🌿🍞 Rustic No-Knead Rosemary Garlic Bread

A golden artisan-style loaf infused with fresh rosemary, roasted garlic, and Mediterranean olive oil.

⭐ Ingredients (Makes 1 large loaf)

Dry Ingredients

• 3 cups (360 g) all-purpose flour

• 1 ½ tsp salt

• ½ tsp active dry yeast

Wet Ingredients

• 1 ½ cups (360 ml) warm water

• 1 ½ tbsp extra-virgin olive oil (Mediterranean-style)

Flavor Add-Ins

• 3–4 garlic cloves, minced or 1 whole head roasted garlic (recommended)

• 1–2 tbsp fresh rosemary, finely chopped

• Optional:

  • ½ tsp dried oregano

  • Pinch of chili flakes

  • Coarse sea salt for topping

🧄 How to Roast Garlic (Optional but AMAZING)

1. Slice off the top of a whole garlic head.

2. Drizzle with olive oil, wrap in foil.

3. Roast at 400°F (200°C) for 35–40 minutes until soft and golden.

4. Squeeze out the cloves and mash gently.

🍞 Directions

1. Mix the Dough (No Kneading!)

1. In a large bowl, mix flour, salt, and yeast.

2. Add warm water, olive oil, garlic (raw or roasted), and rosemary.

3. Stir with a spoon until a shaggy dough forms.

4. Cover bowl with plastic wrap or a damp towel.

5. Let rise 12–18 hours at room temperature (overnight is perfect).

   • Dough will become very puffy and bubbly.

2. Shape & Second Rise

1. Flour your hands and a work surface.

2. Gently lift dough out and fold it over itself 2–3 times.
   (Don’t knead—just fold.)

3. Shape into a rough ball.

4. Place on a piece of parchment paper.

5. Cover with a towel and let rest 30–40 minutes.

3. Preheat the Dutch Oven

• Place a Dutch oven with lid into your oven.

• Preheat to 450°F (230°C) for at least 30 minutes.

4. Bake

1. Carefully remove hot Dutch oven.

2. Lift dough using parchment and place inside.

3. Cover with lid and bake 30 minutes.

4. Remove lid and bake 10–15 more minutes until deep golden brown.

5. Cool & Serve

Allow bread to cool at least 30 minutes before slicing (this keeps texture fluffy and airy).

🍽️ How to Serve (Mediterranean Style)

• Drizzle slices with extra-virgin olive oil & sea salt

• Pair with hummus, baba ganoush, or tzatziki

• Serve alongside soups, stews, or salads

• Make a Mediterranean bruschetta with tomatoes & basil

🌿 Variations

• Olive & herb: Add ½ cup chopped kalamata olives

• Sun-dried tomato: Add ⅓ cup oil-packed sun-dried tomatoes

• Za’atar crust: Sprinkle za’atar on top before baking

• Lemon zest twist: Add zest of 1 lemon for brightness