Rustic No-Knead Rosemary Garlic Bread Recipe
This Rustic No-Knead Rosemary Garlic Bread is an artisan-style loaf that requires no kneading, making it perfect for both beginners and seasoned bakers. Infused with fragrant rosemary and savory garlic, it boasts a crisp golden crust and a soft, airy crumb. The bread is easy to prepare with minimal hands-on time, offering a flavorful and classic addition to any meal.
- Prep Time: 10 minutes (plus 12-18 hours resting time)
- Cook Time: 40-45 minutes
- Total Time: 12 hours 50 minutes to 18 hours 55 minutes
- Yield: 1 loaf (about 12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: Artisan, Rustic
Ingredients
Scale
Dough 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
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour, salt, and yeast. Stir in the chopped rosemary and minced garlic to evenly distribute the flavors. Gradually add the warm water and olive oil, stirring continuously until a sticky dough forms. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours, allowing the dough to ferment and develop flavor.
- Shape the Dough: After the long rest, the dough should be bubbly and soft. Turn it out gently onto a floured surface and shape it into a round loaf with minimal handling to preserve its airy texture.
- Second Rise: Place the shaped dough onto a piece of parchment paper and allow it to rise for another 30 to 40 minutes. Meanwhile, preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat thoroughly.
- Bake the Bread: Carefully transfer the dough, along with the parchment paper, into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 10 to 15 minutes until the crust is beautifully golden and crisp.
- Cool and Serve: Remove the bread from the oven and let it cool for at least 10 to 15 minutes before slicing. Serve warm with butter or olive oil for a delicious rustic treat.
Notes
- For added flavor, try mixing in sun-dried tomatoes, black olives, or shredded Parmesan cheese.
- If you don’t have fresh rosemary, substitute with 1 tablespoon dried rosemary.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 3 months to maintain freshness.
Keywords: no-knead bread, rosemary garlic bread, artisan bread, homemade bread, rustic bread, easy bread recipe, Dutch oven bread
