Rustic No-Knead Rosemary Garlic Bread!

🍞🌿 Rustic No-Knead Rosemary Garlic Bread

⏱ Time

• Prep: 10 minutes

• Resting: 12–18 hours (overnight)

• Bake: 40–45 minutes

• Total: ~13 hours (including resting time)

🍽 Servings

• Makes 1 round loaf (8–10 servings)

🧾 Ingredients

• 3 cups all-purpose flour (or bread flour)

• 1½ tsp salt

• 1 tsp instant dry yeast

• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)

• 3–4 garlic cloves, minced

• 1½ cups warm water (about 110°F / 45°C)

• 1 tbsp olive oil (optional, for greasing the bowl)

• Extra flour for dusting

👩‍🍳 Instructions

1. Mix the dough

   • In a large bowl, combine flour, salt, yeast, rosemary, and minced garlic.

   • Add warm water and stir until the dough just comes together. It will be very sticky, but that’s okay—no kneading needed!

2. First rise

   • Cover the bowl with a clean kitchen towel or plastic wrap.

   • Let the dough rise at room temperature for 12–18 hours (overnight is best). It will be bubbly and slightly sticky.

3. Preheat oven & pot

   • Preheat your oven to 450°F (230°C).

   • Place a Dutch oven or heavy pot (with a lid) into the oven while it preheats.

4. Shape the dough

   • After the dough has rested, generously flour a work surface.

   • Use a spatula to turn the dough onto the floured surface and gently shape it into a round loaf.

   • Dust the top with a little more flour. (You don’t need to knead it!)

5. Second rise

   • Place the dough on a piece of parchment paper. Cover with a towel and let it rise for 30–45 minutes while the oven heats up.

6. Bake the bread

   • Once the oven is hot, carefully remove the pot from the oven.

   • Using the parchment paper, lift the dough and place it into the pot.

   • Cover the pot with its lid and bake for 30 minutes.

7. Finish baking

   • After 30 minutes, remove the lid and continue baking for another 10–15 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

8. Cool & serve

   • Let the bread cool for at least 20 minutes on a wire rack before slicing.

🌟 Serving Suggestions

• Perfect with butter, olive oil, or cheese.

• Pair with soups or salads.

• Use for making garlic bread or sandwiches.

❓ Q & A (Common Questions)

Q: Can I use active dry yeast instead of instant yeast?

A: Yes! Use the same amount, but dissolve it in warm water first and let it sit for 5–10 minutes before mixing it into the flour.

Q: Can I make this without rosemary?

A: Absolutely! You can omit the rosemary or substitute with other herbs like thyme, oregano, or basil. You can also add cheese or olives for a different flavor.

Q: What if I don’t have a Dutch oven?

A: No worries! You can use any heavy oven-safe pot with a lid. Alternatively, you can bake the bread on a baking sheet, but it won’t have the same crusty texture.

Q: Can I speed up the process?

A: This recipe is meant to be slow and low-effort. If you’re in a rush, try a quick no-knead bread recipe that requires only a few hours of rise time.

Q: How do I store the bread?

A: Store in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3–4 days. You can freeze any leftovers for longer storage.

Q: Can I make this gluten-free?

A: This recipe works best with wheat flour, but you can try using a gluten-free all-purpose flour blend. The texture may change slightly.