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Rustic No-Knead Rosemary Garlic Bread

A crusty artisan-style bread infused with roasted garlic and fresh rosemary, made effortlessly with a long no-knead fermentation.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 18 minutes
Servings: 1 loaf
Course: Bread, Side
Cuisine: Artisan, European
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3 cups bread flour
  • 1.5 tsp salt
  • 0.5 tsp instant yeast
  • 1.5 cups warm water
  • 1 tbsp fresh rosemary finely chopped
Roasted Garlic
  • 1 head garlic roasted and softened

Equipment

  • Mixing bowl
  • Dutch oven
  • Parchment paper
  • Oven

Method
 

  1. Roast garlic by slicing off top, drizzling with oil, wrapping in foil, and baking 40 minutes at 400°F.
  2. Mix flour, salt, yeast, and rosemary in a large bowl.
  3. Add warm water and stir until a shaggy dough forms.
  4. Squeeze roasted garlic into dough and gently fold in.
  5. Cover and let rise 12–18 hours at room temperature.
  6. Shape dough into a ball and rest for 30 minutes.
  7. Preheat Dutch oven to 450°F.
  8. Place dough on parchment and lower into Dutch oven.
  9. Bake covered 30 minutes, then uncovered 15–20 minutes.
  10. Cool completely before slicing.

Notes

For a deeper garlic flavor, roast two garlic heads. Add flaky salt on top before baking for extra texture.