Rustic No-Knead Rosemary Garlic Bread

Why I Love This Recipe

I love this bread because it’s simple, forgiving, and always turns out beautifully. The long fermentation develops amazing flavor without any heavy lifting. The rosemary adds herbal freshness, while the roasted garlic melts into the dough, giving every bite a savory twist. It’s perfect alongside soups, pastas, or even just dipped in olive oil. Best of all, I don’t need to knead or fuss over it—just mix, rest, and bake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups all-purpose flour (or bread flour)

• 2 teaspoons salt

• ½ teaspoon instant yeast

• 1 ½ cups warm water

• 2 tablespoons fresh rosemary, chopped

• 4 cloves roasted garlic, mashed (or sautéed until soft)

Directions

1. In a large mixing bowl, I combine flour, salt, and yeast.

2. I stir in the warm water, rosemary, and roasted garlic until a shaggy dough forms.

3. I cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12–18 hours. The dough will double in size and become bubbly.

4. After the rise, I turn the dough out onto a well-floured surface and shape it into a ball. I let it rest for 30 minutes while the oven preheats.

5. I place a Dutch oven (with lid) into the oven and preheat to 450°F (230°C).

6. Once preheated, I carefully place the dough ball on parchment paper, lift it into the hot Dutch oven, and cover it with the lid.

7. I bake for 30 minutes with the lid on, then remove the lid and bake for another 10–15 minutes until the crust is deep golden brown.

8. I let the bread cool on a wire rack for at least 30 minutes before slicing.

Servings and timing

This loaf serves about 8–10 slices. It takes just 5 minutes to mix, 12–18 hours to rise, and about 45 minutes to bake. The total time is long due to the fermentation, but the hands-on effort is minimal.

Variations

• I sometimes add grated Parmesan or Asiago cheese for extra flavor.

• For a nutty crunch, I fold in toasted walnuts or sunflower seeds.

• I swap rosemary for thyme or sage to vary the herb profile.

• I sprinkle flaky sea salt on top before baking for a bakery-style finish.

• I’ve added sun-dried tomatoes or olives for a Mediterranean twist.

Storage/Reheating

I store the bread at room temperature in a paper bag or wrapped in a clean towel for up to 3 days. For longer storage, I freeze slices in a freezer bag for up to 2 months. To reheat, I toast slices in the oven at 350°F (175°C) for 10 minutes, or directly in a toaster for a crisp edge.

FAQs

Do I really not need to knead this bread?

That’s right! The long resting time allows the gluten to develop naturally, so no kneading is required.

Can I make this without a Dutch oven?

Yes, I’ve baked it on a baking sheet with an oven-safe dish of water placed on the rack below to create steam.

How do I roast garlic for this recipe?

I cut the top off a garlic bulb, drizzle it with olive oil, wrap it in foil, and bake at 400°F for about 35 minutes until soft and golden.

Can I shorten the rise time?

You can, but the long rise develops flavor and texture. If I’m short on time, I use a bit more yeast (about 1 teaspoon) and let it rise for 3–4 hours.

Why is my crust too hard?

If it’s overly tough, I let the bread cool fully before cutting. Overbaking or slicing too soon can also make it seem harder than it should be.

Conclusion

Rustic No-Knead Rosemary Garlic Bread is one of those recipes that feels both rustic and gourmet, all while being incredibly simple to make. I love how it transforms just a few basic ingredients into a crusty, flavorful loaf perfect for any meal. Whether I’m serving it with soup, pasta, or simply with butter, this bread always brings comfort and wow-factor to the table.

Rustic No-Knead Rosemary Garlic Bread

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A crusty artisan-style bread infused with garlic and rosemary — no kneading required and perfect for soups, stews, or dipping in olive oil.

• Author: Sarah
• Prep Time: 10 minutes
• Total Time: ~13 hours
• Yield: 1 loaf (8–10 slices)
• Category: Bread
• Method: No-Knead, Dutch Oven Baking
• Cuisine: American, European
• Diet: Vegetarian

Ingredients

3 cups all-purpose flour (or bread flour)

2 tsp salt

½ tsp instant yeast

1½ cups warm water

1 tbsp fresh rosemary, chopped (or 1 tsp dried)

4 cloves roasted garlic, mashed or minced

Optional: olive oil and coarse sea salt for topping

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Instructions

1. Mix the Dough:

In a large bowl, whisk together flour, salt, and instant yeast.

Add warm water, rosemary, and garlic. Stir until a sticky dough forms.

Cover the bowl tightly with plastic wrap or a damp towel and let it rise at room temperature for 12–18 hours, or until the surface is bubbly and the dough has doubled.

2. Shape the Dough:

After rising, turn the dough out onto a floured surface.

Gently shape into a ball, using a spatula or floured hands—do not knead.

Place dough on a piece of parchment paper and cover with a towel. Let it rest for 30–45 minutes.

3. Preheat the Oven:

While the dough rests, place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes.

4. Bake:

Carefully remove the hot Dutch oven, use the parchment paper to transfer the dough into the pot.

Cover with the lid and bake for 30 minutes.

Remove the lid and bake for another 10–15 minutes, or until the crust is deep golden brown.

5. Cool & Serve:

Remove bread and let it cool on a wire rack for at least 20 minutes before slicing.

Notes

For added flavor, brush with olive oil and sprinkle sea salt before baking.

Roasted garlic gives the best flavor—raw garlic can be too sharp.

Store leftovers in a paper bag at room temperature for 1–2 days, or freeze for longer storage.