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Irresistibly Delicious Roasted Garlic and Basil French Boule

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A heartwarming French Boule enhanced with roasted garlic and fresh basil, perfect as a side or on its own.

Ingredients

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  • 4 cups bread flour
  • 2 teaspoons salt
  • 1 teaspoon active dry yeast
  • 1 and ½ cups warm water
  • Roasted garlic cloves (from 1 whole bulb)
  • ¼ cup finely chopped fresh basil
  • Olive oil (for drizzling)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the top off a whole garlic bulb, drizzle with olive oil, wrap it in foil, and roast for about 30-40 minutes until soft and caramelized. Let it cool, then squeeze the cloves out of their skins.
  2. In a large mixing bowl, combine 4 cups of bread flour, 2 teaspoons of salt, and 1 teaspoon of active dry yeast.
  3. Make a well in the center of the dry ingredients and add 1 and ½ cups of warm water. Add the squeezed roasted garlic cloves and ¼ cup of finely chopped fresh basil. Stir until a shaggy dough forms.
  4. Turn the dough onto a lightly floured surface and knead for about 10-12 minutes until smooth and elastic. If the dough is too sticky, incorporate a little more flour as needed.
  5. Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm area for about 1-2 hours, or until doubled in size.
  6. Once risen, gently punch down the dough to release the air. Turn it out onto a floured surface and shape it into a round ball by folding the edges into the center.
  7. Place the shaped boule on a piece of parchment paper. Cover it again and let it rise for an additional hour.
  8. About 30 minutes before baking, preheat the oven to 450°F (232°C). Place a Dutch oven or a heavy baking pot inside to heat up.
  9. Carefully remove the hot pot from the oven. Using the parchment paper, lift the boule and place it into the pot. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
  10. Once baked, transfer the boule to a wire rack to cool completely before slicing.

Notes

Kneading is essential for developing gluten. Ensure your water is warm to activate yeast effectively. You can substitute fresh basil with thyme or rosemary.

Nutrition

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