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Roasted Garlic Bread Recipe

Roasted Garlic Bread Recipe

I came up with this garlic bread recipe one very stormy morning when we lived on the beach in the Florida Panhandle. While lightning blinked over the Gulf and rain tap-tap-tapped on our balcony, the wonderful aroma of this bread baking gave me such a cozy feeling. —Barb Alexander, Princeton, New Jersey
TOTAL TIME: Prep: 45 min. + rising Bake: 20 min. + cooling YIELD:20 servings


  • 2 medium whole garlic bulb
  • 2 teaspoons olive oil
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2-1/2 to 3 cups all-purpose flour
  • 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
  • 2 teaspoons minced fresh marjoram or 3/4 teaspoon dried marjoram
  • 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter, melted


  • 1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with oil Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a bowl and set aside.
  • 2. In a large mixing bowl, dissolve yeast in warm water. Add the sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • 3. Turn into a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coated top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, add the sage, marjoram and rosemary to the reserved roasted garlic; set aside.
  • 4. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Spread garlic mixture to within 1/2 in. of edges. Sprinkle with Parmesan cheese. Roll up jelly-roll style, starting with the long side; pinch seam and ends to seal. Coat a baking sheet with cooking spray. Place loaves seam side down on pan; tuck ends under. With a sharp knife, make several slashes across the top of each loaf. Cover and let rise until doubled. about 30 minutes.
  • 5. Bake at 375° for 20-25 minutes or until golden brown. Remove to wire racks; brush with butter. Yield: 2 loaves (10 slices each).

Nutritional Facts

1 slice: 84 calories, 1g fat (1g saturated fat), 2mg cholesterol, 136mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

Reviews for Roasted Garlic Bread

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Reviewed Jan. 19, 2016

"Really good. I made 1 loaf with the herbs and 1 loaf with only the garlic. Definitely preferred the loaf. With herbs."

Reviewed Dec. 26, 2015

"Absolutely amazing bread! The first loaf disappeared in just two days!"

Reviewed Mar. 27, 2014

"Delicious bread! I made it to go with lasagna & the first loaf disappeared before the lasagna was cut! This would be a great starting point for other delicious additions as well, like another reviewer mentioned. I made the dough in my bread machine but shaped it by hand & baked it in the oven."

Reviewed Jan. 3, 2012

"Delicious! I added cooked bacon bits, mushrooms and shredded cheese to the filling. Also used minced garlic - the bread was awesome!"

Reviewed Feb. 20, 2011

"Love this bread! Better than any store bought garlic bread! Used minced garlic and left out the herbs (my kids are not a fan) and brushed the butter on before the last 5 minutes of baking it. Will use this again and will definitely try with the roasted garlic. Thank you for the delicious recipe!"

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