This bakery-style loaf brings the aromatic experience of a professional kitchen to your home. The combination of fresh garlic and Tuscan herbs creates a crust that’s both golden and fragrant, transforming simple bread into something extraordinary.
The secret lies in the herb-infused oil that’s brushed generously over the dough before baking. This method ensures every bite carries the robust flavors of garlic and Mediterranean herbs, while maintaining a soft, tender interior.
With just a few basic ingredients and 30 minutes of active prep time, you’ll create a loaf that rivals your favorite grocery store version. The aroma alone will have your kitchen smelling like an artisanal bakery.
The result is a beautiful, rustic loaf with a crisp, herb-speckled crust and a light, airy crumb that’s perfect for serving with meals or as an appetizer.
Ingredients for Wegmans Garlic Tuscan Bread
A dozen ingredients transform into a golden, herb-speckled masterpiece. Nothing complicated here.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Plus extra for dusting work surface |
| Active Dry Yeast 🍞 | 1 package | 2 1/4 tsp equivalent, check expiration date |
| Warm Water 💧 | 1 ¼ cups | 110°F to 115°F, not hot |
| Granulated Sugar 🍚 | 1 tbsp | To activate yeast |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Divided for dough and brushing |
| Fresh Garlic Cloves 🧄 | 6 cloves | Minced for oil infusion |
| Dried Rosemary 🌿 | 1 tbsp | Crushed to release oils |
| Dried Thyme 🍃 | 1 tbsp | Mediterranean variety preferred |
| Dried Oregano 🌿 | 1 tbsp | Tuscan blend if available |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated for topping |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The flour sets the foundation here. King Arthur all-purpose is my go-to—consistent quality and the protein content is just right for bread. The yeast needs to be fresh (check that expiration date), and the water temperature matters—too hot kills it, too cold won’t wake it up. Wegmans has great bulk spices, and their rosemary and thyme are particularly fragrant. Fresh garlic is non-negotiable for that authentic bakery punch.
No yeast packets? One ounce of fresh yeast (about a 2-inch cube) works perfectly—just crumble it directly into the warm water. Out of fresh parsley? Dried at one-third the amount works in a pinch, but fresh really makes the crust pop. For the Parmesan, Wegmans’ house brand is surprisingly good, but any wedge you grate yourself will outshine pre-shredded every time.
Dough rises best in a warm, draft-free spot—your turned-off oven with the light on works great. The herb oil can be made ahead and stored in the fridge for 3 days. The baked loaf stays fresh wrapped in foil for 2 days, or freeze for up to 3 months (slice first for easy toasting).
Why You’ll Love This Recipe
- No-Fuss Dough: I love that this starts with just flour, yeast, water, sugar and salt—no fancy ingredients, no last-minute store runs.
- Garlic Heaven: The butter-garlic-herb topping makes every bite smell and taste like an Italian kitchen, honestly better than takeout.
- Weeknight Hero: Between us, this bread saves dinner when I’ve got 10 minutes to spare and a soup pot simmering.
- Stretches Far: One loaf feeds us for two meals, and any leftovers toast up perfectly the next day.
Step-by-Step Instructions for Garlic Tuscan Bread
Transform simple ingredients into bakery-style bread with these proven techniques.
Step 1: Activate Yeast and Prepare Dough
In a large mixing bowl, combine the 1.25 cups warm water, 1 tbsp granulated sugar, and 1 package active dry yeast. Let sit for 5-7 minutes until the mixture becomes foamy and cloudy—this confirms the yeast is alive and ready to work.
Add 4 cups all-purpose flour and 1.5 tsp salt to the yeast mixture. Using a wooden spoon, stir until a shaggy dough forms. The dough will be sticky at this stage, but resist the urge to add more flour. This hydration level creates that perfect chewy interior.
Step 2: Knead and First Rise
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. I find that pushing with the heel of my hand and folding the dough over itself creates the best gluten development. The dough should spring back when poked gently with a finger.
Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp towel and let rise in a warm, draft-free place for 1-1.5 hours or until doubled in volume. I like to preheat my oven to 200°F for 2 minutes, turn it off, and let the dough rise inside with the light on for gentle warmth.
