If you have ever wanted to master a homemade bread recipe without breaking a sweat, this No-Knead Rosemary Garlic Bread Recipe is your new best friend in the kitchen. It’s an astonishingly easy way to get that rustic, bakery-quality loaf brimming with fragrant rosemary and mellow roasted garlic, all without the laborious kneading process. The combination of simplicity and rich flavor makes this bread perfect for sharing with friends or enjoying alongside any meal, and once you give it a try, I promise it will quickly become a staple you turn to again and again.
Ingredients You’ll Need
The magic of this recipe truly lies in the simplicity and quality of its ingredients. Each one plays a vital role, from creating the perfect chewy crumb to infusing the bread with that signature rosemary garlic aroma you’ll love.
- 3 cups (360g) all-purpose flour: The foundation for structure and texture, providing a tender yet sturdy crumb.
- 2 teaspoons kosher salt: Enhances all the flavors and strengthens the gluten network without being overpowering.
- ½ teaspoon instant yeast: Just enough to give the bread a beautiful rise and airy texture without fuss.
- 1½ cups warm water (about 110°F / 45°C): Activates the yeast and keeps the dough hydrated for a delicate crumb.
- 1 whole bulb garlic, roasted: Adds a sweet, mellow depth that transforms everyday bread into something special.
- 1 tablespoon chopped fresh rosemary (plus more for topping): Aromatic and earthy, it gives the bread a fresh-herb character that pairs beautifully with garlic.
- Optional: Cornmeal or flour for dusting: Helps with shaping and prevents sticking, plus adds a rustic finish.
How to Make No-Knead Rosemary Garlic Bread Recipe
Step 1: Roast the Garlic
Start by awakening the garlicky goodness with a gentle roasting. Preheat your oven to 400°F (200°C). Slice off the top of the garlic bulb, drizzle it with olive oil, wrap it tightly in foil, and let it roast for 30–35 minutes. This slow roasting softens the cloves into buttery treasures, perfect for blending into your dough. Once cooled, squeeze out the luscious roasted cloves — this step brings the deep, mellow garlic flavor that you will adore.
Step 2: Mix the Dough
In a large bowl, whisk together your flour, kosher salt, and yeast so everything is evenly distributed. Next, add warm water, the roasted garlic cloves, and chopped fresh rosemary. Stir everything together until you get a shaggy dough that looks rough but promising. Embrace the messiness here—this dough isn’t meant to be smooth or polished, just mixed enough to come together.
Step 3: First Rise (12–18 Hours)
This step is the real magic of the No-Knead Rosemary Garlic Bread Recipe. Cover your bowl with plastic wrap and leave your dough at room temperature to rise for 12 to 18 hours. During this time, the yeast works quietly and steadily, doubling the dough and creating those beautiful bubbles that mean light, airy bread ahead. This long fermentation also develops flavor making every bite taste amazing.
Step 4: Shape and Rest
Once your dough has risen and is bubbly, turn it out onto a floured surface—no kneading here! Gently shape it into a round loaf, being careful to preserve all those airy bubbles. Place your shaped dough on a sheet of parchment paper, cover it loosely with a towel, and let it rest for another 30 to 45 minutes. This resting period helps the dough relax and rise just a bit more before baking.
Step 5: Preheat Dutch Oven
While the dough rests, place your Dutch oven with its lid inside your oven and set the temperature to 450°F (230°C). Let the pot heat for at least 30 minutes. This step ensures the bread will get that fantastic, crisp crust since the hot pot traps steam and creates the perfect bakery environment at home.
Step 6: Bake the Bread
Carefully lift the dough with the parchment paper and lower it into the hot Dutch oven. Cover and bake for 30 minutes to lock in moisture. Then remove the lid and bake an additional 10 to 15 minutes until the crust turns a deep golden brown. Your kitchen will be filled with irresistible aromas at this point, signaling the deliciousness to come.
Step 7: Cool Before Slicing
Patience is key here—transfer the bread to a wire rack and allow it to cool for 15–20 minutes before slicing. This cooling lets the crumb set perfectly so you get clean slices without gummy texture. Now it’s time to admire your hard work and get ready to savor every bite!
How to Serve No-Knead Rosemary Garlic Bread Recipe
Garnishes
The beauty of this rosemary garlic bread is its rustic charm, but adding a little something extra on top can elevate the experience. Sprinkle some additional fresh rosemary and a few flakes of sea salt right after baking for an herbaceous crunch. A light brush of olive oil with crushed garlic can also add an extra layer of flavor, perfect if you want to serve it warm and aromatic.
Side Dishes
This bread pairs wonderfully with a variety of dishes due to its savory, hearty profile. Try serving it alongside a rich tomato soup or a fresh mixed greens salad with a balsamic vinaigrette. It’s also divine with a charcuterie board or alongside your favorite pasta dishes, soaking up sauces and adding that irresistible garlicky bite.
Creative Ways to Present
Want to wow your guests? Slice the bread and toast it lightly, then top with a spread of whipped feta or a drizzle of honey and walnuts for an unexpected twist. Or hollow out the center a little and serve it as an edible garlic herb dip bowl filled with creamy hummus or spinach artichoke dip. The possibilities are as endless as your creativity!
