Rustic No-Knead Rosemary Garlic Bread is one of the easiest and most rewarding breads to make at home. It has a beautiful golden crust, a soft, airy interior, and that wonderful aroma of garlic and rosemary. Plus, since it’s a no-knead recipe, it’s incredibly simple—just mix the ingredients, let it rise, and bake it!
Here’s a straightforward recipe for you:
Ingredients:
- 3 cups all-purpose flour (you can also use bread flour)
- 1 1/2 tsp salt
- 1/2 tsp instant yeast (or active dry yeast)
- 1 tbsp fresh rosemary (finely chopped, or 1 tsp dried rosemary)
- 4 garlic cloves (minced, or 2 tsp garlic powder if you prefer)
- 1 1/4 cups warm water (about 110°F)
- 1 tbsp olive oil (for extra flavor)
- Extra olive oil for drizzling and brushing
Instructions:
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Prepare the dough:
- In a large mixing bowl, combine the flour, salt, instant yeast, rosemary, and minced garlic. Stir the dry ingredients together.
- Add the warm water and olive oil to the dry ingredients. Mix with a wooden spoon or your hands until the dough comes together into a shaggy ball. It will look a little rough and sticky—that’s okay!
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First rise:
- Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for about 12-18 hours. It should double in size and become bubbly on the surface. (This long, slow rise gives it that rustic flavor and texture.)
- If you’re in a rush, you can let it rise for at least 2-3 hours, though the longer rise yields better results.
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Shape the dough:
- After the first rise, turn the dough out onto a well-floured surface. Gently shape it into a round or oval loaf by folding the edges inward. Don’t worry about perfect shaping—rustic bread has a more natural, freeform look!
- Lightly dust the dough with flour and let it rest on a piece of parchment paper or a well-floured kitchen towel. Cover it and let it rise for about 1 hour (this is your second rise).
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Preheat the oven:
- About 30 minutes before the dough finishes its second rise, place a heavy Dutch oven or oven-safe pot with a lid in the oven. Preheat it to 450°F (230°C). The pot will act like a mini oven, creating steam that gives the bread a great crust.
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Bake the bread:
- Once the dough has risen, carefully remove the hot pot from the oven (be sure to use oven mitts). Using the parchment paper, transfer the dough into the hot pot. If desired, drizzle a little olive oil over the top and sprinkle with a little more rosemary for extra flavor.
- Cover the pot with its lid and bake for 30 minutes. After 30 minutes, remove the lid and continue to bake for an additional 10-15 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
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Cool and serve:
- Let the bread cool on a wire rack for at least 30 minutes before slicing. It will have a crispy, rustic crust with a soft, fluffy interior.
This rustic rosemary garlic bread is perfect for dipping in olive oil, pairing with soups, or enjoying as a side to your favorite meal. The garlic and rosemary infuse the bread with incredible flavor, and the no-knead method makes it so easy!
Would you like to add any other herbs or spices, like thyme or a little Parmesan, to the bread?