Rustic No-Knead Rosemary Garlic Bread

This rustic no-knead bread is infused with fresh rosemary and roasted garlic, creating a fragrant, artisan-style loaf with a golden crust and soft, chewy interior. Perfect with soups, pasta, or simply dipped in olive oil, it’s a simple recipe that requires minimal effort and no kneading.

Ingredients

• 3 cups all-purpose flour (or bread flour)
• 2 tsp salt
• ½ tsp instant yeast
• 1 ½ cups warm water
• 2 tbsp fresh rosemary (chopped)
• 4 cloves roasted garlic (mashed)
• 1 tbsp olive oil (optional, for added flavor)

Instructions

1. 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.
2. 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.
3. 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.
4. Preheat the oven – Place a Dutch oven (with lid) inside the oven and preheat to 450°F (230°C).
5. 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.
6. Cool & serve – Transfer bread to a wire rack and let cool before slicing.

Tips:

• 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