Rustic No-Knead Rosemary Garlic Bread Recipe

Introduction

Rustic No-Knead Rosemary Garlic Bread is an easy, flavorful loaf perfect for home bakers of all skill levels. With fragrant rosemary and garlic, this bread develops a golden crust and soft, airy interior without any kneading. It’s a comforting addition to any meal or a delicious snack on its own.

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 the 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 to 18 hours, until it has doubled in size and looks bubbly.
3. Step 3: Lightly flour a clean surface, then gently turn the dough out onto it. Shape it into a round loaf carefully without over-handling.
4. Step 4: Place the dough on a piece of floured parchment paper, cover it lightly, and let it rest for 30 to 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 it with the lid and bake for 30 minutes.
7. Step 7: Remove the lid and bake for another 10 to 15 minutes, until the bread is golden brown.
8. Step 8: Let the bread cool on a wire rack for at least 15 minutes before slicing.

Tips & Variations

• Try substituting rosemary with other herbs like thyme or oregano for different flavor profiles.
• Make sure the water is warm, not hot, to properly activate the yeast.
• For an extra crunchy crust, place a small dish of water in the oven during baking to create steam.
• You can add a handful of grated Parmesan cheese to the dough for a cheesy twist.

Storage

Store the bread wrapped loosely in a paper bag or kitchen towel at room temperature for up to 2 days. To keep it longer, slice and freeze the bread in an airtight container for up to 1 month. Reheat slices in a toaster or oven to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to dissolve active dry yeast in warm water first and let it activate for about 5–10 minutes before mixing it into the flour.

What if my dough doesn’t rise after 18 hours?

Check that your yeast is fresh and the water temperature is correct. If it still doesn’t rise, try letting it rest longer in a warmer spot as yeast activity depends on environment.

Rustic No-Knead Rosemary Garlic Bread Recipe

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★★★★★

4.6 from 80 reviews

This Rustic No-Knead Rosemary Garlic Bread is an easy-to-make artisan loaf combining fragrant fresh rosemary and minced garlic, perfect for homemade crusty bread lovers. With minimal hands-on effort, the dough rises overnight, resulting in a bubbly and flavorful bread with a crisp golden crust and soft, chewy interior.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 12 hours 45 minutes
• Yield: 1 large loaf (about 12 slices) 1x
• Category: Bread
• Method: No-Knead
• Cuisine: American

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)
• ½ teaspoon black pepper (optional)

Wet Ingredients

• 1 ¾ cups warm water (about 110°F)
• 3 cloves garlic, minced
• 2 tablespoons olive oil

For Dusting and Baking

• Extra flour for dusting
• Parchment paper

Instructions

1. Mix Ingredients: In a large mixing bowl, combine the flour, salt, instant yeast, chopped rosemary, minced garlic, and black pepper if using. Add the warm water and olive oil, then stir everything together until a sticky dough forms.
2. First Rise: Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12 to 18 hours. The dough should double in size and become bubbly as it ferments.
3. Shape Dough: Lightly flour a clean surface and gently turn the dough out onto it. Shape the dough into a round loaf carefully, avoiding over-handling to preserve the bubbles and texture.
4. Second Rise: Place the shaped dough on a piece of floured parchment paper, cover it loosely, and let it rest for 30 to 45 minutes as you preheat the oven.
5. Preheat Oven and Dutch Oven: Heat your oven to 450°F (230°C). Place a Dutch oven with its lid inside the oven for 30 minutes to get it thoroughly hot.
6. Bake Covered: Carefully lift the parchment paper with the dough and transfer it into the hot Dutch oven. Cover it and bake for 30 minutes to create steam and a crispy crust.
7. Bake Uncovered: Remove the Dutch oven lid and bake the bread for an additional 10 to 15 minutes until the crust is deeply golden brown and the bread sounds hollow when tapped.
8. Cool: Remove the bread from the Dutch oven and let it cool completely on a wire rack for at least 15 minutes before slicing to finish the cooking process inside.

Notes

• You can customize this bread by substituting rosemary with other herbs or adding spices for unique flavors.
• Make sure the water is warm but not hot to activate the yeast properly without killing it.
• For a crunchier crust, place a shallow dish of water in the oven while baking to create steam.

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