My easy sourdough bread recipe just got deliciously savory. Bursting with roasted garlic, fresh rosemary, and cubes of melted asiago cheese, this garlic sourdough bread recipe is the perfect side dish for all garlic lovers. Serve it toasted with hearty soups and stews, or slice it thick for the most flavorful grilled cheese.
Table of Contents
Roasted Garlic and Rosemary Sourdough Bread Recipe:
Though my easy sourdough bread for beginners is a go-to recipe for my family, sometimes we might be feeling adventurous and craving a burst of flavor. In this case, my answer will be cheese and herbs – just like my Cheddar and Chive Irish Soda bread, Cheese and Garlic Sourdough Pull-Apart Bread, or this roasted garlic and rosemary sourdough bread!
Homemade sourdough garlic bread is not only heavenly to your tastebuds but also to your sense of smell! The garlic aroma will surely fill your space in the most delightful way.
Once roasted, the caramelized garlic is added to the sourdough loaf with freshly chopped rosemary and cubed cheese for extra goodness.
Rosemary is so fragrant with tones of pine and citrus, perfect as we head into spring when many herb gardens are overflowing with fresh herbs.
Asiago or Gruyere cheeses are both robust kinds of cheeses with sweet and nutty undertones. A delicious compliment to the spring flavors of rosemary.
Golden brown, roasted garlic ties all of the flavor profiles to top off this irresistible garlic sourdough bread recipe.
Roasted Garlic and Rosemary Sourdough Bread is so flavorful and only enhances the flavors of the dishes it is served with. I hope you enjoy it as much as my family!
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Ingredients:
Active, bubbly starter: Before you plan to bake cheesy sourdough garlic bread, feed your own sourdough starter a 1:1 ratio. This means equal parts water and flour.
When your starter has doubled in size and has bubbles on top and throughout (usually 4-12 hours after a feeding), it is ready to bake delicious sourdough!
If you are still unsure, you can use the float test. Take a spoonful of your starter and a glass of water. Drop the starter in the water. If it floats, it is ready! If it sinks, it still needs some extra time to ferment.
Room temperature water
Bread Flour: My favorite brand to use is King Arthur Bread Flour.
Salt: Any salt will do, but my favorite is Redmond’s Unrefined Fine Sea Salt for extra natural minerals.
Fresh Garlic: For this rosemary garlic sourdough bread to shine, use fresh garlic! Roasted garlic cloves give this classic sourdough bread a robust garlic flavor without being overpowering.
Fresh Rosemary: As I said about the fresh garlic, fresh rosemary is best for this loaf of sourdough bread. Using dried rosemary just simply doesn’t produce as fragrant of a flavor as fresh. You can also experiment with other fresh herbs if desired.
Cheese: Now, it is not necessary to add cheese to this garlic sourdough bread recipe, but come on, you know you want to!
I have the best results using Asiago or Gruyere cheese for this cheesy garlic bread recipe, but different types of cheese, like parmesan cheese, would be delicious as well. The mild flavors of the cheese allow the garlic and rosemary to shine but still gives each bite some delicious melty goodness. Adding cubed cheese is preferred over shredded to get a fulfilling bite of cheese.
Supplies You May Need:
Proofing basket / Banneton
Dutch Whisk / Dough Whisk
Lame/ Razor blade / Sharp knife
Tea towel, plastic wrap, or what I like to use, a reusable shower cap
Baking Tray
How to Roast Garlic in the Oven:
Preheat the oven to 400 degrees.
Peel off the papery layer of the garlic head while keeping the cloves intact.
Cut a piece of aluminum foil big enough to wrap around the garlic.
Chop off 1/4 of an inch of the top of the garlic head.
Place the garlic in the center of the foil and pour extra virgin olive oil on top, about 1 Tablespoon. Cover the head of garlic with the foil and place it into the preheated oven.
Roast for about 30-40 minutes or until the garlic is golden brown and fragrant.
Remove from the oven and cool for 5 – 10 minutes before adding to the bread dough.
Roasted Garlic Substitutions:
Roasting fresh garlic will give you the best flavor for this sourdough garlic bread recipe. If you’re in a pinch, swap out 1 Tablespoon of garlic powder as a replacement.
How to Prepare Fresh Rosemary:
To use fresh rosemary, gently remove the leaves from the stem. Do so by holding the top with one hand and dragging the fingers of your other hand down the stem. This will remove the rosemary leaves easily. Once removed, chop the rosemary leaves finely with a sharp knife.
Fresh Rosemary Substitutions:
If you don’t have time to run to the grocery store, 1 Tablespoon of dried rosemary can be used as an alternative.
