Rustic No-Knead Rosemary Garlic Bread
Rustic No-Knead Rosemary Garlic Bread is a simple, comforting loaf that fills your kitchen with the warm scents of fresh rosemary and garlic. This bread has a crunchy crust and…
By Ava
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Reading time: 6 min
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Rustic No-Knead Rosemary Garlic Bread is a simple, comforting loaf that fills your kitchen with the warm scents of fresh rosemary and garlic. This bread has a crunchy crust and a soft, chewy inside that makes every bite a little piece of delight. It’s surprisingly easy to make since there’s no kneading involved, which means less fuss and more time to enjoy the process.
I love how this bread keeps things straightforward but full of flavor. The rosemary adds a lovely herby note, and the garlic gives it a little kick without being overpowering. I usually mix the herbs and garlic right into the dough, which makes the flavor spread evenly throughout the whole loaf. It’s a neat trick that makes everyone ask if I spent all day baking when it was really just a few easy steps.
My favorite way to serve this bread is warm with a bit of butter or dipped in olive oil and balsamic vinegar. It’s perfect alongside soups or salads, or just eaten on its own when you want a little comforting snack. Whenever I make this bread, it sparks little gatherings at my table, because who doesn’t want to share fresh, homemade bread with friends and family?
Key Ingredients & Substitutions
Flour: All-purpose flour works great for this bread, giving it a soft, chewy texture. You can use bread flour for a bit more chew, or whole wheat flour for nuttiness, but reduce water slightly as whole wheat absorbs more.
Instant yeast: This helps the dough rise without kneading. If you only have active dry yeast, proof it first in warm water before mixing.
Rosemary: Fresh rosemary brings bright herbal flavor. If you don’t have fresh, dried rosemary works but use less—it’s more concentrated. Chop it finely to avoid big stiff bits in the bread.
Garlic: Minced fresh garlic adds a lovely punch. Roasting garlic first gives a milder, sweeter taste if you like less sharpness. Garlic powder could be a backup but won’t be as fresh.
Olive oil: This enriches the dough and helps keep it moist. You can substitute with any mild vegetable oil if needed, but olive oil’s flavor pairs especially well with rosemary and garlic.
How Can I Make No-Knead Bread with a Great Crust and Soft Inside?
The secret to great no-knead bread is long fermentation and high heat baking—these create that crunchy crust and airy crumb.
- Long rise: Letting the dough sit 12-18 hours allows yeast to work slowly and develop deep flavor without needing kneading.
- Shaping gently: Folding the dough just once or twice helps form a ball without knocking out air bubbles. Handle it lightly to keep it airy.
- Preheating a heavy pot: Using a cast iron or Dutch oven traps steam during baking, which crisps the crust.
- Baking covered then uncovered: Start with the lid on to keep steam in, then remove it towards the end to brown and crisp the crust.
- Cooling: Letting the bread cool 20 minutes before slicing lets the crumb set up, preventing it from becoming gummy.
Be patient with timing and temperature as these steps make the difference between good homemade bread and truly rustic artisan style.
Equipment You’ll Need
- Large mixing bowl – perfect for combining sticky dough without mess.
- Wooden spoon or spatula – helps you stir the wet, shaggy dough easily.
- Parchment paper – prevents sticking and makes transferring dough to pot simple.
- Heavy Dutch oven or oven-safe pot with lid – traps steam for that crispy crust.
- Kitchen towel or plastic wrap – keeps dough covered while rising.
- Wire rack – lets bread cool evenly without soggy bottom.
Flavor Variations & Add-Ins
- Swap fresh rosemary for thyme or sage for a different herbal twist that’s equally fragrant.
- Add ½ cup grated Parmesan cheese into the dough for a cheesy, salty boost.
- Mix in chopped sun-dried tomatoes or olives for Mediterranean flair.
- Toss in 1 tablespoon chili flakes or a pinch of smoked paprika for a subtle spicy kick.
Rustic No-Knead Rosemary Garlic Bread
Ingredients You’ll Need:
- 3 cups all-purpose flour
- ½ teaspoon instant yeast
- 1 ¼ teaspoons salt
- 1 ½ cups warm water (about 110°F/43°C)
- 3 tablespoons fresh rosemary, finely chopped (plus extra for garnish)
- 3 garlic cloves, minced
- 2 tablespoons olive oil (plus extra for drizzling)
- Coarse sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 12 to 18 hours to rise (no kneading needed). Baking takes about 40 to 45 minutes, and then plan on 20 minutes for cooling before slicing.
Step-by-Step Instructions:
1. Mixing the Dough:
In a large bowl, whisk together the flour, instant yeast, and salt. Add warm water, olive oil, minced garlic, and chopped rosemary. Stir with a wooden spoon until a wet, sticky dough forms. Don’t add extra flour; this stickiness is perfect.
2. Letting the Dough Rise:
Cover the bowl tightly with plastic wrap or a clean towel. Let it rise at room temperature for 12 to 18 hours until bubbly and almost doubled in size.
3. Shaping and Resting the Dough:
Flour your hands and a surface lightly. Turn the dough out and fold it gently into a ball. Place seam-side down on parchment paper. Cover and let it rest 30 to 60 minutes until it puffs slightly.
4. Baking the Bread:
Preheat your oven with a heavy Dutch oven inside to 450°F (230°C) for at least 30 minutes. Carefully place the dough with parchment into the hot pot. Drizzle olive oil on top and sprinkle some rosemary and sea salt. Cover and bake 30 minutes.
5. Finishing the Loaf:
Remove the lid and bake another 10 to 15 minutes until the crust is golden and crispy. Take out the bread and cool on a wire rack for 20 minutes before slicing.
6. Serving:
Enjoy your warm, flavorful rustic bread with butter, olive oil, or your favorite topping!
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes! Just dissolve active dry yeast in the warm water and let it proof for about 5-10 minutes until bubbly before mixing it with the dry ingredients.
Can I Make This Bread Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it overnight. Just bring it to room temperature before shaping and baking.
How Should I Store Leftover Bread?
Keep leftovers in an airtight container or wrapped in a clean towel at room temperature for up to 2 days. To refresh the crust, warm it briefly in the oven before serving.
Can I Substitute Fresh Rosemary With Dried Rosemary?
You can use dried rosemary, but reduce the amount since it’s more concentrated. Chop it finely and mix it into the dough as usual.