🍞 Rustic No-Knead Rosemary Garlic Bread
Crusty artisan loaf with fragrant rosemary and roasted garlic
This Rustic No-Knead Rosemary Garlic Bread is everything we love about Mediterranean baking: simple ingredients, slow fermentation, and deep flavor. There’s no kneading required — just mix, rest, and bake. The long rise creates a beautifully airy crumb, while olive oil, rosemary, and garlic give the bread its signature savory warmth.
Perfect for dipping, sandwiches, or serving alongside soups and mezze.
🛒 Ingredients (Makes 1 large loaf)
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3 cups all-purpose flour
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1½ tsp salt
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½ tsp sugar or honey
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½ tsp instant or active dry yeast
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1½ cups warm water
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2 tbsp extra-virgin olive oil
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2 tbsp fresh rosemary, finely chopped
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3 cloves garlic, minced or roasted
Optional Toppings
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Flaky sea salt
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Extra rosemary sprigs
🔪 Instructions
1️⃣ Mix the Dough
In a large bowl, combine flour, salt, sugar, and yeast.
Add warm water, olive oil, rosemary, and garlic.
Stir until a shaggy, sticky dough forms.
2️⃣ Long Rise
Cover the bowl and let rise at room temperature for 12–18 hours until bubbly and doubled in size.
3️⃣ Shape
Turn dough onto a floured surface. Gently fold over itself once or twice — no kneading.
Shape into a rough round.
4️⃣ Bake
Preheat oven to 230°C / 450°F with a covered Dutch oven inside.
Carefully place dough into the hot pot, sprinkle with flaky salt and rosemary.
Cover and bake 30 minutes, then uncover and bake 10–15 minutes until deep golden.
5️⃣ Cool
Transfer to a rack and cool at least 30 minutes before slicing.
🌿 Serving Ideas
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Dip in olive oil and balsamic vinegar
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Serve with soups, stews, or salads
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Use for panini or bruschetta
❓ Q & A
Q: Do I really not need to knead this dough?
A: Correct! Time does the work — the long fermentation builds gluten naturally.
Q: Can I use dried rosemary?
A: Yes. Use 1 tablespoon dried instead of fresh.
Q: What if I don’t have a Dutch oven?
A: Bake on a preheated stone or tray and place a pan of hot water in the oven for steam.
Q: Can I add cheese?
A: Absolutely! Fold in grated Parmesan or feta before the rise.
Q: How do I store this bread?
A: Store wrapped at room temperature for 2 days, or freeze sliced for up to 2 months.
