Rustic No-Knead Rosemary Garlic Bread

This rustic artisan-style bread has a crisp, golden crust, a soft and chewy interior, and delicious flavors of fresh rosemary and roasted garlic. No kneading is required—just mix, let the dough rise slowly, and bake in a Dutch oven for bakery-quality results.

Prep Time: 15 minutes (plus rising time)
Rise Time: 12–18 hours + 1 hour
Bake Time: 45–50 minutes
Total Time: About 14–20 hours
Servings: 10–12 slices

Ingredients

For the Dough

• 3 cups (375 g) bread flour (or all-purpose flour)
• 1¼ teaspoons salt
• ½ teaspoon instant yeast
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
• 1 teaspoon garlic powder (optional, for extra flavor)
• 4 cloves roasted garlic, mashed into a paste
• 1½ cups (360 ml) warm water

Optional Topping

• 1 tablespoon olive oil
• ½ teaspoon flaky sea salt
• ½ teaspoon chopped fresh rosemary

Instructions

1. Mix the Dough

1. In a large mixing bowl, combine the flour, salt, yeast, rosemary, and garlic powder.
2. Stir in the mashed roasted garlic.
3. Pour in the warm water.
4. Mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Do not knead.

2. First Rise

1. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
2. Let the dough rise at room temperature for 12–18 hours, until doubled in size and bubbly.

3. Shape the Dough

1. Lightly flour your work surface.
2. Gently turn out the dough.
3. Fold the edges toward the center 4–5 times to form a rough ball.
4. Place the dough seam-side down on parchment paper.
5. Cover with a towel and let rise for 45–60 minutes.

4. Preheat the Dutch Oven

1. About 30 minutes before baking, place a Dutch oven with its lid into the oven.
2. Preheat the oven to 450°F (230°C).

5. Bake

1. Carefully remove the hot Dutch oven.
2. Lift the dough with the parchment paper and place it into the pot.
3. Brush the top lightly with olive oil, if using.
4. Sprinkle with flaky sea salt and chopped rosemary.
5. Cover with the lid and bake for 30 minutes.
6. Remove the lid and bake for another 15–20 minutes, until the crust is deep golden brown and the internal temperature reaches 200–210°F (93–99°C).

6. Cool

Transfer the bread to a wire rack and let it cool for at least 45 minutes before slicing. This helps the crumb set properly.

Roasted Garlic (Optional but Recommended)

Ingredients

• 1 whole garlic bulb
• 1 teaspoon olive oil

Method

1. Preheat the oven to 400°F (200°C).
2. Slice off the top of the garlic bulb to expose the cloves.
3. Drizzle with olive oil and wrap in foil.
4. Roast for 35–40 minutes, until soft and golden.
5. Cool slightly, then squeeze the cloves out of their skins and mash into a paste.