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Bubbly fermented no knead dough in a bowl for garlic bread.

No-Knead Garlic Bread

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 2
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 215
Ingredients Method Notes

Ingredients
  

  • For the Dough:
  • 3 cups All-purpose flour or bread flour
  • 1 ½ tsp Sea salt
  • ½ tsp Active dry yeast
  • 1 ½ cups Warm water approx. 110°F
  • For the Garlic Topping:
  • 3 tbsp Extra virgin olive oil
  • 4 cloves Garlic minced
  • 1 tbsp Fresh parsley chopped
  • 1 tsp Dried oregano
  • Optional: 2 tbsp Grated Parmesan cheese

Method
 

  1. Mix: In a large bowl, whisk flour, salt, and yeast. Pour in warm water and stir until a sticky dough forms.
  2. Rise: Cover the bowl with plastic wrap. Let sit at room temperature for 8 to 12 hours.
  3. Prep: Preheat oven to 425°F (220°C). If using a Dutch oven, place it inside to preheat.
  4. Shape: Turn dough onto a floured surface. Shape into a round loaf. Let rest for 30 mins.
  5. Coat: Mix olive oil, garlic, and herbs. Brush the mixture over the top of the loaf.
  6. Bake: Carefully place dough in the hot Dutch oven. Bake covered for 20 minutes, then uncovered for 10-15 minutes until golden brown.
  7. Cool: Let cool on a wire rack for at least 20 minutes before slicing.

Notes

  • Water Temperature is Key: Ensure your water is between 105°F and 110°F. If it’s too cold, the yeast won’t wake up; if it’s too hot (above 120°F), you will kill the yeast and the bread won't rise.
  • The "Shaggy" Stage: Do not panic if the dough looks "ugly" and sticky after the initial mix. It shouldn't be a smooth ball yet. The long rise handles the smoothing and gluten structure.
  • Steam is Your Friend: If you don't have a Dutch oven, place a shallow pan of water on the bottom rack of your oven while baking. The steam keeps the crust soft initially, allowing the bread to expand, resulting in a lighter loaf and a crispier final crust.
  • Garlic Safety: Finely mince the garlic or use a press. Larger chunks may not mellow enough in the short baking time and can taste bitter.
  • The "Hollow" Test: To check for doneness, tap the bottom of the loaf. It should sound hollow. If it sounds dull or heavy, it needs another 3–5 minutes.
  • Cooling Period: Resist the urge to slice immediately! Cutting into hot bread lets the internal steam escape too quickly, which can make the remaining loaf gummy and dry. Let it sit for at least 20 minutes.