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Rustic No-Knead Rosemary Garlic Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 209 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 13 hours 45 minutes
  • Yield: 1 large loaf (about 8-10 servings) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Description

This Rustic No-Knead Rosemary Garlic Bread recipe delivers a flavorful and aromatic loaf with minimal effort. Infused with fresh rosemary and garlic, this bread boasts a crispy crust and a tender, airy crumb. The no-knead method requires just mixing and slow fermentation, making it perfect for bakers of all experience levels seeking a delicious homemade bread without hands-on kneading time.

Ingredients

Scale

Dry Ingredients

  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoons salt
  • ½ teaspoon instant yeast
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 3 cloves garlic, minced
  • ½ teaspoon black pepper (optional)

Wet Ingredients

  • 1 ¾ cups warm water (about 110°F)
  • 2 tablespoons olive oil

Other

  • Extra flour for dusting

Instructions

  1. Mix Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, instant yeast, chopped rosemary, minced garlic, and black pepper if using. Add the warm water and olive oil, then stir thoroughly until a sticky dough forms.
  2. First Rise: Cover the bowl tightly with plastic wrap and let the dough sit at room temperature for 12 to 18 hours, or until it has doubled in size and looks bubbly, indicating full fermentation.
  3. Shape Dough: Lightly flour a clean surface and gently turn the dough out onto it. Shape the dough into a round loaf carefully, avoiding excessive handling to preserve the air pockets developed during fermentation.
  4. Second Rise: Place the shaped dough on a piece of floured parchment paper. Cover it loosely and let it rest for 30 to 45 minutes while the oven preheats, allowing the dough to relax and rise slightly.
  5. Preheat Dutch Oven: Preheat your oven to 450°F (230°C). Place a Dutch oven inside the oven to heat for 30 minutes to ensure it is thoroughly hot.
  6. Bake with Lid On: Remove the hot Dutch oven carefully. Lift the parchment paper with the dough and transfer it into the Dutch oven. Cover it with the lid and bake for 30 minutes to create steam, aiding crust development.
  7. Bake with Lid Off: Remove the lid and continue baking the bread for an additional 10 to 15 minutes until the loaf achieves a deep golden brown crust.
  8. Cool Bread: Transfer the baked bread to a wire rack and let it cool for at least 15 minutes before slicing to ensure the crumb sets properly and enhances flavor.

Notes

  • Using a Dutch oven is key to achieving a crispy crust by trapping steam during baking.
  • For best flavor, use fresh rosemary; dried can be substituted but reduce quantity to avoid overpowering.
  • The long fermentation time develops flavor and texture—do not shorten this step.
  • If you prefer a spicier bread, you can increase the black pepper or add chili flakes.
  • Cool the bread completely before storing to keep the crust crisp.

Find it online: https://yumrecipesfood.com/rustic-no-knead-rosemary-garlic-bread-recipe/