No Knead Rosemary Garlic Bread

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Crusty, aromatic, and ridiculously easy to make, this no knead rosemary garlic bread is what carb-lover dreams are made of. Whether you’re a seasoned bread baker or a total beginner, this recipe delivers artisan-style results without the need for kneading, fancy equipment, or even much effort. It’s chewy on the inside, crispy on the outside, and bursting with flavor from fresh rosemary and roasted garlic.

You’ll mix everything in one bowl, let the dough rise overnight, then bake it in a hot Dutch oven for that golden crackly crust. The roasted garlic infuses the entire loaf with its mellow sweetness, while rosemary adds an earthy, woodsy lift that makes each bite deeply satisfying. Slice it thick and slather it with butter, or serve it as the centerpiece with a cozy soup or pasta.

Why You’ll Love This No Knead Rosemary Garlic Bread

This recipe is a favorite because it proves that incredible homemade bread doesn’t have to be complicated. There’s no kneading involved, and the dough can be prepped the night before and baked fresh the next day. It’s the kind of loaf that looks and tastes like it came from a bakery, but it’s made in your own kitchen with just a few pantry staples and herbs.

The slow fermentation process brings out deep, nuanced flavors, and the steam created in the Dutch oven gives you that dreamy crust every time. Plus, the roasted garlic cloves practically melt into the dough, creating little pockets of flavor throughout.

What Kind of Flour Should I Use?

For the best texture, use bread flour, which has a higher protein content and helps give your loaf more structure and chew. If you only have all-purpose flour, that will work too—your bread will still rise beautifully and have a soft, open crumb. You can even experiment with half whole wheat flour for a heartier flavor and a denser bite.

Ingredients for the No Knead Rosemary Garlic Bread

The ingredients here are simple, but each one plays a key role in building the flavor and texture of the bread.

• All-purpose flour: The base of the dough; it gives the bread its soft interior and crispy exterior.
• Active dry yeast: A small amount goes a long way since the long fermentation develops flavor.
• Salt: Essential for enhancing flavor and balancing the sweetness of the garlic.
• Warm water: Helps activate the yeast and bring the dough together.
• Fresh rosemary: Adds piney, earthy notes that pair beautifully with garlic.
• Roasted garlic cloves: Infuse the dough with sweet, mellow flavor and pockets of softness.

How To Make the No Knead Rosemary Garlic Bread

Step 1: Roast the Garlic

Preheat your oven to 400°F. Slice the top off a whole head of garlic, drizzle it with olive oil, wrap it in foil, and roast for 30-40 minutes until golden and soft. Let it cool, then squeeze out the cloves.

Step 2: Mix the Dough

In a large bowl, stir together 3 cups of all-purpose flour, 1/2 teaspoon of active dry yeast, and 1 1/4 teaspoons of salt. Add 1 1/2 cups of warm water, the roasted garlic cloves, and 1 tablespoon of chopped fresh rosemary. Mix until a shaggy dough forms.

Step 3: Let It Rise

Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours. The dough will rise slowly and become bubbly and sticky.

Step 4: Shape and Rest

Turn the dough out onto a floured surface, shape it into a rough ball, and let it rest on parchment paper for about 30 minutes while the oven preheats.

Step 5: Preheat the Oven and Dutch Oven

Place a Dutch oven with the lid on inside your oven and preheat to 450°F. When it’s hot, carefully transfer the dough on the parchment paper into the pot. Cover and bake for 30 minutes, then remove the lid and bake for another 10-15 minutes until deeply golden.

Step 6: Cool and Enjoy

Remove the bread from the pot and let it cool on a wire rack before slicing. Try not to cut into it too early—the steam continues to finish the baking process inside.

How to Serve and Store Your No Knead Rosemary Garlic Bread

This loaf is ideal for serving warm with a generous pat of salted butter or dipped in a dish of olive oil and balsamic vinegar. It also makes a fabulous sandwich base, especially for grilled cheese or roasted veggie stacks. If you’re serving dinner guests, place this in the center of the table with a bowl of soup, and you’ll have a meal everyone remembers.

It feeds about 6 people generously. Store leftovers wrapped in a tea towel or paper bag for up to 2 days. To re-crisp, simply pop slices in the toaster or warm the loaf in a 350°F oven for 10 minutes.

What to Serve With No Knead Rosemary Garlic Bread?

Creamy Tomato Basil Soup

The tangy richness of tomato soup pairs perfectly with the garlicky, herby loaf.

Chicken Alfredo Pasta

Sop up the creamy sauce with a hearty slice of this bread.

Charcuterie Board

Add sliced bread to a spread of cheeses, meats, and olives.

Simple Green Salad

Fresh greens dressed with lemon vinaigrette complement the bread’s rustic warmth.

Olive Tapenade

For a savory, salty contrast, top your bread with a spoonful of this Mediterranean spread.

Shakshuka

Use the bread to scoop up saucy, spiced tomatoes and eggs.

Soft Scrambled Eggs

Perfect for a simple brunch or breakfast-for-dinner pairing.

Want More Bread Ideas?

If you love this rosemary garlic bread, you might want to try these next:

• Grandma Nardi’s Italian Easter Bread with a touch of citrus and festive sprinkles.
• Pumpkin Bread with Maple Cream Cheese Filling for a cozy fall twist.
• Creamy Corn Dip served with torn pieces of bread for dipping.
• Sweet Potato Curry served with warm bread on the side.
• Creamy Chicken and Broccoli for a hearty, comforting plate.

Save This Recipe For Later

📌 Save this recipe to your Pinterest bread board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try it with whole wheat flour or stick to classic? Did you throw in extra garlic? I’d love to hear how you made it your own.

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Conclusion

This no knead rosemary garlic bread is proof that making homemade bread doesn’t have to be intimidating or time-consuming. With just a handful of ingredients and a little patience, you can bring bakery-worthy flavor and texture right to your table. It’s the kind of recipe that becomes a staple—reliable, simple, and always a hit.

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