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