Discover the joy of baking with this foolproof Rustic No Knead Rosemary Garlic Bread recipe. Infused with the aromatic goodness of fresh rosemary and roasted garlic, this bread has a crispy crust and a soft, chewy center that makes it the perfect companion for soups, salads, or simply on its own with a touch of butter. The best part? It’s no knead, meaning you get an artisan-style loaf without the hassle, making it ideal for beginners or busy bakers. Let’s bring the warm aroma of fresh bread to your kitchen!
Ingredients:
- 3 ½ cups all-purpose flour (or bread flour)
- 1 ¾ tsp salt
- 1 tsp active dry yeast
- 2 tbsp fresh rosemary, chopped
- 5 cloves garlic, minced (or roasted for a milder flavor)
- 1 ½ cups warm water (about 110°F)
- 2 tbsp olive oil (plus extra for greasing)
- ½ tsp coarse sea salt (for topping, optional)
Instructions:
- Mix the Dry Ingredients:
In a large bowl, combine the flour, salt, yeast, chopped rosemary, and minced garlic. Stir well to evenly distribute the ingredients. - Add Wet Ingredients:
Pour the warm water and olive oil into the dry ingredients. Using a wooden spoon or spatula, mix until all the flour is incorporated. The dough will be sticky and shaggy—this is perfect! - Initial Rest:
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours. The longer the rise, the better the flavor, so don’t rush this step! - Preheat the Oven:
When the dough has doubled in size and is full of bubbles, preheat your oven to 450°F (230°C). Place a Dutch oven (or heavy oven-safe pot) with its lid into the oven to preheat for about 30 minutes. - Shape the Dough:
Turn the dough out onto a floured surface and gently shape it into a round loaf. Do not knead; just fold the edges toward the center a few times to create a rough ball shape. Cover it loosely with plastic wrap and let it rest for about 30 minutes while the oven heats. - Bake the Bread:
Carefully remove the preheated Dutch oven from the oven (be careful—it will be extremely hot!). Place a piece of parchment paper in the bottom of the pot and transfer the dough to the pot. Sprinkle the top with coarse sea salt if desired. Cover with the lid and bake for 30 minutes. - Finish Baking:
Remove the lid and bake for an additional 10-15 minutes, or until the crust is a deep golden brown and the bread sounds hollow when tapped. - Cool and Enjoy:
Remove the bread from the pot and allow it to cool on a wire rack for at least 20 minutes before slicing. This helps the steam escape, giving you a perfect texture.