Rustic No-Knead Rosemary Garlic Bread Recipe
If you’ve ever craved bakery-style bread that’s crisp on the outside and divinely tender inside, but thought you needed expert baking skills, meet your new kitchen hero: Rustic No-Knead Rosemary Garlic Bread. This loaf is everything you want in homemade bread—fragrant, golden, and marvelously simple—bursting with roasted garlic and fresh rosemary. Whether you’re a seasoned baker or a first-time bread maker, this recipe practically does the work for you, delivering artisan flavor and irresistible aroma with minimal fuss.
Ingredients You’ll Need
The beauty of Rustic No-Knead Rosemary Garlic Bread is that it uses just a handful of staples, yet each one plays a star role. Every ingredient brings flavor, structure, or the signature rustic crust that makes this loaf so memorable.
- All-Purpose Flour: This forms the backbone of the bread, providing sturdy texture and chew.
- Salt: Enhances the flavor of the loaf and brings out the natural aromas of rosemary and garlic.
- Instant Yeast: The secret to the bread’s airy rise—no fancy sourdough starter required!
- Warm Water: Activates the yeast and binds everything into a sticky, workable dough.
- Garlic (minced): Adds wonderful, aromatic complexity—try roasting for even deeper flavor.
- Fresh Rosemary (finely chopped): Infuses the bread with earthy, citrusy notes; dried rosemary works in a pinch.
- Extra Flour for Dusting: Keeps things from getting too sticky and helps shape your loaf with a rustic finish.
- Olive Oil for Brushing: A glossy finish that intensifies flavor and encourages a golden, beautiful crust.
How to Make Rustic No-Knead Rosemary Garlic Bread
Step 1: Mix the Dough
Begin by whisking together the all-purpose flour, salt, and instant yeast in a big mixing bowl. This simple base sets the stage for your Rustic No-Knead Rosemary Garlic Bread, ensuring even distribution of the dry ingredients for the perfect rise.
Step 2: Add Water, Garlic, and Rosemary
Stir in the warm water, then add your minced garlic and chopped rosemary. Don’t worry if the dough looks sticky—you want it that way! Mix until everything is just combined; over-mixing isn’t necessary here. Every bit of herb and garlic will infuse that classic rustic flavor.
Step 3: Let It Rest and Rise
Cover the bowl tightly with plastic wrap or a clean towel and let it rest at room temperature. Now, the magic happens while you sleep or go about your day. After 12 to 18 hours, you’ll see a bubbly, doubled dough ready for the oven. This long fermentation gives Rustic No-Knead Rosemary Garlic Bread its addictive tang and chewy texture.
Step 4: Preheat Your Dutch Oven
Once your dough is ready, slide your Dutch oven (with its lid) into a 450°F oven to preheat for 30 minutes. The secret to a signature crackly crust is baking the bread in a screaming-hot, lidded pot—this keeps in steam and creates that irresistible exterior.
Step 5: Shape the Dough
Flour your hands and a clean surface, then gently coax the dough out of the bowl. Shape it into a loose ball—don’t worry about perfection! Place it onto a piece of parchment paper, perfect for transferring, and dust a little extra flour on top for that rustic bakery look.
Step 6: Bake to Golden Perfection
Carefully lower the dough (with parchment) into your blazing hot Dutch oven. Cover and bake for 30 minutes to let it steam inside, then remove the lid and continue baking for 10 to 15 minutes more, until your Rustic No-Knead Rosemary Garlic Bread is gloriously golden and crisp.
Step 7: Cool and Brush with Olive Oil
Gently lift out the bread and cool it on a wire rack. Once it’s no longer piping hot, brush lightly with olive oil for a glossy sheen and subtle flavor boost. Try to resist slicing into it too soon—if you can—letting it cool ensures the crumb stays beautifully fluffy.
How to Serve Rustic No-Knead Rosemary Garlic Bread
Garnishes
A loaf this lovely deserves the simplest touches—think a sprinkle of flaky sea salt, a scattering of extra chopped rosemary, or even a slight drizzle of good olive oil just before serving. These finishing flourishes elevate each slice and highlight the fresh, herbal notes.
Side Dishes
Nothing pairs better with Rustic No-Knead Rosemary Garlic Bread than cozy soups, hearty stews, or a fresh salad. It’s fantastic as an accompaniment to pasta, or as the star of a rustic cheese board with your favorite spreads, olives, and cured meats. The bread’s sturdy texture makes it leaf-proof for dunking or topping.
