No-Knead Garlic Rosemary Artisan Bread
Description
This no-knead garlic rosemary artisan bread is a rustic, bakery-style loaf with a crispy golden crust and a soft, airy interior. Infused with fresh rosemary and roasted garlic flavor, it’s incredibly aromatic and requires minimal effort—no kneading, no fancy equipment, just time and simple ingredients. Perfect alongside soups, pasta, or enjoyed warm with butter.
Ingredients
- 3 cups all-purpose flour
- 1 ½ tsp salt
- ½ tsp instant yeast
- 1 ½ cups warm water
- 3–4 cloves garlic (minced or roasted)
- 1 tbsp fresh rosemary (or 1 tsp dried)
- 1 tbsp olive oil (optional, for flavor)
Instructions
1. Mix the Dough
In a large bowl, combine flour, salt, yeast, garlic, and rosemary. Add warm water and mix until a sticky dough forms.
2. First Rise (12–18 hours)
Cover the bowl with plastic wrap or a lid. Let it rest at room temperature until doubled and bubbly.
3. Shape the Dough
Lightly flour a surface and turn out the dough. Fold it over itself a few times and shape into a rough ball.
4. Second Rise (30–60 minutes)
Place dough on parchment paper, cover, and let rest again while your oven heats.
5. Preheat Oven
Preheat oven to 230°C (450°F) with a Dutch oven inside.
6. Bake
Carefully transfer dough into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake another 10–15 minutes until golden and crusty.
7. Cool
Let bread cool on a rack before slicing.
Servings
- Makes 1 loaf (about 8 slices)
Nutritional Information (per slice approx.)
- Calories: 160
- Carbohydrates: 30g
- Protein: 4g
- Fat: 2g
- Fiber: 1g
- Sodium: 220mg
Tips for Best Results
- Use fresh rosemary for stronger flavor.
- Roasting the garlic first gives a sweeter, milder taste.
- Don’t skip the long rise—it develops flavor and texture.
- If you don’t have a Dutch oven, use any oven-safe pot with a lid.
- For extra crunch, leave the bread in the oven 5 minutes longer uncovered.
Benefits
- No kneading required → beginner-friendly
- Minimal ingredients → budget-friendly
- Fermented dough → easier digestion
- Herbs & garlic → natural antioxidants and immune support
Q&A
Q: Can I use whole wheat flour?
Yes, but replace only up to 50% or the bread may become dense.
Q: Why is my dough too sticky?
That’s normal! This is a high-hydration dough—avoid adding too much extra flour.
Q: Can I make it without a Dutch oven?
Yes, use a baking tray and place a pan of hot water in the oven to create steam.
Q: How do I store it?
Keep at room temperature in a paper bag for 2 days or freeze for longer storage.
Q: Can I add other flavors?
Absolutely—try olives, cheese, or chili flakes for variation.