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Rustic No-Knead Rosemary Garlic Bread

Enjoy a flavorful and easy-to-make Rustic No-Knead Rosemary Garlic Bread, infused with fresh herbs and roasted garlic, perfect for any meal or gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 12 hours
Servings: 12 servings
Course: Bread, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour or bread flour for a chewier texture
  • 1.5 teaspoons fine sea salt recommended brand: Diamond Crystal
  • 0.5 teaspoons instant yeast don't use active dry yeast
  • 1.5 cups lukewarm water ideally around 100°F; filtered water recommended
  • 2 tablespoons fresh rosemary finely chopped; dried can be used in a pinch
  • 4 cloves garlic minced; roasted garlic enhances the flavor

Method
 

Mixing the Dough
  1. In a large mixing bowl, combine the all-purpose flour, sea salt, and instant yeast.
  2. Stir in the lukewarm water until the flour is fully incorporated and a shaggy dough forms.
  3. Add the minced garlic and chopped rosemary, mixing to evenly distribute.
  4. Use a wooden spoon or a silicone spatula to avoid unnecessary mess. The dough should be sticky.
First Rise
  1. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature (about 70°F) for 12-18 hours.
  2. You'll know it's ready when it has doubled in size and the surface is bubbly.
Shaping the Dough
  1. Flour a clean surface generously. Turn the dough out onto the floured surface.
  2. Gently fold the dough over itself a few times to shape it into a ball.
  3. Avoid overworking the dough to maintain its lightness.
Second Rise
  1. Place the dough seam-side down on a floured sheet of parchment paper, cover with a towel, and let it rise for about 1-2 hours.
Preheat the Oven
  1. About 30 minutes before baking, place a Dutch oven (with the lid) into the oven and preheat to 450°F.
Baking
  1. Carefully remove the Dutch oven using oven mitts. Lift the parchment paper with the dough and lower it into the pot.
  2. Replace the lid and bake for 30 minutes.
  3. Remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown.
Cooling
  1. Transfer the bread to a wire rack and allow it to cool completely before slicing.

Notes

Store at room temperature wrapped in a clean kitchen towel for 2-3 days. For longer storage, slice and freeze. Let the dough rise overnight in the fridge for a tangier flavor; bring it to room temp before baking.