Rustic No-Knead Rosemary Garlic Bread
This rustic no-knead rosemary garlic bread is crusty on the outside, tender inside, and full of rich, herb-infused flavor. Easy to make with simple ingredients—no kneading required.
Ingredients
- 3 cups all-purpose flour
- 3 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1¼ teaspoons kosher salt
- ¾ teaspoon black pepper freshly ground
- ½ teaspoon instant yeast
- Optional Add-ins:
- 1–2 tablespoons olive oil for a softer, richer loaf
- Grated Parmesan sprinkled before baking for a cheesy crust
Instructions
- In a large bowl, whisk together flour, salt, pepper, and instant yeast. Stir in the garlic and rosemary until well combined.
- Pour in 1½ cups of lukewarm water. Stir with a wooden spoon until a shaggy, sticky dough forms. Cover with plastic wrap or a damp towel and let it rest for 5 minutes.
- Leave the dough at room temperature for 12–18 hours. It should become puffy, bubbly, and slightly sticky with air pockets on the surface.
- Lightly flour a surface and turn the dough out. Dust the top with a little flour. Gently fold it a few times and shape into a round or oval loaf without overworking.
- Place the dough on parchment paper or in a floured proofing basket. Cover and let rise for 2–3 hours, until doubled. Preheat the oven to 450°F (230°C) during the last hour. If using a Dutch oven, preheat that too.
- Carefully transfer the dough (with parchment) into the hot Dutch oven. Score the top with a sharp knife. Bake for 30–35 minutes until the crust is deep golden and sounds hollow when tapped.
- Move the loaf to a wire rack and let it cool completely before slicing. This keeps the crumb from turning gummy.