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
Scale
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.
