Rustic No-Knead Rosemary Garlic Bread is a delightful and easy way to bring a warm, comforting aroma to your kitchen. The combination of fresh rosemary and savory garlic makes this bread perfect for any meal, whether you’re enjoying it as a side dish, using it to make sandwiches, or simply having it with a bit of olive oil and balsamic vinegar. The no-knead method also means you can enjoy freshly baked bread with minimal fuss — just mix, wait, and bake!
What You’ll Need for Rustic No-Knead Rosemary Garlic Bread
To make this delicious bread, gather the following ingredients:
- 3 cups (375 g) all-purpose flour
- 1 1/4 tsp salt
- 1/2 tsp instant or active dry yeast
- 1 1/2 cups (360 ml) warm water
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 1/2 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
- Optional topping: flaky sea salt
How to Make Rustic No-Knead Rosemary Garlic Bread
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In a large mixing bowl, combine the flour, salt, and yeast. Make sure they are well mixed.
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Add the warm water, olive oil, minced garlic, and chopped rosemary to the dry ingredients. Stir until a shaggy, sticky dough forms. This might look a little messy, but that’s perfectly fine!
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Cover the bowl with plastic wrap or a clean kitchen towel. Allow it to rest at room temperature for 12 to 18 hours. You’ll know it’s ready when the dough is bubbly and has doubled in size.
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When the resting time is up, lightly flour your hands and a work surface. Turn the dough out onto the floured surface and gently fold it over itself a couple of times.
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Shape the dough into a round loaf.
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Place the shaped dough on a piece of parchment paper and cover it again. Let it rest for 30 to 45 minutes.
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While the bread is resting, place a Dutch oven (with its lid) inside your oven and preheat it to 450°F (230°C) for about 30 minutes.
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Carefully transfer the dough (with parchment paper) into the hot Dutch oven. If you like, sprinkle the top with flaky sea salt.
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Cover the pot and bake for 30 minutes. Then, remove the lid and bake for an additional 10 to 15 minutes until the top is a deep golden brown.
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Once done, let the bread cool on a wire rack for at least 20 minutes before slicing.
Serve & Enjoy Rustic No-Knead Rosemary Garlic Bread
This bread is incredibly versatile! Serve your Rustic No-Knead Rosemary Garlic Bread warm, fresh out of the oven, as a side to pasta, soups, or salads. It also makes a fantastic base for sandwiches. For an extra treat, drizzle some olive oil or balsamic vinegar on a slice, or enjoy it with a hearty spread of butter.
Expert Tips for Rustic No-Knead Rosemary Garlic Bread
- If you love a stronger garlic flavor, you can roast the garlic before adding it to the dough for a sweeter, richer taste.
- Experiment with different herbs like thyme or oregano for a unique twist on the classic rosemary flavor.
- Don’t rush the rising time! The longer the dough sits, the better the flavor develops, resulting in a tastier bread.
Rustic No-Knead Rosemary Garlic Bread FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can replace some of the all-purpose flour with whole wheat flour. Just note that the texture might be denser.
How do I store leftover bread?
Keep any leftover bread wrapped in plastic wrap or stored in a bread box at room temperature. It’s best consumed within a few days, but you can also freeze it for longer storage.
Can I make this bread without garlic?
Absolutely! If garlic isn’t your thing, feel free to omit it or substitute it with another flavor, like sun-dried tomatoes or olives.
There’s nothing quite like the smell of freshly baked Rustic No-Knead Rosemary Garlic Bread wafting through your home. It’s easy to make and absolutely delicious. I encourage you to give this recipe a try and enjoy the wonderful flavors it brings to your table!
Rustic No-Knead Rosemary Garlic Bread
A delightful and easy no-knead bread featuring fresh rosemary and savory garlic, perfect for any meal.
Main Ingredients
- 3 cups 3 cups (375 g) all-purpose flour
- 1.25 teaspoons 1 1/4 tsp salt
- 0.5 teaspoons 1/2 tsp instant or active dry yeast
- 1.5 cups 1 1/2 cups (360 ml) warm water
- 1 tablespoon 1 tbsp extra virgin olive oil
- 2 cloves 2 cloves garlic, finely minced
- 1.5 tablespoons 1 1/2 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
- Optional topping: flaky sea salt
Preparation
- In a large mixing bowl, combine the flour, salt, and yeast. Make sure they are well mixed.
- Add the warm water, olive oil, minced garlic, and chopped rosemary to the dry ingredients. Stir until a shaggy, sticky dough forms.
- Cover the bowl with plastic wrap or a clean kitchen towel. Allow it to rest at room temperature for 12 to 18 hours.
- When the resting time is up, lightly flour your hands and a work surface. Turn the dough out onto the floured surface and gently fold it over itself a couple of times.
- Shape the dough into a round loaf.
- Place the shaped dough on a piece of parchment paper and cover it again. Let it rest for 30 to 45 minutes.
Baking
- While the bread is resting, place a Dutch oven (with its lid) inside your oven and preheat it to 450°F (230°C) for about 30 minutes.
- Carefully transfer the dough (with parchment paper) into the hot Dutch oven. If you like, sprinkle the top with flaky sea salt.
- Cover the pot and bake for 30 minutes. Then, remove the lid and bake for an additional 10 to 15 minutes until the top is a deep golden brown.
- Once done, let the bread cool on a wire rack for at least 20 minutes before slicing.
For a stronger garlic flavor, roast the garlic before adding it to the dough. Experiment with different herbs like thyme or oregano for a unique twist. Don’t rush the rising time for better flavor.
