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Freshly baked rustic no knead rosemary garlic bread with a golden crust.

Rustic No Knead Rosemary Garlic Bread

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Prep Time 12 hours 15 minutes
Cook Time 45 minutes
Servings: 5 slices
Course: Side Dish
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 3 cups All-Purpose Flour
  • 1 ½ tsp Sea Salt
  • ½ tsp Active Dry Yeast
  • 2 tbsp Fresh Rosemary chopped
  • 3 cloves Garlic minced
  • 1 ½ cups Warm Water
  • 1 tbsp Olive Oil optional

Method
 

  1. Mix: In a large bowl, combine flour, salt, yeast, rosemary, and garlic. Add water and stir until a sticky dough forms.
  2. Rise: Cover and let sit at room temperature for 12–18 hours.
  3. Preheat: Place a Dutch oven in the oven and preheat to 450°F.
  4. Shape: Transfer dough to floured parchment paper. Shape into a ball.
  5. Bake: Place dough (with parchment) into the hot Dutch oven. Cover and bake for 30 mins.
  6. Brown: Remove lid and bake for 15 more mins until golden brown.
  7. Cool: Cool on a wire rack before slicing.

Notes

  • Flour Measurement: Always use the "spoon and level" method or a digital scale (400g). Scooping directly with a measuring cup packs the flour, leading to a dense, dry loaf.
  • Water Temperature: Use lukewarm water. If it's too hot to touch, it will kill the yeast; if it's too cold, the dough won't rise in the allotted time.
  • Sticky is Good: Do not add extra flour during the initial mix. The high hydration (wetness) is what creates the "artisan" airy holes in the bread.
  • The "Crackle" Test: To check for doneness, tap the bottom of the loaf; it should sound hollow. You can also use an instant-read thermometer to ensure the internal temperature is at least 205°F.
  • Storage: Keep in a brown paper bag at room temperature to maintain the crust. Avoid plastic bags, which soften the crust and make the bread "sweat."
  • Reviving Stale Bread: If the bread gets hard, sprinkle the crust with a little water and pop it into a 350°F oven for 5–8 minutes to bring back the "just-baked" crunch.