This bread features the earthy scent of fresh rosemary and the savory punch of minced garlic. It is best baked in a Dutch oven to create a steam-filled environment that produces that signature bakery-style golden crust.
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Prep time: 10 minutes (plus 12–18 hours rising time)
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Cook time: 45 minutes
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Total time: ~13–19 hours
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Servings: 1 large loaf
Ingredients
| Ingredient | Quantity |
| All-purpose flour | 3 cups |
| Garlic, minced | 3 cloves |
| Fresh rosemary, finely chopped | 2 tablespoons (from title) |
| Salt | 1 ½ teaspoons |
| Active dry yeast | ½ teaspoon |
| Warm water | 1 ½ cups |
| Olive oil | For greasing the bowl |
Instructions
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Mix the Dough: In a large bowl, whisk together the 3 cups of flour, salt, yeast, and chopped rosemary (as indicated in the title).
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Add Wet Ingredients: Stir in the 3 cloves of minced garlic and the warm water. Mix with a wooden spoon until a shaggy, sticky ball of dough forms.
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The Long Rise: Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12 to 18 hours. The dough is ready when the surface is dotted with bubbles and it has more than doubled in size.
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Shape: Turn the dough onto a lightly floured surface. Fold it over itself once or twice, shape it into a round loaf, and place it on a piece of parchment paper. Cover with a towel and let it rest for another 30–60 minutes.
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Preheat: While the dough rests, place a Dutch oven (with the lid) into the oven and preheat to 450°F (230°C).
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Bake: Carefully lift the parchment paper and dough and drop it into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
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Final Crisp: Remove the lid and bake for an additional 15 minutes until the crust is a deep golden brown.
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Cool: Let the bread cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set.
❓ Related Content & FAQs
Why “No-Knead”?
The long fermentation period (12–18 hours) allows the yeast and water to naturally align the gluten strands. This replaces the physical work of kneading, resulting in a complex flavor and a rustic, chewy texture similar to sourdough.
Tips for a Better Crust
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The Dutch Oven is Essential: The heavy pot traps the moisture escaping from the dough, creating steam that allows the bread to expand fully and develop a thin, crispy crust.
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Use Fresh Herbs: While dried rosemary works, fresh rosemary provides a much more vibrant aroma that complements the garlic beautifully.
Common Questions
Q: Can I use whole wheat flour?
A: You can substitute up to 1 cup of all-purpose flour with whole wheat, but the loaf will be denser. You may need to add an extra tablespoon of water.
Q: What if I don’t have a Dutch oven?
A: You can bake it on a preheated pizza stone or baking sheet, but you must place a pan of hot water on the bottom rack of the oven to create steam.
Q: How do I store this bread?
A: Store at room temperature in a paper bag for up to 2 days. For longer storage, slice the bread and freeze it in a sealed bag; toast the slices directly from the freezer.