Rustic No-Knead Rosemary Garlic Bread

IntroductionThis 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. With minimal effort and no kneading required, it’s the perfect bread to serve with soups, pasta dishes, or simply dipped in olive oil.—🛒 Ingredients3 cups all-purpose flour (or bread flour)2 tsp salt½ tsp instant yeast1 ½ cups warm water2 tbsp fresh rosemary, chopped4 cloves roasted garlic, mashed1 tbsp olive oil (optional, for added flavor)—👩‍🍳 Instructions1. Mix the DoughIn 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 RiseCover the bowl with plastic wrap or a clean towel. Let sit at room temperature for 12–18 hours (overnight) until the dough is bubbly and doubled in size.3. Shape the DoughLightly flour a surface, turn the dough out, and gently shape it into a ball. Do not knead. Place it on parchment paper, cover, and let rest for 30–40 minutes.4. Preheat the OvenPlace a Dutch oven (with lid) inside the oven and preheat to 450°F (230°C).5. Bake the BreadCarefully transfer the parchment with the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10–15 minutes, until golden and crusty.6. Cool & ServeTransfer bread to a wire rack and let cool before slicing. Enjoy warm with olive oil, butter, or alongside your favorite dishes.—💡 Tips & VariationsRoast garlic ahead of time: Wrap whole cloves in foil with a drizzle of olive oil. Bake at 375°F (190°C) for 30–40 minutes until soft and caramelized.Extra flavor: Sprinkle sea salt or brush with olive oil before baking.Storage: Keep leftovers in a paper bag or bread box to maintain a crisp crust.—

Introduction

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. With minimal effort and no kneading required, it’s the perfect bread to serve with soups, pasta dishes, or simply dipped in olive oil.

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🛒 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)

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👩‍🍳 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 clean towel. Let sit at room temperature for 12–18 hours (overnight) until the dough is 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 it 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 transfer the parchment with the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10–15 minutes, until golden and crusty.
6. Cool & Serve
   Transfer bread to a wire rack and let cool before slicing. Enjoy warm with olive oil, butter, or alongside your favorite dishes.

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💡 Tips & Variations

Roast garlic ahead of time: Wrap whole cloves in foil with a drizzle of olive oil. Bake at 375°F (190°C) for 30–40 minutes until soft and caramelized.

Extra flavor: Sprinkle sea salt or brush with olive oil before baking.

Storage: Keep leftovers in a paper bag or bread box to maintain a crisp crust.

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