When you’re craving a slice of warm, comforting bread bursting with fresh herbs and garlic, look no further than this Rustic No Knead Rosemary Garlic Bread Recipe. It’s the perfect blend of simplicity and flavor, letting a few quality ingredients shine together without any complicated techniques. This bread comes out with a crispy crust, a tender, airy crumb, and just the right punch of rosemary and garlic to transform any meal or snack into something truly special. Whether you’re a baking novice or a seasoned pro, this recipe will soon become your go-to for homemade bread that tastes like it came from a charming countryside bakery.
Ingredients You’ll Need
This Rustic No Knead Rosemary Garlic Bread Recipe calls for straightforward ingredients, but each plays an essential role in delivering that perfect balance of texture, aroma, and flavor. The combination ensures you build a loaf hearty enough to accompany any dish yet full of character on its own.
- 3 cups all-purpose flour: The foundation of your bread, providing structure and chewiness.
- 3 cloves garlic, minced: Adds a fragrant and savory punch that infuses the whole loaf.
- 1 tablespoon finely chopped fresh rosemary: Fresh herbs infuse the dough with aromatic earthiness and a hint of pine.
- 1 ¼ teaspoons kosher salt: Enhances flavors and balances the richness of garlic and rosemary.
- ¾ teaspoon freshly ground black pepper: Adds subtle heat and complexity to the bread’s taste.
- ½ teaspoon instant yeast: The leavening agent that lifts the dough without hours of kneading.
- 1 ½ cups water, at room temperature: Hydrates the dough and activates the yeast gently.
- 2 tablespoons cornmeal: Sprinkled in the skillet to prevent sticking and add a pleasant crunch.
How to Make Rustic No Knead Rosemary Garlic Bread Recipe
Step 1: Prepare the Dough
Start by combining all the dry ingredients—flour, minced garlic, chopped rosemary, kosher salt, black pepper, and instant yeast—in a large bowl. This allows the rosemary and garlic to evenly distribute throughout the dough, ensuring every bite carries those signature flavors.
Step 2: Mix in the Water
Add the room temperature water to the flour mixture. Use a wooden spoon or your hand to stir and fold the ingredients together until you form a wet, sticky dough. Don’t worry about perfection here; the rustic, slightly messy texture is what gives this bread its charm.
Step 3: First Rise
Cover the bowl tightly with plastic wrap. Let the dough sit at room temperature for 18 to 24 hours. During this period, the yeast works its magic, creating bubbles on the dough’s surface — a beautiful sign that your bread is developing that airy, open crumb.
Step 4: Prepare the Baking Vessel
Lightly oil a 10-inch cast iron skillet or another oven-safe pan. Sprinkle the bottom with cornmeal to prevent sticking and add a subtle crunch to the bread’s bottom crust. This step is key to getting that rustic feel on your finished loaf.
Step 5: Shape the Dough
Turn the dough out onto a floured surface and gently shape it into a round. Handle the dough with care to preserve the air bubbles you’ve been nurturing — this is what keeps your bread light and fluffy.
Step 6: Second Rise
Place your shaped dough in the prepared skillet and cover with a clean kitchen towel. Allow it to rest at room temperature for about 2 hours, or until it doubles in size and gently springs back when poked. This proofing step ensures the perfect rise and texture.
Step 7: Preheat the Oven
While your dough is proofing, preheat your oven to 450 degrees Fahrenheit. A hot oven creates that lovely crisp crust while baking the interior to tender perfection.
Step 8: Bake to Golden Perfection
Place the skillet with the risen dough into the preheated oven. Bake for 30 to 40 minutes until the bread develops a gorgeous golden-brown crust and fills your kitchen with irresistible aroma. Let it cool slightly before slicing to enjoy that perfect rustic texture.
How to Serve Rustic No Knead Rosemary Garlic Bread Recipe
Garnishes
A sprinkle of flaky sea salt on top just after baking enhances the savory flavors, while a light brush of olive oil adds extra sheen and richness. You can also scatter some fresh rosemary leaves for an aromatic finish that makes the bread look as good as it tastes.
Side Dishes
This bread pairs delightfully with soups, stews, or a fresh salad. Dips like olive oil and balsamic vinegar, or a creamy herb butter, also make excellent companions. Its hearty crust and soft crumb mean it holds up as a perfect utensil for scooping up sauces.
