Rustic No-Knead Rosemary Garlic Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake Uncovered: Remove the lid and continue baking for an additional 10 to 15 minutes, until the crust turns golden brown and crispy.
- 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
