Easy Roasted Garlic and Rosemary Sourdough Bread

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A heartwarming loaf of sourdough bread infused with roasted garlic and fresh rosemary, perfect for any meal.

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Preheat your oven to 400°F (200°C). Slice the top off a head of garlic and drizzle with olive oil. Wrap it in foil and roast for about 30-35 minutes until the cloves are soft and caramelized.
Combine the active sourdough starter, filtered water, and mashed roasted garlic in a large bowl. In a separate bowl, whisk together the bread flour and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for about 10 minutes, incorporating the fresh rosemary and cheese if using.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for 2 hours until it doubles in size.
Turn the risen dough onto a floured surface and shape it into a round loaf.
Transfer the shaped dough into a floured proofing basket and let it rise for another 1-1.5 hours until puffy.
Preheat your oven to 450°F (232°C). Place a Dutch oven or baking stone inside to heat up. Invert the dough onto parchment paper and score the top.
Lift the dough into the preheated Dutch oven and cover with the lid. Bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until golden brown.
Transfer the bread to a wire rack and let it cool completely before slicing.

For optimal yeast activation, use room-temperature water. You can substitute rosemary with other herbs like thyme or oregano for variations.

Find it online: https://pinrecipezbylinaa.com/easy-roasted-garlic-rosemary-sourdough-bread/