Rustic No-Knead Rosemary Garlic Bread Recipe

Craving the warmth of freshly baked bread but short on time or equipment? This no-knead rosemary garlic bread is perfect for you! With minimal effort and simple ingredients, you can make a beautifully golden, crusty loaf filled with aromatic rosemary and garlic. It’s a delicious addition to any meal, pairs perfectly with soups, or can simply be enjoyed on its own with a bit of butter. The best part? No kneading required!

Why You’ll Love This Recipe

• Easy and No Kneading: Just mix, let rise, shape, and bake—perfect for beginners or those without a stand mixer.
• Bursting with Flavor: Fresh rosemary, garlic, and black pepper make every slice flavorful and aromatic.
• Rustic Artisan Texture: Achieve a beautiful golden crust with a fluffy, airy interior, just like bakery-style bread.
• Minimal Equipment Needed: Only a bowl, wooden spoon, and cast-iron skillet required—no special baking tools necessary.

Ingredients

• 3 cups all-purpose flour
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped (adjust to taste)
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon instant yeast
• 1 1/2 cups water, at room temperature
• 2 tablespoons cornmeal (for dusting)

Step-by-Step Directions

1. Combine Ingredients: In a large bowl, mix the flour, minced garlic, rosemary, salt, pepper, and yeast.
2. Add Water and Mix: Pour in the water and stir with a wooden spoon or your hand until a wet, sticky dough forms—this should take about 30 seconds.
3. First Rise: Cover the bowl with plastic wrap and let it sit at room temperature for 18-24 hours. The dough is ready when it’s bubbly and has risen.
4. Prepare the Skillet: Lightly oil a 10-inch cast-iron skillet or coat it with nonstick spray, then sprinkle cornmeal on the bottom to prevent sticking.
5. Shape the Dough: Transfer the dough to a lightly floured surface and gently shape it into a round loaf. Place it in the prepared skillet.
6. Second Rise: Cover the skillet with a clean dish towel and let the dough rise at room temperature for about 2 hours. It should double in size and be soft to the touch.
7. Bake: Preheat the oven to 450°F. Once hot, bake the bread for 30-40 minutes, or until golden brown and hollow-sounding when tapped.
8. Cool and Serve: Let the bread cool for a few minutes before slicing. Enjoy warm for the best flavor.

Kitchen Equipment Needed

• Large mixing bowl
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Cast iron skillet (10-inch preferred)
• Plastic wrap and clean dish towel

Serving and Storage Tips

• Serving: Serve the bread warm with a spread of butter, olive oil, or cheese. It’s also excellent with soups, salads, or as a base for bruschetta.
• Storage: Wrap leftover bread in a cloth or store in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature and reheat in the oven at 350°F for 10-15 minutes to refresh.

Recipe Variations

• Cheesy Rosemary Garlic Bread: Add 1/2 cup shredded Parmesan or Asiago cheese to the dough for a savory twist.
• Herb Mix: Experiment with thyme, sage, or a sprinkle of Italian seasoning in place of or alongside the rosemary.
• Add Seeds: Sprinkle sesame or poppy seeds on top before baking for added crunch and flavor.
• Olive Oil Infusion: Mix a tablespoon of olive oil into the dough for a slightly richer flavor and softer texture.

Helpful Notes

• Use Fresh Ingredients: Fresh rosemary and garlic provide the best flavor. Dried rosemary can be used in a pinch, but reduce the amount to 1-2 teaspoons.
• Sticky Dough: The dough should be quite sticky and wet, which helps create a soft, airy interior. Avoid adding extra flour.
• Preheat Thoroughly: Make sure your oven is fully preheated to 450°F before placing the bread inside for a crispy crust.

Tips from Bakers

• Chef Alice Waters: For an even more pronounced crust, place a cast iron lid over the skillet or bake the bread in a Dutch oven.
• Baker Jim Lahey: To add extra steam and a crunchier crust, place a dish with water on the bottom rack of your oven as the bread bakes.

Frequently Asked Questions

Q1: Can I let the dough rise for less time?
For the best flavor and texture, a long rise of 18-24 hours is recommended. This slow fermentation enhances the dough’s flavor and gives it a light, airy texture.

Q2: What if I don’t have a cast-iron skillet?
You can use any oven-safe pot or a baking sheet lined with parchment. If you have a Dutch oven, it works perfectly to create a great crust.

Q3: Can I use active dry yeast instead of instant yeast?
Yes, but dissolve it in the water for 5 minutes before adding it to the flour mixture.

Q4: How do I get an extra crispy crust?
Adding steam to the oven by placing a dish of water on the bottom rack helps, as does baking in a preheated cast-iron skillet or Dutch oven.

Q5: Can I double the recipe?
Yes, you can double the ingredients and use a larger skillet or bake in batches. Adjust baking time as needed.

Enjoy the Fresh Aroma of Homemade Bread

This rustic rosemary garlic bread is easy, delicious, and requires minimal hands-on effort. With its crusty exterior and fluffy interior, it’s an ideal bread to elevate any meal or snack. So grab your ingredients, set the dough to rise, and get ready to enjoy the aroma and flavor of fresh-baked, no-knead artisan bread right from your own kitchen!

Rustic No-Knead Rosemary Garlic Bread Recipe

Susan

This Rustic No Knead Rosemary Garlic Bread is the perfect combination of simplicity and flavor. With a crisp golden crust and a soft, aromatic center, this bread is infused with fresh rosemary and garlic for a savory taste that enhances any meal. Baked to perfection in a cast iron skillet, it has that authentic, artisan look and taste that’s both rustic and comforting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 1 day d

Servings 8 servings

Ingredients

  

• 3 cups all-purpose flour
• 3 cloves garlic minced
• 1 tablespoon fresh rosemary finely chopped (or more, to taste)
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon instant yeast
• 1 1/2 cups water at room temperature
• 2 tablespoons cornmeal for dusting

Instructions

 

• Combine Ingredients: In a large bowl, combine the flour, minced garlic, chopped rosemary, salt, pepper, and yeast.
• Add Water and Mix: Using a wooden spoon or your hand, add the water and mix until a wet, sticky dough forms. This should take about 30 seconds.
• First Rise: Cover the bowl tightly with plastic wrap and let it sit at room temperature until the surface is dotted with bubbles, about 18-24 hours.
• Prepare the Skillet: Lightly oil a 10-inch cast iron skillet or coat it with nonstick spray, then sprinkle the bottom with cornmeal.
• Shape the Dough: Transfer the dough to a lightly floured surface and gently shape it into a round. Place the dough in the prepared skillet.
• Second Rise: Cover the skillet with a clean dishtowel and let the dough rise at room temperature until it has doubled in size and does not readily spring back when poked, about 2 hours.
• Bake: Preheat your oven to 450°F. Once preheated, bake the bread until it is golden brown and sounds hollow when tapped, about 30-40 minutes.
• Cool and Serve: Allow the bread to cool slightly before slicing. Enjoy warm for the best flavor.

Notes

• Extra Flavor: Brush the top of the bread with olive oil and sprinkle with sea salt before baking for added flavor.
• For a Crispier Crust: Place a small dish of water on the bottom rack of the oven to create steam, which will give the bread a crispier crust.