Rustic No-Knead Rosemary Garlic Bread

There’s something truly magical about the aroma of freshly baked bread wafting through the kitchen — especially when it’s infused with the earthy scent of rosemary and the warmth of roasted garlic. This Rustic No-Knead Rosemary Garlic Bread is the perfect blend of simplicity and artisan flavor, made without the need for kneading or special equipment.

This recipe proves that anyone can bake bakery-quality bread right at home. With just a few pantry staples, a Dutch oven, and a little patience for the dough to rise, you’ll be rewarded with a crusty, golden loaf that’s soft and chewy inside.

Whether served alongside a hearty soup, dipped in olive oil, or enjoyed warm with butter, this bread is sure to impress your family and guests. It’s rustic, flavorful, and surprisingly effortless — ideal for beginners and seasoned bakers alike.

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Cooking Time & Serving

• Prep Time: 15 minutes
• Rising Time: 12–18 hours
• Baking Time: 45 minutes
• Total Time: About 13 hours
• Servings: 8–10 slices

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Ingredients

For the Bread:

• 3 cups all-purpose flour (plus extra for dusting)
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 1 ½ cups warm water (about 100°F / 38°C)
• 2 tablespoons chopped fresh rosemary (or 1 tablespoon dried rosemary)
• 4 cloves roasted garlic, mashed (or 2 cloves raw, finely minced)

Optional Add-ins:

• 1 tablespoon olive oil (for extra richness)
• Extra rosemary sprigs or sea salt flakes for topping

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How to Make Rustic No-Knead Rosemary Garlic Bread

Step 1: Mix the Dough

In a large mixing bowl, combine flour, salt, and instant yeast. Stir in chopped rosemary and mashed garlic. Add warm water and mix with a wooden spoon or spatula until the dough comes together — it will look shaggy and sticky, and that’s perfect.

Step 2: First Rise

Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rest at room temperature for 12 to 18 hours. The dough should double in size and have bubbles on the surface.

Step 3: Shape the Dough

Lightly flour your work surface and gently turn the dough out. Sprinkle a little flour on top, then fold the edges toward the center a few times to form a rough ball. Handle it gently to preserve air bubbles.

Step 4: Second Rise

Place the dough on parchment paper, cover with a towel, and let it rest for about 30–45 minutes. Meanwhile, preheat your oven to 450°F (230°C) and place your Dutch oven (with lid) inside to heat up for at least 30 minutes.

Step 5: Bake the Bread

Carefully remove the hot Dutch oven, lift the dough (using the parchment) into it, 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.

Step 6: Cool and Serve

Transfer the bread to a cooling rack and let it rest for at least 30 minutes before slicing. Enjoy warm with butter, olive oil, or your favorite soup.

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Notes

• Roasting the garlic: Wrap whole garlic cloves in foil with a drizzle of olive oil and bake at 400°F (200°C) for 30 minutes, then mash.
• For a crispier crust, leave the bread in the oven (turned off, door slightly open) for 10 extra minutes after baking.
• Store leftover bread in a paper bag or bread box for up to 2 days, or freeze slices for longer storage.

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FAQs

Q: Can I use whole wheat flour instead?

A: Yes, substitute up to 1 cup of all-purpose flour with whole wheat flour. The bread will be denser but still delicious.

Q: I don’t have a Dutch oven. Can I still make it?

A: Absolutely! You can use a heavy oven-safe pot with a lid, or bake on a preheated baking stone with a pan of water in the oven for steam.

Q: Can I add cheese or olives?

A: Yes — shredded parmesan or chopped olives make fantastic additions. Just fold them in when mixing the dough.

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Nutrition Information