This recipe is a variation of my Easy Crusty Bread recipe on A Duck’s Oven.
I had this gorgeous head of garlic eyeing me from the top of my fridge that had been sitting there for just too long.
I couldn’t go near my kitchen without hearing it call “roast me!” Fine, okay, I broke down, and roast it I did. It wanted it to be more than just minced or tucked into chicken thighs, though.
Inspiration (or just a really intense carb craving) struck and resulted in this beautifully simple roasted garlic bread.
Roasting garlic is super easy. I separated the garlic into cloves so they’d roast more quickly, and since I would be dicing them up a bit anyways.
Just a little olive oil, wrap them up in foil, and bake for about 20 minutes at 400°F until they’re soft. They just smelled so incredibly good, I couldn’t help wishing my kitchen could smell like that all the time.
I gave the garlic cloves a very rough dicing and kneaded them into the dough, which I had already let rise once, after preparing it with my with my lovely KitchenAid Stand Mixer (if you are in the market for one, definitely check out Foodal’s detailed Stand Mixer Reviews).
A fairly powerful food processor would also perform well for working up the dough, or you can do it the old fashion way with “grunt” labor – I suspect child labor may also work well, but I’m pretty sure they’ve changed the laws since I was little…
1headgarlicpaper removed and separated into cloves
3tbspolive oildivided, plus more for greasing bowl and baking sheet
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.
Add the salt, garlic powder, and 1 tablespoon olive oil to the yeast mixture and stir to combine.
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.
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.
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.
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.
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.
Once risen, lightly sprinkle the top with flour. Using a sharp knife, make three diagonal slits in the loaf.
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.
Chelsea Miller, born and raised in Portland, Oregon, graduated from the University of Oregon where she discovered both her love of football and cooking great food. She's the founder of the food blog "A Duck's Oven" and began writing for Foodal in 2014.