No-Knead Rosemary Garlic Artisan Bread
Description
This No-Knead Rosemary Garlic Artisan Bread has a beautifully crisp, golden crust and a soft, chewy center filled with fragrant rosemary and roasted garlic flavor. The best part? There’s no kneading required! Simply mix the ingredients, let the dough rise, shape it, and bake it in a hot Dutch oven for bakery-style bread at home.
🥖 Ingredients
3 cups all-purpose flour
1½ teaspoons salt
½ teaspoon instant yeast
1½ cups warm water
3 cloves garlic, finely minced
1½ tablespoons fresh rosemary, finely chopped
1 tablespoon olive oil
1 teaspoon honey, optional
Extra flour, for shaping
👩🍳 Instructions
Mix the dough:
In a large bowl, whisk together flour, salt, and instant yeast. Add warm water, olive oil, honey, minced garlic, and rosemary.
Combine:
Stir with a wooden spoon until a sticky, shaggy dough forms. Don’t knead—the dough should remain slightly wet and sticky.
Let it rise:
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12–18 hours, until doubled in size and covered with bubbles.
Shape the dough:
Lightly flour your work surface. Turn the dough out and gently fold the edges toward the center several times. Shape it into a loose round loaf. Avoid adding too much flour.
Second rise:
Place the dough on parchment paper, cover loosely, and let it rest for about 30–45 minutes.
Preheat the Dutch oven:
Place a Dutch oven with its lid inside the oven. Preheat to 450°F (230°C) for at least 30 minutes.
Bake:
Carefully transfer the dough, with parchment paper, into the hot Dutch oven. Cover and bake for 30 minutes.
Brown the crust:
Remove the lid and continue baking for 10–15 minutes, until the bread is deeply golden brown and crisp.
Cool:
Carefully remove the bread and place it on a wire rack. Let it cool for at least 1 hour before slicing so the interior can finish setting.
💡 Tips
Use fresh rosemary for the best flavor.
Don’t rush the first rise—the long fermentation gives this bread its characteristic artisan texture.
Make sure your Dutch oven is fully preheated before baking.
For extra garlic flavor, use roasted garlic instead of raw minced garlic.
Don’t slice the bread while it’s piping hot, or the center may become gummy.
🧄 Flavor Variations
Garlic Parmesan: Add ¼ cup grated Parmesan to the dough.
Cheesy Rosemary: Add ½ cup shredded mozzarella or cheddar.
Olive & Herb: Add chopped olives with the rosemary.
Spicy Garlic: Add ¼ teaspoon red pepper flakes.
❓ Q&A
Q: Does this bread really require no kneading?
Yes! The long fermentation allows the gluten to develop naturally, so kneading isn’t necessary.
Q: Can I use active dry yeast?
Yes. Active dry yeast can be used, although you may want to dissolve it in the warm water first.
Q: Can I let the dough rise longer than 18 hours?
A longer fermentation can work, but if your kitchen is warm, the dough may overproof. If you need more time, refrigerate the dough.
Q: Can I bake this without a Dutch oven?
Yes, but a Dutch oven helps trap steam and creates the signature crisp artisan crust. A heavy oven-safe pot with a lid is a good alternative.
Q: How should I store the bread?
Keep it at room temperature in a paper bag or loosely wrapped towel for up to 2–3 days. Avoid refrigerating it because refrigeration can make bread stale faster.