Rustic No-Knead Rosemary Garlic Bread
Prep Time: 10–15 minutes | Rise Time: 12–18 hours | Bake Time: 40–45 minutes | Total Time: ~13–19 hours
Ingredients
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3 cups all-purpose flour (or bread flour)
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1½ to 2 tsp salt
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½ tsp instant yeast (or 1 tsp active dry)
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1½ cups warm water (about 110°F)
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2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
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3–4 cloves roasted garlic, mashed (or minced fresh garlic)
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1 tbsp olive oil (optional)
Instructions
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Mix the dough: In a large bowl, whisk together the flour, salt, and yeast. Stir in warm water, rosemary, garlic, and olive oil (if using) until a sticky, shaggy dough forms. Do not knead.
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First rise: Cover the bowl with plastic wrap and let it sit at room temperature for 12–18 hours until bubbly and doubled in size.
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Shape the dough: Turn the dough onto a lightly floured surface and gently shape it into a ball. Do not knead. Place it on a piece of parchment paper, cover, and let it rest for 30–45 minutes.
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Preheat the oven: Place a Dutch oven with its lid inside the oven and preheat to 450°F (230°C).
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Bake: Carefully transfer the dough (with the parchment paper) into the hot Dutch oven. Cover and bake for 30 minutes. Then, remove the lid and bake for another 10–15 minutes until the crust is deep golden brown.
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Cool: Transfer the bread to a wire rack and let it cool for at least 20 minutes before slicing.
Pro Tip: For the best flavor, use roasted garlic (roast a whole bulb at 400°F for 30–40 minutes until soft) instead of raw.
