Rustic No-Knead Rosemary Garlic Bread

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🌿 Rustic No-Knead Rosemary Garlic Bread

A crusty, artisan-style bread with a soft, airy interior, infused with fragrant rosemary and roasted garlic. This no-knead method requires minimal effort, long fermentation for deep flavor, and delivers bakery-quality bread at home—no mixer or kneading required.

🥖 Description

Rustic No-Knead Rosemary Garlic Bread is perfect for beginners and seasoned bakers alike. The dough rests overnight, allowing time—not effort—to develop gluten and flavor. Fresh rosemary adds an earthy aroma, while garlic provides a savory depth. Ideal for soups, pasta, sandwiches, or simply dipped in olive oil.

🧾 Ingredients

  • 3 cups (375 g) all-purpose flour

  • 1½ tsp salt

  • ½ tsp instant or active dry yeast

  • 1½ cups warm water (about 105–110°F / 40–43°C)

  • 1 tbsp fresh rosemary, finely chopped

  • 3–4 cloves garlic, minced or roasted

  • 1 tbsp olive oil (optional, for richer flavor)

  • Extra flour for dusting

👩‍🍳 Instructions

1. Make the Dough

In a large bowl, whisk together flour, salt, yeast, rosemary, and garlic.
Add warm water (and olive oil if using). Stir with a wooden spoon until a shaggy, sticky dough forms.

2. First Rise (Long Fermentation)

Cover the bowl with plastic wrap or a towel.
Let rest at room temperature for 12–18 hours, until the dough is doubled and bubbly.

3. Shape the Dough

Lightly flour a work surface. Turn out the dough and gently fold it over itself once or twice.
Shape loosely into a round. Let rest for 30–45 minutes, covered.

4. Preheat Oven

Place a Dutch oven (with lid) into the oven.
Preheat to 450°F (230°C) for at least 30 minutes.

5. Bake

Carefully place the dough into the hot Dutch oven.
Cover and bake for 30 minutes.
Remove lid and bake another 10–15 minutes until deeply golden.

6. Cool

Transfer to a wire rack. Cool for at least 30 minutes before slicing.

🍽️ Servings

  • Makes: 1 round loaf

  • Serves: 8–10 slices

🧠 Tips for Best Results

  • 🌾 Flour substitution: Use bread flour for a chewier texture.

  • 🧄 Garlic option: Roasted garlic gives a sweeter, milder flavor.

  • 🌡️ Cold kitchen? Extend fermentation to 18–20 hours.

  • 🔪 Crust too hard? Brush lightly with olive oil after baking.

  • 🧊 Storage: Keep wrapped at room temp for 2 days or freeze up to 3 months.

🥗 Nutritional Information (Per Slice – Approximate)

  • Calories: 170 kcal

  • Carbohydrates: 33 g

  • Protein: 5 g

  • Fat: 1.5 g

  • Fiber: 1.2 g

  • Sodium: 290 mg

(Values may vary based on ingredients used.)

💚 Health Benefits

  • Rosemary: Rich in antioxidants and anti-inflammatory compounds

  • Garlic: Supports heart health and immunity

  • No preservatives: Healthier than store-bought bread

  • Lower fat: Minimal oil compared to traditional loaves

  • Digestibility: Long fermentation improves texture and flavor

❓ Q & A

Q: Can I use dried rosemary instead of fresh?
A: Yes. Use 1 teaspoon dried rosemary in place of fresh.

Q: Do I need a Dutch oven?
A: It’s recommended for steam and crust, but you can use a heavy oven-safe pot with a lid.

Q: Why is my dough so sticky?
A: That’s normal for no-knead bread—it creates air pockets and a soft crumb.

Q: Can I add cheese?
A: Absolutely. Add ½ cup shredded parmesan or mozzarella during mixing.

Q: How do I know it’s done?
A: The loaf should sound hollow when tapped and have a deep golden crust.

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