How to Make Roasted Garlic and Rosemary Sourdough Bread:
MAKE THE DOUGH :
In a large mixing bowl, add 50g of active, bubbly sourdough starter and 350g of room temperature, filtered water. Mix with a dough whisk or your hand until it looks like a milky liquid.
To the wet ingredients, add 500g of bread flour and 11g of salt. Be sure to mix until all of the flour is incorporated. The dough will look shaggy, not like a uniform dough ball.
Cover the bowl with a damp tea towel (I use a reusable shower cap) and let the sourdough bread dough rest for at least 30 minutes before you move on to the next step.
STRETCH AND FOLDS:
With slightly wet fingers, scrap the dough away from the bowl. Grab a section of the dough and stretch the bread dough above the bowl. Then fold over on top of the dough.
Rotate the bowl clockwise a quarter of the way and repeat identical stretch and fold. Repeat this motion until you come full circle. You will notice the dough will start to look smoother than before.
Cover the dough and let rest for another 30 minutes.
MIX-INS:
Before starting your second round of stretch and folds, gather 1 Tablespoon of finely chopped rosemary, 1 head of roasted garlic, and 1 cup of cubed cheese.
To the top of your dough, sprinkle 1/3 of each mix-in. Repeat a stretch and fold. Then add another 1/3 of the mix-ins to the dough, do one more stretch and fold. Add the last 1/3 of the mix-ins and complete the rest of the stretch and folds. Some cubes may break through the dough – totally fine. They will continue to be mixed in during your next rounds of stretch and folds.
Cover and let rest for another 30 minutes.
Repeat the identical stretch and fold three more times (for a total of 5 different rounds), waiting at least 30 minutes between each stretch and fold.
Cover the dough with a damp tea towel or shower cap after each stretch and fold.
BULK FERMENTATION :
After you’ve done all 5 sets of stretch and folds, cover the dough with a damp towel or a shower cap and leave it to ferment on your countertop. Let the dough rise overnight for 10-12 hours.
This is where your sourdough starter has a party feasting on the flour! During this first rise, it will ferment, creating lovely air pockets to make that desirable crumb.
SHAPE :
The next day, your first peek! The dough should have doubled in size and shouldn’t look dense.
With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles!
Tilt the bowl and let gravity move the dough onto your work surface.
Carefully stretch the dough on your workspace to create a thin rectangular shape. Then take the top 1/3 of the dough and fold it towards the center. Then take the bottom 1/3 of the dough and fold it towards the center as well. This is a tri-fold.
Next, from the right side of the dough, roll the dough to the left to create a ball shape of the dough.
Leave to rest for 5-10 minutes with seam side down.
PREP BANNETON :
While you’re waiting for the dough to rest, prepare your proofing basket. This can be a banneton or a small mixing bowl lined with a tea towel.
Dust the banneton or the tea towel with flour to prevent sticking.
FINAL SHAPING :
After 5-10 minutes of rest, gently cup your hands around the dough ball. Turn the ball clockwise about a quarter turn. Then softly pull the dough towards you. Repeat until you see the dough form a tighter and round shape.
Carefully scope the dough and lay it upside down (smooth side down) into your floured proofing basket. Cover it with a damp tea towel or a shower cap.
SECOND RISE :
Place your proofing basket in the fridge. The second and final rise should last for at least 1 hour, but I would recommend 8-12 hours.
But don’t wait too long! If left in the fridge for too long, your dough will over-ferment, causing the dough to not rise in the oven. If this happens, bake the dough as focaccia bread instead – a delicious way to salvage over-proofed sourdough.
SCORE :
After 8-12 hours, remove the sourdough from the fridge.
Cut a piece of parchment paper big enough for your dough to be surrounded on the bottom and its edges.
Place parchment paper on your workspace and gently flip the banneton upside down over the parchment paper. Since you dusted the banneton, your dough should slowly release and fall onto the parchment paper, landing in the middle with the floured side facing up.
With a lame / razor blade or sharp knife, score a crescent moon shape or any other fancy design you might find on Pinterest that you are dying to try!
Grab the corners of the parchment paper and place your sourdough into your Dutch Oven.
BAKE:
With its lid on, place your COLD Dutch Oven on a baking sheet – this helps prevent the bottom of your loaf from burning and getting too crispy. Slide the baking tray and Dutch Oven into the COLD oven and preheat it to 450 degrees. Bake for 55 minutes. The baking time includes the preheat time.
After 55 minutes, remove the lid and bake for an additional 5 minutes, or until the loaf is beautifully golden brown.
Immediately remove the Dutch Oven from your hot oven. Using the corners of the parchment paper, lift the sourdough bread out of the pot and place it onto a cooling rack.
Allow your homemade bread to cool for 1 hour before cutting into it. (I know!! How can you possibly wait when it looks and smells so good?! But trust me, if you cut in too soon, your masterpiece will turn mushy and gummy.) In the meantime, listen to your loaf “sing” its little tune to you with every crinkle and crack.
Once the hour is up, slice into your work of art and slather on some butter. ENJOY!!
How to Serve Roasted Garlic and Rosemary Sourdough Bread:
Roasted Garlic and Rosemary Sourdough Bread is perfect when served thick with a generous slab of butter.
Looking for more garlic flavor? Why not whip up some homemade garlic butter? Or even better yet, garlic herb butter! Garlic breath isn’t a thing, right?
This garlic sourdough bread would also make for some fantastic grilled cheese! Stuffed with your favorite kind of melty cheese and dipped in basil tomato soup – sign me up!
If you possibly have any leftover slices of garlic sourdough, I have made stale slices into homemade bread crumbs. The rosemary and garlic flavors are excellent in my mother-in-law’s meatball recipe.
Can you Freeze Garlic Sourdough Bread?
Absolutely! Garlic Sourdough Bread can be frozen either whole or as sourdough bread slices. I prefer to freeze my sourdough bread as slices. That way I can toast up individual pieces here and there, instead of thawing a whole loaf at a time.
To freeze, place the whole loaf or slices in a plastic bag. I will put small pieces of parchment paper in between each slice so they don’t stick. Be sure to remove all extra air from the bag. Sourdough can be frozen for up to 3 months.
To thaw, place the loaf of sourdough bread in the oven at 325°F until soft and fully thawed in the middle, 20 to 30 minutes. To thaw slices, toss them into the microwave for 15 seconds or toast them in the toaster.
How Should You Store Garlic Sourdough Bread?
Garlic Sourdough Bread will stay fresh for 2-3 days. Cover with a tea towel and leave at room temperature.
Happy baking!
Other Sourdough Recipes:
Easy Sourdough Bread Recipe
Homemade Sourdough Bagels
Cast Iron Quiche with Sourdough Pie Crust
Roasted Garlic and Rosemary Sourdough Bread Recipe
Yield: 12 slices
Prep Time: 2 hours
Cook Time: 1 hour
Additional Time: 12 hours
Total Time: 15 hours
My easy sourdough bread recipe just got deliciously savory. Bursting with roasted garlic, fresh rosemary, and cubes of melted asiago cheese, this garlic sourdough bread recipe is the perfect side dish for all garlic lovers. Serve it toasted with hearty soups and stews, or slice it thick for the most flavorful grilled cheese.
Ingredients
- 50g active, bubbly starter
- 350g room temperature water
- 500g bread flour
- 10g salt
- 1 head of garlic, roasted
- 1 Tablespoon olive oil
- 1 Tablespoon fresh rosemary, chopped finely
- 1 cup Asiago / Gruyere cheese, 1 inch cubes (optional)
Instructions
- Preheat the oven to 400 degrees.
- Peel off the papery layer of the garlic bulb while keeping the cloves intact.
- Cut a piece of aluminum foil big enough to wrap around the garlic.
- Chop off 1/4 of an inch of the top of the garlic bulb.
- Place the garlic in the center of the foil and pour extra virgin olive oil on top, about 1 Tablespoon. Cover the head of garlic with the foil and place it into the preheated oven.
- Roast for about 30-40 minutes or until the garlic is golden brown and fragrant.
- Remove from the oven and cool for 5 – 10 minutes before adding to the bread dough.
How to Roast Garlic in the Oven:
How to Prepare Fresh Rosemary:
- To use fresh rosemary, gently remove the leaves from the stem. Do so by holding the top with one hand and dragging the fingers of your other hand down the stem.
- Once removed, chop the rosemary leaves finely.
- In a large mixing bowl, add 50g of active, bubbly sourdough starter and 350g of room temperature, filtered water. Mix with a dough whisk or your hand until it looks like a milky liquid.
- To the wet ingredients, add 500g of bread flour and 10g of salt. Be sure to mix until all of the flour is incorporated. The dough will look shaggy, not like a uniform dough ball.
- Cover the bowl with a damp tea towel (I use a reusable shower cap) and let the sourdough bread dough rest for at least 30 minutes before you move on to the next step.
- With slightly wet fingers, scrap the dough away from the bowl. Grab a section of the dough and stretch the bread dough above your bowl. Then fold over on top of the dough.
