Rosemary and Roasted Garlic Bread

Very tasty, 9.5/10.  This bread is very moist, too--not super hard outer crust, though this is likely due to the change I made with the oil versus the water.  I'll try it again with the water spray at some point and see if that changes it.  I also think the second rising was too long in the proof setting of my oven, which I have noted in the directions.  Will have to add to this entry when I try it again (and I definitely shall!)

Link to original recipe: https://www.chewoutloud.com/rustic-rosemary-garlic-bread/

Ingredients:

1/2 T. active dry yeast

1 c. warm water (110-115°F)

2 tsp. sugar

2 tsp. salt

3 T. olive oil, plus extra for brushing

2 1/2 c. bread flour

1 T. dried rosemary, plus extra for sprinkling

1/4 tsp. freshly ground black pepper

1/2 tsp. dried oregano

1 head roasted garlic (cut garlic in half cross-wise, drizzle with olive oil and sprinkle with kosher salt, put halves back together, wrap completely in foil, bake in 400°F oven for ~40 min.), coarsely chopped

coarse sea salt

*spray bottle with water (I did not use this time, but will try next time)

Directions:

1. In the bowl of a stand mixer, sprinkle the yeast into the 1 c. of water, then mix in the sugar and salt.  Let stand for 10 min.  Meanwhile, oil a large, heat tolerant mixing bowl and set aside.

2. Add the olive oil, then the bread flour.  Using dough hook, set to lowest speed for 10 min.

3. Add the rosemary, pepper, and oregano.  Set to mix on lowest speed for additional 5 min.

4. Gently knead in the roasted garlic by hand.  Transfer dough to prepared mixing bowl and turn in bowl to oil dough all over.  Cover and place in warm area (I used my oven's dough proof setting) for 1 hour (note to self: I will try 45 min next time).  Meanwhile, grease a large baking sheet and set aside. First pic is of the roasted garlic, directions for which are in the ingredients section.

5. Punch dough down gently, then turn out onto the prepared baking sheet.  Shape dough into a ball and cover with the oiled mixing bowl turned upside down (re-oil if needed/seems dry).  Return to warm area and let rise for 1 more hour. (note to self: next time, less time for this part--maybe 30 or 40 min?)

6. Heat oven to 375°F.  Reshape the bread if needed, then sprinkle some dried rosemary and coarse sea salt atop the bread, and transfer to the oven.  Bake for 10 min, then brush lightly with olive oil and continue baking for 20 additional minutes.  Brush once more with olive oil and increase oven temperature to 425°F.  Bake for 5-10 more minutes.  Remove, let cool for a bit, then enjoy! (note: original recipe calls for spraying the loaf with water rather than brushing with oil at these steps. When I get around to trying this, I'll repost to report.)