Rustic No-Knead Rosemary Garlic Bread

There’s something deeply comforting about the smell of freshly baked bread, especially when it’s infused with the earthy aroma of rosemary and the rich scent of roasted garlic. This Rustic No-Knead Rosemary Garlic Bread is a true showstopper—perfect for soups, pasta, or just with a swipe of butter. With a simple overnight rise and no kneading, it’s a beginner-friendly bread that delivers artisan flavor and a golden, crispy crust straight from your oven.

Ingredients:

• 3 ½ cups (440g) all-purpose flour

• 1 ½ tsp salt

• ½ tsp instant yeast

• 1 ½ cups (360ml) warm water

• 1 tbsp fresh rosemary (finely chopped, plus extra for topping)

• 4 cloves roasted garlic (mashed or finely chopped)

• Olive oil (optional, for brushing crust)

• Cornmeal or flour for dusting

• How to Roast Garlic:

  1. Slice the top off a head of garlic to expose cloves.

  2. Drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 30–40 minutes.

  3. Cool, then squeeze out soft garlic cloves.

  4. Instructions:

     1. Mix the Dough:

     In a large bowl, combine flour, salt, and yeast. Stir in the warm water, rosemary, and roasted garlic until you have a shaggy dough. Do not knead. Cover the bowl with plastic wrap or a towel.

     2. First Rise (Overnight):

     Let dough rest at room temperature for 12–18 hours, until bubbly and doubled in size.

     3. Shape & Second Rise:

     Dust a surface with flour. Gently turn dough out and fold it over on itself a few times. Shape into a ball. Let rise on a piece of parchment paper, covered loosely with a towel, for 30–45 minutes.

     4. Preheat the Oven:

     Place a Dutch oven with its lid inside your oven and preheat to 450°F (230°C) for at least 30 minutes.

     5. Bake:

     Carefully place the dough (with parchment) into the hot Dutch oven. Sprinkle with extra rosemary if desired. Cover and bake for 30 minutes. Remove lid and bake for another 12–15 minutes, until golden and crusty.

     6. Cool:

     Let the bread cool on a wire rack for at least 20 minutes before slicing.

  5. Tips:

     • Add a pinch of cracked black pepper or Parmesan to the dough for extra flavor.

     • Store leftover bread wrapped in a towel or paper bag to preserve the crust.