Rustic No Knead Rosemary Garlic Bread

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

A crusty artisan-style loaf with a soft, airy center, infused with olive oil, fresh rosemary, and roasted garlic. This Rustic No-Knead Rosemary Garlic Bread is simple, fragrant, and deeply Mediterranean—perfect for dipping, tearing, and sharing.

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🌿 Description

This bread requires no kneading and minimal effort, relying on a slow fermentation to develop flavor and texture. Rosemary adds earthy aroma, garlic brings warmth, and olive oil enriches the crumb. Baked in a covered bowl or Dutch oven, it creates a crackly golden crust just like a bakery loaf.

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📝 Ingredients (1 round loaf)

• 3 cups all-purpose flour (or 2½ cups AP + ½ cup whole wheat)

• 1 tsp salt

• 1 tsp sugar or honey

• 1 tsp instant or active dry yeast

• 1½ cups warm water (105–110°F / 40–43°C)

• 1 tbsp extra-virgin olive oil

Flavor Add-ins

• 1 tbsp fresh rosemary, finely chopped (or 1½ tsp dried)

• 1 head garlic, roasted and mashed (or 3 cloves minced for stronger bite)

Optional topping

• Flaky sea salt

• Extra rosemary leaves

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👩‍🍳 Instructions

1. Mix the dough
   In a large bowl, combine flour, salt, sugar, yeast, and rosemary. Add warm water, olive oil, and mashed roasted garlic. Stir until a sticky, shaggy dough forms.

2. Long rise (no knead!)
   Cover and let rise at room temperature for 12–18 hours, until doubled and bubbly.

3. Shape
   Lightly flour hands and gently fold dough over itself 2–3 times. Shape into a loose ball.

4. Second rest
   Place dough on parchment paper, sprinkle with sea salt and rosemary if using. Cover and rest 30–45 minutes.

5. Preheat oven & bowl
   Preheat oven to 450°F (230°C). Place a heat-safe bowl or Dutch oven inside for 20 minutes.

6. Bake
   Carefully place dough (with parchment) into the hot bowl. Cover and bake 30 minutes.
   Uncover and bake 10–15 minutes more until deeply golden.

7. Cool
   Transfer to a rack and cool at least 30 minutes before slicing.

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🍽 Serving Ideas

• Dip in olive oil & balsamic vinegar

• Serve with soups, stews, or Mediterranean salads

• Toast and top with labneh, hummus, or tomato bruschetta

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❓ Q & A

Q: Can I use dried rosemary instead of fresh?
A: Yes—use half the amount since dried herbs are more concentrated.

Q: Do I have to roast the garlic?
A: Roasting makes it sweet and mild. Raw garlic works but will be sharper.

Q: What if I don’t have a Dutch oven?
A: A ceramic or oven-safe glass bowl with a lid works perfectly.

Q: Why is my dough sticky?
A: No-knead doughs are meant to be sticky—this creates an airy crumb.

Q: How should I store this bread?
A: Wrap in a clean towel at room temperature for 2 days, or slice and freeze for up to 2 months.