Rustic No-Knead Rosemary Garlic Bread

📖 Description:

This Rustic No-Knead Rosemary Garlic Bread is a golden-crusted, chewy artisan loaf infused with aromatic rosemary and savory roasted garlic. Baked in a Dutch oven for a crisp exterior and soft, airy interior, it’s the perfect side for soups, pastas, or enjoyed simply with butter or olive oil. The no-knead method makes it incredibly easy and forgiving for beginner bakers!

🍽️ Ingredients for Rustic No Knead Rosemary Garlic Bread

• 3 cups (375g) all-purpose flour

• 1 ½ tsp salt

• ½ tsp instant or active dry yeast

• 1 ½ cups (360 ml) warm water (about 110°F/43°C)

• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)

• 6 cloves garlic, roasted and mashed

• 1 tbsp olive oil (optional, for extra flavor in dough)

• Extra flour for dusting

🔥 Instructions:

🌙 Step 1: Mix and Rest (Overnight)

1. In a large bowl, whisk together flour, salt, and yeast.

2. Add chopped rosemary and mashed roasted garlic.

3. Pour in warm water and olive oil. Stir until a shaggy, sticky dough forms.

4. Cover the bowl with plastic wrap or a towel. Let it rest at room temperature for 12 to 18 hours, until it has doubled and is bubbly.

🌞 Step 2: Shape the Dough

5. Flour a work surface and your hands. Turn out the dough and shape it into a ball (don’t knead).

6. Place it on parchment paper and cover with a towel. Let it rise for 30-60 minutes.

🔥 Step 3: Preheat and Bake

7. Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.

8. Carefully remove the Dutch oven. Use the parchment to lift and place the dough inside.

9. Cover and bake for 30 minutes.

10. Remove the lid and bake for another 10–15 minutes until golden brown.

🧊 Step 4: Cool and Serve

11. Let the bread cool on a wire rack for 30–60 minutes before slicing.

📝 Notes:

• Roasted garlic adds sweetness and depth—don’t skip this step!

• Dough will be wet and sticky—that’s normal for no-knead bread.

• You can use whole wheat flour for up to 1 cup for a nuttier flavor.

• Fresh rosemary is best, but dried will work in smaller quantity.

💡 Tips:

• To roast garlic: Cut the top off a garlic bulb, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 30–40 minutes.

• For a crunchier crust, add a few ice cubes to a tray in the oven for steam when baking.

• Store leftovers in a paper bag or wrap in a clean kitchen towel. Reheat in the oven for best texture.

🍞 Servings:

• Makes 1 large loaf

• Serves 8–10 slices

🔢 Nutritional Info (Per Slice – 1/10 loaf):

• Calories: 160

• Carbohydrates: 30g

• Protein: 4g

• Fat: 2.5g

• Fiber: 1g

• Sodium: 290mg
  (Approximate values)

✅ Benefits:

• No kneading needed – easy for beginners.

• Infused with garlic & rosemary – flavorful and aromatic.

• Crispy crust, airy interior – bakery-style bread at home.

• Naturally vegan – suitable for most diets.

• Customizable – add olives, cheese, or swap herbs.

❓Q/A:

Q: Can I make this without a Dutch oven?
A: Yes! Use a heavy oven-safe pot with a lid or even a preheated baking stone and an inverted baking sheet to trap steam.

Q: Can I speed up the rise?
A: You can proof it in a warm oven (turned off) for about 4–6 hours, but the overnight method develops the best flavor.

Q: Can I freeze the dough or baked bread?
A: Yes. Freeze the shaped dough before baking or freeze slices of the baked loaf wrapped well.

Q: Why didn’t my crust turn out crispy?
A: Ensure your Dutch oven is preheated and avoid opening the oven during baking.