Description
Rustic No Knead Rosemary Garlic Bread – Easy, aromatic, crowd-pleasing bread with fresh rosemary and garlic. Perfect for cozy nights in!
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1¼ teaspoons (7g) salt
- ¼ teaspoon (1g) active dry yeast
- 1½ cups (355ml) warm water (about 110°F/43°C)
- 2 tablespoons (30ml) olive oil, plus extra for drizzling
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
- 1 teaspoon coarse sea salt for topping
Instructions
- Step 1: Mix the Dry Ingredients In a large mixing bowl, whisk together the flour, salt, and yeast until well combined. This ensures even distribution of the yeast throughout the dough, which will lead to consistent fermentation and rising.
- Step 2: Prepare the Aromatic Elements In a small skillet, warm 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned. Remove from heat and stir in the chopped rosemary. Allow this mixture to cool slightly before adding to the dough.
- Step 3: Form the Dough Pour the warm water into the dry ingredients, then add the cooled garlic-rosemary mixture and remaining olive oil. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. The dough will look rough and uneven—this is exactly what you want! Make sure all flour is incorporated, but don’t overmix.
- Step 4: First Rise Cover the bowl with plastic wrap or a damp kitchen towel and let it sit at room temperature (about 70°F/21°C) for 12-18 hours. The long, slow fermentation is where the magic happens—your dough will develop flavor and structure without any kneading.
- Step 5: Shape the Loaf When the dough has doubled in size and the surface is dotted with bubbles, it’s ready. Flour your work surface generously. With floured hands, gently scrape the dough onto the surface—it will be very sticky. Instead of kneading, fold the dough over itself 4-5 times, then shape it into a rough ball by pulling the edges toward the center.
- Step 6: Second Rise Place a piece of parchment paper in a bowl and dust with flour. Transfer your dough ball to this parchment, seam side down. Cover with a kitchen towel and let rise for another 1-2 hours until nearly doubled in size.
- Step 7: Preheat and Prepare About 30 minutes before baking, place your Dutch oven with the lid on in the oven and preheat to 450°F (230°C). The preheated pot creates instant steam when the dough is added.
- Step 8: Bake to Perfection When ready to bake, carefully remove the hot pot from the oven. Lift the dough by the parchment paper and lower it into the pot. Drizzle with a little olive oil and sprinkle with coarse sea salt and a few extra rosemary leaves if desired. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 10-15 minutes until the crust is deep golden brown.
- Step 9: Cool Properly Transfer your Rustic No Knead Rosemary Garlic Bread to a wire rack and let it cool for at least 1 hour before slicing. This cooling period is crucial as it allows the crumb structure to set and the flavors to develop fully.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (estimated)
- Calories: 200 calories per serving (estimated)
- Sugar: 1g (estimated)
- Sodium: 450mg (estimated)
- Fat: 5g (estimated)
- Saturated Fat: 1g (estimated)
- Unsaturated Fat: 4g (estimated)
- Trans Fat: 0g (estimated)
- Carbohydrates: 33g (estimated)
- Fiber: 2g (estimated)
- Protein: 5g (estimated)
- Cholesterol: 0mg (estimated)