Name: Easy Roasted Garlic and Rosemary Sourdough Bread
Prep time: 1 h
Cook time: 45 min
Total time: 17 h
Cuisine: Artisan
Ingredients: 1 cup active sourdough starter; 3 1/2 cups bread flour; 1 1/4 cups filtered water; 1 1/2 teaspoons salt; 1 head garlic; 1 tablespoon olive oil; 1 1/2 tablespoons chopped fresh rosemary (or 1 tablespoon dried)

Easy Roasted Garlic and Rosemary Sourdough Bread a golden, crusty sourdough loaf infused with sweet roasted garlic and aromatic rosemary—that’s what I call comfort food at its finest. This artisan-style bread has a perfectly chewy interior, a crispy crust, and layers of savory flavor in every slice. Whether I serve it with soup, toast it with a bit of butter, or tear off pieces to dip in olive oil, this loaf never lasts long in my kitchen.

Why You’ll Love This Recipe

I love how this recipe takes a humble sourdough loaf and elevates it with rich, roasted garlic and fresh rosemary. The flavors are both bold and comforting, making it a go-to when I want something rustic yet special. It’s naturally leavened, which means no commercial yeast—just that tangy, signature sourdough flavor. Plus, once I get the hang of the process, it’s mostly hands-off, making it a satisfying bake without the stress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup active sourdough starter

3 1/2 cups bread flour

1 1/4 cups filtered water

1 1/2 teaspoons salt

1-head garlic

1 tablespoon olive oil

1 1/2 tablespoons chopped fresh rosemary (or 1 tablespoon dried)

Directions

I start by preheating the oven to 400°F (200°C). I slice the top off a head of garlic, drizzle it with olive oil, wrap it in foil, and roast it for 35–40 minutes until golden and soft. Then I let it cool.

In a large bowl, I mix the sourdough starter, water, and flour until there are no dry bits. I cover it and let it rest for 30 minutes (this is the autolyse phase).

Once the garlic is cool, I squeeze out the cloves and mash them lightly. I then add the garlic, rosemary, and salt to the dough, folding everything in until well combined.

I cover the dough and let it ferment at room temperature for 4–5 hours. During the first 2 hours, I perform a set of stretch-and-folds every 30–45 minutes.

After bulk fermentation, I gently turn the dough out onto a floured surface, shape it into a round loaf, and place it into a well-floured proofing basket or bowl.

I cover it and refrigerate it overnight (8–12 hours) for a cold proof.

The next day, I preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.

I carefully transfer the dough onto parchment paper, score the top, and place it into the hot Dutch oven. Then I bake it covered for 20 minutes.

I remove the lid and bake for another 20–25 minutes, until the crust is a deep golden brown.

Finally, I let the bread cool on a wire rack for at least 1 hour before slicing.

Servings and timing

Prep Time: 1 hour (plus overnight rise)

Cooking Time: 45 minutes

Total Time: Approximately 17 hours

Servings: 10 slices

Calories per serving: 210 kcal

Variations

Cheesy Twist: I sometimes fold in 1/2 cup of shredded parmesan or asiago for a savory cheese burst.

Herb Mix: Swapping rosemary for thyme or adding a blend of Italian herbs gives the loaf a Mediterranean flair.

Spicy Kick: For a bit of heat, I add crushed red pepper flakes along with the rosemary.

Whole Wheat Version: Replacing up to 1 cup of bread flour with whole wheat flour adds a hearty, nutty taste.

Garlic Explosion: If I want a more intense garlic flavor, I use two heads of garlic instead of one.

Storage/Reheating

Once the loaf is completely cool, I store it in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days. For longer storage, I slice and freeze the bread in an airtight container or freezer bag—it keeps well for up to a month.

To reheat, I toast slices straight from the freezer or warm a whole loaf in the oven at 350°F (175°C) for 10–15 minutes to refresh the crust.

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FAQs

How do I know when the sourdough is fully baked?

I check for a deep golden crust and tap the bottom of the loaf—it should sound hollow. An internal temperature of 200–210°F (93–99°C) confirms it’s done.

Can I use dried rosemary instead of fresh?

Yes, I use 1 tablespoon of dried rosemary if fresh isn’t available. It still delivers great flavor, though fresh rosemary adds a brighter, more aromatic note.

What if I don’t have a Dutch oven?

I can bake the loaf on a baking stone or tray, but I make sure to add a pan of hot water to the oven to create steam for a crispy crust.

Is it okay to skip the overnight fermentation?

Technically yes, but I find that cold fermentation enhances the flavor and structure. If I’m in a rush, I can let it proof at room temperature for another 2–3 hours before baking.

Why does my bread come out flat?

This can happen if my starter isn’t active enough, if the dough is over-proofed, or if I don’t shape it tightly. I make sure my starter is bubbly and that I follow the folding and shaping steps carefully.

Conclusion

This roasted garlic and rosemary sourdough bread brings together everything I love about homemade baking: bold flavor, beautiful texture, and a deeply satisfying process. Whether it’s my first loaf or my fiftieth, this recipe is one I always come back to. It’s rustic, flavorful, and well worth the time—especially when the scent of roasted garlic fills my kitchen.

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