Rustic No-Knead Rosemary Garlic Bread

Why You’ll Love This Recipe

This bread recipe offers a delightful combination of ease and flavor. Here’s why it’s bound to become a favorite:

• No kneading required – just mix and let time do the work.

• Deep, rich flavor from roasted garlic and fresh rosemary.

• Crispy crust, chewy interior – a bakery-style texture made right at home.

• Perfect for any meal – serve it with soups, salads, or your favorite dips.

• Minimal ingredients, maximum flavor – pantry staples and fresh herbs come together beautifully.

• Great make-ahead option – start it the night before and enjoy fresh bread the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups all-purpose flour (or bread flour)
• 2 tsp salt
• ½ tsp instant yeast
• 1 ½ cups warm water
• 2 tbsp fresh rosemary (chopped)
• 4 cloves roasted garlic (mashed)
• 1 tbsp olive oil (optional, for added flavor)

Directions

1. Mix the dough: In a large bowl, whisk together the flour, salt, and yeast. Add the warm water, chopped rosemary, roasted garlic, and olive oil if using. Stir until a sticky dough forms.

2. First rise: Cover the bowl with plastic wrap or a clean towel. Let it sit at room temperature for 12–18 hours until the dough is bubbly and doubled in size.

3. Shape the dough: Lightly flour your work surface, then gently turn out the dough. Shape it into a ball without kneading. Place it on a piece of parchment paper, cover loosely, and let rest for 30–40 minutes.

4. Preheat the oven: Place a Dutch oven with its lid inside your oven and preheat to 450°F (230°C).

5. Bake the bread: Once the oven is ready, carefully transfer the parchment paper with the dough into the hot Dutch oven. Cover and bake for 30 minutes. Then remove the lid and bake for an additional 10–15 minutes until the crust is golden brown.

6. Cool and serve: Transfer the finished loaf to a wire rack and let cool before slicing.

Servings and timing

Servings: Makes 1 large loaf (approximately 8–10 slices)
Prep time: 10 minutes
Rising time: 12–18 hours
Resting time after shaping: 30–40 minutes
Bake time: 40–45 minutes
Total time: Approximately 13–19 hours (mostly inactive)

Variations

• Cheesy version: Add ½ cup of shredded parmesan or sharp cheddar to the dough before rising.

• Spicy kick: Mix in ½ tsp of red pepper flakes or a finely chopped chili pepper.

• Whole wheat twist: Substitute 1 cup of the all-purpose flour with whole wheat flour.

• Lemon zest: Add a touch of brightness with 1 tsp of lemon zest mixed into the dough.

• Olive addition: Stir in ¼ cup of chopped kalamata olives for a Mediterranean flair.

Storage/Reheating

• Room temperature: Store leftover bread in a paper bag or bread box for up to 2 days to maintain its crusty texture.

• Longer storage: Wrap in plastic and store in the refrigerator for up to 5 days.

• Freezing: Slice and freeze the loaf in a zip-top bag. Reheat slices directly in the toaster or oven.

• Reheating: Warm in a 350°F (175°C) oven for 5–10 minutes to refresh the crust.

FAQs

1. How long should I let the dough rise?

The dough should rise for 12 to 18 hours at room temperature until it’s bubbly and doubled in size.

2. Can I use dried rosemary instead of fresh?

Yes, you can substitute with 1 tablespoon of dried rosemary, but the flavor will be more concentrated.

3. Do I need a Dutch oven?

A Dutch oven gives the bread its signature crust, but you can also use an oven-safe pot with a tight-fitting lid.

4. Can I make the dough ahead of time and refrigerate it?

Yes, after the first rise, refrigerate the dough for up to 24 hours before shaping and baking.

5. Why is my bread dense and not airy?

This could be due to overmixing, not letting it rise long enough, or using old yeast. Ensure you follow the rise time and check yeast freshness.

6. Can I add other herbs or spices?

Absolutely. Thyme, oregano, or a mix of Italian herbs work well. Just keep the total added herbs to around 2 tablespoons.

7. How do I roast garlic?

Wrap whole cloves in foil with a drizzle of olive oil and roast at 375°F (190°C) for 30–40 minutes until soft.

8. What flour works best?

All-purpose or bread flour are both great. Bread flour will yield a slightly chewier texture.

9. Can I make this gluten-free?

Yes, but you’ll need a specific gluten-free flour blend formulated for bread baking, and the texture will differ.

10. Is olive oil necessary?

No, it’s optional. It adds richness, but the bread will still taste great without it.

Conclusion

Rustic no-knead rosemary garlic bread brings the warmth and aroma of a bakery right into your kitchen with minimal effort. Its crisp crust, tender interior, and robust flavor make it a standout addition to any meal. Whether you’re a seasoned baker or a beginner, this recipe proves that homemade artisan bread is entirely within reach—no kneading required.