Here’s a detailed recipe for a No-Knead Rosemary Garlic Bread — a rustic, artisan-style loaf with a golden crust, fragrant rosemary, and savory garlic.
🍞 No-Knead Rosemary Garlic Bread
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- 1½ cups warm water
- 2–3 garlic cloves, minced
- 1–2 tablespoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1–2 tablespoons olive oil
- Optional: coarse sea salt for topping
Instructions
1️⃣ Make the Dough
- In a large bowl, combine flour, salt, and yeast.
- Stir in warm water until a sticky dough forms.
- Mix in minced garlic and chopped rosemary.
- Cover with plastic wrap or a towel and let rest 12–18 hours at room temperature (overnight works best).
2️⃣ Preheat Oven
- Place a Dutch oven or heavy oven-safe pot with a lid inside the oven.
- Preheat to 450°F (230°C) for at least 30 minutes.
3️⃣ Shape the Loaf
- Lightly flour a work surface.
- Turn the dough onto it and fold gently into a round loaf.
- Let the shaped dough rest 30–60 minutes until slightly puffed.
4️⃣ Bake
- Carefully remove the hot Dutch oven.
- Place the dough inside, cover, and bake 30 minutes.
- Remove the lid and bake an additional 10–15 minutes until the crust is deep golden brown and crisp.
5️⃣ Cool & Serve
- Let the loaf cool on a wire rack at least 15 minutes before slicing.
- Optional: brush with olive oil and sprinkle with coarse salt for extra flavor.
Tips & Variations
- Cheesy rosemary garlic: Fold in ½ cup shredded Parmesan before baking.
- Garlic butter infusion: Brush garlic-infused butter on top after baking for extra aroma.
- Storage: Store at room temperature wrapped in a kitchen towel for 2–3 days or freeze for longer shelf life.
This loaf produces a crusty exterior with a soft, chewy interior — perfect for serving with soups, stews, or just a drizzle of olive oil.
If you want, I can also give a quick version using a regular baking sheet instead of a Dutch oven that still yields a crusty, artisan-style bread. Do you want that version?
