If you’re craving a loaf that’s both delightfully simple and deeply flavorful, look no further than this Rustic No Knead Rosemary Garlic Bread. It’s the sort of bread that fills your kitchen with the irresistible scent of fresh herbs and roasted garlic, all while demanding barely any hands-on effort. The golden crust, the chewy, tender crumb, and that subtle infusion of rosemary and garlic make every bite a little celebration. Whether you’re new to bread baking or a seasoned pro, this recipe is a must-have in your repertoire!
Ingredients You’ll Need
The beauty of Rustic No Knead Rosemary Garlic Bread is in its unfussy, wholesome ingredients. Each one plays an important role in achieving that dreamy artisan loaf texture and flavor—nothing extra, nothing missing.
- All-purpose flour: The backbone of the loaf, giving it that perfect balance between chewy and soft.
- Salt: Just enough to bring out the flavors and enhance the rosemary and garlic.
- Instant yeast: The secret to that airy rise, without any complicated steps.
- Warm water: Helps activate the yeast and brings the dough together smoothly.
- Fresh garlic (minced): For a subtle, savory kick that perfumes every slice.
- Fresh rosemary (finely chopped): Lends an aromatic, woodsy note that defines this bread.
- Olive oil: Adds a hint of richness and helps create a crisp, golden crust.
- Extra flour for dusting: Essential for easy handling of the sticky dough.
- Cornmeal for dusting: Gives the bottom of the loaf a rustic texture and prevents sticking.
How to Make Rustic No Knead Rosemary Garlic Bread
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, salt, and instant yeast. This step ensures everything is evenly distributed, so every bite of your Rustic No Knead Rosemary Garlic Bread will have just the right lift and flavor.
Step 2: Add the Wet Ingredients and Aromatics
Pour in the warm water and stir until a shaggy dough forms. Add the minced garlic, finely chopped rosemary, and olive oil, then mix until it’s all just combined. The dough will look messy, but don’t worry—that’s exactly what you want at this stage!
Step 3: Let It Rise
Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours. The dough will transform as it sits, becoming bubbly, airy, and doubled in size—this long rise is what gives Rustic No Knead Rosemary Garlic Bread its irresistible texture and flavor depth.
Step 4: Shape the Dough
Once the dough has risen, sprinkle a work surface generously with flour. Gently turn the dough out and shape it into a loose ball. Don’t worry if it feels sticky or loose, that’s part of the charm. Place it on a piece of parchment paper dusted with cornmeal to help with handling later.
Step 5: Preheat the Dutch Oven
While your dough is resting, place a Dutch oven (with its lid) into your oven and preheat it to 450°F (230°C) for 30 minutes. A blazing-hot pot is the secret to a shattering crust on your Rustic No Knead Rosemary Garlic Bread.
Step 6: Bake the Bread
Carefully lift the parchment with the dough and transfer it into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake an additional 15 to 20 minutes, until the loaf is gloriously golden and crisp.
Step 7: Cool and Slice
Transfer the bread to a wire rack and let it cool for at least 30 minutes. As tempting as it is to slice right in, this rest allows the crumb to set and the full flavor of your Rustic No Knead Rosemary Garlic Bread to develop. Now, slice and enjoy the magic!
How to Serve Rustic No Knead Rosemary Garlic Bread
Garnishes
Give your Rustic No Knead Rosemary Garlic Bread an extra flourish with a sprinkle of flaky sea salt or a few fresh rosemary leaves on top right after baking. A drizzle of good olive oil or a rub of raw garlic on a warm slice can take it to the next level, highlighting those beautiful savory notes.
Side Dishes
This bread pairs beautifully with so many dishes! Think hearty soups, vibrant salads, or a classic cheese and charcuterie board. It’s equally at home alongside a big bowl of pasta or as the star of a rustic picnic spread.
Creative Ways to Present
For a showstopping presentation, serve your Rustic No Knead Rosemary Garlic Bread on a wooden board, sliced thick and fanned out. Or, try making crostini—toast slices and top with everything from whipped feta to roasted veggies. It also makes an unforgettable base for gourmet sandwiches.
Make Ahead and Storage
Storing Leftovers
If you have any bread left (which is rare in my house!), let it cool completely and store it in an airtight bag or bread box at room temperature. Rustic No Knead Rosemary Garlic Bread is best within two days, as its crust and crumb are at their prime.
