If you’ve ever dreamed of baking bread without the hassle of kneading, the Rosemary Garlic No-Knead Bread Recipe is your new best friend. This delightful bread combines the aromatic charm of fresh rosemary and garlic with a blissfully chewy inside and a crust that sings with golden perfection. With just five simple ingredients and a little patience, you’ll have a bakery-worthy loaf that fills your kitchen with mouthwatering fragrance and makes every meal feel a little more special.
Ingredients You’ll Need
Gathering simple, fresh ingredients is all it takes to bring this Rosemary Garlic No-Knead Bread Recipe to life. Each item plays a crucial role, whether it’s lending structure, flavor, or that perfect crusty finish.
- 3 cups all-purpose flour: Provides the foundation, giving the bread its body and chewy texture.
- 2 teaspoons fine sea salt: Enhances overall flavor and helps control yeast activity for the perfect rise.
- 1 teaspoon active dry yeast: The magic behind the airy, bubbly texture of the bread.
- 3 tablespoons fresh rosemary, roughly chopped: Adds a wonderful earthy, piney aroma and subtle herbal notes.
- 3 cloves fresh garlic, minced: Infuses the bread with savory warmth that complements the rosemary beautifully.
- 1 ½ cups warm water (110°F to 115°F): Activates the yeast and binds ingredients together into a sticky, shaggy dough.
How to Make Rosemary Garlic No-Knead Bread Recipe
Step 1: Mix the Dry Ingredients and Add Flavorings
Start by whisking together the flour, fine sea salt, and active dry yeast in a large bowl. Next, pour in warm water and add your chopped rosemary and minced garlic. Stir everything together using a wooden spoon until you get a wet, sticky, and shaggy dough. Make sure the garlic and rosemary are evenly spread throughout – this is what will give your bread those wonderful bursts of flavor.
Step 2: Let the Dough Rise Overnight
Cover your bowl tightly with plastic wrap and put it somewhere warm. The dough needs to rest for 8 to 18 hours until it rises, bubbles, and flattens on top. This long proof time is what develops the deep flavors and gives the bread its soft interior without any kneading.
Step 3: Preheat and Prepare Your Dutch Oven
About half an hour before baking, preheat your oven to 450°F. Place a 6-quart Dutch oven with its lid inside to heat up as well. This high-heat environment will create steam inside the pot, ensuring a beautifully crisp crust.
Step 4: Shape the Dough
Once your dough is ready, dust the top with flour. With floured hands, fold the dough by bringing two sides into the center, then flip it over. Re-flour your hands and gently form the dough into a smooth ball by rotating it, pulling the dough under itself as you go. Transfer the dough onto a parchment paper sheet that’s just slightly bigger than the Dutch oven’s base, dust again lightly with flour, cover loosely with plastic wrap, and let it rest for 30 minutes.
Step 5: Bake to Golden Perfection
Carefully remove the Dutch oven from the oven. Uncover the dough and lift it by the parchment paper into the hot pot. Cover with the lid and bake for 45 minutes. Then, remove the lid and bake for another 10 to 15 minutes until the crust turns a spectacular golden brown and the bread is cooked through. Let it cool completely before slicing to enjoy the full texture and flavor.
How to Serve Rosemary Garlic No-Knead Bread Recipe
Garnishes
This bread is delicious as-is, but you can elevate it by brushing the crust with a little extra olive oil or melted butter infused with fresh herbs just before serving. A sprinkle of flaky sea salt on top can add an irresistible crunch and highlight the garlic and rosemary beautifully.
Side Dishes
The Rosemary Garlic No-Knead Bread Recipe pairs wonderfully with soups like creamy tomato bisque or roasted vegetable stew. It’s also fantastic alongside a cheese board for a cozy appetizer or with salads dressed in tangy vinaigrettes for a satisfying meal.
Creative Ways to Present
Try slicing this bread and toasting the slices for savory bruschetta topped with diced tomatoes and basil or creamy ricotta with honey. For a crowd-pleaser, serve it with flavored olive oils or herb butters so everyone can customize their experience.
Make Ahead and Storage
Storing Leftovers
If you have any bread left (which can be a rare event!), wrap it tightly in plastic wrap or foil and keep it at room temperature. This helps the bread retain moisture and texture for 2 to 3 days. Avoid refrigerating it as this can dry the bread out faster.
Freezing
To freeze, slice the bread first and place the pieces in an airtight freezer bag, separating slices with parchment paper if you want to thaw only a few at a time. Frozen bread stays wonderful for up to 3 months.
