🍞 Rustic No-Knead Rosemary Garlic Bread (Mediterranean Style)
Serves: 6–8
Prep Time: 15 minutes (plus rising time)
Rise Time: 8–18 hours (overnight preferred)
Bake Time: 40–45 minutes
Total Time: ~9–20 hours (mostly resting)
🌿 Ingredients
For the Dough:
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3 cups (375 g) all-purpose flour (or half bread flour for extra chew)
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1½ tsp salt (sea salt or kosher)
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½ tsp instant yeast (or active dry yeast)
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1½ cups (360 ml) warm water (about 100°F / 38°C)
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2 tbsp extra-virgin olive oil
For Flavor:
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3–4 garlic cloves, minced (or 1 head roasted garlic, mashed)
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1–2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
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¼ tsp black pepper (optional)
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Extra olive oil and rosemary for brushing before baking
🔥 Instructions
1. Mix the Dough (No Kneading!)
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In a large mixing bowl, combine flour, salt, and yeast.
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Stir in warm water and olive oil until a sticky, shaggy dough forms — no kneading needed.
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Add minced or roasted garlic and chopped rosemary; stir just until incorporated.
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Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 12–18 hours (overnight).
The dough will become bubbly and doubled in size — that’s the magic of slow fermentation!
2. Shape the Dough
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Lightly flour a surface and your hands.
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Gently turn out the dough and fold it over on itself a few times to form a rough ball.
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Place on a sheet of parchment paper, seam-side down.
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Cover loosely with a towel and let rise again for 30–60 minutes while preheating your oven.
3. Preheat the Oven
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Place a Dutch oven (with lid) inside your oven and preheat to 450°F (230°C) for at least 30 minutes.
This creates the steam that gives the bread its perfect crust.
4. Bake
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Carefully remove the hot Dutch oven from the oven.
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Lift the dough (on parchment paper) into the pot.
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Brush lightly with olive oil and sprinkle with a few rosemary leaves or sea salt on top.
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Cover with the lid and bake for 30 minutes.
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Remove the lid and bake another 10–15 minutes until golden and crusty.
5. Cool
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Remove bread from the pot and let cool on a wire rack for at least 20–30 minutes before slicing.
(It continues to cook internally as it cools.)
🍽️ Serving Ideas
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Drizzle with extra-virgin olive oil and a pinch of sea salt.
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Serve alongside Mediterranean soups, charcuterie, or bruschetta toppings.
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Slice and toast for garlic bread or crostini with feta, olives, and roasted peppers.
💡 Mediterranean Variations
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Olive & Rosemary: Add ¼ cup chopped Kalamata olives to the dough.
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Lemon-Herb: Add 1 tbsp lemon zest + fresh thyme for a bright twist.
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Roasted Garlic: Roast an entire head of garlic, mash it, and fold into the dough for deep caramelized flavor.
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Whole-Grain: Replace 1 cup flour with whole-wheat flour for extra nuttiness.
🫒 Storage
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Keeps 2–3 days at room temperature (in a paper bag or wrapped in a towel).
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Slice and freeze leftovers; reheat in oven or toaster for 10 minutes at 350°F (175°C).