Make Ahead and Storage
Storing Leftovers
If you have any bread leftover (which might be rare but it does happen), wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. This keeps the crust from becoming too hard while preserving the soft crumb inside. Avoid refrigeration since it can dry out bread quickly.
Freezing
For longer storage, freeze the whole loaf or individual slices in a freezer-safe bag. Make sure to squeeze out as much air as possible. When you’re ready, thaw at room temperature or toast frozen slices directly for a quick treat any time you crave fresh-baked rosemary garlic goodness.
Reheating
Reheat your bread by wrapping it loosely in foil and warming it in a 350°F (175°C) oven for 10 to 15 minutes. For slices, a toaster or toaster oven works beautifully to bring back that fresh-baked crispness. Adding a little butter or olive oil on top before warming will also boost flavor and moisture.
FAQs
Do I have to use a Dutch oven for this recipe?
While a Dutch oven creates the perfect steam environment for a crispy crust, you can bake the bread on a preheated baking stone or heavy baking tray, and place a pan of water in the oven to generate steam. The crust may be slightly less crisp but still delicious.
Can I use dried rosemary instead of fresh?
Yes, dried rosemary can work if fresh isn’t available, but use about half the amount since dried herbs are more concentrated. Fresh rosemary really shines in this recipe, giving a bright, lively flavor.
How important is roasting the garlic?
Roasting the garlic mellows its sharpness, adding a sweet, nutty flavor to the bread. If you skip this step, the bread might have a harsher raw garlic taste. It’s worth the extra time for the delicious aroma and subtle depth.
Can I make smaller loaves or rolls with this dough?
Absolutely! This dough can be portioned into smaller rounds for rolls. Just shorten the baking time accordingly, checking for a golden crust and hollow sound when tapped.
What can I substitute for instant yeast if I only have active dry yeast?
You can substitute active dry yeast, but you’ll want to activate it in warm water for about 5-10 minutes before mixing it with your dry ingredients. The yeast amount remains the same. This extra step helps ensure your bread rises perfectly.
Final Thoughts
I hope you’re as excited as I am for you to dive into this No-Knead Rosemary Garlic Bread Recipe. It’s one of those magical recipes that effortlessly brings joy to your kitchen without demanding hours of work. The warm, fragrant loaf bursting with garlic and rosemary is a comforting companion to so many meals or simply enjoyed on its own. Do yourself a favor—grab your ingredients, give it a try, and watch it become a beloved go-to in your baking repertoire!
Print
No-Knead Rosemary Garlic Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 12 hours 55 minutes to 18 hours 55 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This No-Knead Rosemary Garlic Bread is a simple yet flavorful artisan-style loaf that requires minimal effort and no kneading. Infused with roasted garlic and fresh rosemary, it’s perfect for garlic bread lovers looking for a homemade touch with a crispy crust and tender crumb.
Ingredients
Dry Ingredients
- 3 cups (360g) all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon instant yeast
Wet Ingredients & Flavorings
- 1½ cups warm water (about 110°F / 45°C)
- 1 whole bulb garlic, roasted
- 1 tablespoon chopped fresh rosemary (plus more for topping)
- Optional: Cornmeal or flour for dusting
Additional
- Olive oil (for roasting garlic)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the whole garlic bulb, drizzle the exposed cloves with olive oil, wrap it tightly in foil, and roast for 30–35 minutes until soft. Allow the garlic to cool, then squeeze out the roasted cloves.
- Mix the Dough: In a large bowl, whisk together the all-purpose flour, kosher salt, and instant yeast to evenly distribute. Add the warm water, roasted garlic cloves (mashed or chopped), and chopped fresh rosemary. Stir the mixture until a shaggy dough forms; do not knead.
- First Rise (12–18 Hours): Cover the bowl with plastic wrap and let the dough rise at room temperature for 12 to 18 hours, or until it has doubled in size and appears bubbly on the surface.
- Shape and Rest: Turn the risen dough out onto a floured surface. Gently shape it into a round loaf without kneading. Place the dough on parchment paper, cover it loosely with a towel, and let it rest for 30–45 minutes to relax before baking.
- Preheat Dutch Oven: Place your Dutch oven with its lid inside your oven and preheat to 450°F (230°C) for at least 30 minutes to ensure it is thoroughly hot for baking.
- Bake the Bread: Carefully lift the dough with the parchment paper and place it inside the preheated Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 10–15 minutes until the crust is a deep golden brown and crisp.
- Cool Before Slicing: Transfer the bread to a wire rack and let it cool for 15–20 minutes before slicing to allow the crumb to set properly.
Notes
- For extra flavor, sprinkle additional fresh rosemary on top of the loaf before baking.
- Dusting the parchment paper with cornmeal or flour can prevent sticking and add a rustic texture to the crust.
- This recipe requires planning ahead due to the long fermentation period but minimal active preparation.
- Store the bread in a paper bag or bread bag at room temperature for up to 2 days for best freshness.
- Reheat slices in a toaster or oven for a crispy crust and warm interior.
