The World’s Best Roasted Garlic Bread
  • 1cup warm water
  • 2 1/2tsp instant yeast
  • 1tsp sugar
  • 1tsp salt
  • 1tsp garlic powder
  • 1head garlicpaper removed and separated into cloves
  • 3tbsp olive oildivided, plus more for greasing bowl and baking sheet
  • 2 1/2-3cups flour
  1. In a large bowl or in the bowl of your stand mixer, stir together the water, yeast, and sugar. Set aside for about ten minutes, or until foamy.
  2. Add the salt, garlic powder, and 1 tablespoon olive oil to the yeast mixture and stir to combine.
  3. If using a mixer, use the dough hook attachment and add the flour about 1/2 cup at a time. Continuing adding flour until the dough pulls away from the edge of the bowl and is just a little sticky to touch. Knead with the dough hook on low speed for about five minutes. To knead by hand, stir in flour 1/2 cup at a time until it becomes to difficult to stir. Turn the dough onto a well-floured surface and continue to knead in the flour a bit at a time, until barely sticky to the touch.
  4. Oil a large bowl with a little olive oil. Add the dough to the bowl and turn to coat. Cover with plastic wrap and leave in a warm place to rise until doubled, about an hour to an hour and a half.
  5. While the dough is rising, roast the garlic. Preheat oven to 400°F (200°C). Arrange the garlic cloves on a piece of foil large enough to wrap around them. Pour 2 tablespoons olive oil over the cloves and wrap the foil tightly around them. Bake for 15-20 minutes, or until cloves are just soft. Roughly dice the cloves.
  6. After dough has risen, punch it down. Move one oven rack to the bottom of the oven, another to the middle. Preheat oven to 425°F (218°C). Lightly oil and flour a baking sheet.
  7. On a lightly floured surface, knead the garlic cloves into the dough. Form the dough into a loaf on the baking sheet. Cover and let rise until almost doubled, about 45 minutes to an hour.
  8. Once risen, lightly sprinkle the top with flour. Using a sharp knife, make three diagonal slits in the loaf.
  9. Place an empty rimmed baking sheet on the bottom rack in the oven. Place the baking sheet with the shaped dough on the middle rack. Before closing the oven door, pour 1/2 cup water onto the empty sheet pan on the bottom rack. Close the oven door quickly to trap the steam. Bake for 15-20 minutes, or until golden brown.
Recipe Notes

The best roasted garlic bread baked and complete on a cookie sheet - sliced with interior exposed