Rustic No-Knead Rosemary Garlic Bread
Yield: 1 large loaf (about 10-12 slices)
Prep Time: 10 minutes
Rise Time: 12 to 18 hours (plus 1-2 hours for final proofing)
Bake Time: 40-45 minutes
Total Time: 14 to 20 hours (mostly hands-off)
Oven Temperature: 450°F (232°C)
Ingredients
For the Dough:
- 3 ½ cups (440g) bread flour or all-purpose flour
- 1 ½ teaspoons (9g) salt
- ½ teaspoon (2g) instant yeast or active dry yeast
- 1 ¾ cups (420ml) lukewarm water (about 100°F or 37°C)
- 2 tablespoons fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
For Dusting & Baking:
- Extra flour for dusting
- Cornmeal or parchment paper for lining
- Additional olive oil for coating
- Extra rosemary and flaky sea salt for garnish (optional)
Instructions
Step 1: Mixing the Dough (10 Minutes)
- Prepare Your Ingredients – Mince the garlic, chop the rosemary, and measure out all ingredients.
- Mix Dry Ingredients – In a large mixing bowl, combine the flour, salt, and yeast. Stir to evenly distribute.
- Add Wet Ingredients – Pour in the lukewarm water, olive oil, minced garlic, and chopped rosemary.
- Stir the Dough – Using a wooden spoon or a spatula, mix until no dry flour remains. The dough will be shaggy and sticky—this is normal.
- Cover and Let Rest – Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature (around 70°F/21°C) for 12 to 18 hours.
📌 Notes:
- A longer fermentation (closer to 18 hours) develops more complex flavors.
- If your kitchen is cooler (below 68°F/20°C), the dough may need an extra 1-2 hours.
- If using active dry yeast instead of instant, dissolve it in lukewarm water first before adding to the flour.
Step 2: Shaping the Dough (5 Minutes, Plus 1-2 Hours Proofing)
- Check the Dough – After the long rise, the dough should be bubbly, doubled in size, and very soft.
- Prepare Your Surface – Lightly flour a clean work surface and your hands.
- Turn Out the Dough – Gently scrape the dough onto the floured surface. It will be sticky, so use a spatula if needed.
- Shape Into a Ball – Gently fold the edges of the dough towards the center, creating a round shape. Avoid deflating the dough too much.
- Prepare the Second Rise – Place the dough onto a floured towel or parchment paper. Cover it with a clean towel and let it proof for 1-2 hours until slightly puffy.
📌 Notes:
- Avoid over-handling the dough to maintain air pockets for a rustic texture.
- A longer proofing time (closer to 2 hours) allows for a softer crumb.
Step 3: Baking the Bread (40-45 Minutes)
- Preheat the Oven & Dutch Oven – About 30 minutes before baking, preheat your oven to 450°F (232°C). Place a Dutch oven (with its lid) inside to heat up.
- Transfer the Dough – Once preheated, carefully place the dough into the hot Dutch oven. You can do this by lifting the parchment paper and placing it inside.
- Score the Dough – Using a sharp knife or a bread lame, make a few shallow cuts on the top.
- Bake Covered – Cover with the lid and bake for 30 minutes.
- Bake Uncovered – Remove the lid and bake for another 10-15 minutes, or until the crust is deep golden brown.
- Check for Doneness – The bread should sound hollow when tapped on the bottom and have an internal temperature of 200-210°F (93-99°C).
📌 Notes:
- If you don’t have a Dutch oven, bake on a preheated baking stone with a tray of water in the oven for steam.
- For extra crispiness, leave the bread in the oven with the door slightly ajar for 5 minutes after baking.
Step 4: Cooling & Serving
- Cool Completely – Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing.
- Slice & Enjoy – Use a serrated bread knife for the best slices.
📌 Serving Suggestions:
- Serve warm with olive oil and balsamic vinegar.
- Toast slices and top with butter or ricotta cheese.
- Use as a base for sandwiches, bruschetta, or grilled cheese.
Storage & Freezing Instructions
- Store at room temperature in a paper bag or loosely wrapped in a clean towel for up to 3 days.
- For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, bake at 350°F (175°C) for 10-15 minutes.
Troubleshooting & Tips
Why is my dough too sticky?
- The dough should be sticky but manageable. If it’s too wet, your flour may have a lower protein content—add 1-2 tablespoons of flour when shaping.
Can I use dried rosemary?
- Yes! Use 1 tablespoon dried rosemary instead of 2 tablespoons fresh.
What if I don’t have a Dutch oven?
- Use a preheated baking stone or an inverted baking sheet with a tray of hot water in the oven for steam.
Can I speed up the rise?
- Let the dough rise in a warm oven (turned off) with the light on, but slower fermentation yields better flavor.
Final Thoughts
This Rustic No-Knead Rosemary Garlic Bread is packed with flavor and incredibly easy to make. With just a few minutes of hands-on time, you’ll have a bakery-quality loaf perfect for any occasion. Enjoy! 🍞🌿
