Rustic No-Knead Rosemary Garlic Bread

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Rustic No-Knead Rosemary Garlic Bread

Description

Rustic No-Knead Rosemary Garlic Bread is a crusty, artisan-style loaf with a soft, airy interior and deep savory flavor. Infused with fragrant rosemary and roasted garlic, this bread requires no kneading, minimal effort, and delivers bakery-quality results at home. Perfect as a side for soups, pasta, or enjoyed warm with butter or olive oil.

Servings

  • Makes: 1 round loaf

  • Serves: 8 slices

Ingredients

  • 3 cups (375 g) all-purpose flour

  • 1 ½ tsp salt

  • ½ tsp instant or active dry yeast

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

  • 4 cloves garlic, minced (or roasted for milder flavor)

  • 1 ½ cups (360 ml) warm water (about 100–110°F / 38–43°C)

  • 1 tbsp olive oil (optional, for richness)

  • Extra flour for dusting

Instructions

1. Mix 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 spoon or spatula until a sticky, shaggy dough forms.

2. First Rise (Long Fermentation)

Cover the bowl with plastic wrap or a clean towel.
Let rise at room temperature for 12–18 hours, until doubled in size and bubbly on the surface.

3. Shape the Dough

Lightly flour a work surface.
Turn out the dough and gently fold it over itself 2–3 times. Shape into a rough ball.
Cover loosely and let rest for 30 minutes.

4. Preheat the Oven

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

5. Bake

Carefully remove the hot Dutch oven.
Place the dough inside (use parchment if desired).
Cover and bake for 30 minutes.

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

6. Cool

Transfer bread to a wire rack.
Cool at least 20 minutes before slicing.

Tips for Best Results

  • Use fresh rosemary for stronger aroma and flavor

  • Roasted garlic creates a sweeter, less sharp taste

  • Dough should be sticky—do not add extra flour

  • For extra crunch, spritz dough with water before baking

  • Store at room temperature wrapped in a towel for up to 2 days

Notes & Variations

  • Add grated parmesan for a cheesy twist

  • Swap rosemary for thyme or oregano

  • Use bread flour for a chewier texture

  • Add olives or sun-dried tomatoes for Mediterranean flavor

Nutritional Information (Per Slice – Approximate)

  • Calories: 180 kcal

  • Carbohydrates: 34 g

  • Protein: 6 g

  • Fat: 2 g

  • Fiber: 1.5 g

  • Sodium: 290 mg

Health Benefits

  • Rosemary supports digestion and brain health

  • Garlic boosts immunity and heart health

  • Long fermentation improves digestibility

  • Lower fat and preservatives than store-bought bread

  • Provides sustained energy from complex carbohydrates

Frequently Asked Questions (Q&A)

Q: Can I make this bread without a Dutch oven?
A: Yes. Bake on a preheated stone or tray with a pan of hot water in the oven for steam.

Q: Why does the dough take so long to rise?
A: The slow fermentation develops flavor and improves texture without kneading.

Q: Can I refrigerate the dough?
A: Yes, after the first rise you can refrigerate up to 3 days for deeper flavor.

Q: How do I store leftovers?
A: Wrap in foil or a bread bag at room temperature. Avoid refrigeration.

Q: Can I freeze this bread?
A: Absolutely. Slice, wrap tightly, and freeze for up to 3 months.

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