Rustic No-Knead Rosemary Garlic Bread

This bread is perfect for beginners because it doesn’t require kneading, fancy equipment, or complicated steps. Instead, time does the hard work, allowing gluten to form naturally while the flavors of garlic and rosemary meld beautifully into the dough. The result is a hearty, flavorful loaf that pairs well with soups, pastas, or even just butter.

Ingredients You’ll Need

Here’s what you’ll need to make rustic no-knead rosemary garlic bread:

• 3 cups all-purpose flour (or bread flour for extra chew)
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 1 ½ cups warm water
• 2–3 garlic cloves, roasted and mashed
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

Optional toppings: extra rosemary sprigs, flaky sea salt, or olive oil for brushing.

Step-by-Step Recipe

1. Roast the garlic
   Preheat the oven to 375°F (190°C). Wrap garlic cloves in foil with a drizzle of olive oil and roast for 30–35 minutes until soft and fragrant. Let cool, then mash into a paste.
2. Mix the dough
   In a large bowl, whisk together flour, salt, and yeast. Stir in warm water until a sticky dough forms. Mix in the roasted garlic and chopped rosemary. The dough will look rough—that’s exactly what you want.
3. First rise (long fermentation)
   Cover the bowl with plastic wrap or a damp towel. Let the dough rest at room temperature for 12–18 hours. During this time, it will double in size and become bubbly.
4. Shape the dough
   After rising, turn the dough out onto a floured surface. Gently shape it into a ball by folding the edges under. Don’t over-handle it should stay light and airy.
5. Second rise
   Place the shaped dough on parchment paper, cover lightly, and let it rest for 30–60 minutes while the oven preheats.
6. Preheat the oven and Dutch oven
   Place a Dutch oven (or heavy oven-safe pot with lid) in the oven and preheat to 450°F (230°C). The hot pot is what gives the bread its beautiful crust.
7. Bake the bread
   Carefully remove the hot Dutch oven, transfer the dough with parchment paper inside, and cover with the lid. Bake covered for 30 minutes, then uncover and bake another 15–20 minutes until deep golden brown.
8. Cool before slicing
   Let the bread cool for at least 30 minutes before slicing to allow the crumb to set.

Tips for Success

• Don’t rush the rise: The long fermentation is key to flavor and texture. Overnight is best.
• Use fresh rosemary: Fresh herbs provide brighter, more aromatic flavor than dried.
• Roast garlic properly: Roasted garlic is sweet and mellow—raw garlic would be too sharp for this recipe.
• Steam effect: The covered Dutch oven traps steam, giving the bread its crackly crust.
• Storage: Store in a paper bag or bread box at room temperature for 2–3 days. Freeze slices if you want longer storage.

Why Rosemary and Garlic?

Rosemary and garlic are a timeless culinary pair. Rosemary brings a piney, earthy aroma, while roasted garlic adds sweetness and depth. Together, they transform a basic loaf into something special—fragrant, savory, and versatile.

This bread feels rustic, almost like something baked in a wood-fired oven centuries ago. It’s a nod to traditional flavors while being completely accessible for modern home bakers

Final Thoughts

Rustic no-knead rosemary garlic bread is proof that baking doesn’t have to be complicated to be impressive. With just a few ingredients, some patience, and a Dutch oven, you can create a loaf that rivals artisanal bakery bread.

The roasted garlic melts into the crumb, the rosemary perfumes the entire loaf, and the no-knead method ensures anyone beginner or experienced can achieve bakery-quality results at home.

Whether you serve it with dinner, bring it to a gathering, or enjoy it simply with butter, this bread is guaranteed to earn compliments. And once you see how simple it is to make, you might never go back to store-bought loaves again.

So grab your flour, roast some garlic, and let time work its magic you’ll soon have a warm, crusty loaf that feels like a little piece of homemade heaven.