Rustic No Knead Rosemary Garlic Bread

🌿 Rustic No-Knead Rosemary Garlic Bread (Mediterranean Style)

🕒 Time

• Prep: 10 minutes (plus overnight rise)

• Bake: 45 minutes

• Total: ~12–18 hours (mostly resting time)

🍞 Yields

1 large round loaf (about 8–10 servings)

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🧂 Ingredients

Dry Ingredients

• 3 cups (360 g) all-purpose flour (or bread flour for chewier texture)

• 1 ½ tsp salt

• ½ tsp instant yeast (or active dry yeast)

Wet Ingredients

• 1 ½ cups (355 ml) warm water (around 105°F / 40°C)

• 2 tbsp extra virgin olive oil

Flavor Add-ins

• 1 whole garlic bulb (roasted, see below)

• 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)

• Optional: ¼ cup pitted olives, chopped

• Optional: 1 tsp lemon zest for brightness

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🧄 How to Roast Garlic

1. Preheat oven to 400°F (200°C).

2. Slice the top off the garlic bulb to expose the cloves.

3. Drizzle with a bit of olive oil, wrap in foil, and roast 30–35 minutes until soft and golden.

4. Let cool, then squeeze out the cloves and mash into a paste.

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🍶 Dough Instructions

1. Mix the dough
   In a large bowl, whisk together flour, salt, and yeast.
   Add the warm water, olive oil, mashed roasted garlic, and rosemary.
   Stir with a spoon until a shaggy, sticky dough forms.
   (You don’t need to knead!)

2. First rise (overnight)
   Cover the bowl tightly with plastic wrap or a damp towel.
   Let it rest at room temperature (70°F–75°F) for 12–18 hours, until the surface is bubbly and doubled in size.

3. Shape the dough
   Lightly flour a surface and your hands.
   Turn the dough out, gently form it into a ball (don’t deflate too much), and place it on parchment paper.
   Sprinkle with a bit of flour and cover with a towel.
   Let rest for 30–45 minutes while you preheat your oven.

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🔥 Baking

1. Preheat oven to 450°F (230°C) with a Dutch oven (or heavy pot with lid) inside for at least 30 minutes.

2. Carefully remove the hot pot, lift the dough (on the parchment) into it.

3. Cover and bake for 30 minutes.

4. Remove lid and bake uncovered another 10–15 minutes, until golden brown and crisp.

5. Cool on a rack for at least 30 minutes before slicing.

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🍽️ Serving Suggestions

• Drizzle with olive oil and sprinkle sea salt or za’atar.

• Serve alongside hummus, tapenade, feta, or tomato soup.

• Makes a great base for Mediterranean bruschetta.

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🧊 Storage

• Keeps 2–3 days at room temperature in a paper bag or wrapped in a towel.

• Re-crisp in the oven at 350°F for 10 minutes.

• Freezes well for up to 2 months (slice before freezing).