If you’re craving a homemade loaf that feels both cozy and gourmet, this Rustic No Knead Rosemary Garlic Bread Recipe is about to become your new best friend in the kitchen. With its crusty exterior, soft, airy crumb, and the irresistible aroma of fresh rosemary and garlic, this bread is surprisingly simple to make—no kneading required! Perfect for sharing with family or impressing guests, it’s an easy way to bring a touch of rustic charm and mouthwatering flavor to any meal.
Ingredients You’ll Need
This Rustic No Knead Rosemary Garlic Bread Recipe keeps things wonderfully simple, focusing on just a handful of fresh, everyday ingredients that come together effortlessly. Each element plays a key role in developing the bread’s character—from the fragrant rosemary to the pepper’s subtle kick.
- 3 cups all-purpose flour: The foundation for your dough, providing structure and tenderness.
- 3 cloves garlic, minced: Infuses the bread with savory depth and warmth.
- 1 tablespoon finely chopped fresh rosemary: Adds a bright, piney aroma and flavor that pairs beautifully with garlic.
- 1 ¼ teaspoons kosher salt: Enhances all the ingredients, balancing flavors perfectly.
- ¾ teaspoon freshly ground black pepper: Offers a subtle heat that lifts the overall taste.
- ½ teaspoon instant yeast: The magic behind the bread’s rise and fluffiness, with no need for kneading.
- 1 ½ cups water, at room temperature: Activates the yeast and keeps the dough moist and sticky.
- 2 tablespoons cornmeal: Gives the skillet a nonstick surface and a delightful crunch on the bottom crust.
How to Make Rustic No Knead Rosemary Garlic Bread Recipe
Step 1: Prepare the Dough
Start by combining the flour, minced garlic, chopped rosemary, salt, pepper, and instant yeast in a large bowl. This mix will be the flavorful base of your bread, where the herbs and spices will start infusing the dough.
Step 2: Mix In Water
Pour in the room temperature water and stir using a wooden spoon or your hand until the mixture forms a wet, sticky dough. This process takes just about 30 seconds, and no kneading is necessary—just a gentle mix to bring everything together.
Step 3: Let the Dough Rise Overnight
Cover your bowl tightly with plastic wrap and let it rest at room temperature. This slow rise for about 18 to 24 hours allows bubbles to develop on the dough’s surface, indicating a perfect fermentation that yields great flavor and texture.
Step 4: Shape and Proof the Dough
Lightly oil a 10-inch cast iron skillet and sprinkle cornmeal to prevent sticking and add a nice crunch. On a floured surface, gently shape the dough into a round ball—don’t worry about perfection, rustic charm comes from imperfection. Place it into the skillet, cover with a clean dish towel, and let it rest until doubled in size and slow to spring back when poked, around 2 hours.
Step 5: Bake to Perfection
Preheat your oven to 450 degrees F. Once heated, place your skillet with the dough directly in the oven and bake for 30 to 40 minutes until the crust turns a gorgeous golden brown. The aroma of rosemary and garlic will fill your kitchen, signaling it’s time to savor your handiwork.
How to Serve Rustic No Knead Rosemary Garlic Bread Recipe
Garnishes
Enhance your bread’s rustic beauty by brushing the crust with a little melted butter when it’s warm, and sprinkle with fresh rosemary or flaky sea salt for an extra burst of flavor and texture. A drizzle of high-quality olive oil also brings out the herbaceous notes wonderfully.
Side Dishes
This bread is a star on its own but also pairs beautifully with hearty soups like tomato basil or creamy potato leek. It’s equally perfect alongside a colorful mezze platter or served with a tangy olive tapenade, enhancing the bread’s Mediterranean vibes.
Creative Ways to Present
For a fun twist, slice the bread thick, toast it lightly, and top with fresh ricotta cheese, lemon zest, and cracked black pepper. Or turn it into a casual bruschetta base layered with roasted cherry tomatoes and basil. The rustic look invites you to get creative!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Rustic No Knead Rosemary Garlic Bread Recipe fresh by storing it in a paper bag or wrapped loosely in a clean kitchen towel at room temperature. This helps maintain the crust’s crispness while keeping the interior soft for up to two days.
