This garlic rosemary challah recipe with olive oil brings a savory, aromatic twist to the classic braided bread. Olive oil replaces traditional butter for a lighter crumb and richer flavor, while fresh garlic and rosemary infuse every bite with warm, herby depth. It’s perfect for a special dinner, Shabbat, or anytime you crave a showstopping homemade loaf with a Mediterranean flair.
Ingredients
- 4 cups (500g) bread flour, plus extra for dusting
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup (60ml) extra-virgin olive oil, plus more for greasing
- 2 large eggs, at room temperature
- 1/4 cup (60ml) warm water (about 110°F/43°C)
- 3/4 cup (180ml) warm milk or unsweetened plant milk (about 110°F/43°C)
- 1/4 cup (50g) granulated sugar
- 1 1/2 teaspoons kosher salt
- 4 garlic cloves, finely minced
- 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
- 1 egg yolk (for egg wash)
- 1 tablespoon water (for egg wash)
- Optional: coarse sea salt or sesame seeds for topping
Instructions
- Bloom the yeast: In a small bowl, combine warm water, a pinch of sugar, and the yeast. Stir and let sit for 5–10 minutes, until foamy.
- Mix wet ingredients: In a large mixing bowl, whisk together the eggs, olive oil, remaining sugar, and warm milk until smooth.
- Combine and add aromatics: Add the bloomed yeast mixture to the wet ingredients. Stir in minced garlic and chopped rosemary.
- Add flour and salt: Add 3 1/2 cups of flour and salt. Mix with a wooden spoon or dough hook until a shaggy dough forms. Gradually add the remaining 1/2 cup flour as needed until the dough comes together and is only slightly sticky.
- Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, adding more flour as needed, until the dough is smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, turning once so all sides are coated. Cover with plastic wrap or a damp towel. Let rise in a warm, draft-free spot until doubled in size, about 1.5–2 hours.
- Shape the challah: Punch down the dough and turn it out onto a floured surface. Divide into 3 or 4 equal pieces (for a classic braid). Roll each piece into a long rope, about 16–18 inches. Pinch the ropes together at one end and braid tightly. Pinch the other end to seal and tuck under.
- Second rise: Transfer the braided loaf to a parchment-lined baking sheet. Cover loosely and let rise until puffy, about 45–60 minutes.
- Preheat oven: While the loaf rises, preheat your oven to 350°F (175°C).
- Egg wash and topping: In a small bowl, beat the egg yolk with 1 tablespoon water. Brush over the loaf, making sure to get into the crevices. Sprinkle with coarse salt or sesame seeds if desired.
- Bake: Bake on the center rack for 28–34 minutes, or until deep golden brown and the loaf sounds hollow when tapped. If it browns too quickly, tent with foil during the last 10 minutes.
- Cool: Let the challah cool on a wire rack for at least 30 minutes before slicing. Enjoy warm or at room temperature.
Tips
- Substitutions: Use all-purpose flour in place of bread flour for a slightly less chewy texture. Dairy-free milk (such as oat or almond) works well for a pareve loaf.
- Flavor variations: Swap rosemary for thyme or sage, or add a pinch of crushed red pepper for heat. Roasted garlic can be used for a sweeter, milder flavor.
- Common mistakes: Be sure not to add too much flour; the dough should be soft and tacky, but not dry. Also, avoid letting the dough over-proof, or the loaf may collapse.
- Shaping help: If braiding is tricky, try a simple 3-strand braid or shape the dough into a round for a rustic look.
Serving Suggestions
- Serve slices warm with olive oil and balsamic vinegar for dipping.
- Pair with soups such as tomato basil or roasted vegetable for a hearty meal.
- Use leftovers for savory French toast or grilled cheese sandwiches.
- Enjoy alongside Mediterranean-inspired salads, roasted chicken, or lamb.
Variations
- Whole wheat version: Substitute up to half the flour with white whole wheat. Add 1–2 extra tablespoons of liquid if needed.
- Vegan challah: Replace eggs with 1/4 cup unsweetened applesauce and use plant-based milk. Skip the egg wash or use aquafaba (chickpea brine) for shine.
- Herb mix: Add finely chopped chives, parsley, or basil along with the rosemary for a garden-fresh flavor.
- Cheesy garlic challah: Sprinkle 1/2 cup shredded parmesan or asiago cheese over the dough before braiding for extra richness.
Storage and Reheating
Store cooled challah in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, wrap the loaf in foil and warm in a 325°F (165°C) oven for 10–15 minutes, or toast individual slices. Avoid refrigeration, as it can dry out the bread faster.
Frequently Asked Questions
- Can I make the dough ahead of time?
Yes, after the first rise, punch down the dough, cover tightly, and refrigerate overnight. Let it come to room temperature and complete the second rise before baking. - How do I know when the challah is fully baked?
The loaf should be a deep golden brown, sound hollow when tapped, and read at least 190°F (88°C) on an instant-read thermometer inserted in the center. - Can I use dried rosemary instead of fresh?
Absolutely. Use 2 teaspoons of dried rosemary in place of 2 tablespoons fresh. Crush it slightly between your fingers before adding for better flavor release. - Why did my challah turn out dense?
Dense challah is often due to under-kneading, not enough rising time, or using old yeast. Make sure your yeast is active and knead the dough until it’s smooth and elastic. - Is it possible to braid with more than three strands?
Yes! Four, six, or even eight-strand braids are traditional in some cultures. Search for video tutorials if you want to try a more intricate braid. - What can I do with leftover challah?
Leftover garlic rosemary challah makes excellent croutons, bread pudding, or savory strata. Cube and freeze leftovers for future recipes.
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Garlic Rosemary Challah Recipe with Olive Oil: Soft, Savory Twist