top of page
  • Allison

The Best & Easiest Rosemary Garlick Bread

Updated: Aug 30

Today I will be showing you one of my favorite bread recipes.

BE WARNED: I cannot be responsible for the sudden devouring of a whole loaf! Seriously, the smell of it as it comes out of the oven will have you drooling.

It is hard to believe how simple this recipe is to make as well! It requires very minimal kneading, minimal ingredients, and fairly minimal time to make. But, the taste is far from minimal :)


Servings: 1 loaf can be split amongst 4 hungry people.

Prep Time: 1 hr 30 min

Cook Time: 50 min

Total Time: 2 hr 20 min


1 1/3 cup of warm water (100-115 degrees F / 37-46 degrees C)

3 1/4 cup of all-purpose flour

2 Tbsp of olive oil

2 tsp of salt

1 1/2 Tbsp of dried rosemary

2 tsp of garlick powder

1/4 tsp of black pepper

1 packet of active dry yeast


  1. Mix everything, except for the water, in a bowl (look at the notes to see how to proof the yeast). Then add the water, and mix until it starts forming a ball.

  2. *optional - knead for a minute or two.

  3. Form the dough into a ball shape.

  4. Grease a bowl with oil and allow the dough to rest for an hour. It may not completely double in size; this is normal.

  5. While the dough is resting, preheat your oven to 450 degrees F / 232 degrees C. If you are using a Dutch oven to make this, preheat it in the oven at the same time the oven is preheating, and leave it in there for 30 minutes.

  6. After the dough is done resting, punch it down and form it into a ball shape.

  7. Score the top and place in the Dutch oven or baking dish.

  8. Bake with the lid on for 30 minutes and then take the lid off and bake for another 15-20 minutes, depending on how brown you like yours on the top.

  9. Let cool completely (the hardest part!) and then slice and enjoy!



  • I normally do not proof my yeast as it is always fresh, but if you want to, here is what you do: add 1 tbsp of sugar and the warm water to a bowl or measuring cup. Sprinkle the yeast on top and let it proof for 5-10 minutes. Then stir the mixture together and continue the recipe as normal.


I would like to show you one of my favorite items in my kitchen: the Simaxx baking dish

When I first started baking bread, I did not have a Dutch oven. I used to use an oven-safe pot with a baking sheet placed on the top to act like a lid. The point of this is to create steam to produce a very crusty bread. But, I then got some new cookware that was not oven-safe and gave away my old pots.

I then was looking into Dutch ovens and realized that they were usually pretty expensive if I wanted to get a decent one. Although we did not have a strict budget, I still wanted to search for a more budget-friendly option.

And that is when I discovered Simaxx, a cheaper but still durable Dutch oven replacement.

I have used my Simaxx dish for over a year now, and I am so pleased with it. I have had zero issues with it. I use it mainly for baking bread, but it can be used just like a regular casserole dish. The nice thing about it is that it can withstand temperatures of up to 572 degrees Fahrenheit or 300 degrees Centigrade!

Disclaimer: This is only for baking purposes. You cannot use the Simaxx baking dish on the stovetop.

It is glass, so it is not nonstick, but I have found that adding a tablespoon or two of coconut oil to the bottom of the dish adds a wonderful flavor and crispness to my bread while preventing the bread from sticking.

I have used olive oil as well, but it did not have quite the same effect as coconut oil.

I have recently acquired a Dutch oven from a friend and I use that for soups and stews, but I still find myself using the Simaxx dish to bake bread.

In summary, I am very pleased with it and I highly recommend you get one.

I hope you enjoy this recipe as much as I do!

See you next Wednesday!


Related Posts

See All
bottom of page