Creative Ways to Present
Turn your Rustic No Knead Rosemary Garlic Bread Recipe into a centerpiece by slicing it thickly and serving it with a cheese board. Toast slices lightly and top with roasted tomatoes or melted cheese for a rustic bruschetta that’s sure to wow at any gathering.
Make Ahead and Storage
Storing Leftovers
Wrap leftover bread in a clean kitchen towel or place it in a paper bag to maintain crustiness and prevent moisture build-up. Store it at room temperature for up to two days, and refresh by warming in the oven before serving.
Freezing
Your Rustic No Knead Rosemary Garlic Bread Recipe freezes beautifully. Slice the bread first, then wrap tightly in plastic wrap and aluminum foil to avoid freezer burn. It stays fresh for up to three months, allowing you to enjoy homemade goodness anytime.
Reheating
To bring back that fresh-baked feel, reheat slices in a toaster oven or wrap the whole loaf in foil and warm it in the oven at 350 degrees Fahrenheit for 10 to 15 minutes. This method restores the crust’s crispness and the crumb’s tenderness.
FAQs
Can I use dried rosemary instead of fresh?
Yes, you can substitute dried rosemary, but use about one-third the amount since dried herbs are more concentrated. This will still provide lovely rosemary flavor without overpowering the bread.
Why does this recipe not require kneading?
The long fermentation time allows gluten to develop naturally, so there’s no need for kneading. This no knead method makes the bread preparation easy and perfect for busy schedules.
Can I make this bread without a cast iron skillet?
Absolutely! Any oven-safe baking dish or Dutch oven that’s about 10 inches in diameter will work. Just make sure to prepare it well with oil and cornmeal to prevent sticking.
How do I know when the bread is done?
The crust should be a deep golden brown, and the loaf should sound hollow when tapped on the bottom. Baking times can vary, so trust your senses along with the recommended bake time.
Can I add other herbs or flavors?
Definitely! Feel free to experiment by adding thyme, sage, or even a handful of grated cheese. This recipe is versatile and welcomes your personal touch.
Final Thoughts
The Rustic No Knead Rosemary Garlic Bread Recipe is truly a treasure for anyone who loves homemade bread without the fuss. It’s inviting, flavorful, and perfect for sharing around the table with loved ones. Once you try it, you’ll find it hard to go back to store-bought bread again—in fact, this might just become your new favorite go-to recipe!
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Rustic No Knead Rosemary Garlic Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 20 hours 50 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Rustic No Knead Rosemary Garlic Bread is an easy-to-make artisan loaf perfect for bread lovers seeking a flavorful, aromatic homemade bread without the fuss of kneading. Infused with fresh rosemary and garlic, this bread has a crisp crust and a tender, airy crumb, all made with simple ingredients and minimal hands-on time.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon finely chopped fresh rosemary (or more, to taste)
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon instant yeast
Wet Ingredients
- 3 cloves garlic, minced
- 1 ½ cups water, at room temperature
For Baking
- 2 tablespoons cornmeal
Instructions
- Prepare the Dough: In a large bowl, combine the flour, minced garlic, finely chopped rosemary, kosher salt, freshly ground black pepper, and instant yeast.
- Mix the Dough: Using a wooden spoon or your hand, slowly add the room-temperature water and mix until a wet, sticky dough forms, which should take about 30 seconds.
- First Rise: Cover the bowl tightly with plastic wrap and let it stand at room temperature until the surface is dotted with bubbles, approximately 18 to 24 hours.
- Prepare the Baking Surface: Lightly oil a 10-inch cast iron skillet or coat it with nonstick spray, and sprinkle the bottom with cornmeal to prevent sticking.
- Shape the Dough: On a lightly floured surface, gently shape the risen dough into a round loaf without deflating it too much.
- Second Rise (Proof): Place the shaped dough into the prepared skillet. Cover it with a clean dishtowel and let stand at room temperature until it doubles in size and does not spring back quickly when poked, about 2 hours.
- Preheat the Oven: Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius) while the dough is finishing its proof.
- Bake the Bread: Place the skillet with the dough into the preheated oven and bake until the crust is golden brown and the bread sounds hollow when tapped, about 30 to 40 minutes.
Notes
- Use a cast iron skillet or another oven-safe heavy-bottomed pan for best baking results.
- The long fermentation time is essential for flavor development and texture, so do not rush.
- You can increase or decrease rosemary according to your preference for a stronger or milder herb flavor.
- Allow the bread to cool completely before slicing to avoid a gummy crumb.
- If you don’t have cornmeal, you can use flour to dust the baking vessel, though cornmeal provides a nice texture.