- Rotate your bowl clockwise a quarter of the way and repeat identical stretch and fold. Repeat the process until you come full circle. You will notice the dough will start to look much smoother than before.
- Cover the dough with cling wrap or a shower cap and let rest for another 30 minutes.
Make the Dough :
Stretch and Folds:
Mix-Ins :
- Before starting your second round of stretch and folds, gather 1 Tablespoon of finely chopped rosemary, 1 head of roasted garlic, and 1 cup of cubed cheese.
- To the top of your dough, sprinkle 1/3 of each mix-in. Repeat a stretch and fold. Then add another 1/3 of the mixt-ins, do one more stretch and fold. Add the last 1/3 of the mix-ins and complete the rest of the stretch and folds. Some cubes may break through the dough, totally fine. They will continue to be mixed in during your next rounds of stretch and folds.
- Cover and let rest for another 30 minutes.
- Repeat the identical stretch and fold three more times (for a total of 5 different rounds), waiting at least 30 minutes between each stretch and fold.
- Cover the dough after each stretch and fold.
- After you've done all 5 sets of stretch and folds, cover the dough with a damp towel or a shower cap on your counter. Let the dough rise overnight for 10-12 hours.
- This is where your sourdough starter has a party feasting on the flour! During this first rise, it will ferment, creating lovely air pockets to make that desirable crumb.
- The next morning, your first peek! The dough should have doubled in size and shouldn't look dense. If you have a clear glass bowl, check out all the action happening underneath!
- With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles!
- Tilt the bowl and leave gravity to do the work to move the dough on the counter.
- Carefully stretch the dough on your workspace to create a thin rectangular shape. Then take the top 1/3 of the dough and fold it towards the center. Then take the bottom 1/3 of the dough and fold it towards the center as well.
- Next, from the right side of the dough, roll the dough to the left to create a ball shape of the dough.
- Leave to rest for 5-10 minutes with seam side down.
- While you are waiting for the dough to rest, prepare your proofing basket. This can either be a banneton or a small mixing bowl lined with a tea towel.
- Dust the banneton or the tea towel with flour to prevent sticking.
- After 5-10 minutes of rest, gently cup your hands around the dough ball. Turn the ball in a clockwise motion about a quarter turn and then softly pull the dough towards you. Do this repeatedly until you see the dough form a tighter and more round shape.
- With a bench scraper or just your hands, carefully scope up the dough and lay it upside down (smooth side down) into your floured proofing basket and cover it with cling wrap or a shower cap.
- Place your proofing basket in the fridge. The second rise should last for at least 1 hour, but I would recommend 8-12 hours. But don't wait too long! If left in the fridge for too long, your dough will over-ferment, causing the dough to not be able to rise in the oven.
- After 8-12 hours, remove the sourdough from the fridge.
- Cut a piece of parchment paper that is big enough for your dough to be surrounded on the bottom and its edges.
- Place parchment paper on your workspace and gently flip the banneton upside down over the parchment paper. Since you dusted the banneton, your dough should slowly release and fall onto the parchment paper, landing in the middle with the floured side facing up.
- With a lame / razor blade or sharp knife, score a crescent moon shape or any other fancy design you might find on Pinterest that you are dying to try!
- Grab the corners of the parchment paper and place it into your Dutch Oven.
Bulk Fermentation :
Shape :
Prep Banneton :
Final Shaping :
Second Rise :
Score :
Bake:
- With its lid on, place your COLD Dutch Oven on a baking sheet - this helps prevent the bottom of your loaf from burning and getting too crispy. Slide the baking tray and Dutch Oven into the COLD oven and preheat it to 450 degrees. Bake for 55 minutes. The baking time includes the preheat time.
- After 55 minutes, remove the lid and bake for an additional 5 minutes, or until golden brown.
- Immediately remove the Dutch Oven from your oven. Using the corners of the parchment paper, lift the sourdough bread and place it onto a cooling rack to cool.
- Allow your homemade bread to cool for 1 hour before cutting into it. (I know!! How can you possibly wait when it looks and smells so good?! But trust me, if you cut in too soon, your masterpiece will turn mushy and gummy.) In the meantime, listen to your loaf "sing" its little tune to you with every crinkle and crack.
- Once the hour is up, slice into your work of art and slather on some butter, and ENJOY!
Notes
- Substitute 1 Tablespoon of garlic powder for 1 head of roasted garlic.
- Substitute 1 Tablespoon of dried rosemary for fresh.
- Garlic Sourdough Bread will stay fresh for 2-3 days. Cover with a tea towel and leave at room temperature.
- Freeze loaf or slices in a plastic bag for up to 3 months.
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