🥖 Rustic No-Knead Rosemary Garlic Bread

Description

This rustic no-knead bread is fragrant, crusty, and incredibly simple to make. Fresh rosemary and roasted garlic infuse the dough with deep, savory aroma, while the long fermentation yields a chewy, airy crumb and a bakery-style crust — all with almost no effort. Perfect for beginners or seasoned home bakers who want artisan-quality bread without kneading.

🍞 Ingredients

For the Dough

• 3 cups (360g) all-purpose flour (or bread flour)

• 1 ½ teaspoons salt

• ½ teaspoon instant yeast

• 1 ½ cups (360ml) warm water

Flavor Add-Ins

• 2–3 cloves garlic, minced (or 1 bulb roasted garlic for sweeter flavor)

• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)

• Optional: 1 tablespoon olive oil for added richness

👩‍🍳 Instructions

1. Mix the Dough (No Kneading!)

1. In a large bowl, mix flour, salt, and yeast.

2. Add water and stir until a sticky, shaggy dough forms.

3. Fold in rosemary and garlic (raw or roasted).

4. Cover with plastic wrap or a damp towel and let rest at room temperature for 12–18 hours until doubled and bubbly.

2. Shape & Rest

1. Dust a surface with flour.

2. Gently turn out the dough — do not punch it down.

3. Fold the edges over once or twice to form a loose ball.

4. Place on parchment paper, cover, and rest for 30–60 minutes.

3. Preheat the Dutch Oven

• Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.

4. Bake

1. Carefully lift the dough with parchment into the hot Dutch oven.

2. Cover and bake for 30 minutes.

3. Remove lid and bake another 10–15 minutes until golden and crisp.

5. Cool

Let the bread cool at least 30 minutes before slicing (it finishes cooking inside).

🌿 Chef’s Notes

• Long fermentation creates the deep flavor — don’t rush it.

• Roasted garlic gives a sweeter, buttery flavor; raw garlic gives a sharper, more pungent taste.

• Bread flour makes a slightly chewier loaf; all-purpose makes it more tender.

💡 Tips for Best Results

• Wet dough = airy crumb. Don’t add extra flour even if it seems sticky.

• Use parchment paper to prevent sticking and for easy transfer.

• To add extra crunch, spray water inside the Dutch oven during the last 10 minutes.

• For stronger rosemary flavor, add an extra teaspoon at shaping.

• For softer crust, cool the bread wrapped in a clean towel.

🍽 Servings

• Makes 1 loaf

• Approximately 10–12 slices

📊 Estimated Nutritional Info (per slice, 1/12 loaf)

(Values approximate and vary by ingredients)

🌟 Health Benefits

• Low Fat: Bread contains little fat unless oil is added.

• Rosemary contains antioxidants that may support memory and digestion.

• Garlic supports immune health and cardiovascular benefits.

• Long-fermented dough may be easier to digest for some.

• Homemade bread avoids preservatives and additives.

❓ Q & A (Frequently Asked Questions)

Q1: Do I need a Dutch oven?

A: No, but you need a covered vessel. Alternatives:

• Heavy pot with lid

• Clay baker

• Oven-safe bowl covered with foil

• Cast-iron skillet + inverted metal bowl

Q2: Can I use active dry yeast instead of instant?

A: Yes. Use the same amount, but dissolve it in warm water first.

Q3: Can I make gluten-free no-knead bread?

A: Yes — use a quality gluten-free flour blend and increase water slightly. The texture will be denser.

Q4: How do I store the bread?

• Room temperature: up to 2 days, wrapped in a towel.

• Freezer: Slice and freeze up to 3 months.

Q5: Can I add other ingredients?

Absolutely! Try:

• Olives

• Sun-dried tomatoes

• Cheddar or Parmesan

• Thyme or sage

Q6: Why is my bread dense?

Common reasons:

• Not letting dough rise long enough

• Too much flour added

• Oven or Dutch oven not heated fully

Q7: Can I make it same-day?

Yes. Use 1–1½ teaspoons yeast and let rise 2–3 hours. Flavor will be milder.