- Lower glycemic index compared to conventional bread, leading to better blood sugar management
- Increased prebiotic properties that support gut health
- Enhanced mineral absorption due to the breakdown of phytic acid
- Better digestibility, particularly for those with mild gluten sensitivity
The fermentation process also creates beneficial compounds that may help reduce the risk of heart disease, particularly when whole grain flours are used. Additionally, sourdough bread appears to be more satiating than conventional yeasted bread, helping you feel fuller for longer.
Why This Recipe Works
The slow fermentation process allows the flavors to develop fully, while the roasted garlic adds a mellow, sweet undertone that perfectly complements the bread’s natural tanginess. The addition of Asiago or Gruyere cheese creates pockets of melted goodness throughout the loaf, elevating this bread from a simple side dish to a memorable culinary experience.
Storing & Serving
Proper storage is essential to maintain the bread’s exceptional texture and flavor. Once your loaf has completely cooled (waiting at least an hour after baking), store it cut-side down on a wooden cutting board or wrap it in a clean cotton bread bag.
Avoid plastic bags as they trap moisture and can make the crust soft and encourage mold growth.
Storage Options:
- Room Temperature: The bread will stay fresh for 2-3 days when stored properly in a bread box or paper bag. The crust may soften slightly but can be revived in the oven.
- Freezing: For longer storage, slice the completely cooled bread and freeze in an airtight container or freezer bag for up to 3 months. Thaw individual slices as needed.
- Refrigeration: Not recommended as it accelerates staling.
Serving Suggestions:
- To refresh day-old bread, sprinkle with water and heat in a 350°F oven for 5-10 minutes
- Serve warm with cultured butter for a simple yet luxurious experience
- Toast slices for sandwiches or as a base for bruschetta
- Use older bread for homemade croutons, breadcrumbs, or French toast
The garlic and rosemary in this loaf make it particularly well-suited for serving alongside pasta dishes, soups, or as part of a cheese board. The optional cheese adds another layer of flavor that pairs beautifully with wine or craft beer.
Roasted Garlic & Rosemary Sourdough Bread
Ingredients
- 1¾ oz (about ¼ cup) active sourdough starter
- 1½ cups room temperature water
- 4⅙ cups bread flour
- 1¾ teaspoons salt
- 1 head of garlic
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 cup Asiago or Gruyere cheese cut into 1-inch cubes (optional)
Instructions
Roast the garlic (can be done a day ahead):
- Preheat oven to 400°F
- Cut off the top quarter of the garlic head, exposing cloves
- Place on foil, drizzle with olive oil
- Wrap tightly in foil and roast 30-40 minutes until golden and soft
- Cool completely, then squeeze cloves out of skins
Make the dough (morning):
- In a large bowl, mix starter and water until starter dissolves
- Add flour and salt, mix until no dry flour remains
- Cover and rest 30 minutes at room temperature (72-75°F)
- During the next 2.5 hours, perform 5 sets of stretch and folds
- Wet hands, grab dough edge, stretch up and fold to center
- Rotate bowl, repeat 4 times
- During second set, gently fold in garlic, rosemary, and cheese
- Wait 30 minutes between each set
Bulk fermentation:
- After final fold, cover and let rise 10-12 hours
- Dough should double and show bubbles on surface
- Gently turn onto lightly floured surface
- Shape into tight ball by pulling edges to center
- Place smooth side down in floured banneton or bowl lined with cloth
Final rise:
- Cover and refrigerate 8-12 hours or overnight
- Remove from fridge 30 minutes before baking
Baking:
- Place Dutch oven in cold oven
- Preheat to 450°F
- Turn dough onto parchment, score top with sharp knife
- Carefully lower into hot Dutch oven
- Cover and bake 55 minutes
- Remove lid, bake 5 more minutes until deep golden
- Cool on rack for one hour before slicing
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.