Name: Rustic No-Knead Rosemary Garlic Bread Recipe
Prep time: 10 min
Cook time: 40 min
Total time: PT-488410H23M39S
Cuisine: Italian-American
Ingredients: 3 cups all-purpose flour; 1 ½ teaspoons salt; ½ teaspoon active dry yeast; 1 ½ cups warm water; 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried); 3 cloves garlic, minced or roasted

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Let me introduce you to a loaf that never fails to impress: Rustic No-Knead Rosemary Garlic Bread. This stunningly simple bread delivers a crisp, golden crust and a chewy, aromatic crumb laced with fresh rosemary and garlic. Best of all, there’s no kneading required – you let time do all the work! Whether you’re a seasoned baker or just starting out, this recipe brings bakery-level bread right to your kitchen table, filling your home with an irresistible aroma and making every bite a masterpiece.

Rustic No-Knead Rosemary Garlic Bread Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of humble, pantry-friendly staples, you’ll be amazed at the transformation that takes place in your oven. Each ingredient has its starring role, bringing out the rich flavor, texture, and rustic beauty that sets Rustic No-Knead Rosemary Garlic Bread apart.

All-purpose flour: Forms the structure and chew, the heart of this bread’s crumb.
Salt: Enhances flavor and balances the earthiness of rosemary and garlic.
Active dry yeast: Just a touch brings wonderful rise and a lofty texture.
Warm water: Activates the yeast and binds everything into a shaggy dough.
Fresh rosemary (or dried): Adds intense floral, piney notes that infuse every bite; fresh is most aromatic, but dried works for convenience.
Garlic, minced or roasted: For a punch of savory depth—use roasted for sweetness or raw for bite.

How to Make Rustic No-Knead Rosemary Garlic Bread

Step 1: Mix the Dry Ingredients and Flavorings

Start with your biggest mixing bowl, because this dough is going to rise—substantially! Whisk together the all-purpose flour, salt, and yeast until they’re fully combined. Stir in the chopped rosemary and garlic. If you’re using roasted garlic, give it a gentle mash first so the flavor infuses evenly. This step sets the foundation for all that delicious rosemary-garlic aroma.

Step 2: Add Water and Form a Sticky Dough

Pour in the warm water and stir with a wooden spoon or sturdy spatula until a shaggy, sticky dough forms. Don’t worry if it looks a little messy – that’s exactly how it should look. The secret of this Rustic No-Knead Rosemary Garlic Bread is to avoid over-mixing and let the yeast and gluten structure develop on their own.

Step 3: Let the Dough Rise

Cover the bowl tightly with plastic wrap and let it sit at room temperature. Over the next 12 to 18 hours, the dough will double in size and become beautifully bubbly. This long, slow rise creates tons of flavor, so don’t rush it! You can start this the night before and bake fresh the next day.

Step 4: Shape and Rest

Once your dough has risen and looks puffy, generously flour your work surface. Using floured hands or a spatula, scoop out the dough and gently fold it into a loose ball. Place it on a piece of parchment paper, cover loosely with a towel, and let it rest for 30 to 60 minutes. This gives the interior crumb a lovely structure once baked.

Step 5: Preheat the Dutch Oven and Bake

While the bread is resting, preheat your oven to 450°F (230°C), placing your Dutch oven (or any heavy lidded pot) inside as it heats up. When ready, use the parchment to carefully lower the dough into the hot pot. Cover and bake for 30 minutes—the steam will work its magic for a crackling crust. Then, remove the lid and bake for another 10 to 15 minutes until the loaf turns a glorious deep golden brown.

Step 6: Cool and Slice

Lift the Rustic No-Knead Rosemary Garlic Bread out of the pot and cool it on a wire rack. Tempting as it is, let it rest before slicing. This helps finish the cooking process and gives you those enviably crisp edges and a chewy, moist interior.

How to Serve Rustic No-Knead Rosemary Garlic Bread

Garnishes

Brush the warm loaf with a little olive oil and a sprinkle of extra chopped rosemary or flaky sea salt right out of the oven for even more flair. For garlic lovers, rub a fresh garlic clove over the crust for a fragrant, subtle finish that takes the flavor over the top.