Freezing
To make your bread last longer, slice it up and freeze the pieces in a zip-top bag. This way, you can pull out just what you need, and the Rustic No Knead Rosemary Garlic Bread will taste freshly baked every time. Let the slices thaw at room temperature or give them a quick warm-up in the oven.
Reheating
Refresh leftover bread by popping slices in a hot oven (350°F/175°C) for about 5 minutes. This crisps up the crust and revives that just-baked aroma. Avoid microwaving, as it can make the bread chewy rather than crisp.
FAQs
Can I use dried rosemary instead of fresh?
Absolutely! If fresh rosemary isn’t handy, substitute with 1 teaspoon of dried rosemary. The flavor will be a bit more concentrated, so a little goes a long way in your Rustic No Knead Rosemary Garlic Bread.
What if I don’t have a Dutch oven?
No Dutch oven? No problem! You can use any heavy oven-safe pot with a lid. The key is to trap steam during the first part of baking to get that crisp, crackling crust.
Can I let the dough rise for less than 12 hours?
For the best results, the dough really needs that long, slow rise to develop flavor and texture. However, if you’re pressed for time, you can try a shorter rise in a warmer spot, but expect a denser loaf.
Is it possible to make this bread gluten-free?
While this recipe is designed for all-purpose flour, you can experiment with a high-quality gluten-free blend that’s meant for yeast breads. Results will vary, but it’s a fun project for adventurous bakers!
How do I know when the bread is done?
You’re looking for a deeply golden, crusty exterior and a hollow sound when you tap the bottom. If you have a kitchen thermometer, the internal temp should be around 200°F (93°C) when fully baked.
Final Thoughts
There’s nothing quite as satisfying as pulling a golden, aromatic loaf of Rustic No Knead Rosemary Garlic Bread from your oven. It’s the kind of bread that brings joy to any meal, and I genuinely hope you give it a try. Let it become your go-to for sharing, savoring, and celebrating the simple art of homemade bread!
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Rustic No Knead Rosemary Garlic Bread Recipe
- Prep Time: 10 minutes (plus 12 to 18 hours rise time)
- Cook Time: 50 minutes
- Total Time: 13 to 18 hours
- Yield: 1 loaf (about 8 servings)
- Category: Bread
- Method: Baking
- Cuisine: European
- Diet: Vegan
Description
This rustic no knead rosemary garlic bread is an easy-to-make artisan loaf with a crispy golden crust and soft, flavorful interior. Infused with fresh rosemary and garlic, it requires minimal hands-on time and is baked in a Dutch oven for a perfect crust. Ideal for beginners and perfect for rustic meals, this bread is both vegan and vegetarian-friendly.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 3/4 teaspoons salt
- 1/2 teaspoon instant yeast
Wet Ingredients
- 1 1/2 cups warm water
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon olive oil
For Dusting
- Extra flour for dusting
- Cornmeal for dusting
Instructions
- Mix Ingredients: In a large bowl, whisk together the flour, salt, and yeast. Stir in the warm water until a shaggy dough forms. Add the minced garlic, chopped rosemary, and olive oil, then mix until fully combined.
- First Rise: Cover the bowl tightly with plastic wrap and let the dough sit at room temperature for 12 to 18 hours. The dough will become bubbly and double in size during this time.
- Preheat Oven: Place a Dutch oven with its lid in the oven and preheat to 450°F (230°C) for at least 30 minutes to ensure it’s thoroughly heated.
- Shape Dough: Sprinkle a clean surface with flour and turn the dough out onto it. Shape the dough gently into a round loaf ball without kneading further.
- Prepare for Baking: Place a sheet of parchment paper on a surface and sprinkle it with cornmeal. Transfer the shaped dough onto the parchment paper over the cornmeal to prevent sticking.
- Bake Covered: Carefully lift the parchment with dough and place it into the hot Dutch oven. Cover with the lid and bake for 30 minutes to create steam for a crusty bread.
- Bake Uncovered: Remove the lid and continue baking for an additional 15 to 20 minutes until the crust is golden brown and crispy.
- Cool: Remove the bread from the oven and transfer it to a wire rack. Let it cool for at least 30 minutes before slicing to set the crumb and prevent crumbling.
Notes
- You can substitute dried rosemary for fresh using 1 teaspoon if fresh is unavailable.
- This bread is best enjoyed the same day but can be stored in an airtight bag for up to 2 days.
- To refresh stale bread, warm it briefly in the oven before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0 g
- Sodium: 330 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