Step 3: Shape and Second Rise with Herb Infusion
While the dough rises, mince the 6 cloves fresh garlic cloves and combine with 0.25 cup extra-virgin olive oil, 1 tbsp dried rosemary, 1 tbsp dried thyme, and 1 tbsp dried oregano in a small saucepan. Warm over low heat for 3-4 minutes until fragrant but not browned.
Punch down the risen dough and shape into a round loaf. Place on a parchment-lined baking sheet, cover, and let rise for another 45-60 minutes until puffy. Brush the top generously with the garlic-herb oil, reserving some for after baking.
Step 4: Bake to Golden Perfection
Preheat oven to 375°F. Bake the loaf for 25-30 minutes until the top is deep golden brown and the internal temperature reaches 190-200°F. The bread should sound hollow when tapped on the bottom.
Remove from oven and immediately brush with the remaining garlic-herb oil. This final brushing infuses maximum flavor and gives the crust that signature bakery shine. Let cool on a wire rack for at least 20 minutes before slicing.
Step 5: Add Cheese and Herbs for Finishing Touch
Just before serving, sprinkle the top of the warm bread with 0.5 cup parmesan cheese and 0.25 cup fresh parsley. The residual heat will melt the cheese slightly and make the parsley stick perfectly.
Slice with a serrated knife and serve warm. The crust should be crisp and fragrant with garlic and herbs, while the interior stays soft and airy. This bread is best enjoyed the same day it’s made.
Pro Tips For Making Wegmans Garlic Tuscan Bread
- Test Your Yeast: Always bloom your active dry yeast in the warm water with a pinch of sugar first—if it doesn’t foam within 5 minutes, your bread won’t rise. I learned this the hard way after wasting a batch on dead yeast.
- Warm the Water Right: Use water between 105-110°F; any hotter and you’ll kill the yeast, any cooler and it won’t activate. A quick wrist test (should feel warm but not hot) works if you don’t have a thermometer.
- Don’t Rush the Dough: Let the dough rise until doubled in size, which can take 1-2 hours depending on your kitchen’s warmth. Skipping this means dense, flat bread—ask me how I know.
- Salt the Flour: Mix the salt directly into the flour before adding wet ingredients. It distributes evenly and prevents overworking the dough later when you’d have to knead it in.
Best Sauces and Condiments for This Dish
Garlic Butter Dip
Melt ½ cup unsalted butter with 2 minced garlic cloves and 1 tsp dried oregano for a luxurious dipping sauce. The warm bread soaks up this rich, herby butter beautifully. I always make extra—it disappears fast. 💛
Balsamic Reduction
Simmer 1 cup balsamic vinegar until reduced by half, creating a sweet-tart glaze. Drizzle lightly over slices for a sophisticated contrast to the garlic and herbs. This takes about 10-12 minutes on medium-low heat.
Olive Tapenade
Blend 1 cup pitted Kalamata olives, 2 tbsp capers, 1 garlic clove, and ¼ cup olive oil into a chunky spread. The briny olives complement the Tuscan herbs perfectly. Wegmans has great olives in their specialty section.
Herbed Cream Cheese
Mix 8 oz softened cream cheese with 1 tbsp each chopped rosemary and thyme. Spread on warm slices for a creamy, herby addition. This pairs especially well with the crisp crust.
For extra flair, add 1 tsp lemon zest to brighten the flavors. 🌟
Roasted Red Pepper Spread
Blend 1 jar roasted red peppers (drained) with 2 tbsp olive oil and ½ tsp salt until smooth. The sweetness of the peppers balances the garlic’s punch.
I love using Wegmans’ jarred peppers—they’re consistently high quality.
Nutrition Facts
Frequently Asked Questions
Can I use pre-minced garlic from a jar?
Fresh garlic gives the best flavor, but jarred minced can work in a pinch. Use 2 tbsp jarred to replace 6 fresh cloves. Drain excess liquid first to prevent a soggy crust.
How do I know when the bread is fully baked?
The loaf should reach an internal temperature of 190-200°F. It will sound hollow when tapped on the bottom and have a deep golden brown crust. Don’t rely on color alone.
Can I make this dough in a bread machine?
Yes! Use the dough setting, then shape and bake as directed. Add the herb oil during the final kneading cycle for even distribution.
Why did my bread turn out dense?
This usually means the dough didn’t rise enough. Check your yeast expiration date and ensure the water was 110-115°F. Also, avoid adding extra flour during kneading.
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