If you’ve ever dreamed of baking artisan-style bread at home without all the fuss and elbow grease, this No-Knead Rosemary Garlic Bread Recipe is the perfect answer. It’s a wonderfully rustic loaf bursting with fragrant rosemary and sweet, mellow roasted garlic, all crafted with an impressively simple method that requires almost no hands-on time. This bread has a crisp, golden crust paired with a soft, chewy crumb that makes it an irresistible companion to any meal or snack. Trust me, once you try this recipe, you’ll want to make it again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its minimal yet thoughtfully chosen ingredients. Each one plays a crucial role in creating the bread’s incredible flavor, texture, and aroma, making this loaf feel truly special without complicated steps.
- All-purpose flour (3 cups/360g): Provides the structure and backbone necessary for a soft but sturdy crumb.
- Kosher salt (2 teaspoons): Enhances flavor and helps control yeast fermentation for perfect rise and taste balance.
- Instant yeast (½ teaspoon): The magic ingredient that effortlessly wakes up the dough without needing to proof separately.
- Warm water (1½ cups at ~110°F/45°C): Hydrates the flour and activates the yeast to create that bubbly texture.
- Whole bulb garlic, roasted (1 bulb): Adds a mellow, sweet garlic flavor that infuses the bread with richness.
- Fresh rosemary (1 tablespoon chopped plus extra for topping): Brings a bright, herbaceous note that perfectly complements garlic and bread.
- Cornmeal or flour (optional, for dusting): Prevents sticking and adds a rustic look to the loaf.
How to Make No-Knead Rosemary Garlic Bread Recipe
Step 1: Roast the Garlic
Start by preheating your oven to 400°F (200°C). Slice off the top of the garlic bulb to expose the cloves, drizzle with a bit of olive oil, then wrap it tightly in foil. Roast for 30 to 35 minutes, which transforms the garlic into a soft, caramelized treasure. Once cool, squeeze out the cloves—you’ll love the deep, mellow sweetness they bring.
Step 2: Mix the Dough
In a large bowl, whisk together flour, kosher salt, and instant yeast until well combined. Pour in the warm water, then add the roasted garlic cloves and chopped rosemary. Stir everything together until a shaggy dough forms. The wet, sticky dough is what makes this no-knead technique so wonderfully easy.
Step 3: First Rise (12–18 Hours)
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12 to 18 hours. You’ll know it’s ready when it has doubled in size and is bubbly on the surface. This slow rise develops flavor and structure without any kneading.
Step 4: Shape and Rest
Turn the dough out gently onto a floured surface. Rather than kneading, softly shape it into a round loaf. Lay the dough on a parchment-lined baking sheet or board, then cover loosely with a towel and let it rest for another 30 to 45 minutes. This rest period helps the dough relax and rise a little more before baking.
Step 5: Preheat Dutch Oven
While the dough is resting, place your Dutch oven with the lid on into your oven and preheat to 450°F (230°C). Heating the Dutch oven ahead of time creates that steamy environment that forms a beautiful crust and encourages oven spring.
Step 6: Bake the Bread
Carefully lift the parchment with the dough and lower it into the scorching hot Dutch oven. Cover with the lid and bake for 30 minutes, then remove the lid and bake for an additional 10 to 15 minutes until the crust turns a deep golden brown. That crust will be crispy and packed with flavor thanks to the rosemary and roasted garlic.
Step 7: Cool Before Slicing
Once baked, transfer the bread to a wire rack and let it cool for 15 to 20 minutes. Cooling is essential as it allows the interior to finish setting, ensuring that soft, chewy crumb we all crave. Plus, slicing too soon can result in a gummy texture.
How to Serve No-Knead Rosemary Garlic Bread Recipe
Garnishes
For a simple yet beautiful touch, sprinkle fresh chopped rosemary over the top right after baking. A light brush of olive oil or melted butter can add a lovely sheen and extra flavor. If you like, a sprinkle of flaky sea salt gives a nice finishing crunch that elevates every bite.
Side Dishes
This bread is a perfect partner to hearty soups and stews like tomato basil, creamy mushroom, or classic beef stew. It also shines alongside a fresh salad or antipasto platter, balancing out richer dishes with its robust aroma and texture.
Creative Ways to Present
Try transforming slices into bruschetta by topping with diced tomatoes, fresh basil, and mozzarella. Or, toast slices and use them as a base for a gourmet open-faced sandwich with prosciutto, arugula, and balsamic drizzle. The versatility of this bread means it can go from casual snack to elegant appetizer with ease.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover No-Knead Rosemary Garlic Bread tightly in plastic wrap or store it in a bread box to maintain crispness for 2 to 3 days. Keeping it at room temperature prevents the crust from getting soggy or stale too quickly.
