No Knead Rosemary Garlic Bread

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There’s something deeply satisfying about the smell of fresh bread baking in the oven. For me, this No Knead Rosemary Garlic Bread is more than just a recipe—it’s a ritual. It’s what I turn to when I want to fill my kitchen with warmth and my belly with something rustic and comforting. With its golden crust, fluffy center, and bursts of garlic and rosemary in every bite, this loaf delivers bakery-style results with hardly any effort.

What makes this bread especially beautiful is its simplicity. No stand mixer, no kneading, no fuss—just a bowl, a spoon, and a few pantry staples. The crust gets perfectly crispy in a hot Dutch oven or cast iron skillet, while the inside stays soft and airy, thanks to a long, slow rise. I love making this for dinner parties or cozy weekends at home—it never fails to impress.

Why You’ll Love This No Knead Rosemary Garlic Bread

This bread is an absolute win for both beginners and seasoned home bakers. It’s practically foolproof, and the flavor payoff is huge. The slow fermentation brings out a tangy depth, while the garlic and rosemary take it to the next level. And did I mention the crust? Crisp, golden, and crackly—just like artisan bread.

What Kind of Flour Should I Use?

I recommend using all-purpose flour for the perfect balance of texture and chew. If you want a slightly heartier bread, you can swap out a cup of the all-purpose for bread flour or whole wheat flour, but keep in mind it may change the rise and texture slightly. Stick with unbleached flour for best results.

Options for Substitutions

• Herbs: Don’t have rosemary? Try thyme or oregano for a different spin.
• Garlic: Fresh minced garlic adds punch, but you can substitute with garlic powder in a pinch (about 1 teaspoon).
• Flour: Swap 1 cup of all-purpose with whole wheat flour for a nuttier flavor.
• Yeast: Active dry yeast can be used in place of instant—just let it bloom in warm water first.
• Add-ins: Want to elevate it further? Add a handful of shredded cheese, chopped olives, or sun-dried tomatoes.

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Ingredients for this No Knead Rosemary Garlic Bread

• All-purpose flour: The base of the bread; provides the perfect balance between soft crumb and chewy bite.
• Warm water: Activates the yeast and helps hydrate the flour for gluten development.
• Instant yeast: A tiny amount goes a long way thanks to the long fermentation; no proofing needed.
• Salt: Essential for flavor and helps strengthen the gluten structure.
• Fresh rosemary: Adds a fragrant, piney earthiness that makes the bread special.
• Fresh garlic: Infuses the dough with aromatic depth; roasted or minced garlic works beautifully.
• Olive oil: Used for brushing on top for that golden, slightly crisp crust and to carry flavor.
• Optional flaky sea salt and black pepper: For topping, adding a touch of crunch and flavor punch.

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Step 1: Mix the Dough

In a large mixing bowl, stir together the flour, salt, and instant yeast. Add warm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Fold in the chopped rosemary and minced garlic until evenly distributed. No kneading needed—just mix until combined.

Step 2: First Rise

Cover the bowl tightly with plastic wrap or a clean towel and let the dough rest at room temperature for 12 to 18 hours. The dough will rise slowly and become bubbly on the surface—this slow fermentation is what develops flavor and structure.

Step 3: Shape the Dough

After the first rise, lightly flour a surface and your hands. Turn the dough out gently and shape it into a ball by folding the edges toward the center. Try not to deflate it too much. Let it rest for 30 minutes to an hour while the oven preheats.

Step 4: Preheat the Oven with Your Pan

Place your Dutch oven or cast iron skillet (with lid, if using) into the oven and preheat to 450°F (232°C) for at least 30 minutes. The hot pan is crucial to getting a crispy crust.

Step 5: Bake the Bread

Carefully place your shaped dough onto parchment paper and transfer it into the hot pot. Cover with lid or foil and bake for 30 minutes. Then uncover and bake for another 10-15 minutes to get that deep golden crust.

