Rustic No-Knead Rosemary Garlic Bread

• Prep Time: 30 minutes (plus resting time)

• Cook Time: 45 minutes

• Rising Time: 12-18 hours

• Total Time: 13-19 hours

• Skill Level: Beginner-Friendly

• Yield: 1 large loaf

Ingredients

• 3 cups (360g) Bread Flour (all-purpose works, but bread flour gives a better crust and chew)

• 1 ½ tsp (7g) Fine Sea Salt

• ¾ tsp (3g) Instant Yeast (or Active Dry Yeast)

• 1 ½ cups (350ml) Warm Water (around 100°F/38°C)

• 2 tbsp Fresh Rosemary, finely chopped

• 4-5 cloves Garlic, roasted and mashed (see note for substitution)

Note on Garlic: Roasting garlic tames its sharpness and brings out a wonderful sweetness. To roast, wrap a head of garlic in foil with a drizzle of olive oil and bake at 400°F (200°C) for 30-40 minutes until soft and golden. For a quicker, stronger garlic flavor, you can use 2 cloves of raw garlic, finely minced.

Equipment Needed

• Large Mixing Bowl

• Plastic Wrap or a damp kitchen towel

• A Dutch Oven with a lid (highly recommended for the perfect crust)

• Parchment Paper

Instructions

Step 1: The Long Ferment (12-18 Hours)

In your large mixing bowl, whisk together the bread flour, salt, and instant yeast. This ensures the salt and yeast are evenly distributed without directly contacting each other.

In a separate small bowl, combine the warm water, chopped rosemary, and mashed roasted garlic. Give it a quick stir.

Create a well in the center of your dry ingredients and pour in the rosemary-garlic water. Using a wooden spoon or your hands, mix until a shaggy, sticky dough forms. There should be no dry spots of flour. The dough will be quite wet and messy—this is exactly what you want! Do not be tempted to add more flour.

Once combined, cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot in your kitchen. Let the dough rest for 12 to 18 hours. The longer fermentation will develop more complex flavors. The dough is ready when its surface is dotted with small bubbles and it has more than doubled in size.

Step 2: Shaping the Loaf (30 minutes)

After the long rest, your dough will be bubbly and wet. Generously flour a work surface and, using a bowl scraper or floured hands, gently scrape the dough out onto it. The dough will be very loose.

Sprinkle the top of the dough with a little more flour. With floured hands, gently fold the dough over onto itself a few times—north to south, east to west—to form a rough ball shape. This isn’t a tight knead; it’s a gentle shaping.

Place a large piece of parchment paper on a plate or a small baking sheet (this will be your “sling” to lower the dough into the hot Dutch oven). Transfer your shaped dough, seam-side down, onto the parchment paper. Lightly flour the top of the dough and cover it loosely with the plastic wrap or towel. Let it rest for another 30 minutes.

During this final rise, preheat your oven. Place your empty Dutch oven, with its lid on, inside the oven and heat to 450°F (230°C). It is crucial that the Dutch oven is screaming hot.

Step 3: Baking to Perfection (45 minutes)

After the 30-minute rest, your dough should look slightly puffed. Carefully remove the very hot Dutch oven from the oven and take off the lid.

Using the parchment paper as a sling, carefully lower your dough into the preheated Dutch oven. Be cautious, as it will be extremely hot!

Optional: For a professional touch, use a sharp knife or a razor blade (a lame) to make a shallow slash (about ½-inch deep) across the top of the dough. This “scoring” allows the bread to expand beautifully in the oven.

Place the lid back on the Dutch oven and return it to the oven. Bake with the lid on for 30 minutes. This traps steam, creating a glossy, crackly crust.

After 30 minutes, remove the lid. You will see a pale, well-risen loaf. Continue baking, uncovered, for another 15-20 minutes, until the crust is a deep, golden brown and the loaf sounds hollow when you tap the bottom.

Step 4: The Crucial Cool (1+ Hours)

This is the hardest part: patience. Carefully remove the bread from the Dutch oven using the parchment sling and transfer it to a wire cooling rack. It is still cooking internally from residual heat. You must let the bread cool completely for at least 1 hour before slicing. Cutting into a hot loaf will result in a gummy, dense interior as the steam escapes and the structure hasn’t had time to set.

Nutrition Information

(Per serving, based on 12 slices per loaf)

• Calories: 120 kcal

• Total Carbohydrates: 25g

• Dietary Fiber: 1g

• Sugars: 0g

• Protein: 4g

• Total Fat: 0.5g

• Saturated Fat: 0g

• Sodium: 290mg

Please note: Nutritional information is an estimate and may vary based on specific ingredients used.

Tips for Success & Variations

• No Dutch Oven? You can use a preheated baking sheet or pizza stone. Place a pan of boiling water on the bottom rack of the oven to create steam for the first 20 minutes of baking.

• Test for Doneness: For absolute certainty, the internal temperature of the bread should read 200-210°F (93-99°C) when measured with a digital thermometer.

• Get Creative: Add ½ cup of grated Parmesan cheese to the dry ingredients, or swap the rosemary for thyme and add a tablespoon of lemon zest.

• Storing Your Bread: Store the cooled loaf in a paper bag at room temperature for up to 2 days. For longer storage, slice and freeze in a zip-top bag for up to 3 months. Simply toast slices straight from the freezer.

There you have it. A simple, forgiving recipe that yields a spectacular result. The intoxicating smell of rosemary and garlic filling your kitchen is just a preview of the delicious, homemade artisan bread you are about to enjoy. Happy baking