Rustic No-Knead Rosemary Garlic Bread Recipe
If you’re searching for a bread recipe that’s both effortless and impressively flavorful, this Rustic No-Knead Rosemary Garlic Bread Recipe is about to become your new go-to. Imagine biting into a crusty, golden loaf with fragrant bursts of fresh rosemary and garlic woven through each tender crumb, all made without the fuss of kneading. It’s the perfect blend of rustic charm and simple cooking that feels like a warm hug from the oven, and I can’t wait to share how you can create this cozy delight right in your own kitchen.
Ingredients You’ll Need
The beauty of this Rustic No-Knead Rosemary Garlic Bread Recipe lies in its simplicity. Each ingredient is carefully chosen to build layers of flavor and texture — from the flour that provides the hearty base, to the fresh rosemary that adds a delightful herbal note. These essentials come together in a way that’s as straightforward as it is rewarding.
- 3 cups all-purpose flour: The foundation of our bread, offering structure and chewiness.
- 3 cloves garlic, minced: Fresh garlic infuses the dough with aromatic warmth and pungency.
- 1 tablespoon finely chopped fresh rosemary: Adds a bright, piney flavor that’s signature in this bread.
- 1 1/4 teaspoons kosher salt: Enhances all the other flavors while balancing the dough.
- 3/4 teaspoon freshly ground black pepper: Gives a subtle kick that complements the herbs perfectly.
- 1/2 teaspoon instant yeast: The magic that helps the dough rise without any kneading effort required.
- 1 1/2 cups water, at room temperature: Hydrates the dough to the perfect sticky consistency.
- 2 tablespoons cornmeal (for sprinkling): Keeps the bread from sticking and adds a bit of crunch underneath.
How to Make Rustic No-Knead Rosemary Garlic Bread Recipe
Step 1: Mix the Dough
Start by combining the all-purpose flour, minced garlic, fresh rosemary, salt, black pepper, and instant yeast together in a large bowl. Pour in the room temperature water and stir everything with a wooden spoon or your hand until a wet, sticky dough forms. It only takes about 30 seconds, and this loose texture is exactly what creates that lovely rustic crumb later on.
Step 2: First Rise
Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 18 to 24 hours. During this time, the yeast works its magic, bubbling up the surface and developing deep, complex flavors that kneading just can’t match. Patience here really pays off with taste and texture.
Step 3: Prepare the Skillet
When your dough’s ready, lightly oil a 10-inch cast-iron skillet or nonstick pan and sprinkle it generously with cornmeal. This keeps the bread from sticking while giving the crust a lightly textured bottom that’s pure perfection.
Step 4: Shape the Dough and Second Rise
Transfer the dough onto a floured surface and gently shape it into a rough round — there’s no need for perfect form here, the rustic look is part of the charm. Place the dough into your prepared skillet, cover it with a clean dishtowel, and let it rise again at room temperature for about 2 hours. It should double in size, looking puffy and ready to bake.
Step 5: Bake the Bread
Preheat your oven to 450°F (232°C). Then, pop the skillet into the oven and bake the bread for 30 to 40 minutes. You’ll know it’s done when the crust turns a beautiful, golden brown and sounds hollow when you tap the bottom. The warm herbal aromatics will fill your kitchen and have you eager for the first slice.
Step 6: Serve
Allow the bread to cool just enough to handle, then slice it up to reveal the tender, aromatic crumb inside. Served warm, this Rustic No-Knead Rosemary Garlic Bread Recipe is irresistible and makes any meal feel instantly elevated.
How to Serve Rustic No-Knead Rosemary Garlic Bread Recipe
Garnishes
To add a special touch, brush your bread with melted butter infused with extra minced garlic or a sprinkle of flaky sea salt on the crust just after baking. A drizzle of high-quality olive oil or a handful of freshly chopped rosemary on top right before serving can also amplify those wonderful flavors.
Side Dishes
This bread pairs beautifully with soups like creamy tomato bisque or hearty vegetable stew, soaking up those brothy delights with every bite. It’s also fantastic alongside a fresh green salad tossed in lemon vinaigrette or as a companion to charcuterie boards, cheeses, and olives for a casual gathering.
