Apr 30, 2026April 30, 20260 1
in Bread & Rolls, Savoury

Prep Time

25 minutes (plus 1 hour 40 minutes rising time)

Bake Time

30-35 minutes

Yield

1 loaf (serves 10)

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 1/2 cups ROGERS FOODS All Purpose Flour, plus more for dusting
2 1/4 tsp instant yeast (1 packet)
1 1/2 tsp salt
1 cup warm water (about 110F)
3 tbsp olive oil, divided
1 whole head of garlic
3 tbsp unsalted butter, softened
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh thyme leaves
1/2 tsp flaky sea salt, for topping
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Recipe Notes:
The dough can be made the night before - complete the first rise in the fridge overnight, then bring to room temperature before shaping.
Storage: Store wrapped tightly in foil or in an airtight container at room temperature for up to 2 days. To refresh, wrap in foil and warm in a 350F oven for 10-12 minutes. Freeze baked loaf wrapped in foil for up to 1 month; thaw at room temperature before reheating.
Pillowy, herb-scented, and made to be pulled apart — this showstopper loaf is the perfect centrepiece for your Victoria Day weekend table.

Instructions

1.Roast the garlic: Slice the top off the head of garlic, drizzle with 1 tsp olive oil, wrap in foil, and bake at 400F for 30-40 minutes or until soft and caramelized. Set aside to cool, then squeeze out the cloves and mash with a fork.
2.In a large bowl, combine flour, yeast, and salt. Add 1 cup warm water and 2 tbsp olive oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8 minutes until smooth and elastic.
3.Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 hour, until doubled.
4.Mix the mashed roasted garlic with the softened butter, rosemary, and thyme to make the herb butter.
5.Punch down the dough and roll it into a 12x16-inch rectangle. Spread the herb-garlic butter evenly over the surface. Cut the dough into rough 3x3-inch squares. Stack squares in groups of 4-5 and layer them, edge-to-edge, into a greased 9x5-inch loaf pan.
6.Cover and let rise for 40 minutes until puffed. Preheat oven to 375F. Brush the top with the remaining 1 tsp olive oil and scatter flaky sea salt over top.
7.Bake for 30-35 minutes until deep golden brown and hollow-sounding when tapped. Cool in the pan for 10 minutes before turning out. Pull apart to serve.

Pillowy, herb-scented, and made to be pulled apart — this showstopper loaf is the perfect centrepiece for your Victoria Day weekend table.

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