Rustic No-Knead Rosemary Garlic Bread

Description

This rustic no-knead rosemary garlic bread is the perfect loaf for when you want bakery-style bread at home without the hassle of kneading. It’s crusty on the outside, soft and airy on the inside, with the irresistible aroma of fresh rosemary and roasted garlic. This bread is a cozy, flavorful addition to soups, stews, pasta dishes, or even just served warm with butter or olive oil.

Ingredients For Rustic No-Knead Rosemary Garlic Bread

• 3 cups (360g) all-purpose flour (or bread flour)

• 1 ½ tsp salt

• ½ tsp instant yeast (or active dry yeast)

• 1 ½ cups (360ml) warm water

• 2–3 cloves roasted garlic, mashed (or raw minced garlic for stronger flavor)

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

• 1–2 tbsp olive oil (optional, adds richness)

Instructions

1. Mix the Dough (5 min)

   • In a large bowl, combine flour, salt, and yeast.

   • Stir in warm water until a sticky dough forms.

   • Fold in roasted garlic and rosemary. Cover with plastic wrap or a clean towel.

2. First Rise (12–18 hrs)

   • Let dough rest at room temperature until bubbly and doubled in size. The long rise develops flavor and gluten naturally—no kneading needed.

3. Shape the Dough (5 min)

   • Turn dough onto a floured surface, sprinkle with a little flour, and gently shape into a round ball. Don’t over-handle.

   • Place onto parchment paper, cover, and let rise 30–45 minutes.

4. Preheat Oven & Dutch Oven

   • Place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C). Heat for at least 30 minutes before baking.

5. Bake the Bread

   • Carefully transfer dough with parchment paper into hot Dutch oven. Cover with lid.

   • Bake 30 minutes covered, then remove lid and bake another 10–15 minutes until golden brown and crusty.

6. Cool & Serve

   • Let bread cool at least 20 minutes before slicing. Serve warm with butter, olive oil, or alongside your favorite meal.

Servings

• Makes 1 large loaf (about 8–10 slices).

Nutritional Info (per slice, 1/10 loaf)

• Calories: ~160

• Carbohydrates: 31g

• Protein: 5g

• Fat: 2g

• Fiber: 1g

• Sodium: 280mg

Notes

• Roasting the garlic first gives a mellow, sweet flavor. For stronger garlic taste, add it raw.

• If you don’t have a Dutch oven, you can bake on a baking sheet with a pan of water on the bottom rack for steam.

• Bread flour gives chewier texture, but all-purpose works fine.

• Can add Parmesan, olives, or sun-dried tomatoes for variations.

Tips

• Dough will be sticky—don’t add too much flour; that stickiness creates the airy crumb.

• Resting overnight gives the best flavor, but a 6–8 hour rise works in a pinch.

• To keep crust crisp, store bread cut-side down on a cutting board, uncovered, for 1–2 days.

• Freeze leftovers by slicing and wrapping in foil or bags. Toast straight from freezer.

•  Benefits

• No kneading required – easy for beginners.

• Heart-healthy – olive oil, garlic, and rosemary offer anti-inflammatory benefits.

• Versatile – works as table bread, sandwich base, or appetizer with dips.

• Restaurant-quality – golden crust and herb-infused flavor with minimal effort.

❓ Q & A

Q: Can I make this bread gluten-free?
A: Yes, use a high-quality gluten-free flour blend designed for yeast breads. The texture will be denser but still flavorful.

Q: Do I really need a Dutch oven?
A: It helps create steam for that perfect crust, but you can mimic it by baking on a stone with a pan of hot water.

Q: Can I double the recipe?
A: Yes, but bake in two separate loaves for even cooking.

Q: How long does it stay fresh?
A: Best within 2 days at room temp. Freeze slices for longer storage.