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Rosemary Garlic No-Knead Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 5 reviews
  • Author: Jessica
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://dishrise.com/rosemary-garlic-no-knead-bread-recipe/