Rustic No-Knead Rosemary Garlic Bread
An overnight no-knead rustic loaf flavored with fresh rosemary and roasted garlic, baked to a golden crust in a Dutch oven.
Ingredients
| 3 cups | 720 ml | all-purpose flour (or bread flour) |
| 2 tsp | 10 ml | salt |
| 1/2 tsp | 2.5 ml | instant yeast |
| 1 1/2 cups | 360 ml | warm water |
| 2 tbsp | 30 ml | fresh rosemary (chopped) |
| 4 cloves | roasted garlic (mashed) | |
| 1 tbsp | 15 ml | olive oil (optional, for added flavor) |
Instructions
https://recipe.spiritualityinfo.com/2026/02/10/rustic-no-knead-rosemary-garlic-bread/
Instructions
- Mix the dough – In a large bowl, whisk together flour, salt, and yeast. Stir in warm water, rosemary, roasted garlic, and olive oil (if using). Mix until a sticky dough forms.
- First rise – Cover the bowl with plastic wrap or a towel. Let sit at room temperature for 12–18 hours (overnight) until bubbly and doubled in size.
- Shape the dough – Lightly flour a surface, turn the dough out, and gently shape it into a ball. Do not knead. Place on parchment paper, cover, and let rest for 30–40 minutes.
- Preheat the oven – Place a Dutch oven (with lid) inside the oven and preheat to 450°F (230°C).
- Bake the bread – Carefully place parchment with dough into the hot Dutch oven. Cover with lid and bake for 30 minutes. Remove lid and bake an additional 10–15 minutes until golden and crusty.
- Cool & serve – Transfer bread to a wire rack and let cool before slicing.
Tips Rustic No-Knead Rosemary Garlic Bread • Roast garlic ahead by wrapping whole cloves in foil with a drizzle of olive oil, bake at 375°F (190°C) for 30–40 minutes until soft. • For extra flavor, sprinkle sea salt on top before baking. • Store leftovers in a paper bag or bread box to keep the crust crisp.