If you’re craving a loaf that’s crusty on the outside, fluffy and aromatic on the inside, you’ll fall in love with this Rustic No-Knead Rosemary Garlic Bread. With a handful of simple ingredients, almost no hands-on work, and heavenly flavors from fresh rosemary and sautéed garlic, this is the kind of bread you’ll want to bake again and again. You don’t need any baking expertise—just patience, a Dutch oven, and a kitchen filled with the cozy scent of homemade bread!
Ingredients You’ll Need
This bread keeps things delightfully simple, letting a few star ingredients shine while ensuring each one brings something special. Here’s how every component plays its part in creating the irresistible Rustic No-Knead Rosemary Garlic Bread.
- All-purpose flour: The backbone of your loaf, this produces that classic airy crumb and crisp crust everyone loves.
- Salt: Enhances flavor, balancing the savory notes of rosemary and garlic while strengthening the dough.
- Instant yeast: Provides the rise with no proofing required, making this bread both approachable and foolproof.
- Warm water: Activates the yeast and hydrates the dough, creating the steam needed for crustiness.
- Fresh rosemary (finely chopped): Lends bright, piney fragrance and a wonderfully rustic herbaceous flavor.
- Garlic (minced and lightly sautéed): Adds deep, savory notes; sautéing tames the sharpness and boosts sweetness.
- Olive oil (for brushing): Promotes golden color and extra crispness, plus a bit of rich, Mediterranean aroma.
- Coarse sea salt (optional, for topping): A sprinkle on top draws out flavors and gives a little sparkle and crunch.
How to Make Rustic No-Knead Rosemary Garlic Bread
Step 1: Combine the Dry Ingredients and Flavorings
Grab a large mixing bowl and whisk together the all-purpose flour, salt, and instant yeast. Stir in your chopped rosemary and sautéed garlic—this infuses the dough early, so every bite of this Rustic No-Knead Rosemary Garlic Bread has those irresistible herby, garlicky notes.
Step 2: Add Water and Form the Dough
Pour in the warm water and use a wooden spoon (or even your hands) to mix until a shaggy, sticky dough comes together. The magic here is in not overworking it—just a few stirs until there are no dry patches, and you’re done. No kneading required!
Step 3: Let It Rest and Rise
Cover the bowl tightly with plastic wrap or a clean towel. Leave it at room temperature for 12 to 18 hours, allowing the dough to rise slowly and develop incredible flavor. This long ferment gives Rustic No-Knead Rosemary Garlic Bread its signature airy texture and chewy crumb.
Step 4: Preheat the Oven and Shape the Loaf
About 45 minutes before baking, place your Dutch oven (with the lid) inside your oven and preheat to 450°F (230°C). Meanwhile, turn the dough out onto a floured surface, dust your hands with a bit of flour, and gently shape it into a round loaf. Let it rest while the Dutch oven heats and you can practically smell that bread already!
Step 5: Bake to Golden Perfection
Once your Dutch oven is sizzling hot, carefully remove it, lift the dough inside (parchment paper is handy here), brush the top with olive oil, and sprinkle with coarse sea salt if you like a popping crunch. Cover and bake for 30 minutes, then remove the lid and continue baking 10–15 minutes until deep golden and crackly. Cool before slicing and enjoy the rustic masterpiece you created with ease!
How to Serve Rustic No-Knead Rosemary Garlic Bread
Garnishes
When it comes to garnishing this Rustic No-Knead Rosemary Garlic Bread, a final dusting of chopped fresh rosemary or a drizzle of quality extra-virgin olive oil right before serving works wonders. For a rustic look, a light scattering of coarse sea salt or even shaved Parmesan is a delicious finishing touch.
Side Dishes
This bread makes a delightful partner to so many dishes! Try it alongside a bubbling bowl of tomato soup, a crisp green salad, or a hearty stew. Rustic No-Knead Rosemary Garlic Bread is also perfect for mopping up sauces or as a base for creative bruschetta appetizers.
