Rustic No Knead Rosemary Garlic Bread recipe. Minimal effort, huge flavor — perfect for soups, sandwiches, or just dipping in olive oil.
🥖 Rustic No Knead Rosemary Garlic Bread
📝 Ingredients:
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3 cups (375g) all-purpose flour (or bread flour)
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1½ tsp salt
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½ tsp active dry yeast or instant yeast
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1½ cups (360ml) warm water (about 100–110°F / 38–43°C)
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3–4 cloves garlic, minced or roasted
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1 tbsp fresh rosemary, chopped (or 1½ tsp dried)
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Optional: extra olive oil, flaky salt, or more rosemary for topping
⏱️ Total Time:
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5 minutes prep
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12–18 hours rise
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45 minutes bake
🔪 Instructions:
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Mix the Dough (Night Before or Morning Of):
In a large bowl, stir together:-
Flour
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Salt
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Yeast
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Garlic
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Rosemary
Add warm water and stir until a sticky, shaggy dough forms.
Cover the bowl with plastic wrap or a clean towel and let it rise at room temperature for 12 to 18 hours, until doubled and bubbly. -
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Shape & Rest:
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Turn dough onto a well-floured surface.
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Gently shape into a ball using floured hands (don’t knead).
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Place on parchment paper and let rest for 30–45 minutes while your oven preheats.
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Preheat Oven with Dutch Oven Inside:
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Place a Dutch oven (or heavy lidded pot) in your oven.
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Preheat to 450°F (230°C) for at least 30 minutes.
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Bake the Bread:
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Carefully lift the dough with the parchment paper and place it into the hot Dutch oven.
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Cover and bake for 30 minutes.
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Uncover and bake for an additional 10–15 minutes, until golden and crusty.
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Cool & Serve:
Let the bread cool on a rack for at least 30 minutes before slicing — this helps set the crumb.
🍽️ Serving Suggestions:
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Dip in olive oil + balsamic vinegar
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Toast with butter and sea salt
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Pair with soup, stew, or pasta
🔄 Variations:
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Cheesy Twist: Add ½ cup shredded parmesan or asiago.
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Roasted Garlic Upgrade: Use whole roasted garlic cloves instead of minced for a sweeter, mellower flavor.
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Whole Wheat Version: Sub 1 cup of white flour with whole wheat flour.