Name: Rustic No-Knead Rosemary Garlic Bread Recipe
Prep time: 10 min
Cook time: PT-491831H47M2S
Total time: PT-491831H47M2S
Cuisine: Artisan
Ingredients: 3 cups all-purpose flour; 1 ½ teaspoons salt; ¼ teaspoon active dry yeast; 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary); 3 cloves garlic, minced; 1 ½ cups warm water (about 110°F/43°C); 2 tablespoons olive oil

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Introduction

This Rustic No-Knead Rosemary Garlic Bread is an artisan delight that requires no kneading. Infused with fragrant rosemary and savory garlic, it boasts a crisp golden crust and a soft, airy crumb. It’s perfect for both beginners and seasoned bakers looking for a simple, flavorful bread to complement any meal.

A round loaf of bread with a golden brown crust rests on white parchment paper inside a baking dish. The bread has a rough, rustic texture with deep cracks on the surface, showing its soft, light interior. On top, there are fresh green herb sprigs scattered, adding color contrast. The background is a white marbled surface that highlights the bread’s warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups all-purpose flour
2 teaspoons salt
1 teaspoon active dry yeast
2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
3 cloves garlic, minced
1 ½ cups warm water
1 tablespoon olive oil

Instructions

Step 1: In a large mixing bowl, combine the flour, salt, and yeast. Stir in the rosemary and garlic.
Step 2: Gradually add the warm water and olive oil, stirring until a sticky dough forms. Cover the bowl with plastic wrap and let the dough rest at room temperature for 12 to 18 hours.
Step 3: After the resting period, turn the bubbly, soft dough onto a floured surface. Gently shape it into a round loaf, handling it minimally to keep the airy texture intact.
Step 4: Place the shaped dough on parchment paper and let it rise for 30 to 40 minutes while you preheat your oven to 450°F (230°C) with a Dutch oven inside to heat.
Step 5: Carefully transfer the dough, along with the parchment, into the preheated Dutch oven. Cover and bake for 30 minutes.
Step 6: Remove the lid and bake for an additional 10 to 15 minutes until the crust turns golden and crisp.
Step 7: Let the bread cool for at least 10 to 15 minutes before slicing. Serve warm with butter or olive oil for the best experience.

Tips & Variations

For extra flavor, try adding sun-dried tomatoes, black olives, or shredded Parmesan to the dough.
If you don’t have fresh rosemary, substitute with 1 tablespoon of dried rosemary.
Handle the dough gently during shaping to preserve its airy texture.

Storage

Store any leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bread for up to 3 months. To reheat, warm slices in a toaster or oven for a few minutes to restore the crust’s crispness.

How to Serve

A round loaf of bread with a golden-brown crust sits on parchment paper in a white bowl, showing deep cuts on the top where the dough has risen and split open. The crust has a rough, crunchy texture with some darker toasted spots, and a creamy mixture with green herbs is spread over part of the top, adding a soft and moist contrast against the crust. A few fresh green herbs are placed on the spread for decoration. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry rosemary instead of fresh?

Yes, you can substitute fresh rosemary with dried rosemary. Use about one tablespoon of dried rosemary in place of two tablespoons fresh.

Do I have to use a Dutch oven to bake this bread?

Using a Dutch oven helps create steam that gives the bread its crispy crust and soft interior, but you can bake it on a baking stone or sheet with a pan of water for steam if you don’t have a Dutch oven.