If you love the idea of fresh, homemade bread but dread the endless kneading and complicated steps, you are in for a treat with this Rustic No-Knead Rosemary Garlic Bread Recipe. This hearty loaf packs a beautiful punch of fragrant rosemary and garlicky goodness, rising slowly with minimal effort to develop an irresistible crispy crust and tender, flavorful crumb. Whether you’re a seasoned bread baker or just starting out, this recipe offers a comforting, rustic loaf that feels so rewarding and tastes like it came from a cozy countryside kitchen. It’s simplicity meets deliciousness in every bite.
Ingredients You’ll Need
With just a handful of humble ingredients, this Rustic No-Knead Rosemary Garlic Bread Recipe comes together beautifully. Each element plays a simple but essential role, layering flavor, texture, and aroma that make this bread truly special.
- All-purpose flour: The base that gives body and structure to the bread.
- Minced garlic: Adds vibrant, savory notes that complement rosemary perfectly.
- Fresh rosemary: Infuses the dough with an earthy, pine-like fragrance that feels like a walk through the garden.
- Kosher salt: Enhances all the flavors and balances the dough’s fermentation.
- Freshly ground black pepper: Provides a subtle heat and depth that elevates the overall taste.
- Instant yeast: Powers the slow rise without any fuss or extra kneading.
- Water at room temperature: Hydrates the ingredients to create that perfect sticky dough texture.
- Cornmeal: Sprinkled in the pan to add texture and prevent sticking during baking.
How to Make Rustic No-Knead Rosemary Garlic Bread Recipe
Step 1: Mix the Dough
Start by combining the flour, minced garlic, chopped rosemary, salt, pepper, and instant yeast in a large bowl. Pour in the water and stir either with a wooden spoon or your hand until a wet, sticky dough comes together. This quick mix is what sets the foundation for the bread’s rustic charm.
Step 2: Let the Dough Rest
Cover the bowl tightly with plastic wrap and leave it resting at room temperature for 18 to 24 hours. During this time, the dough will slowly ferment and develop bubbles on its surface, which signals a wonderfully airy texture and depth of flavor.
Step 3: Prepare the Skillet
Once the dough is ready, lightly oil a 10-inch cast-iron skillet or coat it with nonstick spray. Sprinkle the bottom with cornmeal to create a perfect nonstick bed for your bread while adding a subtle crunch to the crust.
Step 4: Shape and Proof the Dough
Turn the sticky dough out onto a floured surface and shape it gently into a round. Transfer it to the prepared skillet, cover with a dishtowel, and let it rise at room temperature for 2 hours. It should puff up nicely, nearly doubling in size, getting ready for that glorious oven transformation.
Step 5: Bake to Perfection
Preheat your oven to 450°F (232°C). Place the skillet with the dough right into the oven and bake for 30 to 40 minutes. Your bread is done when its crust turns a beautiful golden brown and the loaf sounds hollow when tapped gently—an irresistible sign of a great bake.
Step 6: Cool and Slice
Allow the bread to cool slightly in the skillet so you don’t lose that fresh warmth all at once. Then slice it up and prepare to be swooned by the savory aroma and rustic, hearty flavors of your homemade masterpiece.
How to Serve Rustic No-Knead Rosemary Garlic Bread Recipe
Garnishes
A sprinkle of flaky sea salt or a brush of melted butter on warm slices intensifies the flavor. Freshly chopped rosemary on top adds a bright, herbaceous finish that delights the senses even more.
Side Dishes
This rustic bread pairs wonderfully with hearty soups, roasted vegetables, or a fresh salad. Its robust flavor can also stand up to creamy cheeses or a drizzle of high-quality olive oil for dipping, making it a versatile companion to countless meals.
Creative Ways to Present
Turn your Rustic No-Knead Rosemary Garlic Bread Recipe into a centerpiece by serving it in a bread basket lined with a colorful cloth. Make mini sandwiches, or toast slices and top with avocado and cherry tomatoes for an elevated snack that wows guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread tightly in plastic wrap or place in an airtight container and store at room temperature for up to 2 days. This keeps the crust from drying out and the crumb soft.
