Experience the perfect blend of simplicity and flavor with this No-Knead Garlic Rosemary Bread.
Its tender interior and golden, buttery crust make it irresistible, while the combination of whole ingredients delivers fiber-rich goodness and plant-based protein.
Brimming with heart-healthy olive oil and fresh herbs, this easy, low-saturated-fat bread is ideal for everyday cooking, quick meal prep, or a cozy homemade addition to any table.
Garlic Rosemary Bread
Equipment
- 1 large mixing bowl
- 1 plastic wrap sheet or cover
- Bench scraper or spatula
- Measuring Cups and Spoons
- Clean surface for shaping
- Cast iron pan, baking sheet, or pizza stone
- Oven
Ingredients
For the Dough:
- 420 g 3 ½ cups bread flour
- 2 tsp sea salt
- 2 tsp fresh garlic minced
- 1 tbsp fresh rosemary roughly chopped
- 1/4 –1 tsp yeast see notes for timing options
- 355 ml 1 ½ cups lukewarm water
For the Topping:
- 4 tbsp olive oil divided
- 1/2 –1 tbsp fresh rosemary
- 1/2 tsp flaky sea salt
Instructions
- Prepare the Dough Ingredients: Begin by gathering all your ingredients and tools. In a large mixing bowl, combine the bread flour, sea salt, minced garlic, roughly chopped rosemary, and yeast. Use fresh garlic for the best aromatic flavor. Stir the dry ingredients lightly to distribute everything evenly before adding water. This ensures that the dough will hydrate uniformly and develop a better texture.
- Mix in Lukewarm Water: Slowly pour the lukewarm water into the dry ingredients while stirring with a wooden spoon or spatula. Lukewarm water helps activate the yeast without killing it, giving your bread a perfect rise. Continue mixing until all the flour is incorporated and the dough becomes sticky and shaggy. Don’t worry if it looks rough; this is the ideal consistency for no-knead bread. Adjust with a little more flour or water if necessary.
- Initial Rest and Fermentation: Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature. Depending on your chosen yeast quantity, allow it to rise for 1–8 hours. During this period, the dough will slowly ferment, creating bubbles that contribute to a light, airy texture.For best flavor and texture, an overnight rise with 1/4 tsp yeast is recommended.
- Prepare Your Work Surface: Lightly dust a clean countertop or cutting board with flour to prevent sticking. Also, flour your hands generously. This will make handling the dough much easier, especially since it is sticky. Preparing your work surface properly now ensures a smooth shaping process and a uniform loaf.
- Shape the Dough Into a Ball: Gently scoop the risen dough onto the floured surface. Imagine the dough has four corners. Using your fingers or a bench scraper, fold each corner toward the center to form a rough ball. Turn the ball over so the seam is on the bottom. Cup your hands around the dough and gently rotate it, pulling lightly against the surface to create tension on the outside. This shaping technique helps achieve a round, tight loaf that bakes evenly.
- Prepare the Pan or Baking Surface: Coat a cast iron pan, baking sheet, or pizza stone with 2 tablespoons of olive oil to prevent sticking. If using a baking sheet or pizza stone, you can also line it with parchment paper lightly brushed with oil. Placing the dough in a well-prepared pan ensures a beautiful golden crust and makes it easier to transfer to the oven.
- Second Rest Before Baking: Place the shaped dough seam-side down in the oiled pan. Rub the top gently with the remaining 1–2 tablespoons of olive oil, coating it evenly. Sprinkle flaky sea salt and fresh rosemary on top for an extra layer of flavor. Cover the dough loosely with a towel or plastic wrap, and let it rest for 30–60 minutes. During this final rise, the dough should expand by about 50% and feel soft and airy to the touch.
- Preheat the Oven: While the dough is resting, preheat your oven to 425°F (220°C). Ensuring the oven is fully preheated before baking helps create a crisp, golden crust while keeping the interior soft and tender.
- Bake the Bread: Carefully place the pan in the center of the oven. Bake for 22–28 minutes, rotating the pan halfway if your oven has hot spots.You’re aiming for a deep golden brown crust. The aroma of garlic and rosemary should fill your kitchen—this is a good indicator that the bread is perfectly baked.
