Name: Rustic No-Knead Rosemary Garlic Bread
Prep time: 10 min
Cook time: PT-488458H30M57S
Total time: PT-488458H30M57S
Cuisine: American
Ingredients: 3 cups all-purpose flour (or bread flour); 2 tsp salt; ½ tsp instant yeast; 1½ cups warm water; 2 tbsp fresh rosemary, chopped; 4 cloves roasted garlic, mashed; 1 tbsp olive oil (optional)

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This rustic no-knead rosemary garlic bread delivers artisan-quality results with hardly any work. Infused with the earthy aroma of fresh rosemary and the rich sweetness of roasted garlic, the bread comes out of the oven with a crackly golden crust and a tender, chewy crumb. Whether I pair it with a cozy bowl of soup, a hearty pasta dish, or just tear off pieces to dip in olive oil, this loaf always feels like something special—yet it’s surprisingly easy to make.

Rustic No-Knead Rosemary Garlic Bread

Why You’ll Love This Recipe

I love how simple this bread is to put together—no kneading, no fancy equipment, and just a few ingredients I likely already have on hand. The overnight fermentation gives the dough a deep flavor and airy texture without any extra effort. The roasted garlic melts into the dough, giving every bite a gentle sweetness, while the rosemary adds a woodsy, herby balance. It’s the kind of bread that tastes like it came from a bakery, but I can make it in my own kitchen with minimal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour (or bread flour)
2 tsp salt
½ tsp instant yeast
1 ½ cups warm water
2 tbsp fresh rosemary (chopped)
4 cloves roasted garlic (mashed)
1 tbsp olive oil (optional, for added flavor)

Directions

Mix the dough – I start by whisking together the flour, salt, and yeast in a large bowl. Then I stir in the warm water, rosemary, roasted garlic, and olive oil if I’m using it. I mix just until a sticky, shaggy dough forms—no kneading needed.
First rise – I cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12 to 18 hours. By morning, it’s doubled in size and full of bubbles.
Shape the dough – On a lightly floured surface, I gently turn out the dough and shape it into a ball. I don’t knead it—just a quick, gentle shaping. Then I place it on parchment paper, cover it loosely, and let it rest for another 30 to 40 minutes.
Preheat the oven – While the dough is resting, I preheat the oven to 450°F (230°C) with my Dutch oven (and its lid) inside.
Bake the bread – Once everything’s hot, I carefully transfer the dough (still on the parchment) into the Dutch oven. I cover it and bake for 30 minutes, then remove the lid and bake for another 10 to 15 minutes until it’s golden and crusty.
Cool and serve – I lift the bread out and let it cool on a wire rack. Once it’s cool, it slices beautifully.

Servings and Timing

This recipe makes one round loaf, which serves about 8 people.

Prep Time: 10 minutes
Resting/Rise Time: 12 to 18 hours (overnight) + 30–40 minutes second rise
Bake Time: 40–45 minutes
Total Time: Approximately 13 to 19 hours, with most of that being hands-off

Variations

Cheesy Twist: I like to add ½ cup of shredded parmesan or mozzarella to the dough for a cheesy depth.
Olive Loaf: Chopped kalamata olives make a great salty contrast—about ¼ cup is plenty.
Herb Blend: I swap rosemary with thyme or oregano, or use a mix for more herbal complexity.
Spicy Kick: A pinch of red pepper flakes adds heat that pairs beautifully with the garlic.
Whole Wheat Option: I sometimes replace 1 cup of the all-purpose flour with whole wheat flour for a nuttier flavor and heartier texture.

Storage/Reheating

I store leftovers in a paper bag or bread box at room temperature for up to 3 days. If I want to keep the crust crisp, I avoid sealing it in plastic. To reheat, I wrap the loaf in foil and warm it in a 350°F (175°C) oven for about 10 minutes. Slices also toast up wonderfully.

FAQs

How do I roast garlic for this bread?

I roast whole garlic cloves by wrapping them in foil with a drizzle of olive oil and baking at 375°F (190°C) for 30 to 40 minutes. Once soft, I squeeze the cloves from their skins and mash them before mixing into the dough.

Can I use dried rosemary instead of fresh?

Yes, I can substitute dried rosemary, but I only use 1 tablespoon since dried herbs are more concentrated. The flavor won’t be as vibrant, but it still works well.

Can I make this without a Dutch oven?

If I don’t have a Dutch oven, I use any oven-safe pot with a lid or even a baking dish covered tightly with foil. The goal is to trap steam, which helps form the crust.

Can I make this gluten-free?

Yes, I can use a gluten-free all-purpose flour blend that includes xanthan gum. The texture will be slightly different, but still tasty. I may need to experiment with water levels.

What’s the best way to serve this bread?

I love it sliced thick with a drizzle of olive oil, alongside soups or stews, or used for open-faced sandwiches. It’s also excellent toasted with butter for breakfast.

Conclusion

This rustic no-knead rosemary garlic bread proves that artisan baking doesn’t have to be complicated. With just a few ingredients and a bit of patience, I get a deeply flavorful loaf with a crisp crust and tender crumb. Whether it’s the centerpiece of a meal or just a cozy homemade treat, this bread always hits the mark.