Roasted Garlic and Herb Bread

With sweet roasted garlic and inviting herbs, this bread smells as good as it tastes. It’s the perfect tasteful accompaniment to soups, stews and pasta recipes. Be sure not to skip the compound butter for extra flavor – top slices of the bread with the butter and lightly toast to create the most delicious riff on your favorite garlic bread.

Bread

2 tablespoons olive oil, divided

1/4 cup finely chopped onion

1 tablespoon finely chopped fresh rosemary

1 tablespoon finely chopped fresh thyme

1 head roasted garlic

1/2 teaspoon freshly cracked black pepper

4 cups bread flour

1 teaspoon instant yeast

1 teaspoon kosher salt

1 teaspoon granulated sugar

1 1/2 cups warm water

All purpose flour

Vegetable oil

Compound Butter

1/2 cup unsalted butter, softened

1/2 teaspoon salt

For the bread: 

Place 1 tablespoon olive oil in a small skillet set over medium heat. Add onion, rosemary and thyme. Cook, stirring occasionally, for 5-6 minutes or until onion is softened. Transfer to a medium bowl and let cool completely.

Squeeze out cloves from roasted head of garlic and add to onion mixture. Add pepper and stir to combine. Divide garlic mixture in half.

Place bread flour, yeast, remaining 1 tablespoon olive oil, salt, sugar and warm water in the bowl of a stand mixer fitted with a dough hook. Mix on low speed until combined. Add half of the garlic mixture and mix for 8-10 minutes or until dough starts to gather into a smooth, soft ball. (Alternately, knead dough by hand.)  Cover bowl and let rise until doubled in size, about 1 1/2 to 2 hours. 

Turn the dough out onto a lightly floured work surface and knead about 1-2 minutes to release the gas. Shape the dough roughly into a ball, cover with a clean towel, and let rest for 10 minutes.

Cup your hands around the dough and shape it into a tight ball by rolling it on the work surface between your palms. Lightly brush the base of the Bread Oven with vegetable oil. Place the dough in the center of the base and cover with the lid. Allow the dough to rise again until roughly doubled in size and when poked with a finger will slowly spring back, about 30-60 minutes.

During the last 15 minutes of rising time, preheat oven to 450°F. When ready to bake, score the bread with a sharp knife or razor. Cover and place in the hot oven.

Bake for 30 minutes. Remove the lid, reduce the oven temperature to 375°F, and continue baking for an additional 15-20 minutes until the bread is golden brown and cooked through. It should have an internal temperature of approximately 200°F when done. Carefully remove the bread from the base and allow to cool on a rack for at least 30 minutes before slicing.

For the compound butter: 

While the bread bakes, make the compound butter. Place remaining roasted garlic mixture, butter and salt in a small mixing bowl, and stir to combine. Lay a sheet of plastic wrap on a flat surface and transfer compound butter to plastic wrap. Roll into a log and wrap tightly with plastic wrap. Refrigerate until butter is firm. 

Spread slices of the bread with the compound butter.