Step 6: Cool Before Slicing

Once baked, remove the bread and let it cool on a wire rack for at least 20-30 minutes before slicing. This allows the steam to escape and the crumb to set properly.

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How Long to Prepare No Knead Rosemary Garlic Bread

This bread is wonderfully hands-off, but it does require a bit of planning.

Preparation Time: The initial mixing takes just 10 minutes. The real time commitment is in the long fermentation period—12 to 18 hours. This slow rise is what builds the bread’s flavor and texture.

Baking and Finishing: Once the dough is shaped, it needs another 30–60 minutes of resting. Then, baking takes about 40–45 minutes, and you should let it cool for at least 20 minutes before slicing.

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Tips for Perfect No Knead Rosemary Garlic Bread

• Use a digital kitchen scale for accurate flour and water measurements.
• Let the dough ferment overnight in a cool, room-temperature space to enhance the flavor.
• Use parchment paper to transfer the dough into the pot—it prevents sticking and makes handling easier.
• Brush the top with olive oil before baking for a golden, flavorful crust.
• For added texture, sprinkle flaky sea salt and cracked black pepper just before baking.

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Watch Out for These Mistakes While Cooking

• Rushing the rise: Skipping the long fermentation compromises the texture and flavor.
• Not preheating the pot: A hot Dutch oven is crucial for crust development.
• Overhandling the dough: Too much manipulation after rising deflates the airy structure.
• Undercooking: If the crust isn’t deep golden, it may be underbaked inside.
• Cutting too soon: Slicing hot bread causes gummy texture—let it rest first.

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What to Serve With No Knead Rosemary Garlic Bread?

1. Creamy Tomato Soup

This bread is perfect for dunking into a rich, velvety tomato soup.

2. Herbed Olive Oil Dip

A simple dip made with extra virgin olive oil, balsamic vinegar, and herbs elevates each bite.

3. Charcuterie Board

Slice and serve alongside cheeses, cured meats, and fruits for an easy appetizer.

4. Garlic Butter Pasta

Pair with a bowl of buttery pasta to soak up all that garlicky goodness.

5. Grilled Vegetables

The earthy bread complements roasted or grilled seasonal vegetables beautifully.

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Storage Instructions

Room Temperature: Keep the bread in a paper bag or wrapped in a clean kitchen towel. It stays fresh for up to 2 days. Avoid plastic bags—they make the crust soggy.

Freezing: Slice the bread and freeze it in a zip-top bag for up to 2 months. Reheat slices in a toaster or oven at 350°F until warmed through.

Reviving Crust: To bring back the crustiness, lightly spritz the loaf with water and warm it in a 350°F oven for 10 minutes.

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Estimated Nutrition

Per slice (1/10 of loaf):

• Calories: 160
• Fat: 4g
• Saturated Fat: 0.5g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Sodium: 300mg
• Sugar: 0g

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Frequently Asked Questions

How long can I leave the dough to rise?

You can let it rise for up to 18 hours. The longer it rises, the better the flavor.

Can I use dried rosemary instead of fresh?

Yes, use 1 teaspoon of dried rosemary in place of 1 tablespoon fresh.

What if I don’t have a Dutch oven?

You can use any oven-safe pot with a lid, or even a cast iron skillet with foil on top.

Why is my dough so sticky?

Sticky dough is normal in no knead recipes—just flour your hands and surface lightly when shaping.

Can I add cheese or other mix-ins?

Absolutely! Fold in shredded cheese, chopped olives, or caramelized onions before the first rise.

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Conclusion

This No Knead Rosemary Garlic Bread is the kind of recipe that proves homemade doesn’t have to mean hard. With just a handful of ingredients and minimal effort, you get a golden, crusty, aromatic loaf that tastes like it came from an artisan bakery. Whether you’re serving it alongside soup, using it for sandwiches, or just enjoying it fresh with butter, this bread is sure to earn a permanent spot in your baking rotation.

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