Description

Golden, crusty, and fragrant with fresh rosemary and roasted garlic, this Rustic No Knead Rosemary Garlic Bread is everything you want in a homemade artisan loaf—without any complicated steps or special equipment. It’s the kind of bread that’s perfect for dunking in soups, serving with pasta, or simply tearing apart and enjoying warm with butter.

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Ingredients

Scale

For the Dough:

3 cups all-purpose flour
2 tsp kosher salt
½ tsp instant yeast
1 ½ cups warm water (not hot)
1 tbsp olive oil

Flavor Additions:

1 head garlic, roasted
2 tbsp fresh rosemary, finely chopped (plus extra for topping)
1 tsp black pepper (optional, for a subtle kick)
Olive oil or melted butter for brushing

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Instructions

Preheat your oven to 400°F (200°C).
Slice the top off a head of garlic to expose the cloves.
Drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
Let it cool, then squeeze out the roasted garlic cloves and mash into a paste.

Step 2: Make the Dough
In a large bowl, mix flour, salt, and yeast.
Add warm water, olive oil, mashed garlic, and chopped rosemary.
Stir until you have a shaggy, sticky dough.
Cover the bowl with plastic wrap or a damp towel and let rise at room temperature for 12–18 hours.

Step 3: Shape the Dough
Lightly flour a clean surface and your hands.
Turn out the dough and shape it into a round or oval loaf by folding it over itself a few times.
Place it seam-side down on parchment paper.
Cover with a towel and let rest for 30–45 minutes while the oven preheats.

Step 4: Preheat the Oven
Place your Dutch oven (with lid) into the oven and preheat to 450°F (230°C) during the dough’s second rise.

Step 5: Bake the Bread
Once the oven is hot, carefully remove the Dutch oven.
Lower the parchment paper with the dough into the pot.
Score the top with a sharp knife and sprinkle with extra rosemary if desired.
Cover and bake for 30 minutes.
Uncover and bake for an additional 10–15 minutes until deep golden and crusty.

Step 6: Cool and Serve
Remove the bread from the Dutch oven and place on a wire rack.
Let cool for at least 20 minutes before slicing to allow the crumb to set.
Brush with olive oil or melted butter for extra shine and flavor if desired.

Notes

Use Instant Yeast – It’s reliable and perfect for long rises.
Let It Rest Overnight – The long fermentation gives the best flavor and texture.
Don’t Skip the Dutch Oven – It traps steam for a crackly crust.
Add More Garlic – If you’re a garlic lover, feel free to roast two heads!
Use Fresh Rosemary – Dried can work, but fresh gives better flavor and aroma.

Prep Time: 10 minutes
Cuisine: American / Artisan Bread