- Cool Before Slicing: Remove the bread from the oven and transfer it to a cooling rack if possible. Allow it to cool for 10–20 minutes. Cooling is essential because it lets the interior finish setting, preventing the bread from becoming squishy when sliced. Patience here rewards you with perfect slices every time.
- Serve and Enjoy: Slice your No-Knead Garlic Rosemary Bread with a serrated knife. Enjoy it warm with butter, olive oil, or your favorite spread.It’s also excellent for sandwiches, dipping into soups, or serving alongside salads. Store any leftovers in a paper bag at room temperature for a few days, or freeze for longer storage.
Notes
- Yeast Amounts and Timing: Adjust the yeast quantity depending on your schedule. For an overnight rise (8+ hours), use 1/4 tsp yeast to develop rich flavor and an airy crumb. For a quicker option, 1 tsp yeast gives a full rise in 1–2 hours. Remember, these amounts affect only the first rise; the second rise after shaping typically takes 30–120 minutes.
- Flour Choice: Bread flour produces a chewy, light texture due to higher protein content. All-purpose flour can be substituted but may yield slightly denser bread. Avoid using 100% whole wheat flour unless you prefer a heavier, rustic loaf; a 50/50 mix works beautifully.
- Garlic and Herb Variations: Fresh garlic provides a bright, aromatic flavor, but roasted garlic or garlic powder can be used in a pinch. Rosemary is ideal for this bread, but feel free to experiment with thyme, oregano, or sage for a different herbal profile.
- Shaping Tips: Gentle handling preserves the gas bubbles formed during fermentation, resulting in a lighter loaf. Avoid excessive pressing or kneading after the first rise.
Chef’s Secrets for Perfect Bread
The secret to extraordinary no-knead bread lies in patience, gentle handling, and proper hydration.
Using lukewarm water activates the yeast just right, and allowing the dough to rest for a long, slow rise enhances flavor and texture.
When shaping, create tension on the dough’s surface to encourage a tall, round loaf with an even crumb.
Brushing olive oil on top before baking not only adds flavor but also ensures a golden, crackling crust.
Small additions like a sprinkle of flaky sea salt or extra rosemary elevate the bread from good to bakery-quality.
Serving Suggestions for Maximum Enjoyment
This bread is incredibly versatile and can complement a wide variety of meals.
Serve warm with a drizzle of olive oil or a pat of soft butter for breakfast or a snack.
Pair slices with soups, stews, or salads for a satisfying lunch or dinner.
For a flavorful appetizer, top thin slices with bruschetta toppings or avocado.
Toasting leftover slices enhances their aroma and crunch, making them perfect for sandwiches or crostini.
Its buttery, herb-infused flavor works well alongside cheeses, roasted vegetables, or cured meats.
Storage Tips for Freshness and Longevity
To maintain optimal freshness, store the bread at room temperature in a paper bag or loosely covered with a cloth.
This allows the crust to stay crisp while keeping the interior soft.
For longer storage, slice and freeze the loaf in an airtight bag.
Reheat frozen slices in a 350°F oven for 5–10 minutes to restore warmth and crispness.
Avoid storing in plastic at room temperature for long periods, as this can cause the crust to become soft and chewy rather than pleasantly crisp.
Frequently Asked Questions
1. Can I use all-purpose flour instead?
Yes, you can. Bread flour is preferred for a chewier texture and better rise due to its higher protein content.
If using all-purpose flour, the bread will still be delicious but slightly denser.
2. How do I know if the dough has risen enough?
The dough should roughly double in size and show visible bubbles on the surface.
During the second rise, it should expand by about 50% and feel airy when lightly pressed with a finger.
3. Can I make this bread without garlic or rosemary?
Absolutely! The bread works beautifully plain, or you can experiment with other herbs and spices.
Garlic and rosemary simply add aromatic flavor and complexity.
4. How should I adjust baking if using a different pan?
If using a baking sheet instead of a cast iron pan, preheat the sheet in the oven for 5 minutes before placing the dough on it.
This helps achieve a crisp bottom crust. Baking time may vary slightly, so check for a deep golden color.
5. Can I prepare the dough in advance for meal prep?
Yes! You can make the dough ahead of time and refrigerate overnight.
Bring it to room temperature before shaping and finishing the second rise.
This makes it convenient for planning fresh bread for meals without last-minute prep.
