rosemary-garlic no-knead bread
Ready to bake the tastiest bread you’ll ever make at home? This Rosemary-Garlic No-Knead Bread is soft on the inside, crisp on the outside and flecked with fresh rosemary and minced garlic throughout so every bite is oh-so-flavorful. Oh, did I mention it comes together with just five ingredients? Let’s bake!
Rosemary-Garlic No-Knead Bread Recipe
Well my friends, here it is: The best bread I’ve ever baked at home to date. Based on your overwhelming response of support to my query on Instagram (which was: “Should I make this rosemary-garlic no-knead bread?”), I took on the task and the rest is history.
This recipe is effectively my classic and ever-popular No-Knead Dutch Oven Bread 2.0, with elevated flavor mix-ins of fresh rosemary and garlic. And we’re STILL clocking in at five ingredients, so… basically, there are no reservations to my wholehearted recommendation that you get this bread. So to speak.
How to Make Rosemary-Garlic No-Knead Bread
OK but how, HOWWW do you make no-knead bread? Guys, it’s so easy. If you haven’t made it before, stop everything you’re doing and get yourself a Dutch oven. Once that box is checked off, grab the ingredients you’ll need for this recipe: All-purpose flour, sea salt, active dry yeast, fresh rosemary and garlic (I’ll assume you have water on hand). Mix the flour, salt and yeast, then stir in the rosemary and garlic. Pour in the warm water, give everything a good stir, and let it take a very long, glorious nap overnight.
The next day, the dough should have risen considerably, with a flattened top covered in bubbles. Shape the dough into a round loaf, transfer it to a preheated Dutch oven (see the recipe Notes for more info on this part!), and let it bake. In just one hour, you’ll have a perfectly puffed, round, golden-brown loaf of homemade bread and your kitchen will smell like fresh rosemary and warm carbs and you’ll be the happiest you’ve ever been in life. True facts.
Tips for the Best-Ever No-Knead Bread
Honestly, when it comes to no-knead bread, there’s not much advice to give because it’s SO easy and essentially foolproof. But to make 100% sure we all get the best homemade bread we all love and deserve, here are some tips!
- Placing the parchment in the Dutch oven with the bread is optional IF you have an enamel-coated Dutch oven. I always bake my bread with parchment paper because I find it easier to transfer it to a screaming-hot pot this way, but you do you. If you have a non-enamel-coated Dutch oven, the parchment paper is necessary to avoid sticking and burning.
- Feel free to adjust the amounts of rosemary to taste! If you’re a major rosemary lover, add an extra tablespoon or two of chopped fresh rosemary to the dough.
- I know there is that irresistible temptation to tear right into this bread right outta the oven, while it’s hot and delicious. But if you do, be warned: It might end up a little gummy. So, I like to let the bread cool until it’s just warm, then slice into it. And then I slather it liberally in salted butter. It’s just the right thing to do here.
- For the sake of brevity, I’ll stop there with tips, but I’ve got a few extras to pay attention to in the Notes section of the recipe below!
Friends, countrymen, and fellow carb lovers, do I even need to say it? Let’s get this bread! If you love dessert like me, make this Quick Banana Bread!
Rosemary-Garlic No-Knead Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 9 hours 15 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Description
The easiest bread you’ll ever bake — now flavored with fresh rosemary and minced garlic for even more yumminess.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons fine sea salt
- 1 teaspoon active dry yeast
- 3 tablespoons fresh rosemary, roughly chopped
- 3 cloves fresh garlic, minced
- 1 1/2 cups warm water (110°F to 115°F)
Instructions
- In a large bowl, whisk flour, salt and yeast until well mixed; then, whisk in rosemary and garlic. Pour in warm water and use a wooden spoon to stir just until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
- Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.
- Heat oven to 450°F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.
- Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
- Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.
- Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered, until dough is baked through and golden brown on top. Cool before slicing.
Notes
- Use fresh rosemary for this recipe. I do not recommend using dried rosemary, as the flavor will not come through well. (I also recommend using fresh garlic, not minced from the jar!)
- Can I preheat an empty Dutch oven safely? That’s a complicated question. According to manufacturers, it is recommended that you don’t do this because your enameled Dutch oven may crack in the oven. HOWEVER, I’ve been baking no-knead bread by preheating the same empty Dutch oven for years and have never had an issue. If you’re concerned about cracking, though, you can try baking no-knead bread using King Arthur Flour’s method of baking in a cold Dutch oven.
- You can store this bread uncovered up to 24 hours, or in a bread box up to 2 days. Once sliced, store the bread sliced-side down on a cutting board at room temperature up to 24 hours (or in a paper bag).
- Looking for the OG recipe? Here’s my very favorite recipe for No-Knead Dutch Oven Bread.
More carbs, please!
There needs to be a way to add cheese to this…
Celeste, Of course! I’d suggest stirring in about 1 cup of shredded cheese (your choice) after stirring the dough ingredients together.
Fantastic recipe! I made it precisely as written and it turned out perfectly! I’ve made several no-knead recipes in the past, but this turned out the best! I’ll definitely make it again! Thanks so much for sharing it!
I am looking forward to making this bread, but I have a question. You call for 45 minutes covered and 10-15 minutes uncovered. My experience with sourdough is that after 20 minutes I need to start checking the bottom of the bread or it will burn. Is that true for this bread as well, or do I just leave it in the oven for an hour without checking the bottom?
Hi Rusty, That’s a great question! Sourdough is a different animal than no-knead bread, so that’s why the directions are different here. I’ve always baked this bread with a sheet of parchment under it in the Dutch oven, and even after a full hour it doesn’t burn on the bottom. Hope that helps!
Thanks, Stephanie! Am I safe to bake in the Dutch oven without the parchment? If not, I’ll use the paper, but just checking. Thanks for getting back to me so quickly!
Super easy and very delicious.
One question though: If I double, or triple, the ingredients, does that impact the size of the Dutch oven needed or the cooking time?
Hey Tony! Great question. The short answer is “yes.” Here is the long answer! I have not tried to double or triple this recipe. I am the new owner, so I haven’t made this recipe at all. I do, however, have a degree in commercial bread baking and was an executive pastry chef in Manhattan for a decade, so I bring a new level of expertise. My gut says you can double this recipe and still bake it as written. If you have a slightly larger Dutch oven, you might want to use that to make a larger loaf. If you do not, I would expect your bigger loaf to have a denser crumb. You might also consider doing a series of folds to help the gluten develop especially since you are asking more of it. This will create a better rise even with a larger loaf.
My best advice would be to make a double or triple batch and then divide it into 2-3 loaves prior to shaping. If you don’t have multiple Dutch ovens you can bake these on parchment paper on a sheet pan. When you add the bread to the oven, put a large baking dish full of very hot or boiling water in the bottom of your oven, then close the door immediately and don’t open it for 20 minutes. This will create a similar effect to baking in the Dutch oven. It steams the bread which keeps the crust from forming and allows the bread to rise higher. Then remove the water (CAREFULLY!!!) and continue baking. This allows the crust to form and browning to occur. It will not be exactly the same as the dutch oven but it’ll be close and still make a lovely loaf.
LOVE!
Aww thanks, Joanne!