Description
Rustic No-Knead Rosemary Garlic Bread: Easy, aromatic, no-fuss recipe with rosemary and garlic. Perfect for a comforting homemade treat!
Ingredients
Scale
- 3½ cups (440g) all-purpose flour – unbleached provides the best flavor
- 1½ cups (350ml) warm water (about 110°F/43°C)
- 2 teaspoons active dry yeast (8g)
- 2 teaspoons salt (12g)
- 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
- 4–6 garlic cloves, roasted and minced (about 2 tablespoons)
- 1 tablespoon extra virgin olive oil, plus more for coating
- 1 teaspoon honey or sugar
- Cornmeal or semolina flour for dusting (optional)
Instructions
- Step 1: Prepare the Dough In a large mixing bowl, combine the warm water, honey, and yeast. Let it sit for about 5 minutes until the mixture becomes frothy, indicating that your yeast is active and ready to work. Add the flour, salt, minced roasted garlic, chopped rosemary, and olive oil to the bowl. Using a wooden spoon or spatula, mix everything until just combined – you’ll have a shaggy, sticky dough. Don’t worry about making it smooth; the no-knead method works because of this minimal handling. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature for 12-18 hours. This long fermentation is where the Rustic No-Knead Rosemary Garlic Bread develops its complex flavor and structure.
- Step 2: Shape Your Loaf After the long rest, your dough will have doubled in size with a bubbly surface. Lightly flour your work surface and gently scrape the dough out of the bowl – it will be very soft and sticky. Dust the top with a little more flour and use your hands to gently fold the dough onto itself 3-4 times to create tension on the surface. Be careful not to handle the dough too much, as you want to preserve the air bubbles that will give your bread its wonderful texture. Shape it into a round loaf and place it seam-side down onto a piece of parchment paper dusted with cornmeal or semolina. Dust the top lightly with flour and cover with a clean kitchen towel.
- Step 3: Second Rise and Preparation for Baking Let the shaped dough rise for 1-2 hours until it’s noticeably puffy but not necessarily doubled in size. About 30 minutes before baking, place your Dutch oven with the lid on into the oven and preheat to 450°F (230°C). The preheated pot is crucial for achieving that professional-quality crust on your Rustic No-Knead Rosemary Garlic Bread. When ready to bake, carefully score the top of your loaf with a sharp knife or razor blade. Make a few shallow cuts in a pattern of your choice – this controls how the bread expands during baking.
- Step 4: Bake to Perfection When your oven and pot are fully preheated, carefully remove the hot pot using oven mitts. Working quickly but carefully, lift your dough by the parchment paper and lower it into the hot pot. Cover with the lid and return to the oven. Bake covered for 30 minutes – this creates steam inside the pot that helps develop the crust. Then remove the lid and continue baking for another 15-20 minutes until the bread is deeply golden brown. The internal temperature should reach approximately 205°F (96°C) when tested with an instant-read thermometer. Carefully remove your Rustic No-Knead Rosemary Garlic Bread from the pot and transfer to a wire rack to cool completely before slicing – this resting period allows the crumb structure to set properly.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg