Go Back

Roasted Garlic & Rosemary Sourdough Bread

This rustic sourdough bread is enriched with sweet roasted garlic and fragrant rosemary for an elevated take on a classic loaf. The long fermentation develops complex flavors while optional chunks of Asiago or Gruyere cheese create pockets of melted goodness throughout.
Perfect for sandwiches, as a side to soups, or simply enjoyed with butter while still warm from the oven.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 1 hour
Bulk Fermentation 12 hours

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
Tried this recipe?Let us know how it was!