Here’s a simple and Rustic No-Knead Rosemary Garlic Bread recipe that’s packed with flavor and perfect for any meal. The best part? No kneading required, just a bit of patience as it rises!
Ingredients:
- 3 cups all-purpose flour
- 1 ½ tsp salt
- ½ tsp instant yeast
- 1 ½ cups warm water (about 110°F/45°C)
- 2 tbsp olive oil (plus extra for brushing)
- 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried rosemary)
- 3-4 garlic cloves, minced
- 1 tbsp honey or sugar (optional, helps with browning)
- Cornmeal or extra flour for dusting (optional)
Instructions:
1. Mix the dough:
- In a large bowl, whisk together the flour, salt, and instant yeast.
- Add the warm water, olive oil, honey (if using), garlic, and rosemary. Stir with a wooden spoon or a spatula until everything is fully combined into a sticky dough.
- Cover the bowl with a damp kitchen towel or plastic wrap and let it sit at room temperature for 12-18 hours (overnight works great). The dough will rise and develop bubbles.
2. Shape the dough:
- Once the dough has rested and risen, generously flour your work surface. Turn the dough out onto the floured surface. The dough will be sticky, but that’s normal—just handle it gently.
- Shape the dough into a rough ball by folding the edges into the center, then flipping it over to create a smooth top. You don’t need to knead it, just gently fold it.
3. Preheat the oven and prepare for baking:
- Preheat your oven to 450°F (230°C). Place a large Dutch oven or heavy oven-safe pot with a lid in the oven while it heats up. This helps create steam for a crispier crust.
- Once preheated, carefully remove the hot pot from the oven (use oven mitts!) and lightly dust it with cornmeal or flour to prevent sticking.
4. Transfer the dough:
- Place your shaped dough into the hot pot. If you’d like, drizzle a little olive oil on top and sprinkle with extra rosemary for added flavor.
- Cover the pot with the lid and bake for 30 minutes.
5. Finish baking:
- After 30 minutes, remove the lid and bake for an additional 10-15 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
6. Cool and serve:
- Let the bread cool on a wire rack for at least 20 minutes before slicing, so it firms up and the crumb sets.
- Serve warm with butter, olive oil, or alongside your favorite dish!
Tips:
- Herbs & garlic: You can easily adjust the flavor by adding more garlic or experimenting with other herbs like thyme, oregano, or even a bit of lemon zest for extra zing.
- Storage: This bread keeps for a few days at room temperature. If you want to store it for longer, wrap it tightly in plastic and freeze it for up to 3 months.
This Rustic No-Knead Rosemary Garlic Bread has a crispy, golden crust with a soft, airy interior, and the garlic and rosemary infuse it with amazing flavor. Perfect for serving with soups, stews, or enjoying on its own!