There’s something irresistibly comforting about the aroma of fresh-baked rustic no knead rosemary garlic bread wafting through your kitchen — warm, crusty on the outside, soft and flavorful on the inside. Whether you’re a seasoned baker or a curious beginner, this effortless recipe transforms simple ingredients into a show-stopping loaf. Ready to discover how easy it is to bring bakery-quality bread into your home? Keep reading!
| Servings: | 8 |
| Prep Time: | 10 minutes |
| Cook Time: | 45 minutes |
| Total Time: | 12 hours 55 minutes |
| Serving Size: | 1 slice |
Ingredients
- 3 cups all purpose flour
- 1 and 1 quarter teaspoons salt
- 3 quarters teaspoon active dry yeast
- 1 and one half cups warm water
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 half teaspoon black pepper
Equipment
- Large mixing bowl
- Wooden spoon
- Measuring cups and spoons
- Clean kitchen towel or plastic wrap
- Dutch oven or cast iron pot with lid
- Parchment paper
- Cooling rack
Instructions
- Mix dry ingredients: In a large mixing bowl, stir together the flour, salt, and active dry yeast. Make sure the salt and yeast are evenly distributed before adding the water. This ensures your rise is even and the fermentation goes smoothly.
- Add warm water: Pour in the warm water and use a wooden spoon to stir until everything is combined into a shaggy, sticky dough. It may look a little rough, but that is exactly what we want. No kneading needed here.
- Infuse the oil: Heat olive oil in a small skillet over medium heat. Add the minced garlic and chopped rosemary, and sauté for 1 to 2 minutes until soft and aromatic. I absolutely love this step — your kitchen will already start smelling glorious. Take it off the heat and let it cool a minute or two so it does not shock the dough.
- Combine the flavors: Add the cooled garlic rosemary oil to the dough along with the black pepper. Fold it in gently with your spoon until everything is well incorporated. You will see flecks of rosemary and garlic throughout.
- Let it rest: Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it sit undisturbed in a warm spot for 12 to 18 hours. Overnight is ideal. The dough should double in size and look bubbly on the surface. This long rest builds rich flavor with absolutely no effort.
- Shape the dough: Lightly flour your work surface and your hands. Gently scrape the dough out onto the surface and form it into a round ball. Try not to deflate it too much. Use your fingers to fold the edges under and build some surface tension.
- Second rise: Set the dough onto a piece of parchment paper and let it rest for 30 to 45 minutes. Meanwhile, place a Dutch oven with the lid inside the oven and preheat to 450 degrees Fahrenheit. This gives the pot time to get piping hot.
- Transfer and bake: When the oven is ready, carefully remove the Dutch oven. Using the parchment paper, lower the dough gently into the hot pot. Be cautious — it is very hot. Cover and bake for 30 minutes.
- Finish crust: Remove the lid and continue baking for 15 more minutes. This step crisps up that golden rustic crust we all love. If you like it on the darker side, go a couple minutes longer.
- Cool completely: Use oven mitts to lift the bread out by the parchment and set it on a wire rack. Let it cool for at least 30 minutes before slicing. This allows the crumb inside to finish setting properly.
Nutrition per serving
| Calories | 180 |
| Protein | 5 grams |
| Carbohydrates | 32 grams |
| Fat | 3 grams |
| Sugar | 0 grams |
| Fiber | 1 gram |
| Sodium | 310 milligrams |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use dried rosemary instead of fresh rosemary?
Yes, use 1 teaspoon of dried rosemary if you do not have fresh. Rub it between your fingers before adding to release its natural oils and perk it up a bit.
Do I have to use a Dutch oven?
While a Dutch oven is ideal for steam retention and crust development, you can use a deep oven-safe pot with a lid or even cover your loaf tightly with foil during the first bake. Make sure your pot can handle high heat.
How can I add more flavor to this bread?
Try adding grated cheese like sharp cheddar or parmesan, chopped olives, caramelized onions, or even a pinch of chili flakes for heat. Just be mindful not to add more than 1 cup of extras total to retain the dough structure.
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Rustic No Knead Rosemary Garlic Bread
Ingredients
- 3 cups all purpose flour
- 1 1/4 teaspoons salt
- 3/4 teaspoon active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1/2 teaspoon black pepper
Instructions
- In a large mixing bowl, combine the flour, salt, and active dry yeast. Stir well to mix.
- Add warm water to the bowl and stir until a shaggy dough forms.
- In a small skillet, heat olive oil over medium heat. Add the minced garlic and chopped rosemary. Sauté for 1 to 2 minutes until fragrant, then remove from heat and let cool slightly.
- Add the garlic rosemary oil to the dough along with black pepper. Stir into the dough until well combined.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it sit at room temperature for 12 to 18 hours, preferably overnight.
- Lightly flour a work surface and gently turn the dough out onto it. With floured hands, shape the dough into a ball.
- Place the dough on a piece of parchment paper and let it rest for 30 to 45 minutes while the oven preheats.
- Preheat the oven to 450 degrees Fahrenheit. Place a Dutch oven with lid inside to preheat for 30 minutes.
- Once hot, carefully remove the Dutch oven. Use the parchment paper to lift the dough and place it into the pot. Cover with the lid.
- Bake covered for 30 minutes. Then remove the lid and bake for 15 additional minutes or until the crust is deep golden brown.
- Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.
