Garlic Rosemary Bread

As I continue on my bread-baking journey, I came across this Garlic Rosemary Bread recipe and immediately bookmarked it.

It looked a little ambitious – six hours of prep time always makes me pause. But I’ve made several recipes from Sally’s Baking 101 by Sally McKenney and she has never steered me wrong. So I trusted the process.

This loaf felt like such an accomplishment to pull from the oven. Golden crust, fragrant rosemary, warm garlic… the kind of bread that makes you feel like a true baker.

I first served it on Valentine’s Day alongside my Beef Ragu, and it was the perfect pairing. The crusty edges were ideal for soaking up every bit of sauce, and it made the whole dinner feel extra special.

I cannot wait to keep sharing this one with family and friends.

Why I Love This Recipe

It is so good. Fresh rosemary and real garlic give it a deep, savory flavor that makes your whole kitchen smell incredible. Also, it can be prepped up to two days ahead, which I absolutely took advantage of.

I knew my husband would love it… but my kids? They devoured it. The four of us nearly finished the entire loaf in one dinner.

This bread requires no kneading, which makes it feel much less intimidating than the 6-hour timeline suggests. My stand mixer did the heavy lifting. Once shaped, risen, and ready, it baked in about 30 minutes. Just six ingredients, plus water.

Surprise bonus: this would make a beautiful gift. Wrapped in parchment and tied with twine, it feels thoughtful and homemade in the best way. Perfect for a hostess gift, a neighbor, or tucked into a holiday basket. (I’m feeling nostalgic.)

Whole rosemary garlic bread loaf in bread basket lined with decorative towel, styled for gifting.

Recipe Credit

This recipe comes from Sally’s Baking 101 by Sally McKenney.

While I couldn’t find this exact rosemary garlic version on her website, you can browse her full bread recipe index on her site, Sally’s Baking Addiction.

As always, her recipes are clear, well-tested, and incredibly reliable.

Sally’s Baking 101 cookbook for rosemary garlic bread recipe with ingredients on kitchen counter

Notes From My Kitchen

I used fresh rosemary and minced the garlic by hand. I skipped my garlic press. It tends to liquify the garlic, and I wanted small pieces distributed throughout the dough rather than garlic paste.
After the second rise, the dough can be refrigerated for up to 48 hours. I chilled mine and let it come back to room temperature before baking. It turned out beautifully.
The dough is sticky and non-confirming. Don’t panic. Follow the instructions and trust the process. It comes together exactly as promised.