Rustic Rosemary Garlic Bread — No-Knead Recipe
A beautifully crusty, golden loaf with a chewy center, fragrant rosemary, and plenty of roasted garlic flavor. The best part? No kneading required! A little mixing and plenty of resting time do all the work.
Ingredients
For the Bread
3 cups (375 g) all-purpose flour
1½ teaspoons salt
1 teaspoon instant yeast
1½ cups (360 ml) warm water
1 tablespoon olive oil
1½ tablespoons fresh rosemary, finely chopped
4–5 cloves garlic, finely minced
1 teaspoon honey or sugar, optional
For the Topping
1 tablespoon olive oil
1 tablespoon fresh rosemary
1–2 cloves garlic, finely minced
A pinch of flaky sea salt, optional
Instructions
1. Mix the Dough
In a large bowl, combine the flour, salt, and instant yeast.
Add the warm water and olive oil. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
Add the chopped rosemary and minced garlic. Mix just until evenly distributed.
Don’t knead the dough.
2. First Rise
Cover the bowl tightly with plastic wrap or a clean kitchen towel.
Let the dough sit at room temperature for 8–12 hours, preferably overnight.
The dough should become noticeably larger, bubbly, and slightly puffy.
Tip: A longer rise develops more flavor. If your kitchen is very warm, check the dough after about 6–8 hours.
3. Shape the Dough
Lightly flour your work surface.
Scrape the dough onto the surface and gently fold the edges toward the center a few times to form a rough round loaf.
Don’t aggressively knead or deflate the dough.
Place the shaped dough on a piece of parchment paper and cover loosely.
Let it rest for another 30–45 minutes.
4. Preheat the Dutch Oven
Place a 4–6 quart Dutch oven with its lid inside your oven.
Preheat the oven to 450°F (230°C) for at least 30 minutes.
The Dutch oven needs to be very hot before the bread goes in.
5. Prepare the Loaf
Carefully uncover the dough.
Brush the top lightly with olive oil.
Sprinkle with fresh rosemary and a little flaky sea salt.
Using a sharp knife or bread lame, make one or two shallow cuts across the top of the loaf. This allows steam to escape and gives the bread a beautiful rustic appearance.
6. Bake Covered
Carefully remove the hot Dutch oven.
Using the parchment paper, lower the dough into the pot.
Cover immediately with the lid.
Bake for 30 minutes.
7. Bake Uncovered
Remove the lid and continue baking for 10–15 minutes, until the bread is deeply golden brown and crisp.
For a darker crust, bake another 3–5 minutes.
8. Cool Completely
Carefully remove the bread from the Dutch oven and transfer it to a wire rack.
Allow it to cool for at least 45–60 minutes before slicing.
This is important because the interior continues setting as it cools.
Recipe Information
Prep Time: 15 minutes
First Rise: 8–12 hours
Second Rise: 30–45 minutes
Bake Time: 40–45 minutes
Total Time: About 9–13 hours
Yield: 1 large loaf
Difficulty: Easy
Garlic & Rosemary Tips
For stronger garlic flavor, use 5–6 cloves.
For a sweeter, milder garlic flavor, roast the garlic first and mash it into the dough.
Fresh rosemary gives the strongest aroma, but 1½ teaspoons dried rosemary can be used in a pinch.
Avoid using too much fresh garlic if you’re planning an extremely long room-temperature fermentation.
Optional Roasted Garlic Version
For a richer loaf:
Place a whole garlic bulb on foil.
Drizzle with olive oil and wrap loosely.
Roast at 400°F (200°C) for about 35–45 minutes, until soft and golden.
Cool and squeeze the roasted garlic cloves from their skins.
Mash the garlic and gently incorporate it into the dough.
This creates a softer, sweeter garlic flavor.
Helpful Tips for Perfect No-Knead Bread
Use the right amount of water: The dough should be sticky and shaggy rather than firm.
Don’t add too much flour: Excess flour can make the loaf dense.
Use a hot Dutch oven: This creates steam and helps produce the signature crust.
Don’t rush the first rise: The long fermentation is what gives no-knead bread its flavor and texture.
Cool before slicing: Cutting too early can make the inside gummy.
Check your yeast: If using active dry yeast instead of instant yeast, dissolve it in the warm water first and allow it to sit for about 5 minutes.
Nut & Allergen Information
Peanuts: None.
Tree nuts: None.
Dairy: None.
Eggs: None.
Soy: None in the basic recipe.
Gluten: Yes — wheat flour.
For a nut-free kitchen, check packaged flour and other ingredients for manufacturer cross-contact statements.
Q&A
Q: Can I make this without a Dutch oven?
Yes. A heavy oven-safe pot with a lid works best. You can also bake on a preheated baking sheet or pizza stone, but the crust may be slightly different.
Q: Can I use whole wheat flour?
Yes, but replacing too much all-purpose flour can make the loaf heavier. Start by replacing about ½ cup of the flour with whole wheat flour.
Q: Can I use dried rosemary?
Yes. Use about 1½ teaspoons dried rosemary in place of the fresh rosemary.
Q: Why is my dough so sticky?
That’s normal for no-knead bread. If it’s extremely wet and impossible to handle, lightly flour your hands and work surface rather than adding a large amount of flour.
Q: Can I prepare the dough the night before?
Absolutely. That’s one of the biggest advantages of this recipe. Mix the dough before bed, let it rise overnight, then shape and bake it the next day.
Q: How should I store leftovers?
Keep the cooled bread in a paper bag or bread box at room temperature for up to about 2 days. For longer storage, slice and freeze it in an airtight freezer bag.
Q: How do I make the crust crispy again?
Place slices in a toaster or reheat the loaf in a 350°F (175°C) oven for several minutes.
Serving Ideas
Serve warm slices with:
Salted butter
Olive oil and balsamic vinegar
Creamy soups
Tomato soup
Chicken soup
Pasta
Roasted vegetables
Grilled chicken
Cheese and charcuterie
Garlic-herb butter
