If you are on the lookout for a bread recipe that brings warmth, flavor, and a touch of rustic charm to your table without any complicated steps, this Rustic No Knead Rosemary Garlic Bread Recipe is exactly what you need. This bread boasts a crispy crust, an aromatic herb and garlic-infused crumb, and the easiest preparation you’ve ever experienced — all without pulling out your stand mixer or spending hours kneading dough. It’s a delightful, effortless way to fill your home with the comforting smell of freshly baked bread and the taste of rosemary and garlic that feels homemade with very little fuss.
Ingredients You’ll Need
Believe it or not, this Rustic No Knead Rosemary Garlic Bread Recipe gets its incredible flavor and texture from just a handful of simple ingredients. Each one has a distinct role, blending to create a bread that’s chewy on the inside with a perfect golden crust.
- 3 cups all-purpose flour: The sturdy foundation that gives structure and body to the loaf.
- 3 cloves garlic, minced: Adds a punch of savory, aromatic warmth throughout the bread.
- 1 tablespoon finely chopped fresh rosemary: This herb infuses the dough with a fragrant piney brightness that feels so fresh.
- 1 ¼ teaspoons kosher salt: Essential for enhancing all the flavors and balancing the garlic and rosemary.
- ¾ teaspoon freshly ground black pepper: Introduces just a hint of subtle spiciness, elevating the overall taste.
- ½ teaspoon instant yeast: The magic ingredient that makes the dough rise beautifully without any kneading.
- 1 ½ cups water, at room temperature: Hydrates the flour and activates the yeast for that perfect sticky dough texture.
- 2 tablespoons cornmeal: Used to dust the baking vessel, lending a crunchy, rustic bottom crust and preventing sticking.
How to Make Rustic No Knead Rosemary Garlic Bread Recipe
Step 1: Combine Dry Ingredients
Start by grabbing a large bowl and mixing together your all-purpose flour, minced garlic, finely chopped rosemary, kosher salt, freshly ground black pepper, and instant yeast. This step is simple but essential — evenly distributing the herbs and seasoning sets the foundation for every bite you’ll savor later.
Step 2: Add Water and Mix Into Dough
Next, pour in the room temperature water slowly, stirring with a wooden spoon or your hand. The dough will come together quickly into a wet, sticky mass. Don’t be alarmed by the stickiness — that’s exactly what makes this a no knead recipe and a wonderfully light loaf.
Step 3: Let It Rise for 18 to 24 Hours
Cover the bowl tightly with plastic wrap and let it rest at room temperature. This long, slow fermentation is where the rustic flavor comes alive. You’ll see bubbles appear on the surface, a telltale sign the yeast is doing its magic. This patient step is what separates this bread from ordinary, turning it into a beautiful artisan-style loaf.
Step 4: Prepare Your Baking Vessel
Lightly oil a 10-inch cast iron skillet or coat it with nonstick spray, then sprinkle cornmeal evenly across the bottom. This helps prevent sticking and creates that signature crunchy crust on the base of the bread. The skillet also creates the perfect environment for baking your rustic loaf evenly and beautifully.
Step 5: Shape the Dough and Let It Rise Again
On a floured surface, gently shape your dough into a round loaf. Don’t worry about perfect shaping here — rustic means charmingly imperfect. Place the dough ball into your prepared skillet, cover it with a clean dishtowel, and let it rise again at room temperature until it doubles in size and no longer springs back when touched. This usually takes about 2 hours.
Step 6: Bake Until Golden Brown
Finally, preheat your oven to 450°F (230°C), place the skillet straight into the oven, and bake for 30 to 40 minutes. You’ll know it’s ready when the crust turns a gorgeous golden brown and the bread sounds hollow when tapped. The result is a rustic loaf that’s crusty on the outside and tender on the inside, infused thoroughly with garlic and rosemary.
How to Serve Rustic No Knead Rosemary Garlic Bread Recipe
Garnishes
Serving this bread plain is a joy all on its own, but feel free to brush the top with some melted butter or a drizzle of high-quality olive oil for added richness and shine. You might also sprinkle a little flaky sea salt or more fresh chopped rosemary over the top right after baking for that extra herbal pop.
Side Dishes
This bread pairs beautifully with hearty soups, vibrant salads, or robust pasta dishes. Think of dipping it into tomato basil soup, spreading it with soft cheeses like brie or chèvre, or serving alongside a savory stew to sop up every last flavorful drop. Your Rustic No Knead Rosemary Garlic Bread Recipe becomes the perfect companion for an array of comforting meals.