Creative Ways to Present
Cut the loaf into thick slices and toast them with a bit more olive oil for crostini, or serve bite-sized cubes alongside dips like hummus, olive tapenade, or whipped feta. For brunch, try using it in savory bread puddings or as the base for an open-faced sandwich with roasted vegetables and eggs.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any bread left over, wrap it in parchment and a clean kitchen towel to keep it fresh for up to three days at room temperature. This keeps the crust from getting too soft while preserving the interior’s appealing moisture and flavor.
Freezing
Rustic No-Knead Rosemary Garlic Bread freezes beautifully! Slice the cooled loaf and wrap individual pieces or the whole loaf tightly in plastic wrap, then foil. It’ll stay delicious for up to two months—just thaw at room temperature or reheat straight from the freezer for fresh-baked flavor anytime.
Reheating
To revive that fresh-from-the-oven magic, simply warm the bread in a 350°F oven for 10 to 15 minutes. If reheating slices, a quick toast or grill adds extra crunch and makes the flavors pop. Avoid microwaving, which can turn the crust chewy instead of crisp.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, you can substitute active dry yeast, but make sure to dissolve it in the warm water for a few minutes before mixing it with the other ingredients, ensuring a proper rise.
What’s the best way to roast garlic for this bread?
To roast garlic for Rustic No-Knead Rosemary Garlic Bread, slice the top off a garlic bulb, drizzle with olive oil, wrap in foil, and bake at 400°F for 30-40 minutes. Once soft, squeeze out the cloves, mash, and add to your dough for deep, mellow flavor.
Can I use dried rosemary instead of fresh?
Absolutely! If using dried rosemary, reduce the quantity to about one teaspoon, as dried herbs are more concentrated in flavor and blend wonderfully into the dough.
Why do I need a Dutch oven?
Baking this bread in a Dutch oven creates a steamy environment that helps form a crackly, golden crust, mimicking the results of a professional bread oven. If you don’t have one, try using a heavy, oven-safe pot with a tight-fitting lid.
Is Rustic No-Knead Rosemary Garlic Bread vegan?
Yes! The recipe is completely plant-based, using no dairy or eggs, and fits perfectly into vegan and vegetarian meal plans with ease.
Final Thoughts
Dive into the cozy world of homemade bread with this outstanding Rustic No-Knead Rosemary Garlic Bread—it’s the kind of recipe you’ll want to share (and brag about!) with everyone you know. With just a few ingredients and no kneading required, this loaf delivers on taste, texture, and pure joy. Give it a try, and you might find it becomes the highlight of your next get-together or weeknight meal.
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Rustic No-Knead Rosemary Garlic Bread Recipe
- Total Time: 13 to 19 hours (including rest and baking)
- Yield: 1 loaf (8 servings) 1x
- Diet: Vegetarian
Description
This Rustic No-Knead Rosemary Garlic Bread is a flavorful and aromatic bread that requires minimal effort to make. With hints of garlic and rosemary, this crusty artisan bread is perfect for any occasion.
Ingredients
Main Ingredients:
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water
Additional Ingredients:
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- Extra flour for dusting
- Olive oil for brushing
Instructions
- Prepare Dough: In a large bowl, whisk together flour, salt, and yeast. Stir in warm water until a sticky dough forms. Add garlic and rosemary, mixing until combined.
- Rest Dough: Cover the bowl and let it rest at room temperature for 12 to 18 hours until doubled in size and bubbly.
- Preheat Oven: Preheat oven to 450°F with a Dutch oven inside for 30 minutes.
- Shape and Bake: Shape dough into a ball on a floured surface. Place onto parchment paper, then into the hot Dutch oven. Bake covered for 30 minutes, then uncovered for 10-15 minutes until golden and crusty.
- Cool and Serve: Transfer bread to a wire rack to cool before slicing. Optionally, brush with olive oil.
Notes
- For extra flavor, roast the garlic before adding it to the dough.
- This bread keeps well for up to 3 days at room temperature, wrapped in parchment and a towel. Freeze leftovers for up to 2 months.
- Prep Time: 10 minutes (plus 12 to 18 hours resting time)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Rustic, European-inspired
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 175
- Sugar: 0 g
- Sodium: 290 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
