Rustic No-Knead Rosemary Garlic Bread
Golden, crispy crust with a soft, fragrant interior — perfect for dipping in olive oil or pairing with soups and stews!
Ingredients
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3 cups all-purpose flour
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1 1/2 tsp salt
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1/2 tsp active dry yeast
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1 1/2 cups warm water
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3 cloves garlic, minced
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2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
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1 tbsp olive oil
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Extra rosemary & sea salt (for topping)
Instructions
1️⃣ Mix the Dough:
In a large bowl, combine flour, salt, and yeast. Add minced garlic and chopped rosemary. Stir in warm water until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours (overnight is best).
2️⃣ Prepare for Baking:
Preheat your oven to 450°F (230°C). Place a Dutch oven (or heavy pot with a lid) in the oven while it heats.
3️⃣ Shape the Dough:
Turn the risen dough onto a floured surface. Gently shape it into a round loaf. Don’t knead — just fold the dough a few times for structure.
4️⃣ Bake the Bread:
Carefully remove the hot Dutch oven from the oven. Place the dough inside, drizzle with 1 tbsp olive oil, and sprinkle with extra rosemary and sea salt. Cover and bake for 30 minutes.
5️⃣ Finishing Touch:
Remove the lid and bake for another 10-15 minutes until the crust is deep golden brown and crisp.
6️⃣ Cool & Serve:
Let the bread cool for at least 15 minutes before slicing. Enjoy with butter, olive oil, or your favorite dip!
Pro Tip:
For an extra kick of flavor, roast the garlic before adding it to the dough!