Rustic No-Knead Rosemary Garlic Bread Recipe

Introduction

Rustic No-Knead Rosemary Garlic Bread is a simple yet flavorful loaf perfect for home bakers. With minimal effort and no kneading, you’ll enjoy a crusty, aromatic bread packed with fresh rosemary and garlic.

Ingredients

• 3 ½ cups all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 1 ¾ cups warm water (about 110°F)
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• ½ teaspoon black pepper (optional)
• Extra flour for dusting

Instructions

1. Step 1: In a large mixing bowl, combine the flour, salt, yeast, rosemary, garlic, and black pepper. Add warm water and olive oil, stirring until a sticky dough forms.
2. Step 2: Cover the bowl with plastic wrap and let the dough sit at room temperature for 12-18 hours, until it doubles in size and becomes bubbly.
3. Step 3: Lightly flour a clean surface, turn out the dough, and gently shape it into a round loaf without overworking it.
4. Step 4: Place the shaped dough on floured parchment paper, cover, and let it rest for 30-45 minutes while you preheat the oven.
5. Step 5: Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat for 30 minutes.
6. Step 6: Carefully transfer the dough along with the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
7. Step 7: Remove the lid and bake for an additional 10-15 minutes until the bread is golden brown and crusty.
8. Step 8: Let the bread cool on a wire rack for at least 15 minutes before slicing to finish setting the crumb.

Tips & Variations

• For extra flavor, add a sprinkle of sea salt on top before baking.
• Substitute rosemary with thyme or oregano for a different herb twist.
• If you don’t have a Dutch oven, bake the loaf on a preheated baking stone with a pan of water to create steam.
• Use whole wheat flour for a heartier texture, though you may need to increase water slightly.

Storage

Store the bread in a paper bag or bread box for up to 2 days to maintain its crust. For longer storage, slice and freeze in an airtight container. Reheat slices in a toaster or oven for a few minutes to refresh crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but dissolve active dry yeast in warm water first and let it sit for 5-10 minutes until foamy before mixing into the dry ingredients.

Why does the dough need to rest for so long?

The long fermentation allows the yeast to develop flavor and texture, resulting in a more complex taste and a light, airy crumb without kneading.

Rustic No-Knead Rosemary Garlic Bread Recipe

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★★★★★

4.4 from 132 reviews

This rustic no-knead rosemary garlic bread combines simple ingredients to create a flavorful, crusty loaf with aromatic herbs and garlic. Perfect for beginners, this recipe requires minimal hands-on time and relies on a long fermentation process to develop texture and taste. Baked in a hot Dutch oven, the bread has a beautifully golden crust and a tender, airy crumb.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 13 hours 5 minutes
• Yield: 1 round loaf (about 8 inches diameter) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 ½ cups all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
• 3 cloves garlic, minced
• ½ teaspoon black pepper (optional)

Wet Ingredients

• 1 ¾ cups warm water (about 110°F)
• 2 tablespoons olive oil

Others

• Extra flour for dusting

Instructions

1. Mix Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, instant yeast, chopped rosemary, minced garlic, and black pepper if using. Add warm water and olive oil, stirring thoroughly until a sticky dough forms.
2. First Rise: Cover the bowl tightly with plastic wrap and leave it to sit at room temperature for 12 to 18 hours. During this time, the dough will double in size and become bubbly, indicating good fermentation.
3. Shape the Dough: Lightly flour a clean surface and turn the dough out onto it. Gently shape it into a round loaf, being careful not to over-handle to preserve air pockets.
4. Second Rise: Place the shaped dough on floured parchment paper, cover it loosely, and let rest for 30 to 45 minutes while you preheat your oven.
5. Preheat Oven and Dutch Oven: Set your oven to 450°F (230°C) and place a Dutch oven inside to heat up for 30 minutes. This ensures a hot environment for the bread to bake and develop a crust.
6. Bake Covered: Carefully transfer the dough along with the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes to allow the bread to rise and bake evenly.
7. Bake Uncovered: Remove the lid and continue baking for an additional 10 to 15 minutes, until the crust turns golden brown and crispy.
8. Cool: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 15 minutes before slicing, allowing the crumb to set properly.

Notes

• Ensure the water is warm (around 110°F) to activate the yeast effectively but not kill it.
• The long fermentation time is key to developing flavor and texture — avoid rushing this step.
• If you do not have a Dutch oven, use any covered heavy pot that can withstand oven heat.
• You can substitute dried rosemary if fresh is unavailable, but use half the quantity to avoid overpowering the bread.
• Letting the bread cool before slicing prevents it from becoming gummy inside.

Keywords: no-knead bread, rosemary garlic bread, homemade bread, rustic bread, easy bread recipe, artisan bread