Reheating
For best results, thaw frozen slices at room temperature, then warm them in a toaster or oven at 350°F for about 5 to 10 minutes. This brings back the crispy crust and soft interior as if fresh from the oven.
FAQs
Can I use dried rosemary instead of fresh in this Rosemary Garlic No-Knead Bread Recipe?
You can substitute dried rosemary, but use about one-third of the amount since dried herbs are more concentrated. Fresh rosemary tends to provide a brighter, more vibrant flavor though, so it’s worth using if possible.
Do I really need to let the dough rise for 8 to 18 hours?
Yes! The long rise is what develops the bread’s distinctive flavor and texture without kneading. It allows the yeast to work slowly, creating that lovely airy crumb and depth of flavor.
Can I add other herbs or ingredients to this no-knead bread?
Absolutely! Feel free to experiment with thyme, oregano, or even sun-dried tomatoes. Just keep the total additions moderate so the dough maintains its structure and bakes evenly.
What if I don’t have a Dutch oven—can I bake this bread another way?
You can bake it on a preheated heavy baking sheet or a pizza stone with a pan of water nearby to create steam. The Dutch oven traps moisture best but alternatives can still give you a tasty crust.
Is this bread suitable for beginners?
Definitely! The Rosemary Garlic No-Knead Bread Recipe is perfect for beginners as it requires minimal hands-on time and no complicated kneading techniques. Just follow the steps and enjoy the rewarding smell and taste of fresh bread.
Final Thoughts
Baking this Rosemary Garlic No-Knead Bread Recipe is like giving yourself a warm hug from the inside out. The simple ingredients combined with gentle care result in a loaf that feels special yet approachable. I encourage you to give it a try—you might find that this easy, fragrant bread becomes a delicious new staple in your kitchen and heart.
Print
Rosemary Garlic No-Knead Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 9 hours 15 minutes
- Yield: 12 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Rosemary Garlic Bread is a simple yet flavorful no-knead bread recipe with only five ingredients. It produces a soft and chewy interior with a perfectly crusty exterior, infused with fresh rosemary and garlic for a fragrant and savory loaf. Ideal for slicing and serving alongside soups, salads, or as a delicious snack.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons fine sea salt
- 1 teaspoon active dry yeast
Fresh Herbs and Aromatics
- 3 tablespoons fresh rosemary, roughly chopped
- 3 cloves fresh garlic, minced
Liquids
- 1 ½ cups warm water (110°F to 115°F)
Instructions
- Mix Dough: In a large bowl, whisk together the flour, salt, and yeast until evenly combined. Pour in warm water and add the chopped rosemary and minced garlic. Using a wooden spoon, stir until a shaggy dough forms, ensuring the garlic and rosemary are evenly distributed. The dough will be wet and very sticky to the touch.
- First Rise: Cover the bowl tightly with plastic wrap and place it in a warm spot for 8 to 18 hours. The dough will rise, develop bubbles, and flatten on top indicating fermentation is complete.
- Preheat Oven and Dutch Oven: Heat your oven to 450°F (230°C). Place a 6-quart Dutch oven with its lid inside the oven for at least 30 minutes before baking to thoroughly preheat the pot.
- Shape Dough: Dust the dough surface with flour. With floured hands, fold two sides of the dough towards the center, then flip it over. Re-flour your hands and gently shape the dough into a ball by rotating it while pulling it underneath itself to create tension.
- Second Rise: Using floured hands, scoop up the dough and place it on a piece of parchment paper sprinkled lightly with flour. Cover loosely with plastic wrap and let it rest for 30 minutes. Trim the parchment so it fits just inside the Dutch oven bottom.
- Bake Covered: Carefully remove the preheated Dutch oven from the oven. Uncover the dough and transfer it into the Dutch oven along with the parchment paper. Cover with the lid and bake for 45 minutes.
- Bake Uncovered: Remove the lid and continue baking for an additional 10 to 15 minutes, or until the bread is golden brown on top and baked through.
- Cool and Serve: Remove the bread from the oven and let it cool completely before slicing to allow the crumb to set properly.
Notes
- You can extend the first rise up to 18 hours for a more developed flavor and texture.
- Make sure the water temperature is between 110°F and 115°F to properly activate the yeast without killing it.
- Use a Dutch oven or any heavy, lidded pot to create steam while baking for the best crust.
- Be gentle when shaping the dough as it’s very wet and sticky; dust hands liberally with flour.
- Allow the bread to cool fully before slicing to avoid a gummy texture.
