Rustic No-Knead Rosemary Garlic Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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