This rustic no-knead bread is infused with fresh rosemary and roasted garlic, creating a fragrant, artisan-style loaf with a golden crust and soft, chewy interior. Perfect with soups, pasta, or simply dipped in olive oil, it’s a simple recipe that requires minimal effort and no kneading.
Ingredients
- 3 cups all-purpose flour (or bread flour)
- 2 tsp salt
- ½ tsp instant yeast
- 1 ½ cups warm water
- 2 tbsp fresh rosemary (chopped)
- 4 cloves roasted garlic (mashed)
- 1 tbsp olive oil (optional, for added flavor)
Instructions
- Mix the dough – In a large bowl, whisk together flour, salt, and yeast. Stir in warm water, rosemary, roasted garlic, and olive oil (if using). Mix until a sticky dough forms.
- First rise – Cover the bowl with plastic wrap or a towel. Let sit at room temperature for 12–18 hours (overnight) until bubbly and doubled in size.
- Shape the dough – Lightly flour a surface, turn the dough out, and gently shape it into a ball. Do not knead. Place on parchment paper, cover, and let rest for 30–40 minutes.
- Preheat the oven – Place a Dutch oven (with lid) inside the oven and preheat to 450°F (230°C).
- Bake the bread – Carefully place parchment with dough into the hot Dutch oven. Cover with lid and bake for 30 minutes. Remove lid and bake an additional 10–15 minutes until golden and crusty.
- Cool & serve – Transfer bread to a wire rack and let cool before slicing.
Tips:
- Roast garlic ahead by wrapping whole cloves in foil with a drizzle of olive oil, bake at 375°F (190°C) for 30–40 minutes until soft.
- For extra flavor, sprinkle sea salt on top before baking.
- Store leftovers in a paper bag or bread box to keep the crust crisp
