Rustic No-Knead Rosemary Garlic Bread
A beautifully crusty, artisan-style bread with a soft, airy interior—this no-knead version delivers maximum flavor with minimal effort. Infused with fresh rosemary and roasted garlic, it’s the kind of bread that smells like a countryside bakery and tastes even better.
Description
This rustic bread relies on time rather than labor. A long, slow fermentation develops deep flavor and that signature chewy texture. The rosemary adds a fragrant, earthy note, while garlic brings warmth and richness. No stand mixer, no kneading—just patience and a hot oven.
Ingredients
- 3 cups all-purpose flour
- 1 ½ tsp salt
- ½ tsp instant yeast
- 1 ½ cups warm water
- 3 cloves garlic (minced or roasted)
- 1 ½ tbsp fresh rosemary (chopped)
- 1 tbsp olive oil (optional, for flavor)
- Extra flour for dusting
Instructions
1. Mix the Dough
In a large bowl, combine flour, salt, and yeast. Add garlic and rosemary. Pour in warm water and mix until a shaggy dough forms. No kneading needed.
2. First Rise (12–18 hours)
Cover the bowl with plastic wrap or a towel. Let it rest at room temperature until doubled in size and bubbly on the surface.
3. Shape the Dough
Lightly flour a surface. Turn out the dough (it will be sticky). 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 it rest again.
5. Preheat Oven
Preheat oven to 230°C (450°F). Place a Dutch oven (or heavy pot with lid) inside while heating.
6. Bake
Carefully place dough (with parchment) into the hot pot. Cover and bake for 30 minutes. Remove lid and bake another 10–15 minutes until golden brown.
7. Cool
Let bread cool completely before slicing—this helps set the texture.
Servings
- Makes 1 loaf
- Serves: 6–8 slices
Nutritional Information (Per Slice Approx.)
- Calories: 160
- Carbohydrates: 30g
- Protein: 5g
- Fat: 2g
- Fiber: 1g
- Sodium: 290mg
Tips for Success
- Use fresh rosemary for the best aroma and flavor.
- Roast the garlic beforehand for a sweeter, mellow taste.
- Don’t rush fermentation—this is where flavor develops.
- Sticky dough is good—avoid adding too much flour.
- Preheat the pot fully for a crisp crust.
Notes
- You can substitute whole wheat flour for up to 50% of the flour.
- Add-ins like olives, cheese, or sun-dried tomatoes work well.
- Dough can be refrigerated after first rise for up to 2 days for deeper flavor.
Benefits
- No kneading required—great for beginners
- Lower yeast content makes it easier to digest
- Herbs and garlic provide antioxidants and immune support
- Homemade bread avoids preservatives and additives
Q&A
Q: Can I make this without a Dutch oven?
Yes! Use a baking tray and place a pan of water in the oven to create steam.
Q: Why is my dough too sticky?
That’s normal for no-knead bread—resist adding too much extra flour.
Q: Can I use dried rosemary?
Yes, but use half the amount since dried herbs are more concentrated.
Q: How do I store it?
Wrap in a cloth or paper bag at room temperature for up to 2 days. Avoid plastic to keep the crust crisp.
Q: Can I freeze it?
Absolutely. Slice first, then freeze for easy reheating.