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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
Shape the dough: Once risen, lightly flour your hands and work surface, then gently shape the dough into a round loaf without overworking it.
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.
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.
Bake covered: Cover the Dutch oven with its lid and bake the bread for 30 minutes to trap steam and develop the crust.
Finish baking uncovered: Remove the lid and bake for another 10 to 15 minutes until the bread turns golden brown with a crispy crust.
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