Rosemary & Roasted Garlic Boule

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I really love simple bread recipes like this! Few ingredients but big flavor, very less effort too. This is the basic recipe with rosemary and roasted garlic – you can use this recipe as a base and take it to whatever level you like by adding ingredients that you like and have. Some suggestions are olives (green or black) , capers, sundried tomatoes, other herbs instead of rosemary like basil or parsley, roasted bell peppers. All these ingredients will work great in this bread.

Its an easy recipe with no special skill required for folding or shaping the bread. If you have a banneton (bread proofing basket) then use that or else  just shape the bread into a ball and let it rise on a baking sheet. Once baked it will taste great the first couple of days and with time the taste & texture will start going down. So, its best to not have leftovers after a couple of days but after 2 days you can toast the slices with some olive oil and make great crostini out of it. Bruschetta tastes specially good with this bread. Try your hands at this recipe – making your own bread brings great satisfaction!

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Serving 1 Boule

Ingredients

2 1/2 cup bread flour

8 grams dry active yeast

2/3 cup + 2 tbsp lukewarm water

1 tsp sugar

1 tsp salt

1/2 cup grated parmesan cheese

1/4 cup yogurt

2 tbsp olive oil

1 head roasted garlic (see note below)

1 tbsp fresh rosemary

  1. In the bowl add half of the water, sugar and yeast. Stir to mix well and set aside to activate the yeast till it gets bubbly/foamy.
  2. In a bowl of a stand mixer add bread flour, salt (on one side) and all the other ingredients.
  3. Add the activated yeast and knead on low for 2 minutes. Wait till the dough comes together – feel free to adjust water (if its too dry) or bread flour (if its too wet) as the flour is different in every country and region.
  4. Once the dough come together into a shaggy mass, increase the speed to medium and knead for 3 to 4 minutes. Increase the speed to high and knead for 1 more minute.
  5. Transfer the dough onto the counter and shape into a ball using your hands.
  6. Lightly oil a clean bowl and transfer the dough into it. Cover with plastic wrap followed by a kitchen towel. Let the dough rise for 1 1/2 to 2 hours in a warm dry spot or till it doubles in size.
  7. Once the dough has risen remove from the bowl and place it on the counter. Lightly press it to deflate the dough and shape it into the shape of a ball (pinching the edges together at the bottom). If using banneton – transfer the boule into a generously floured banneton and cover with plastic followed by a kitchen towel. Place on a cookie sheet and let it rise for the second time for an hour or till doubled in size. If not using a banneton then just place the shaped boule on a lightly oiled baking tray. Lightly cover with plastic wrap and let the boule rise for 1 hour or till doubled in size.
  8. Once the boule has proofed in banneton transfer it onto a lightly oiled baking sheet.
  9. Bake the boule in a preheated oven at 350 F for 40 minutes. You want the crust to turn brown.
  10. Once baked remove the bread from the oven and cool on a wire rack completely before slicing it.

Note: To roast the garlic – slightly cut the bottoms off of the garlic head. Place it knot side down on a piece of aluminum foil. Pour a generous amount of olive oil on top of it and sprinkle some salt. Close the foil into a parcel. Place it on a baking tray and bake in a preheated oven at 300 F for 20 to 25 minutes or till the garlic turns golden. Remove from the oven and cool completely. Once cooled, simply peel way all the skin and chop it into small pieces -the garlic will be very soft by now.