Creative Ways to Present
Impress your guests by serving the bread warm in a bread basket lined with a cotton napkin, or sliced thick and arranged on a wooden board with olives and cheese. You can even cube the bread for dunking into fondue, or toast slices for next-level crostini—Rustic No-Knead Rosemary Garlic Bread truly shines in any presentation.
Make Ahead and Storage
Storing Leftovers
To keep your Rustic No-Knead Rosemary Garlic Bread at its best, wrap it in a clean kitchen towel and store at room temperature for up to three days. A paper bag works as well; avoid sealing completely airtight, which can soften the lovely crust.
Freezing
If you want to bake ahead, simply let the bread cool completely, then wrap it tightly in plastic or foil and slip it into a resealable freezer bag. Frozen Rustic No-Knead Rosemary Garlic Bread will stay fresh for up to two months and still taste incredible when thawed.
Reheating
Revive that just-baked magic by reheating slices in a toaster or the whole loaf in a 350°F (175°C) oven for about 10 minutes. The aroma of rosemary and garlic will return in full force, and the crust will crisp up beautifully once more.
FAQs
Can I use dried rosemary instead of fresh?
Yes! Substitute with 1 teaspoon dried rosemary if you don’t have fresh. While fresh provides bolder flavor and aroma, dried still infuses the bread nicely—just rub it between your fingers to release its oils before adding.
What if I don’t have a Dutch oven?
No Dutch oven? Use a heavy, oven-safe pot with a lid. In a pinch, a deep casserole dish covered tightly with foil can work—just be sure it can withstand high heat!
Can I increase the garlic for more flavor?
Absolutely! If you’re a garlic lover, try up to 6 cloves, or even add in roasted garlic for a sweeter, mellower twist. Rustic No-Knead Rosemary Garlic Bread is flexible to your flavor preferences.
How do I know when the bread is done baking?
The loaf should be deep golden with a crispy crust. Tap the bottom—if it sounds hollow, you’re set! Or use a thermometer; the interior should reach about 200°F (93°C).
Can I make the dough ahead and bake it later?
Yes, once the dough has risen for its initial 12–18 hours, you can refrigerate it for up to 8 hours before shaping and baking. This even improves the flavor and flexibility—perfect for planning ahead!
Final Thoughts
There’s just something magical about pulling a homemade Rustic No-Knead Rosemary Garlic Bread from your oven and sharing it with the people you love. With so little effort and so much reward, this recipe is bound to become a staple in your kitchen. Go ahead and give it a try—you’ll be amazed at the rustic, flavorful bread you can create with your own two hands!
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Rustic No-Knead Rosemary Garlic Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 13 hours (including resting time)
- Yield: 1 loaf (8 servings)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Rustic No-Knead Rosemary Garlic Bread is a flavorful and easy-to-make artisan loaf perfect for any occasion. With aromatic rosemary, sautéed garlic, and a crispy crust, this bread will impress your family and friends.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water
Additional Ingredients:
- 1 tablespoon fresh rosemary, finely chopped
- 4 cloves garlic, minced and lightly sautéed
- Olive oil for brushing
- Coarse sea salt for topping (optional)
Instructions
- Mix the Dough: In a large bowl, combine flour, salt, and yeast. Add rosemary and garlic. Mix in warm water until a dough forms.
- Rest the Dough: Cover and let it rest at room temperature for 12-18 hours.
- Preheat and Shape: Preheat oven to 450°F (230°C) with a Dutch oven inside. Shape dough into a loaf.
- Bake: Place dough in the hot pot, brush with oil, sprinkle salt, and bake covered, then uncovered until golden brown.
- Cool and Serve: Let cool before slicing and serving.
Notes
- For a stronger garlic flavor, use 6 cloves.
- You can incorporate roasted garlic for a milder taste.
- Bread stays fresh for up to 3 days at room temperature.
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