Creative Ways to Present
Why not slice this rustic loaf thickly and toast it to create bruschetta topped with diced tomatoes and fresh basil for a classic Italian appetizer? Or use it as the base for an indulgent garlic bread casserole layered with mozzarella and herbs. This bread’s enhanced garlic and rosemary notes make it versatile enough for any creative presentation you dream up.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, wrap the bread tightly in plastic wrap or place it in an airtight container to maintain freshness. Stored at room temperature, it should keep well for up to two days, retaining most of its texture and flavor when enjoyed within that timeframe.
Freezing
To keep your Rustic No Knead Rosemary Garlic Bread Recipe fresh for longer, wrap it tightly in foil and place it inside a freezer bag before freezing. It will stay delicious for up to three months. This makes it an excellent option to bake ahead and enjoy fresh bread anytime you wish.
Reheating
When ready to eat, thaw frozen bread at room temperature. Reheat it in the oven at 350°F (175°C) for 10 to 15 minutes, wrapped loosely in foil, to revive the crust’s crispness and warm up the garlic-infused crumb. Avoid microwaving to preserve the delightful texture.
FAQs
Can I use dried rosemary instead of fresh?
Yes, you can substitute dried rosemary if fresh isn’t available, but use about one-third of the amount since dried herbs are more concentrated in flavor.
Is this bread suitable for beginners?
Absolutely! This Rustic No Knead Rosemary Garlic Bread Recipe is perfect for those new to bread baking since it requires no kneading and minimal active time, yet yields impressive results.
Can I add other herbs or spices?
Certainly! Feel free to experiment by adding thyme, oregano, or even a pinch of chili flakes to customize the flavor to your liking.
Why is the dough so sticky?
The dough’s stickiness is intentional and crucial—it ensures a moist crumb and eliminates the need for kneading. Resist the urge to add too much extra flour.
What if I don’t have a cast iron skillet?
You can use any oven-safe heavy pan or Dutch oven coated with oil and cornmeal. Just make sure it’s ovenproof and has high sides to hold the dough as it rises and bakes.
Final Thoughts
Baking bread can sometimes feel intimidating, but with this Rustic No Knead Rosemary Garlic Bread Recipe, it’s impossible not to succeed and fall in love with the process. The blend of fragrant rosemary, garlic, and the satisfying crust creates a loaf worthy of any meal or gathering. I can’t wait for you to try it out and enjoy every bite of this comforting and beautiful homemade bread.
Print
Rustic No Knead Rosemary Garlic Bread Recipe
- Total Time: 20 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Rustic No Knead Rosemary Garlic Bread is an easy-to-make artisanal loaf that requires minimal effort but delivers maximum flavor. Infused with fresh rosemary and garlic, this bread develops a crispy crust and a soft, airy interior through a slow fermentation process and baking in a cast iron skillet.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 3 cloves garlic, minced
- 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
- 1 ½ cups water, at room temperature
Additional
- 2 tablespoons cornmeal
Instructions
- Combine dry ingredients. In a large bowl, mix together flour, minced garlic, chopped rosemary, kosher salt, black pepper, and instant yeast until evenly distributed.
- Add water and mix. Pour in the room temperature water and use a wooden spoon or your hand to combine the mixture into a wet, sticky dough. This should take about 30 seconds.
- First fermentation. Cover the bowl tightly with plastic wrap and leave it at room temperature for 18 to 24 hours until the surface is dotted with bubbles, indicating fermentation.
- Prepare skillet. Lightly oil a 10-inch cast iron skillet or coat it with nonstick spray, then sprinkle evenly with cornmeal to prevent sticking and add texture.
- Shape the dough. On a lightly floured surface, gently shape the fermented dough into a round loaf and place it into the prepared skillet.
- Second rise. Cover the dough in the skillet with a clean dishtowel and let it rest at room temperature for about 2 hours, or until it has doubled in size and does not spring back when poked.
- Bake the bread. Preheat your oven to 450°F (230°C). Place the skillet with the dough inside the oven and bake for 30 to 40 minutes until the bread is golden brown and crusty.
Notes
- For best flavor, use fresh rosemary and freshly minced garlic.
- The long fermentation time of 18-24 hours develops rich flavor and a perfect crumb.
- Make sure the water is at room temperature to properly activate the yeast.
- Allow the dough to fully double during the second rise for optimal texture.
- Using a cast iron skillet helps to achieve a crispy crust similar to artisan bread.
- Let the bread cool before slicing to prevent doughy texture inside.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
