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Rustic No Knead Rosemary Garlic Bread

An easy homemade bread that fills your house with the delightful aroma of rosemary and garlic, perfect for busy lifestyles.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Appetizer, Bread, Side
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups all-purpose flour (or bread flour) 360 g
  • 1.5 teaspoons salt
  • 0.5 teaspoon instant yeast (active dry yeast also works)
  • 1.5 cups warm water about 100–110°F (360 ml)
  • 2 tablespoons olive oil plus more for drizzling
  • 3 cloves garlic, finely minced (or 2 tablespoons roasted garlic for a mellower flavor)
  • 2 tablespoons fresh rosemary, roughly chopped (or 2 teaspoons dried)
  • 1 tablespoon cornmeal for dusting the baking surface (optional)
  • coarse sea salt for sprinkling (optional)

Method
 

Preparation
  1. In a large bowl, whisk together the flour, salt, and yeast.
  2. Stir in the warm water, 2 tablespoons olive oil, minced garlic, and chopped rosemary until the dough is shaggy and sticky.
  3. Cover the bowl with a kitchen towel or plastic wrap and let it rise at room temperature for 12–18 hours.
Baking
  1. Flour your work surface lightly. Turn the dough out and fold it over itself a couple of times to form a loose ball.
  2. Let it rest uncovered for 20–30 minutes while preheating your Dutch oven to 450°F (230°C).
  3. Carefully remove the hot Dutch oven, sprinkle some cornmeal or flour in the bottom, then place the dough seam-side down.
  4. Drizzle lightly with olive oil and optionally sprinkle with flaky sea salt.
  5. Cover and bake for 30 minutes. Remove the lid and bake another 10–15 minutes until the crust is deeply golden.
  6. Transfer the loaf to a rack and let it cool for at least 20 minutes before slicing.

Notes

For a quicker option, use 1 teaspoon of instant yeast and expect about 1.5–2 hours total for rise and bake.