Freezing
To freeze, slice the bread first and wrap the slices tightly in plastic wrap or foil. Place them in a freezer-safe bag to prevent freezer burn. Frozen bread slices stay great for up to three months and are perfect for quick toast or reheating.
Reheating
Reheat your bread by placing slices in a hot oven (around 350 degrees F) directly on the rack for 5-7 minutes until warm and crusty again. Avoid microwaving, which can make bread chewy or soggy.
FAQs
Can I use dried rosemary instead of fresh?
Absolutely! Use about one-third the amount of dried rosemary since it’s more concentrated, but fresh rosemary will provide the best aroma and flavor for this bread.
Do I have to use a cast iron skillet?
While a cast iron skillet creates the perfect crust, you can also bake this bread on a baking sheet or in a Dutch oven. Just make sure to adjust baking times slightly and consider adding cornmeal or parchment to prevent sticking.
What happens if I forget to let the dough rise for 18-24 hours?
The long rise develops the bread’s flavor and texture. If you shorten it, the bread will still rise but may lack the depth and rustic crumb that make this recipe special.
Can I add other herbs or spices?
Definitely! This Rustic No Knead Rosemary Garlic Bread Recipe is quite versatile. Try thyme, oregano, or even a pinch of red pepper flakes to make it your own.
Is this bread suitable for beginners?
Yes! The no-knead method is incredibly forgiving and perfect for anyone new to bread baking. Just mix, wait, shape, and bake—you’ll feel like a pro in no time.
Final Thoughts
This Rustic No Knead Rosemary Garlic Bread Recipe is a wonderful way to enjoy fresh, homemade bread without the fuss of traditional kneading. Its inviting aroma and hearty flavor make it a family favorite and an impressive dish to share with friends. Give it a try and let this simple pleasure become a regular part of your kitchen adventures!
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Rustic No Knead Rosemary Garlic Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 20 hours 50 minutes
- Yield: 8 to 8.8 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian-inspired
Description
This Rustic No Knead Rosemary Garlic Bread is an easy, flavorful artisan-style loaf that requires minimal effort and yields a wonderfully crusty exterior with a soft, aromatic interior. Infused with fresh rosemary and garlic, this bread is perfect for serving alongside soups, salads, or as a base for delicious sandwiches.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon instant yeast
- 2 tablespoons cornmeal
Herbs and Aromatics
- 3 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary (or more, to taste)
Wet Ingredients
- 1 ½ cups water, at room temperature
Instructions
- Prepare the Dough: In a large bowl, combine the flour, minced garlic, chopped rosemary, kosher salt, black pepper, and instant yeast, mixing the dry ingredients evenly.
- Mix with Water: Add the room temperature water to the dry ingredients. Using a wooden spoon or your hand, stir until a wet, sticky dough forms, which usually takes about 30 seconds.
- First Rise: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature until the surface is dotted with bubbles, indicating fermentation, approximately 18 to 24 hours.
- Prepare the Pan: Lightly oil a 10-inch cast iron skillet or spray it with nonstick spray, then sprinkle the bottom with the cornmeal to prevent sticking and add texture.
- Shape the Dough: On a lightly floured surface, gently shape the dough into a round loaf, taking care not to deflate the air bubbles too much.
- Second Rise: Place the shaped dough into the prepared skillet. Cover with a clean dishtowel and let it rise at room temperature until doubled in size and when poked, the dough does not spring back readily, about 2 hours.
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius) to ensure it is hot enough for baking a crusty loaf.
- Bake the Bread: Place the skillet with the dough directly into the preheated oven and bake for 30 to 40 minutes, or until the bread turns a golden brown crust and sounds hollow when tapped.
Notes
- Use fresh rosemary and garlic for the best flavor infusion.
- Do not shorten the long first fermentation time; it develops the bread’s flavor and texture.
- A cast iron skillet is ideal for even heat distribution and a crispy crust, but a Dutch oven could be used as a substitute.
- If you don’t have instant yeast, active dry yeast can be used but may require activation in warm water before mixing.
- Allow the bread to cool completely on a rack before slicing to maintain its structure and crumb.