Side Dishes

This bread pairs beautifully alongside hearty soups like minestrone or creamy potato leek, makes the perfect companion to salads, or elevates any cheese and charcuterie board. Its robust rosemary-garlic flavor shines next to simple pastas or as an accompaniment to grilled veggies.

Creative Ways to Present

Slice Rustic No-Knead Rosemary Garlic Bread thick and toast it for unforgettable bruschetta, or cube it for rustic croutons in your favorite salad. It’s also wonderful torn into chunks for fondue night or served with olive oil and balsamic for dipping at dinner parties—presentation is only limited by your imagination!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store leftover Rustic No-Knead Rosemary Garlic Bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to two days. If you need to keep it longer, airtight containers work, but may soften that coveted crust—just toast slices lightly to bring it back to life.

Freezing

This bread freezes beautifully! Slice the cooled loaf, wrap pieces individually in plastic wrap, and store them in a freezer bag for up to three months. This way, you can pull out a slice whenever a bread craving strikes, without any waste.

Reheating

To revive the bread, pop individual slices in a toaster or warm the whole loaf in the oven at 350°F (175°C) for 10 to 15 minutes. Your Rustic No-Knead Rosemary Garlic Bread will emerge warm, aromatic, and just as delicious as the day it was baked.

FAQs

Can I substitute dry yeast for instant yeast?

Yes! You can substitute instant yeast in the same amount for active dry yeast. Just remember, the rise time may be a bit faster, so keep an eye on your dough and proceed as soon as it’s doubled and bubbly.

Is it possible to make Rustic No-Knead Rosemary Garlic Bread gluten-free?

While this classic recipe is based on regular all-purpose flour, you can experiment with a gluten-free all-purpose baking blend. Gluten-free versions may have slightly different texture, but you’ll still get delicious rosemary and garlic flavor.

Can I use other herbs or add cheese?

Absolutely! This dough is a fantastic canvas for other herbs like thyme, oregano, or even basil. Adding grated parmesan or cheddar can create a cheese-infused twist that’s equally irresistible.

My bread crust is too thick or chewy—how can I fix it?

A thick crust usually means the bread baked too long or at too high a temperature. Make sure your oven isn’t running hot, and cover the bread with foil for the last 10 minutes of baking if needed for a thinner crust.

Why did my dough not rise?

Check that your yeast isn’t expired, and that your water was warm but not hot (about 100 to 110°F). Cold kitchen temperatures can slow down the process, so simply let the dough rise longer if needed.

Final Thoughts

Baking Rustic No-Knead Rosemary Garlic Bread is like bringing a bit of artisan magic to any meal. Give it a try—you’ll find that its fragrance, flavor, and simplicity win hearts every single time, and it might just become the centerpiece of your kitchen, too.

Rustic No-Knead Rosemary Garlic Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

Author: admin
Total Time: 13–19 hours
Yield: 1 loaf (about 8 slices) 1x
Diet: Vegan

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Description

This Rustic No-Knead Rosemary Garlic Bread recipe yields a flavorful and hearty loaf with a crispy crust and soft interior, perfect for any occasion.

Ingredients

Scale

Dough:

3 cups all-purpose flour
1 ½ teaspoons salt
½ teaspoon active dry yeast
1 ½ cups warm water

Additional:

1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
3 cloves garlic, minced or roasted

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Instructions

Mix Dry Ingredients: In a large bowl, whisk flour, salt, and yeast. Add rosemary and garlic. Pour in warm water and stir until a sticky dough forms.
Rise: Cover bowl with plastic wrap and let sit at room temperature for 12–18 hours until doubled and bubbly.
Shape & Bake: Turn dough onto floured surface, shape into a ball, let rest. Preheat oven to 450°F (230°C) with a covered pot inside. Transfer dough to pot and bake covered, then uncovered until golden brown.
Cool & Serve: Cool on a wire rack before slicing.