🌿 Rustic No Knead Rosemary Garlic Bread
🥖 Description:
This artisan-style bread is the perfect blend of rustic charm and gourmet flavor. With a golden, crackly crust and soft, aromatic interior, this no-knead bread is infused with roasted garlic and fresh rosemary for a savory, satisfying loaf that’s easier than it looks. Ideal for dipping in soups, serving alongside pasta, or just enjoying warm with butter!
🍞 Ingredients:
- 3 cups all-purpose flour, plus extra for dusting
- 1 ½ tsp instant or active dry yeast
- 1 ½ tsp salt
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried rosemary)
- 1 ½ cups warm water (105-115°F)
- 2 tbsp olive oil, plus more for brushing and greasing
⏲ Prep Time:
- Active: 10 minutes
- Rise: 12–18 hours (overnight)
- Cook: 30–40 minutes
- Total: ~13–19 hours (mostly passive)
👨🍳 Instructions:
- Mix Dough (Night Before):
In a large bowl, combine flour, yeast, and salt. Stir in garlic and rosemary. Add warm water and olive oil. Mix until a sticky, shaggy dough forms.
Tip: Use a wooden spoon or spatula—no kneading needed! - First Rise (12–18 hours):
Cover the bowl tightly with plastic wrap or a clean towel. Let rise at room temperature overnight, or at least 12 hours, until the dough has doubled and bubbles appear on the surface. - Shape and Second Rise (1–2 hours):
Turn dough onto a floured surface. With floured hands, gently shape into a ball. Place on parchment paper and let rise, loosely covered, for 1–2 hours. - Preheat Oven:
Place a Dutch oven (or heavy oven-safe pot with lid) in the oven and preheat to 450°F (232°C) at least 30 minutes before baking. - Bake:
Carefully remove the hot pot from the oven. Lift dough (using parchment) and place it in the pot. Cover and bake for 30 minutes. Remove lid and bake for another 10–15 minutes until the crust is deep golden brown. - Cool:
Remove bread from pot and let cool on a wire rack for at least 30 minutes before slicing.
🍽 Servings:
- Makes 1 loaf
- Yields 8–10 slices
🧠 Tips & Notes:
- Dutch Oven: Crucial for a crisp crust—traps steam for a perfect bake.
- Garlic Tip: For a richer flavor, lightly sauté garlic in olive oil before adding.
- Flour Variations: Try 50/50 bread flour and whole wheat for a heartier loaf.
- Add-ins: Add a handful of olives, sun-dried tomatoes, or Parmesan for variation.
- Storage: Wrap in foil and store at room temp up to 2 days, or freeze slices up to 3 months.
🔍 Nutrition Information (Per Slice – 10 servings):
- Calories: ~180
- Fat: 4g
- Carbs: 30g
- Protein: 4g
- Fiber: 1g
- Sodium: ~300mg
(Estimates vary depending on exact ingredients and slice size.)
🌱 Benefits:
- No-Knead Method: Ideal for beginners—minimal effort, great results.
- Garlic: Known for immune-boosting, anti-inflammatory properties.
- Rosemary: Antioxidant-rich and may help improve concentration.
- Olive Oil: Heart-healthy fats support overall wellness.
❓ Q & A:
Q: Can I make this gluten-free?
A: Yes! Use a high-quality 1:1 gluten-free flour blend—note that texture may vary slightly.
Q: Can I use active dry yeast instead of instant?
A: Absolutely. Just bloom it in the warm water for 5–10 minutes before mixing with dry ingredients.
Q: What if I don’t have a Dutch oven?
A: Use a heavy oven-safe pot with a tight lid. In a pinch, place a pan of water on the bottom rack to create steam.
Q: Why is my bread dense?
A: It could be under-proofed, or the water was too hot and killed the yeast. Let it rise fully and check your water temp.
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