Roasted Garlic and Black Pepper Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (10–12 slices)
• Prep Time: 30 minutes
• Cook Time: 1 hour 50 minutes
• Total Time: 4 hours 5 minutes

Quick Ingredients

• 2 large heads garlic + 2 tsp olive oil (for roasting)
• 500 g bread flour (4 cups, spooned and leveled)
• 325 g warm water, 95–100°F (1 1/3 cups)
• 7 g instant yeast (2 1/4 tsp)
• 10 g fine sea salt (1 3/4 tsp)
• 30 g extra-virgin olive oil (2 tbsp), plus 1 tsp for brushing
• 7 g honey (1 tsp)
• 2 1/2 tsp coarsely cracked black pepper, plus extra for topping

Do This

• 1. Roast garlic at 350°F for 70 minutes (heads trimmed and oiled); cool, squeeze out, and mash.
• 2. Mix warm water, honey, yeast; stir in flour, salt, olive oil, pepper, and roasted garlic to form a shaggy dough.
• 3. Knead 8–10 minutes (or 6–7 minutes in a mixer) until smooth, tacky, and slightly elastic.
• 4. Bulk rise 60–75 minutes until doubled.
• 5. Shape into a tight round, proof 45–60 minutes. Preheat a covered Dutch oven to 475°F during proof.
• 6. Score, bake at 450°F: 20 minutes covered, then 18–22 minutes uncovered to 205–209°F inside; cool 1 hour before slicing.

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Why You’ll Love This Recipe

• Deep, mellow garlic flavor from slow-roasted cloves mashed right into the dough.
• Coarsely cracked black pepper adds a warm, peppery finish without overpowering the loaf.
• Simple Dutch-oven method gives a crisp, blistered crust and tender crumb at home.
• Fantastic for savory toast, grilled cheese, or soaking up soups and stews.

Grocery List

• Produce: 2 large heads garlic
• Dairy: None
• Pantry: Bread flour, instant yeast, fine sea salt, extra-virgin olive oil, honey, whole black peppercorns (for cracking)

Full Ingredients

Roasted Garlic

• 2 large heads garlic (about 120 g total, unpeeled)
• 2 tsp extra-virgin olive oil

Dough

• 500 g bread flour (4 cups, spooned and leveled)
• 325 g warm water, 95–100°F (1 1/3 cups)
• 7 g instant yeast (2 1/4 tsp)
• 10 g fine sea salt (1 3/4 tsp)
• 30 g extra-virgin olive oil (2 tbsp)
• 7 g honey (1 tsp)
• All the roasted garlic from above (about 60–70 g paste, roughly 1/3 cup)
• 2 1/2 tsp coarsely cracked black pepper (about 6 g)

Finish

• 1 tsp garlicky oil (from roasting) for brushing
• Extra coarsely cracked black pepper, for topping
• Optional: pinch of flaky sea salt for topping
• Optional: parchment paper for easy transfer

Step-by-Step Instructions

Step 1: Slow-roast the garlic

Heat the oven to 350°F (175°C). Slice 1/4 inch off the top of each garlic head to expose the cloves. Set each head on a square of foil, drizzle with a total of 2 tsp olive oil, wrap tightly, and place on a small baking tray. Roast for 70 minutes until the cloves are soft, golden, and caramelized. Cool 10–15 minutes, then squeeze the cloves into a bowl and mash to a smooth paste; reserve any garlicky oil for brushing later.

Step 2: Mix the dough

In a large bowl, whisk together the warm water (95–100°F) and honey, then sprinkle in the instant yeast. Stir to dissolve. Add the bread flour, salt, olive oil, cracked black pepper, and all the roasted garlic paste. Mix with a spoon or dough whisk until a shaggy, sticky mass forms and no dry flour remains. If the dough seems very stiff, add 1–2 tsp additional water; if very loose, wait until after kneading to assess—the garlic adds moisture as it disperses.

Step 3: Knead until smooth and tacky

Knead by hand on a lightly oiled surface for 8–10 minutes, or in a stand mixer with the dough hook on speed 2 for 6–7 minutes. Aim for a smooth, elastic dough that remains slightly tacky but clears the bowl and passes a gentle windowpane test. Avoid adding much extra flour; use lightly oiled hands and a bench scraper if it sticks.

Step 4: First rise (bulk fermentation)

Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover and let rise at warm room temperature (75°F/24°C is ideal) for 60–75 minutes, or until doubled in size. If your kitchen is cool, extend the rise to 90 minutes.

Step 5: Shape the loaf

Turn the dough onto a lightly floured or oiled surface. Gently pat into a rectangle, then fold the top third down and the bottom third up, like a letter. Rotate 90 degrees, tuck edges under, and shape into a tight round (boule). Place seam-side down on a piece of parchment. Brush the top with 1 tsp reserved garlicky oil and sprinkle lightly with extra cracked pepper and a pinch of flaky salt, if using.

Step 6: Proof and preheat

Cover the shaped loaf and proof at room temperature for 45–60 minutes, until puffy and it slowly springs back when gently pressed. During the last 45 minutes of proofing, place a covered Dutch oven (at least 4.5–5.5 qt) on the center rack and preheat your oven to 475°F (246°C).

Step 7: Score and bake

Using a sharp lame or serrated knife, score a 1/2-inch deep slash (or simple cross) on the loaf. Carefully remove the hot Dutch oven, lift the loaf by the parchment and lower it into the pot. Reduce the oven temp to 450°F (232°C). Cover and bake for 20 minutes. Uncover and bake 18–22 minutes more, until deeply golden with a blistered crust and an internal temperature of 205–209°F (96–98°C).

Step 8: Cool completely

Transfer the loaf to a wire rack and cool for at least 1 hour before slicing. This sets the crumb and keeps the interior moist, showcasing the flecks of roasted garlic and cracked pepper in every slice.

Pro Tips

• Weigh your ingredients for the most consistent results—garlic moisture can vary by head.
• Crack whole peppercorns with a mortar and pestle or a heavy pan for aromatic, coarse pieces.
• Use oiled hands instead of flour to handle the dough; extra flour can tighten the crumb.
• For a dramatic ear, hold the blade at a shallow angle (about 30 degrees) when scoring.
• Internal temp is your friend: pull the loaf at 205–209°F for a cooked-through, tender crumb.

Variations

• Herb lift: Add 1 tbsp finely chopped fresh rosemary or thyme with the pepper.
• Cheesy crust: Fold in 1/2 cup (45 g) finely grated Parmesan or Asiago during mixing.
• Loaf pan version: Shape into a 9×5-inch loaf pan, proof 45 minutes, bake at 425°F for 35–40 minutes with a small pan of hot water on the rack below for steam.

Storage & Make-Ahead

Store the cooled loaf, cut-side down on a board for same-day use, or in a paper bag inside a loose plastic bag at room temperature for up to 3 days. For longer storage, slice and freeze in a zip-top bag for up to 3 months; toast straight from frozen. Make-ahead: roast the garlic up to 3 days in advance and refrigerate; bring to room temp before mixing. For deeper flavor, place the shaped dough in the refrigerator for an overnight proof (8–12 hours), then bake directly from cold, adding 3–5 minutes to the bake time.

Nutrition (per serving)

Approximate per slice (1 of 12): 180 calories; 6 g fat; 30 g carbohydrates; 5 g protein; 1 g fiber; 2 g sugars; 320 mg sodium.