No Knead Rosemary Garlic Bread

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Few things compare to the comforting aroma of fresh bread baking in the oven — and this No Knead Rosemary Garlic Bread takes it up a notch with the infusion of savory herbs and roasted garlic. With its golden, crispy crust and airy, chewy interior, this bread is as beautiful to serve as it is irresistible to eat. Whether you’re pairing it with a hearty soup, layering it with butter, or simply enjoying it warm out of the pan, every slice delivers rustic, homemade charm.

This artisan-style bread doesn’t require fancy baking skills or hours of kneading. The magic lies in the long fermentation and a hot, preheated skillet or Dutch oven. Fresh rosemary adds an earthy punch while garlic weaves in that perfect touch of depth. It’s a no-fuss, no-fail recipe ideal for beginners and beloved by seasoned bakers.

Why You’ll Love This No Knead Rosemary Garlic Bread

• Incredibly easy with minimal hands-on time
• No stand mixer or kneading required
• Packed with flavor from fresh rosemary and roasted garlic
• Crusty outside, soft and fluffy inside
• Impressively rustic and bakery-worthy
• Perfect as a dinner side, toast base, or sandwich bread

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Preparation Phase & Tools to Use

Making No Knead Rosemary Garlic Bread requires just a few essential kitchen tools:

• Large Mixing Bowl: For combining and fermenting the dough. Choose one with enough space for the dough to expand overnight.
• Wooden Spoon or Spatula: To mix the ingredients without overworking the dough.
• Dutch Oven or Cast Iron Skillet with Lid: Crucial for getting that bakery-style crust. The lid traps steam which helps the crust form.
• Parchment Paper: Helps lift and transfer the dough easily into the hot pan, and prevents sticking.
• Measuring Cups & Spoons: Accuracy matters, especially for the hydration level of the dough.
• Clean Kitchen Towel or Plastic Wrap: To cover the dough during the rise phase and keep it moist.

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Preparation Tips

Allow the dough to rise undisturbed for at least 12 to 18 hours for best results. This long fermentation enhances flavor and texture. Use warm (not hot) water to activate the yeast without killing it. When adding the rosemary and garlic, gently fold them into the dough so they distribute evenly without deflating it. Make sure your Dutch oven or skillet is properly preheated — this step is key to achieving a crisp, golden crust. Finally, let the bread cool for at least 20 minutes before slicing to preserve the structure and moisture inside.

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Ingredients for this No Knead Rosemary Garlic Bread

• 3 cups all-purpose flour (plus more for dusting)
• 1/2 teaspoon active dry yeast
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water (about 110°F / 43°C)
• 2 tablespoons fresh rosemary, chopped (plus more for topping)
• 5 cloves roasted garlic, mashed
• 1 tablespoon olive oil (for coating and brushing top)
• Coarse sea salt (for topping)
• Cracked black pepper (optional, for topping)
• Cornmeal or flour for dusting the baking surface

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Step 1: Mix the Dough

In a large mixing bowl, combine the flour, salt, and yeast. Stir to blend. Add warm water and mix until a shaggy dough forms. Then fold in the chopped rosemary and roasted garlic. Mix until just combined — no kneading necessary. Cover the bowl tightly with plastic wrap or a damp towel.

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Step 2: Let It Rise

Let the dough rest at room temperature for 12 to 18 hours. The dough will bubble up and rise, developing flavor and texture during this long fermentation. It should double in size and have a wet, sticky appearance.

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Step 3: Shape the Dough

After the long rise, turn the dough out onto a well-floured surface. With floured hands, gently shape it into a round ball by folding it over on itself a few times. Do not punch it down — you want to keep those airy bubbles inside.

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Step 4: Second Rise

Place the dough onto a sheet of parchment paper and loosely cover with a towel. Let it rest for about 30 to 45 minutes. During this time, preheat your oven to 450°F (230°C) with your Dutch oven or cast iron skillet inside.

