Rosemary/Garlic BouleRecipes

I’ve always had a fear of baking, probably just because I hate cooking stuff that doesn’t turn out and I’ve never really managed to correctly make good bread.

Well, they say you’ve got to face your fears and get through them, so I found a recipe (and tweaked it, of course) for a rosemary and garlic boule.  It was actually much easier than I thought it would be, although I did screw up a few times by heating the liquid too much and killing the yeast.  Lesson learned!


  • 3/4 cup water
  • 1/2 cup milk
  • 2 tsp yeast
  • 1 tsp sugar
  • 2 tbsp olive oil – plus more for coating pans, etc..
  • 1 tsp dried rosemary (I process this in my coffee grinder for just a minute to break it up and release more flavor)
  • 1 tsp garlic powder (tried this with fresh minced garlic and it didn’t work so well)
  • 2 tsp kosher salt – plus more for sprinkling
  • 3 cups flour

Heat the water and milk in a small saucepan.  DO NOT OVERHEAT!  It should be warm (lukewarm) to the touch but not uncomfortable at all.

Remove from heat and add to large bowl.  Add sugar and yeast and stir well.  Let sit for 5-7 minutes (until bubbles begin to form).

Add olive oil, rosemary, garlic powder, and salt.  Stir to combine.

Add flour, 1/2 cup at a time, mixing well.  Make sure to fluff the flour first (a mistake I also made).

Knead the dough on a floured surface for 1-2 minutes to coat with a bit more flour.

Put dough in a large bowl coated with a thin layer of olive oil.  Cover and let rise for 45 mins.

Split dough into two balls and place on large, oiled cookie sheet.  Cut three shallow slits in the top of each ball.  Sprinkle with salt.  Let rise for an additional 30 minutes.

Bake at 450F for 10-12 minutes or until golden brown.  Spritz with water every 2-3 minutes to help form a crusty top.


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