Freezing
You can freeze the loaf whole or as slices wrapped individually in plastic wrap and placed in a freezer bag. Frozen bread retains excellent freshness for up to 3 months, making it an easy option to enjoy your favorite bread anytime.
Reheating
Bring frozen or leftover bread back to life by warming it in a 350°F (175°C) oven for about 10 minutes. For slices, a toaster works well, giving you that freshly baked crispness and warm, soft crumb again.
FAQs
Can I use regular garlic instead of roasted garlic?
While regular fresh garlic works, roasting the whole bulb mellows the sharpness and adds a sweet, caramelized depth that makes this recipe truly special. Roasting is definitely worth the extra step.
Do I have to use a Dutch oven to bake this bread?
A Dutch oven is ideal because it traps steam to create that signature crust, but if you don’t have one, a heavy baking dish covered with foil can work. Just be sure to create a steamy environment in your oven by adding a pan of water below.
Can I substitute fresh rosemary with dried rosemary?
You can use dried rosemary, but fresh rosemary provides a brighter, more vibrant flavor and aroma. If using dried, reduce the quantity since it’s more concentrated.
Is this bread suitable for beginners?
Absolutely! The No-Knead Rosemary Garlic Bread Recipe is perfect for novice bakers because it does not require any kneading or complex techniques, just patience during the rising period.
How do I know when the bread is fully baked?
Look for a deep golden-brown crust and a hollow sound when tapping the bottom of the loaf. Internal temperature around 200°F (93°C) also indicates it’s perfectly baked.
Final Thoughts
This No-Knead Rosemary Garlic Bread Recipe is one of those magical kitchen moments where minimal effort delivers maximal reward. The intoxicating aroma, golden crust, and tender crumb come together to make a bread that feels handcrafted yet so simple to achieve. I can’t wait for you to try it and savor the joy of homemade bread with your loved ones.
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No-Knead Rosemary Garlic Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 12 hours 55 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This No-Knead Rosemary Garlic Bread recipe yields a deliciously crusty loaf infused with aromatic roasted garlic and fresh rosemary. It requires minimal hands-on preparation and uses a slow fermentation process for a flavorful, airy crumb. Baked in a preheated Dutch oven, this bread develops a perfectly crispy crust and soft interior, ideal for sandwiches or as a savory side.
Ingredients
Dry Ingredients
- 3 cups (360g) all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon instant yeast
Wet Ingredients
- 1½ cups warm water (about 110°F / 45°C)
- 1 whole bulb garlic, roasted
- 1 tablespoon chopped fresh rosemary (plus more for topping)
Optional
- Cornmeal or flour for dusting
- Olive oil for roasting garlic
Instructions
- Roast the Garlic: Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap it tightly in foil, and roast for 30–35 minutes until soft and fragrant. Allow to cool, then squeeze out the softened cloves.
- Mix the Dough: In a large bowl, whisk together the all-purpose flour, kosher salt, and instant yeast. Add warm water, the roasted garlic cloves, and chopped fresh rosemary. Stir thoroughly until a shaggy dough forms, ensuring all ingredients are combined.
- First Rise (12–18 Hours): Cover the bowl with plastic wrap and let the dough rise at room temperature for 12–18 hours, or until doubled in size and bubbly on the surface, developing flavor and texture.
- Shape and Rest: Turn the dough out onto a floured surface. Gently shape it into a round loaf without kneading to preserve the air bubbles. Place the dough on parchment paper, cover loosely with a towel, and let it rest for 30–45 minutes to relax before baking.
- Preheat Dutch Oven: Place a Dutch oven with its lid inside the oven and preheat to 450°F (230°C) for at least 30 minutes to create the ideal baking environment.
- Bake the Bread: Carefully lift the dough along with the parchment paper and place it into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Then uncover and bake for an additional 10–15 minutes until the crust turns a deep golden brown and becomes crisp.
- Cool Before Slicing: Remove the bread from the Dutch oven and place it on a wire rack to cool for 15–20 minutes. This resting period helps set the crumb and makes slicing easier without crushing the bread.
Notes
- For best flavor, use high-quality fresh rosemary and kosher salt.
- Make sure water is warm but not hot to properly activate the yeast.
- Do not knead or over-handle the dough to keep the texture light and airy.
- Using a Dutch oven traps steam, which is essential for a crispy crust.
- Allow the bread to cool completely before slicing to prevent it from becoming gummy.
