Wegmans Garlic Tuscan Bread Recipe: Bakery-Style Crust With Herb Infusion

The first time I pulled this bread from the oven, its golden crust and aromatic scent convinced me I’d cracked the bakery code. This creation brings together bold garlic and Italian herbs for a crust that’s both crisp and tender.

With a no-fuss dough and 30-minute rest, it’s simpler than it tastes. The secret lies in brushing the loaf with garlic-infused oil before baking, which locks in moisture and layers on flavor.

What emerges is a loaf with a golden brown exterior and a soft, herb-speckled interior. Every bite delivers the rustic charm of Tuscan bakeries without leaving your kitchen.

Perfect alongside pasta, soups, or as a standalone star. Here’s how to make it.

Ingredients for Wegmans Garlic Tuscan Bread

Simple pantry staples plus fresh herbs create this bakery-style bread at home.

The herbs make this special. Wegmans has great fresh rosemary and thyme in the produce section—look for bright green, not wilted. Parmesan matters too; Wegmans Italian Classics block is my go-to for grating fresh. The garlic? Pick firm heads with tight skin. For yeast, check the expiration date—old yeast won’t rise properly.

No fresh herbs? Dried at one-third the amount works in a pinch. Short on garlic? Garlic powder in the dough adds flavor (use 1 tsp). Swap Parmesan for Pecorino Romano if you want more bite. The olive oil can be any good quality—Wegmans Italian Extra Virgin is a solid everyday choice.

Dough rests best in a warm spot (I use my turned-off oven with the light on). Baked loaves keep 2-3 days wrapped at room temp. Freeze extras for up to 1 month—reheat wrapped in foil to revive that fresh-baked feel.

Step-by-Step Instructions for Garlic Tuscan Bread

This method delivers that signature bakery-style crust with rich herb and garlic flavor in every bite.

Step 1: Activate the Yeast and Begin the Dough

In a large bowl, combine the 1.5 cups warm water, 1 package active dry yeast, and 1 tbsp granulated sugar. Let this sit for 5-7 minutes until the mixture becomes frothy and bubbly—this confirms your yeast is alive and active.

Stir in the 0.25 cup extra-virgin olive oil and 1.5 tsp salt. Gradually add the 4 cups all-purpose flour, mixing until a shaggy dough forms. I find using a wooden spoon at first prevents flour from flying everywhere.

Step 2: Knead and Incorporate the Herbs

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You’ll notice the dough becomes less sticky as you work it, which means the gluten is developing properly.

Finely chop the 2 tbsp fresh rosemary and 1 tbsp fresh thyme leaves, then rub the 1 tsp dried oregano between your fingers to release its oils. Work these herbs into the dough during the last minute of kneading for even distribution. The dough should be soft but not sticky at this point.

Step 3: First Rise Until Doubled

Lightly oil a clean bowl with some extra olive oil, place the dough inside, and turn to coat all sides. Cover with a damp towel and let rise in a warm, draft-free spot for 1-1.5 hours or until doubled in size.

I like to check after 1 hour—if the dough springs back slowly when gently pressed with a finger, it’s ready. If it springs back quickly, give it more time. This rise develops the flavor and texture that makes this bread special.

Step 4: Shape, Infuse with Garlic, and Second Rise

Punch down the risen dough and turn it onto a lightly floured surface. Shape into a round or oval loaf. Mince the 6 cloves garlic cloves and mix with 1 tbsp extra-virgin olive oil for the topping.

Dust a baking sheet with the 2 tbsp cornmeal to prevent sticking, then place the dough on top. Make several shallow slashes in the top of the loaf with a sharp knife. Brush with the garlic oil mixture. Cover and let rise for 30-45 minutes until puffy.

Step 5: Bake and Add the Finishing Touches

Preheat your oven to 400°F. Bake the bread for 25-30 minutes until the top is golden brown and the loaf sounds hollow when tapped on the bottom. This visual and auditory cue tells you it’s perfectly baked through.

Remove from the oven and immediately sprinkle the top with the 0.5 cup parmesan cheese. Let it cool on a wire rack for at least 20 minutes before slicing. The cheese will melt slightly from the residual heat, creating a beautiful, flavorful crust.

Serving Suggestions for This Dish

As a Pasta Side

This bread is a natural pairing with Italian pasta dishes. I love serving it warm alongside spaghetti carbonara or fettuccine alfredo—the garlic and herb flavors complement the creamy sauces perfectly. The crust stays crisp enough to soak up every last bit of sauce. 💪

Soup Companion

For cooler evenings, slice this thick and serve with tomato basil soup or minestrone. The bread’s sturdy texture holds up beautifully to dipping. I recommend toasting slices lightly before serving to enhance the garlic aroma.

Charcuterie Essential

Create an Italian-inspired board with this bread as the star. Pair with prosciutto, aged cheddar, and marinated olives. The herb notes in the crust balance the saltiness of cured meats beautifully.

Salad Topper

Cut into croutons and use to top Caesar salad or Caprese salad. Toss 1-inch cubes with 1 tbsp olive oil and toast at 375°F for 5-7 minutes until golden. These add crunch and garlic flavor to any green salad.

I make extra just to snack on throughout the week. ✨

Bruschetta Base

Slice thin and toast for bruschetta. Top with diced tomatoes, fresh basil, and a balsamic glaze. The garlic-infused crust takes this classic appetizer to the next level.

Frequently Asked Questions