Freezing
If you want to keep your bread longer, wrap it well in plastic and then foil before freezing. It will stay fresh for up to 3 months this way. When you’re ready to enjoy, just thaw it at room temperature.
Reheating
Refresh the bread’s crust by reheating in a preheated 350°F (175°C) oven for about 10 minutes. This step revives that delightful crisp exterior while keeping the inside warm and tender.
FAQs
Can I use dried rosemary instead of fresh?
Yes, dried rosemary works in a pinch, but be sure to use about half the amount since it is more concentrated; fresh rosemary gives the best flavor for this recipe.
Do I really have to wait 18-24 hours for the dough to rise?
This slow rise is key to developing the bread’s flavor and texture, so patience pays off with a tender, airy loaf. If you’re in a hurry, you can shorten the time, but the results won’t be quite as rich.
Is cast iron skillet necessary to bake this bread?
While a cast iron skillet is ideal for even heat and crust development, you can use any oven-safe heavy pan or Dutch oven with similar results.
How can I make the crust crunchier?
To get an even crispier crust, add a small pan of water to the oven to create steam during baking or bake the bread a little longer, keeping a close eye to avoid burning.
Can I substitute all-purpose flour with whole wheat?
You can substitute some or all flour with whole wheat, but expect a denser loaf and potentially longer rising time. Combining both flours strikes a nice balance for flavor and texture.
Final Thoughts
This Rustic No-Knead Rosemary Garlic Bread Recipe is one of those joyful kitchen projects that feels effortless yet turns out truly spectacular. It invites you to slow down, savor the process, and reward yourself with the earthy, aromatic warmth of freshly baked bread. I can’t wait for you to try this recipe and enjoy it as much as I do with friends and family around the table.
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Rustic No-Knead Rosemary Garlic Bread Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 20 hours 40 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Rustic No-Knead Rosemary Garlic Bread offers a simple yet flavorful artisan-style loaf that requires minimal hands-on effort. Infused with fresh rosemary and garlic, this bread boasts a crispy golden crust and a soft, airy interior. Perfect for serving warm with butter, soups, or as a sandwich base, this recipe leverages a long fermentation to develop deep flavor without kneading.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon finely chopped fresh rosemary (or more to taste)
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon instant yeast
Wet and Other Ingredients
- 3 cloves garlic, minced
- 1 1/2 cups water, at room temperature
- 2 tablespoons cornmeal (for sprinkling)
Instructions
- Mix Dough: In a large bowl, combine the all-purpose flour, minced garlic, chopped rosemary, kosher salt, freshly ground black pepper, and instant yeast. Add the room temperature water and stir vigorously with a wooden spoon or your hand until a wet, sticky dough forms, about 30 seconds.
- Initial Fermentation: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 18 to 24 hours. The dough surface should become bubbly and dotted with air bubbles indicating fermentation.
- Prepare Skillet: Lightly oil a 10-inch cast-iron skillet or spray with nonstick spray. Sprinkle the bottom with cornmeal to prevent the bread from sticking during baking.
- Shape and Second Rise: On a floured surface, gently shape the risen dough into a round loaf. Place it carefully into the prepared skillet. Cover with a clean dishtowel and allow it to rise at room temperature for 2 hours, or until it doubles in size.
- Bake: Preheat your oven to 450°F (232°C). Place the skillet with the risen dough directly in the oven and bake for 30 to 40 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and let it cool slightly in the skillet. Slice and serve warm to enjoy the fresh rosemary and garlic flavors.
Notes
- For a stronger rosemary flavor, increase the amount of fresh rosemary slightly.
- Ensure the water is at room temperature to allow proper yeast activation.
- The long fermentation helps develop flavor without kneading—do not skip this step.
- If you don’t have a cast-iron skillet, a heavy oven-safe pan or Dutch oven can be used instead.
- Let the bread cool a bit before slicing to prevent gummy texture inside.
