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
Scale
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.