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Step 5: Bake the Bread

Once the oven is preheated, carefully remove the hot Dutch oven or skillet. Using the parchment paper, transfer the dough into it. Brush the top lightly with olive oil, then sprinkle with sea salt, rosemary, and cracked black pepper if desired. Cover and bake for 30 minutes. Then remove the lid and bake an additional 10 to 15 minutes until the crust is deep golden brown.

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Step 6: Cool and Slice

Remove the bread from the skillet and place it on a wire rack. Let it cool for at least 20 minutes before slicing. This resting period keeps the steam inside from turning the interior gummy.

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Notes

This No Knead Rosemary Garlic Bread works well with both all-purpose flour and bread flour, though the latter yields a slightly chewier texture. Fresh rosemary is preferred, but dried rosemary can be used in a pinch (reduce the quantity to 1 tablespoon). Roasting the garlic beforehand mellows its sharpness and enhances its sweetness, giving the bread a richer, more complex flavor. You can also experiment by adding grated parmesan, olives, or sun-dried tomatoes for variation. The key is not to overwork the dough at any stage to preserve its airy structure.

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Watch Out for These Mistakes While Cooking

• Skipping the preheat on your pan: The pan must be extremely hot to create the steam needed for that crispy crust.
• Using too much flour when shaping: Excess flour can lead to a dry crust.
• Not letting it rise long enough: The dough needs time to develop flavor and bubbles — rushing it will result in a dense loaf.
• Cutting the bread too early: Slicing it while hot releases steam and ruins the texture inside.
• Neglecting salt: It not only adds flavor but also strengthens the dough structure.
• Using cold water: Warm water is essential to activate the yeast properly.
• Overstuffing with add-ins: Too many extras (like olives or cheese) can collapse the dough.
• Not measuring flour correctly: Always spoon and level your flour to avoid compacting too much into your cup.

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Storage Instructions

Store leftover bread wrapped in a clean kitchen towel or in a paper bag for up to 2 days at room temperature. To keep it fresh longer, you can store it in an airtight container for up to 4 days — just note that the crust may soften. For longer storage, slice and freeze the bread in a zip-top bag for up to 2 months. To reheat, toast the slices or warm them in a 350°F (175°C) oven for 8–10 minutes.

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Estimated Nutrition (per slice, based on 10 servings)

• Calories: 160
• Carbohydrates: 28g
• Protein: 4g
• Fat: 3.5g
• Saturated Fat: 0.5g
• Fiber: 1g
• Sugar: 0g
• Sodium: 290mg
• Cholesterol: 0mg

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Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?

Yes! Use the same amount (1/2 tsp), and you can skip the blooming step — just mix it directly with the dry ingredients.

Do I have to roast the garlic first?

Roasting the garlic adds sweetness and depth, but if you’re short on time, you can finely mince raw garlic. Just expect a sharper flavor.

Can I make this gluten-free?

This recipe relies on the gluten structure for its texture. You could experiment with a 1:1 gluten-free baking flour, but results may vary.

What if I don’t have a Dutch oven?

Use a cast iron skillet with a lid, or cover it tightly with foil. The goal is to trap steam for the first part of baking.

Can I refrigerate the dough overnight instead?

Yes. After the initial mix, let it sit out for 2 hours, then refrigerate it for up to 24 hours. Let it return to room temp before baking.

Why is my bread dense?

Common reasons include not letting it rise long enough, using old yeast, or using water that’s too hot or too cold.

How do I know when the bread is fully baked?

The crust should be deep golden brown, and the bread should sound hollow when tapped. Internal temp should be around 200°F (93°C).

Can I double the recipe?

Yes, but make two separate loaves. One large loaf may not cook evenly.

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Conclusion

This No Knead Rosemary Garlic Bread brings together simplicity and sophistication in one crusty, fragrant loaf. It transforms a few pantry staples into something extraordinary — perfect for home cooks looking to create artisan-style bread without complicated steps. Whether served as a dinner companion or the star of a breakfast toast, this bread delivers in flavor, texture, and versatility. With the right tools and a bit of patience, you’ll be rewarded with bakery-level results right from your oven.

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