Description
This rustic no knead rosemary garlic bread delivers a deeply flavorful, bakery-quality loaf with a crackling crust and chewy, aromatic interior—all without kneading. Roasted garlic and fresh rosemary take it to another level. Perfect with soups, pastas, or simply dipped in olive oil.
Ingredients
3 cups bread flour
1 3/4 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups warm water
2 heads roasted garlic
1 1/2 tablespoons chopped fresh rosemary
1 tablespoon olive oil
Extra rosemary sprigs for topping
Instructions
1. In a large mixing bowl, combine bread flour, salt, and instant yeast.
2. Add warm water and stir until a sticky dough forms.
3. Cover with plastic wrap or a lid and let it rise at room temperature for 12 to 18 hours.
4. Roast the garlic at 400°F for 35 minutes. Cool, squeeze out the cloves, and mash lightly.
5. After the initial rise, fold in the mashed roasted garlic and chopped rosemary.
6. Shape the dough into a round on parchment paper and let it rest for 45 minutes.
7. Preheat a Dutch oven at 450°F for 30 minutes.
8. Transfer dough with parchment into the hot pot.
9. Cover and bake for 30 minutes.
10. Uncover and bake for another 15–20 minutes until deeply golden.
11. Cool on a wire rack for at least 45 minutes before slicing.
Notes
Let the dough ferment overnight for the best texture and flavor.
Always use roasted garlic, not raw—it adds sweetness and depth.
Avoid cutting the bread too early after baking or the crumb will get gummy.
- Prep Time: 12 hours
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Rustic, Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 0.6g
- Sodium: 307mg
- Fat: 2.2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1.3g
- Protein: 4.8g
- Cholesterol: 0mg
Keywords: no knead bread, rosemary garlic bread, Dutch oven bread