🥖 Garlic Rosemary No-Knead Bread
⏱ Time
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Prep: 10 minutes
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Rest: 12–18 hours
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Bake: 40–45 minutes
🍞 Yield
1 medium rustic loaf
🧾 Ingredients
Bread
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3 cups (375 g) all-purpose flour
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1 ½ tsp salt
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½ tsp instant or active dry yeast
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1 ½ cups warm water (about 105–110°F / 40–43°C)
Flavor Boost
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1½ tbsp fresh rosemary, finely chopped
(or 1½ tsp dried rosemary) -
3–4 cloves garlic, minced
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1½ tbsp olive oil
Topping (optional but 🔥)
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Extra olive oil for brushing
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Flaky salt or coarse sea salt
🧑🍳 Instructions
1️⃣ Mix
In a large bowl, mix:
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Flour
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Salt
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Yeast
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Rosemary
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Garlic
Add warm water and olive oil. Stir until combined—dough will look shaggy and sticky (this is perfect).
2️⃣ Rest (No Kneading!)
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Cover bowl with plastic wrap or a towel
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Let rest 12–18 hours at room temperature
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Dough should double and be bubbly on top
3️⃣ Shape
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Lightly flour a surface
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Turn dough out and fold it over itself 2–3 times
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Shape into a rough loaf
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Let rest 30–45 minutes
4️⃣ Preheat
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Oven: 450°F (230°C)
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If using a Dutch oven, preheat it too (lid on)
5️⃣ Bake
Dutch Oven Method (Best Crust)
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Place dough inside hot Dutch oven
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Cover and bake 30 minutes
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Remove lid and bake 10–15 more minutes until golden
No Dutch Oven?
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Bake on a baking stone or tray
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Place a pan of hot water on the bottom rack for steam
6️⃣ Finish
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Brush with olive oil
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Sprinkle flaky salt
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Cool at least 20 minutes before slicing (hard, but worth it)
❓ Q & A / Troubleshooting
Q: Why is my dough so sticky?
That’s normal! High hydration = airy crumb and crisp crust. Don’t add extra flour.
Q: Can I use dried rosemary?
Yes! Use ⅓ the amount of fresh.
Q: Can I add cheese?
Absolutely 😏
Add ½–¾ cup shredded parmesan, mozzarella, or asiago during mixing.
Q: My bread didn’t rise—why?
Possible reasons:
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Yeast expired
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Water too hot (killed yeast)
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Room too cold
Try warmer water and a slightly warmer resting spot.
Q: Can I make this faster?
Yes—use:
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1 tsp yeast
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2–3 hour rise
Texture won’t be as rustic, but still tasty.
Q: How do I store it?
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Wrap in a towel or paper bag (counter): 2 days
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Airtight bag (fridge): up to 5 days
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Freeze slices: up to 2 months
Q: Can I make it vegan?
It already is 🌱