Roasted Garlic & Herb Bread | How to Paint Your Bread Dough!

Learn how to make a beautiful (and yummy) painted bread in this episode of The Baking Journal.

Learn how to infuse dough with aromatic garlic and herbs, then watch as Stephanie guides you through the mesmerizing process of painting the bread’s surface, transforming it into a stunning culinary canvas. Elevate your baking game with this delicious and visually captivating creation.


  • Roasted Garlic
    • 1 whole garlic bulb
    • Extra virgin olive oil, for drizzling
    • Sea salt
  • 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


  • Roasted Garlic
    1. Preheat the oven to 350°F.
    2. Trim the top ¼ inch off the top of the garlic bulb.
    3. Place the garlic cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Tip: I like to use a small baking dish or ramekin to help the garlic sit cut-side up.
    4. Wrap the garlic in the foil and roast for 40 to 60 minutes or until the cloves are deeply golden brown and tender.
  • Bread
    1. 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.
    2. Squeeze out cloves from roasted head of garlic and add to onion mixture. Add pepper and stir to combine. Divide garlic mixture in half.
    3. 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. Cover bowl and let rise until doubled in size, about 1 1/2 to 2 hours.
    4. 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.
    5. 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 bottom of a heavy bottomed dutch oven or bread cloche 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.
    6. 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.
    7. 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.
    8. Serve with salted butter & Enjoy!

Notes: Experiment with different herbs (i.e. dill & fennel or basil & oregano) or swap out the onion for shallots. Choose the ones you love!

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