Name: Rustic No-Knead Rosemary Garlic Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: PT-489300H36M17S
Cuisine: American
Ingredients: 3 ½ cups all-purpose flour; 1 ½ teaspoons salt; ½ teaspoon instant yeast; 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried); 3 cloves garlic, minced; ½ teaspoon black pepper (optional); 1 ¾ cups warm water (about 110°F); 2 tablespoons olive oil; Extra flour for dusting

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Introduction

This Rustic No-Knead Rosemary Garlic Bread is an easy, flavorful loaf perfect for any occasion. With minimal effort and simple ingredients, you’ll enjoy a crusty, aromatic bread that pairs beautifully with soups, salads, or just a drizzle of olive oil.

A round loaf of bread with a crusty, golden-brown top that has some darker browned spots, showing a textured, fluffy interior with visible air pockets. On top, there are green rosemary sprigs and small bits of rosemary leaves scattered, adding a fresh, natural touch. The bread sits on a white cloth placed on a wooden surface, with a blurred green plant in the background, all on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups all-purpose flour
1 ½ teaspoons salt
½ teaspoon instant yeast
1 ¾ cups warm water (about 110°F)
2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
3 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon black pepper (optional)
Extra flour for dusting

Instructions

Step 1: In a large mixing bowl, combine the flour, salt, yeast, rosemary, garlic, and black pepper. Add the warm water and olive oil, stirring until a sticky dough forms.
Step 2: Cover the bowl with plastic wrap and let the dough sit at room temperature for 12-18 hours, until it has doubled in size and is bubbly.
Step 3: Lightly flour a clean surface, turn the dough out onto it, and gently shape it into a round loaf without over-handling.
Step 4: Place the loaf on floured parchment paper, cover it, and let it rest for 30-45 minutes while you preheat the oven.
Step 5: Preheat the oven to 450°F (230°C), placing a Dutch oven inside to heat for 30 minutes.
Step 6: Carefully transfer the dough, along with the parchment paper, into the hot Dutch oven. Cover and bake for 30 minutes.
Step 7: Remove the lid from the Dutch oven and bake the bread for an additional 10-15 minutes, until the crust is golden brown.
Step 8: Let the bread cool on a wire rack for at least 15 minutes before slicing and serving.

Tips & Variations

For a different herb flavor, try substituting rosemary with thyme or oregano.
Adding a tablespoon of honey or sugar can give a slight sweetness to balance the garlic and herbs.
If you don’t have a Dutch oven, bake the loaf on a preheated baking stone or heavy baking sheet, and place a pan of water in the oven for steam.
Use bread flour instead of all-purpose for a chewier texture.

Storage

Store the bread loosely wrapped in a paper bag or bread box at room temperature for up to 2 days to preserve crustiness. For longer storage, slice and freeze the bread in an airtight bag. To reheat, toast slices directly or warm the whole loaf in the oven at 350°F (175°C) for 10 minutes.

How to Serve

A round loaf of bread with a golden brown, crispy crust sits on crinkled parchment paper inside a white pan. The top of the bread is textured with deep, airy bubbles and scattered with fresh green rosemary sprigs. The crust shows darker toasted spots and a slightly shiny, glazed finish. The background and surface beneath the pan have a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you should dissolve active dry yeast in the warm water first and let it sit for about 5 minutes until foamy before mixing it with the dry ingredients.

Do I need to knead the dough?

No kneading is required for this recipe. The long fermentation time allows gluten to develop naturally, creating a tender and airy crumb.