Rustic No-Knead Rosemary Garlic Bread – Crispy Crust & Aromatic Perfection!
This Rustic No-Knead Rosemary Garlic Bread is a home-baked masterpiece with minimal effort. Infused with roasted garlic and fresh rosemary, it boasts a golden, crackly crust and a soft, airy interior. No kneading, no fuss—just mix, rest, and bake! Perfect for beginners and seasoned bakers alike, this artisan-style loaf pairs beautifully with soups, stews, or a simple spread of butter. Save this recipe for your next cozy weekend bake or dinner party showstopper!
Equipment
- Large mixing bowl (preferably clear)
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Dutch oven or cast iron pot with lid
- Parchment paper
- Foil (for roasting garlic)
- Oven mitts
- Cooling rack
Ingredients
- 3 cups (360g) bread flour or all-purpose flour
- 1½ tsp salt
- ½ tsp instant yeast (or ¾ tsp active dry yeast)
- 1¼ cups (300ml) lukewarm water
- 1 bulb roasted garlic (about 8–10 cloves)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- Optional: 1 tbsp olive oil (for flavor), cornmeal (for dusting)
Instructions
- Roast the Garlic Slice the top off a garlic bulb, drizzle with olive oil, wrap in foil, and roast at 425°F (220°C) for 45 minutes. Cool and squeeze out cloves.
- Mix the Dough In a large bowl, combine flour, salt, yeast, rosemary, and roasted garlic. Add water and stir until a shaggy dough forms.
- Ferment Cover the bowl and let rest at room temperature for 12–18 hours until bubbly and doubled in size.
- Shape & Second Rise Turn dough onto a floured surface. Gently shape into a ball. Place on parchment in a Dutch oven or skillet. Cover and let rise for 30–60 minutes.
- Preheat Oven Preheat oven to 450°F (230°C) with the Dutch oven inside.
- Bake Place dough (with parchment) into hot Dutch oven. Cover and bake for 30 minutes. Remove lid and bake uncovered for 10 more minutes until golden brown.
- Cool Transfer to a cooling rack and let rest for at least 30 minutes before slicing.
Notes
- Use a clear bowl to monitor fermentation visually.
- For extra flavor, toast rosemary and garlic in olive oil before mixing.
- Add-ins like olives, sun-dried tomatoes, or parmesan can be folded in during mixing.
- Store leftovers wrapped in a towel or paper bag to preserve crust.
- Freeze slices individually for easy reheating.
- Reheat wrapped in foil at 350°F for 10–15 minutes to restore crispness.