Description
This no knead rosemary garlic bread recipe is a crusty artisan-style loaf infused with roasted garlic and fresh rosemary. Perfect for beginners, this easy no knead bread is baked in a Dutch oven and has a chewy interior with a golden, crispy crust. Ideal for serving with soup, pasta, or dipping in olive oil.
Ingredients
3 cups all-purpose flour
1/2 teaspoon active dry yeast
1 1/4 teaspoons salt
1 1/2 cups warm water
1 tablespoon chopped fresh rosemary
1 head roasted garlic cloves
Instructions
1. Preheat your oven to 400°F. Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until golden. Let cool and squeeze out the soft cloves.
2. In a large bowl, combine 3 cups of flour, 1/2 teaspoon yeast, and 1 1/4 teaspoons salt. Add 1 1/2 cups warm water, roasted garlic cloves, and 1 tablespoon chopped rosemary. Mix into a shaggy dough.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 12–18 hours. The dough will become bubbly and sticky.
4. Turn the dough onto a floured surface. Shape into a ball and let rest on parchment paper for 30 minutes.
5. While resting, preheat oven to 450°F with a Dutch oven inside. When hot, transfer dough with parchment paper into pot, cover and bake 30 minutes.
6. Uncover and bake 10–15 more minutes until golden brown. Let cool before slicing.
Notes
Let the dough rise overnight for the best flavor.
Do not skip preheating the Dutch oven—it’s key for the crust.
Use fresh rosemary for best results, but dried can work in a pinch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of loaf)
- Calories: 180
- Sugar: 0g
- Sodium: 380mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg