Rustic No-Knead Rosemary Garlic Bread Recipe
This Rustic No-Knead Rosemary Garlic Bread is a simple yet flavorful homemade loaf featuring fragrant rosemary and minced garlic. Utilizing a no-knead technique, this bread requires minimal hands-on time and yields a crusty, golden exterior with a soft, airy interior. Perfect as a side for meals or enjoyed on its own, this bread bakes in a hot Dutch oven to develop a beautiful artisan crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 13 to 18 hours (including resting time)
- Yield: 1 loaf (about 8 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry 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)
Wet Ingredients
- 1 ¾ cups warm water (about 110°F)
- 2 tablespoons olive oil
Additional
- Extra flour for dusting
Instructions
- Mix Ingredients: In a large mixing bowl, combine the flour, salt, instant yeast, chopped rosemary, minced garlic, and black pepper if using. Pour in the warm water and olive oil, stirring thoroughly until a sticky dough forms without needing to knead.
- First Rise: Cover the bowl tightly with plastic wrap and leave it at room temperature for 12 to 18 hours. During this time, the dough will double in size and develop bubbles, indicating fermentation.
- Shape Dough: Lightly flour a clean surface and gently turn the dough out onto it. Shape it carefully into a round loaf, being cautious not to overwork the dough to preserve its airy texture.
- Second Rise: Place the shaped dough on a piece of floured parchment paper. Cover loosely and let it rest for 30 to 45 minutes as you preheat your oven.
- Preheat Dutch Oven: Set your oven to 450°F (230°C) and place a Dutch oven inside to preheat for about 30 minutes to ensure it’s very hot.
- Bake with Lid: Using oven mitts, carefully lift the hot Dutch oven and transfer the dough along with the parchment paper into it. Cover with the lid and bake for 30 minutes to trap steam and help form the crust.
- Bake without Lid: Remove the lid and continue baking the bread for an additional 10 to 15 minutes until the crust is deeply golden brown.
- Cool: Remove the bread from the Dutch oven and allow it to cool on a wire rack for at least 15 minutes before slicing. This rest time helps set the crumb and makes slicing easier.
Notes
- The long rise time develops flavor without the need for kneading.
- Ensure water is warm but not hot to activate yeast properly.
- Use fresh rosemary for the best aromatic flavor, but dried rosemary works as a substitute.
- Be careful when handling the hot Dutch oven as it will be extremely hot after preheating.
- Allowing the bread to cool fully before slicing prevents a gummy texture.
- Black pepper is optional but adds a subtle spicy note.
Keywords: no-knead bread, rosemary garlic bread, homemade bread, rustic bread, easy bread recipe, artisan bread
