Description
Crusty on the outside, soft and fragrant on the inside—this Rustic No Knead Rosemary Garlic Bread is the perfect homemade loaf for anyone who loves fresh herbs and bold flavor without the fuss. Infused with roasted garlic and fresh rosemary, this easy bread recipe requires no kneading, no mixer, and minimal hands-on time. Just mix, rest, and bake for bakery-quality results right from your own kitchen.
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Ingredients
3 cups (375g) all-purpose flour
1½ tsp salt
½ tsp active dry yeast
1½ cups (360ml) warm water
1 tbsp fresh rosemary, finely chopped (plus extra for topping)
1 whole head of garlic
1 tbsp olive oil (for roasting garlic)
Cornmeal or flour, for dusting
Instructions
Step 1: Roast the Garlic
Preheat oven to 400°F (200°C). Cut the top off a whole head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30–40 minutes until golden and soft. Let cool, then squeeze the cloves from the skins and mash into a paste.
Step 2: Make the Dough
In a large bowl, mix flour, salt, and yeast. Add warm water, mashed roasted garlic, and chopped rosemary. Stir with a spoon until a shaggy, sticky dough forms. Cover with plastic wrap or a towel and let rest at room temperature for 12–18 hours.
Step 3: Shape and Rest Again
After the first rise, the dough will be bubbly and soft. Turn it out onto a floured surface. With floured hands, fold the dough over itself a couple of times. Shape it loosely into a round and place it on a piece of parchment paper. Cover with a towel and let rest for 30–60 minutes.
Step 4: Preheat Your Dutch Oven
While the dough is resting, place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes.
Step 5: Bake the Bread
Carefully remove the hot Dutch oven and lower the dough (on parchment paper) into it. Sprinkle with a little extra rosemary and a pinch of sea salt if desired. Cover and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes until golden and crisp.
Step 6: Cool and Slice
Transfer bread to a wire rack and let cool for at least 30 minutes before slicing. Serve warm with butter, olive oil, or your favorite soup.
Notes
Use Fresh Herbs – Rosemary adds the best aroma and flavor when freshly chopped.
Let It Rest Long Enough – The 12–18 hour rise gives it great texture and flavor.
Don’t Skip the Parchment – It makes lifting and transferring the dough easy and safe.
Add Cheese – Mix in ½ cup shredded Parmesan or Asiago for an extra savory twist.
Store It Right – Keep it wrapped in a towel or paper bag for a crusty texture.
- Prep Time: 10 minutes
- Cuisine: Rustic European