Creative Ways to Present
For a fun twist, slice your Rustic No-Knead Rosemary Garlic Bread Recipe thickly and toast it to make bruschetta topped with ripe tomatoes, basil, and a splash of balsamic glaze. Or serve with dips like herbed cream cheese or roasted red pepper hummus to turn this humble loaf into an appetizer star.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay moist and chewy for about 2 days, perfect for enjoying later in sandwiches or toasted with your morning eggs.
Freezing
If you want to preserve your Rustic No-Knead Rosemary Garlic Bread Recipe longer, slice it first and wrap the individual slices in plastic wrap or foil before placing them in a freezer bag. This way, you can pull out just what you need without defrosting the entire loaf.
Reheating
To bring your bread back to life, warm slices in a toaster or oven set to 350°F until heated through and crisp. For a whole loaf, wrap it in foil and heat it in the oven for about 10-15 minutes. You’ll have freshly baked textures in minutes!
FAQs
Can I use dried rosemary instead of fresh for this recipe?
Yes, you can substitute dried rosemary, but use about one-third of the amount since dried herbs are more concentrated. Fresh rosemary gives a brighter flavor, but dried works well in a pinch.
Why does the dough need to rest for so long during the first rise?
The extended rest allows the yeast to ferment slowly, developing more complex flavors and a better texture without kneading. This results in the rustic, open crumb characteristic of this bread.
What if I don’t have a cast-iron skillet?
You can use any oven-safe pan or Dutch oven that’s around 10 inches in diameter. Just make sure to oil it and sprinkle cornmeal to avoid sticking since the pan’s heat helps form the crust.
Is this bread gluten-free?
No, this recipe uses all-purpose wheat flour which contains gluten. For gluten-free alternatives, you’ll need special flours and different techniques.
Can I add other herbs or ingredients to this bread?
Absolutely! Feel free to experiment by adding thyme, oregano, olives, or even sun-dried tomatoes for a personalized twist. Just keep the dough consistency similar to maintain rising.
Final Thoughts
This Rustic No-Knead Rosemary Garlic Bread Recipe is a fantastic way to bring warmth and comfort to your meals without complicated steps or hours of labor. Its inviting aroma and mouthwatering flavor make it a treasured staple in any kitchen. Give it a try—you might just discover your new favorite bread to bake and share with those you love.
Print
Rustic No-Knead Rosemary Garlic Bread Recipe
- Total Time: 19 hours 55 minutes
- Yield: 8 servings 1x
Description
This Rustic No-Knead Rosemary Garlic Bread recipe yields a flavorful, crusty artisan loaf with a fragrant blend of fresh rosemary and garlic. The simple no-knead method allows the dough to develop naturally over a long rise, resulting in a tender crumb and perfectly crisp crust, baked conveniently in a cast-iron skillet.
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
- 2 tablespoons cornmeal (for sprinkling)
Wet Ingredients
- 3 cloves garlic, minced
- 1 1/2 cups water, at room temperature
Instructions
- Mix the Dough: In a large bowl, combine the flour, minced garlic, rosemary, salt, pepper, and instant yeast. Add the room temperature water and stir with a wooden spoon or your hand until a wet, sticky dough forms, which should take about 30 seconds.
- First Rise: Cover the bowl tightly with plastic wrap and allow the dough to rest at room temperature for 18 to 24 hours, until the surface is bubbly and dotted with air pockets.
- Prepare the Skillet: Lightly grease a 10-inch cast-iron skillet with oil or nonstick spray. Evenly sprinkle cornmeal in the skillet to help prevent the dough from sticking during baking.
- Shape the Dough & Second Rise: Turn the bubbly dough out onto a floured surface and shape it gently into a round loaf. Place the dough in the prepared skillet, cover it with a clean dishtowel, and let it rise at room temperature for about 2 hours or until it has doubled in size.
- Bake: Preheat your oven to 450°F (232°C). Place the skillet with the risen dough into the oven and bake for 30 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Serve: Remove the skillet from the oven and let the bread cool slightly. Slice the warm bread and serve immediately to enjoy its fresh, aromatic flavor and crusty texture.
Notes
- Using instant yeast eliminates the need to proof the yeast in water before mixing.
- The long, slow rise develops flavor without the need for kneading.
- A cast-iron skillet provides even heat and creates a crisp crust similar to baking in a Dutch oven.
- Feel free to adjust the amount of rosemary and garlic to suit your taste preference.
- Be sure not to skip the cornmeal in the skillet to prevent sticking and help with crust texture.
- Allow the bread to cool slightly before slicing to ensure the crumb sets properly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
