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Braided rosemary garlic herb bread loaf on a wooden board with fresh rosemary sprigs

Braided Rosemary Garlic Homemade Herb Bread Loaf

A stunning braided rosemary garlic herb bread with roasted garlic and fresh rosemary baked into a golden, aromatic homemade loaf. Impressive enough for a dinner party centerpiece.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Rising Time 1 hour 45 minutes
Total Time 2 hours 25 minutes
Course: Bread, Side Dish
Cuisine: American, Italian
Calories: 195
Ingredients Equipment Method Notes

Ingredients

For the Dough
  • 3 cups all-purpose flour spooned and leveled, plus more for kneading
  • 2 tsp instant yeast
  • 1 tsp salt
  • 2 tbsp fresh rosemary finely chopped
  • 1 cup warm water about 110°F
  • 3 tbsp extra virgin olive oil plus more for brushing
  • 1 tsp honey
  • 1 head garlic roasted and mashed into a paste
For the Topping
  • 1 large egg beaten with 1 tbsp water for egg wash
  • 1 tsp flaky sea salt for topping
  • 1 tsp fresh rosemary leaves for topping

Equipment

  • Stand mixer with dough hook (optional)
  • Parchment-lined baking sheet
  • Wire rack
  • Wooden serving board

Method

  1. Roast the garlic at 400°F for 40 minutes until soft. Squeeze out the cloves and mash into a paste. Let cool.
  2. Whisk together flour, instant yeast, salt, and finely chopped rosemary in a large bowl.
  3. Add warm water, olive oil, honey, and cooled roasted garlic paste. Mix until a rough dough forms.
  4. Knead on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer dough hook for 6-7 minutes.
  5. Place in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.
  6. Punch down the dough and divide into three equal pieces. Roll each into a 16-inch rope.
  7. Pinch the ropes together at one end and braid tightly — right over center, left over center — until the end. Pinch and tuck the ends under.
  8. Transfer to a parchment-lined baking sheet, cover loosely, and let rise for 45 minutes until puffy.
  9. Preheat the oven to 375°F. Brush the braid all over with egg wash and sprinkle with flaky sea salt and rosemary.
  10. Bake for 25-30 minutes until deep golden brown and the loaf sounds hollow when tapped.
  11. Rest on a wire rack for at least 10 minutes before slicing.

Notes

Roast the garlic ahead of time and let it cool fully before adding to the dough. Braid firmly but leave slack for rising. Rest at least 10 minutes before slicing for the best crumb. Make-ahead friendly — refrigerate after shaping overnight.