No-Knead Garlic Rosemary Bread Recipe

Introduction

This no-knead garlic rosemary bread is an easy way to enjoy fresh artisan-style bread at home with minimal effort. Infused with fragrant rosemary and garlic, it offers a deliciously rustic crust and soft interior. Perfect for beginners or anyone wanting flavorful bread without the fuss.

Ingredients

• 3 cups (360g) all-purpose flour
• 1 tsp salt
• 2 tsp instant yeast
• 1 ½ cups (360ml) warm water
• 2 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil (optional)

Instructions

1. Step 1: In a large bowl, combine the flour, salt, and instant yeast.
2. Step 2: Stir in the warm water until the dough forms a sticky mass.
3. Step 3: Add the chopped rosemary and minced garlic, mixing gently to distribute evenly.
4. Step 4: Cover the bowl with a towel or plastic wrap and let the dough rise at room temperature for 2-3 hours until it doubles in size.
5. Step 5: Flour your hands and work surface, then shape the dough into a round loaf without overworking it.
6. Step 6: Place your Dutch oven with its lid inside your oven and preheat to 450°F (230°C) for at least 30 minutes.
7. Step 7: Set the shaped dough on parchment paper, then carefully lift the paper and dough into the hot Dutch oven.
8. Step 8: Cover and bake for 30 minutes. Remove the lid and bake an additional 10-15 minutes until the crust is golden brown.
9. Step 9: Remove the bread and cool on a wire rack for at least 30 minutes before slicing.

Tips & Variations

• For extra flavor, drizzle olive oil over the dough before baking or add a sprinkle of sea salt on top.
• Experiment with other herbs like thyme or oregano in place of rosemary.
• Use whole wheat flour for a nuttier taste, but increase water slightly to adjust dough consistency.
• Make mini loaves by dividing the dough for easier sharing or quicker baking.

Storage

Store the bread at room temperature in a paper bag or bread box for up to 2 days to maintain crustiness. For longer storage, slice and freeze the bread; reheat slices in a toaster or oven to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but activate the active dry yeast in warm water for about 5-10 minutes before mixing with the flour.

Do I have to use a Dutch oven to bake this bread?

A Dutch oven helps create steam for a crispy crust, but you can bake on a preheated baking stone or sheet covered with a large inverted bowl if needed.

No-Knead Garlic Rosemary Bread Recipe

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★★★★★

4.8 from 135 reviews

• Author: Lila
• Total Time: 3 hours 15 minutes
• Yield: 1 loaf (1 serving) 1x
• Diet: Vegetarian

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Description

This No-Knead Garlic Rosemary Bread is an easy artisan-style loaf that requires minimal effort and yields a flavorful, crusty bread infused with fresh garlic and rosemary. Perfect for beginners, this recipe uses a Dutch oven to create a golden, crispy crust and a soft, airy interior. With just a few simple ingredients and no kneading required, you can enjoy homemade bread fresh from the oven in just a few hours.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (360g) all-purpose flour
• 1 tsp salt
• 2 tsp instant yeast

Wet Ingredients and Flavorings

• 1 ½ cups (360ml) warm water
• 2 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil (optional)

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Instructions

1. Combine dry ingredients: In a large bowl, mix 3 cups of all-purpose flour, 1 teaspoon of salt, and 2 teaspoons of instant yeast thoroughly.
2. Add water: Stir in 1 ½ cups of warm water until a sticky dough forms. The dough should be wet and sticky—that’s expected.
3. Incorporate rosemary and garlic: Add 2 tablespoons of finely chopped fresh rosemary and 2 cloves of minced garlic to the dough, mixing evenly to distribute the flavors.
4. Let dough rise: Cover the bowl with a towel or plastic wrap and allow the dough to rise at room temperature for 2 to 3 hours or until it has doubled in size.
5. Shape the dough: Once risen, lightly flour your hands and work surface, then gently shape the dough into a round loaf without overworking it.
6. Preheat Dutch oven: Place a Dutch oven with its lid inside your regular oven and preheat to 450°F (230°C) for at least 30 minutes to ensure it’s thoroughly heated.
7. Transfer dough to Dutch oven: Place the shaped dough onto a piece of parchment paper, then carefully lift the parchment and dough into the hot Dutch oven.
8. Bake covered: Cover the Dutch oven with its lid and bake the bread for 30 minutes to trap steam and develop the crust.
9. Finish baking uncovered: Remove the lid and bake for another 10 to 15 minutes until the bread turns golden brown with a crispy crust.
10. Cool the bread: Remove the bread from the Dutch oven and place it on a wire rack to cool for at least 30 minutes before slicing to set the crumb.

Notes

• Warm water should be around 100-110°F (38-43°C) to activate the yeast properly without killing it.
• Optionally, brush the loaf with 1 tablespoon of olive oil before baking for extra flavor and a shiny crust.
• Allowing the bread to cool completely improves slicing and texture.
• For a stronger garlic flavor, lightly sauté the minced garlic before mixing it in.
• This bread freezes well – slice after cooling and store in a freezer-safe bag.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: no-knead bread, garlic bread, rosemary bread, artisan bread, easy bread recipe, Dutch oven bread, homemade bread