Wegmans Garlic Tuscan Bread Recipe: Bakery-Style Herb-Infused Loaf

This bakery-style bread brings the flavors of Tuscany right to your kitchen table. The combination of fresh garlic and aromatic herbs creates an irresistible loaf.

With a crispy crust and soft, fluffy interior, this recipe delivers restaurant-quality results. The secret lies in the perfect balance of garlic and seasonings throughout the dough.

Ingredients for Wegmans Garlic Tuscan Bread

Bakery-quality bread starts with flour, yeast, and the bold flavors of garlic and Tuscan herbs.

Bread flour with high protein content ensures the right chew and structure. King Arthur is a reliable brand for consistent results. For the yeast, Fleischmann’s or Red Star are widely available at Wegmans and most grocers. The olive oil should be extra-virgin—look for bottles with a harvest date within the last year for peak flavor. Fresh herbs are non-negotiable here; dried won’t deliver the same aromatic punch.

No fresh herbs? Use dried at one-third the amount, but expect a muted flavor. For garlic, jarred minced works in a pinch (use half the quantity), though fresh is far superior. If bread flour is unavailable, all-purpose flour plus 1 tbsp vital wheat gluten per cup approximates the texture. The sugar can be swapped for honey, but stick to granulated for the most reliable yeast activation.

The dough can rest overnight in the fridge for deeper flavor development. Baked loaves keep 3-4 days at room temperature in a paper bag, or freeze for up to 3 months. Slice before freezing for easy toasting later. Always bring ingredients to room temperature before mixing for even texture.

Step-by-Step Instructions for Garlic Tuscan Bread

Master the technique for a bakery-quality loaf with aromatic herbs and golden crust.

Step 1: Activate the Yeast and Begin the Dough

In a stand mixer bowl, combine the 1.25 cups warm water, 1 tbsp granulated sugar, and 2.25 tsp active dry yeast. Let sit for 5-7 minutes until the mixture becomes frothy and cloudy—this confirms the yeast is active and ready to work.

Add the 4 cups bread flour and 2 tsp kosher salt to the yeast mixture. Using the dough hook attachment, mix on low speed until the ingredients come together, then increase to medium and knead for 6-8 minutes until the dough is smooth and elastic.

Step 2: Incorporate Aromatics and First Rise

With the mixer running on low, slowly drizzle in the 0.25 cup extra-virgin olive oil. Once incorporated, add the minced 8 cloves fresh garlic cloves, finely chopped 2 tbsp fresh rosemary, stripped 2 tbsp fresh thyme leaves, and chopped 0.25 cup fresh basil. Knead for another 2 minutes to evenly distribute.

Transfer the dough to a lightly oiled bowl, turning once to coat all sides. Cover with a damp towel and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in volume. The dough should spring back slowly when gently pressed with a finger.

Step 3: Shape and Second Rise

Punch down the risen dough to release air, then turn it out onto a lightly floured surface. Shape into a round loaf by folding the edges toward the center and pinching to seal. Place seam-side down on a baking sheet dusted with 2 tbsp cornmeal to prevent sticking.

Cover loosely with a towel and let rise again for 45-60 minutes. The loaf should rise noticeably and hold an indentation when lightly pressed. Preheat your oven to 425°F during the last 20 minutes of this rise.

Step 4: Bake to Golden Perfection

Using a sharp knife or razor, score the top of the loaf in a decorative pattern, about ½ inch deep. Brush the surface with additional olive oil and sprinkle with 1 tsp coarse sea salt for a crisp, flavorful crust.

Bake on the center rack for 25-30 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, tent loosely with foil for the remaining time. Transfer to a wire rack to cool completely before slicing.

Make-Ahead Tips for This wegmans garlic tuscan bread

Overnight Dough Prep

Mix and knead the dough as directed, then place it in a lightly oiled bowl. Cover tightly and refrigerate for up to 12 hours. This slow rise develops deeper flavor. In the morning, let it sit at room temperature for 30-45 minutes before shaping. 💡

Par-Baked Loaves

Shape the dough and let it rise for 30 minutes. Bake at 425°F for just 10-12 minutes until partially set but not browned. Cool completely, then wrap tightly in foil.

Store in the fridge for up to 3 days or freeze for 1 month. Finish baking at 425°F for 12-15 minutes when ready to serve.

Freeze Baked Bread

Cool the baked loaf completely, then slice it into 1-inch pieces. Wrap individual slices in plastic wrap and place in a freezer bag. This keeps for up to 3 months. ✨

To serve, thaw at room temperature, then warm in a 350°F oven for 5-7 minutes to restore freshness.

Herb-Infused Oil

Prepare the herb and garlic mixture a day ahead. Store in an airtight container in the fridge. The flavors meld overnight, intensifying the Tuscan profile.

Bring to room temperature before incorporating into the dough for even distribution.

Frequently Asked Questions