Best Candis Rosemary Garlic French Bread Recipes

EASY ROSEMARY GARLIC FOCACCIA BREAD

Steps:

• In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.
• In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.
• Add 1 cup of flour and a 1/4 cup of infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.
• Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.
• Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It's best to let the dough rise in a warmer area of your kitchen).
• After 1 hour, heat the oven to 450 degrees Fahrenheit.
• Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).
• Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.
• Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

GARLIC PARMESAN FRENCH BREAD

Steps:

• Preheat oven to 425°F.
• Slice loaf of French bread in half lengthwise.
• Stir together softened butter, garlic salt, parsley, and cheese.
• Use a spatula to spread butter mixture onto bread loaf and place the two halves face up on a baking sheet.
• Bake for 5-10 minutes or until toasty golden brown.

ROSEMARY FRENCH BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press start.

ARTISAN ROSEMARY GARLIC BREAD

Steps:

• In large bowl, sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. To proof, let sit for about 10 minutes and become foamy.
• Add in olive oil, bread flour and knead, by hand or stand mixer, for about 10 minutes. Add dried rosemary, black pepper and oregano or Italian seasoning. Knead another 5 minutes.
• Add to the dough the roasted garlic cloves and gently knead to incorporate, about 1 - 2 minute. Dough should come together well at this point and may be slightly sticky.
• Place dough ball in a well oiled bowl, turning dough to cover entire surface. Tightly cover bowl with plastic wrap. Place in warm, draft-free area to rise until dough is doubled, about 1 - 1 1/2 hours.
• After dough has doubled, punch it down and shape into a rounded loaf. Place rounded loaf on greased baking sheet. Using sharp knife, makeing a couple of deep cuts on top. Cover loaf with a clean dish towel or large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx 1 hour.
• After the second dough rise, gently brush with olive oil then with coarse sea salt and freshly chopped rosemary. Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Raise oven temperature up to 425F and spray loaf with water again. Watching closely, bake just until top is golden brown, taking care not to over bake.

GARLIC BREAD WITH ROMANO & FRESH ROSEMARY

Steps:

• Preheat oven to 400°F. Mix butter, cheese, garlic and rosemary until well blended.
• Spread onto cut surfaces of bread. Place, buttered sides up, on baking sheet.
• Bake 8 to 10 minutes or until lightly browned.