Rustic No-Knead Rosemary Garlic Bread 🍞🌿🧄
A crusty, aromatic loaf with minimal effort—just mix, rise, and bake! Perfect with soups, olive oil, or as a gourmet side.
Ingredients (Makes 1 loaf)
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3 cups (360g) all-purpose flour (or bread flour)
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1 ½ tsp salt
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½ tsp instant yeast (or active dry yeast)
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1 ½ cups (360ml) warm water (100–110°F/38–43°C)
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2 tbsp fresh rosemary, chopped
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3 garlic cloves, minced
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1 tbsp olive oil (plus extra for drizzling)
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Coarse salt (optional, for topping)
Instructions
1. Mix the Dough
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In a large bowl, whisk flour, salt, and yeast.
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Add water, rosemary, garlic, and olive oil. Stir until a shaggy dough forms (no dry spots).
2. First Rise (12–18 Hours)
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Cover with a towel or plastic wrap. Let rise at room temp (70°F/21°C) until bubbled and doubled (up to 24 hrs for more flavor).
3. Shape & Second Rise (1 Hour)
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Scrape dough onto a floured surface. Gently shape into a round loaf (no kneading!).
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Place on parchment paper, cover, and let rise until puffy (~1 hour).
4. Bake
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Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 mins.
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Carefully transfer dough (with parchment) into the hot Dutch oven.
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Cover and bake 30 mins, then uncover and bake 10–15 mins until golden.
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Drizzle with olive oil and sprinkle coarse salt (optional).
Tips for Success
✔ No Dutch oven? Use a baking sheet + oven-safe bowl to trap steam.
✔ Extra garlic flavor? Roast garlic before adding to the dough.
✔ Herb variations: Try thyme, sage, or sun-dried tomatoes.
Why You’ll Love This
✅ No kneading, no fuss—just mix and wait.
✅ Crispy crust + soft, chewy interior.
✅ Smells like a bakery while baking!
Serve with:
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Olive oil + balsamic vinegar
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Homemade soup
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Cheese board
Want a whole wheat version? Swap 1 cup flour with whole wheat flour + 1 tbsp honey. 😊
Need a faster rise? Use 1 tsp yeast and let rise for 3–4 hours at 80°F (27°C).