If you’ve ever wanted to create a bakery-quality loaf at home without all the fuss, you’re going to adore this Rustic No-Knead Rosemary Garlic Bread Recipe. It’s the perfect harmony of fragrant rosemary, bold garlic, and the nostalgic charm of rustic bread that’s crusty on the outside and tender on the inside. Best of all, you don’t even need to knead the dough! This recipe brings together simple, accessible ingredients to deliver a loaf full of flavor and character that feels truly homemade with minimal effort. Whether you’re serving it alongside dinner or enjoying it fresh with butter, this bread is a magical kitchen win you’ll want on repeat.
Ingredients You’ll Need
These ingredients are straightforward but each plays an essential role, contributing to the bread’s texture, flavor, and aroma. From the herbal punch of rosemary to the subtle crunch from cornmeal, every component helps make this bread undeniably special.
- 3 cups all-purpose flour: The sturdy base that creates the chewy, rustic crumb we all love.
- 3 cloves garlic, minced: Provides a savory warmth that infuses the bread with its signature flavor.
- 1 tablespoon finely chopped fresh rosemary: Adds fragrant, piney notes that perfectly complement the garlic.
- 1 1/4 teaspoons kosher salt: Enhances all the other flavors while balancing the dough.
- 3/4 teaspoon freshly ground black pepper: Offers a subtle kick that livens up every bite.
- 1/2 teaspoon instant yeast: The magic ingredient that makes the dough rise without complicated steps.
- 1 1/2 cups water, at room temperature: Hydrates the dough and activates the yeast gently.
- 2 tablespoons cornmeal (for sprinkling): Prevents sticking and adds a delicate texture to the crust.
How to Make Rustic No-Knead Rosemary Garlic Bread Recipe
Step 1: Mix the Dough
Start by combining the flour, minced garlic, fresh rosemary, kosher salt, black pepper, and yeast in a large mixing bowl. Pour in the room temperature water and stir vigorously with a wooden spoon or clean hand. Your goal is to bring everything together into a wet, sticky dough—that usually takes about 30 seconds. This easy, no-knead approach relies on time, not elbow grease, to build dough strength.
Step 2: First Rise
Cover your bowl tightly with plastic wrap and let the dough work its magic for 18 to 24 hours at room temperature. During this leisurely rise, you’ll notice the surface become bubbly and alive, dotted with little yeast bubbles. This slow fermentation develops incredible flavor and texture that’s just impossible to rush.
Step 3: Prepare the Skillet
While waiting, prep your cast-iron skillet by lightly oiling it or spraying with nonstick spray, then sprinkle the bottom with cornmeal. This prevents sticking and adds a subtle crunch to the bread’s base, giving your loaf a professional finish.
Step 4: Shape the Dough and Second Rise
Turn the dough out onto a floured surface and shape it gently into a round loaf. Place this beautiful ball into the prepared skillet, then cover with a clean dishtowel. Let it rise at room temperature for another 2 hours or until it has doubled in size. This final rise helps develop that signature airy crumb inside.
Step 5: Bake
Preheat your oven to 450°F (232°C). Pop the skillet straight into the hot oven and bake for 30 to 40 minutes. The bread is done when it turns a gorgeous golden brown and sounds hollow when you tap its crust. Your kitchen will be filled with the irresistible scent of rosemary and garlic baking to perfection.
Step 6: Serve
Allow the bread to cool a little before slicing. Serving it warm will let you fully appreciate the fresh, aromatic flavors and that perfect crunchy crust paired with a soft, flavorful interior.
How to Serve Rustic No-Knead Rosemary Garlic Bread Recipe
Garnishes
For a simple yet elegant touch, sprinkle some flaky sea salt or a few extra fresh rosemary leaves on top right after baking. You can also brush the loaf lightly with melted butter or extra virgin olive oil to add shine and richness that elevates the rustic charm.
Side Dishes
This Rustic No-Knead Rosemary Garlic Bread Recipe pairs wonderfully with soups, stews, and hearty salads. Think a creamy tomato basil soup or a robust beef stew—any dish where fresh, crusty bread is perfect for mopping up delicious sauces.
Creative Ways to Present
Transform this bread into an unforgettable centerpiece by slicing it thick and serving with a homemade herb butter or whipped garlic spread. You could even hollow out the loaf and turn it into a rustic bread bowl for dips and spreads, making it as functional as it is gorgeous.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the bread tightly in plastic wrap or place it in an airtight container to keep it from drying out. Store it at room temperature for up to two days to maintain its lovely texture.
Freezing
To keep your Rustic No-Knead Rosemary Garlic Bread Recipe fresh for longer, double wrap it in plastic wrap and then foil, placing it in the freezer. It will keep beautifully for up to three months, ready to be thawed and enjoyed whenever you want.
Reheating
When you’re ready to enjoy frozen or leftover bread, reheat it in the oven at 350°F (175°C) for about 10 to 15 minutes. This revives the crust’s crispness and warms the bread through, as if it were freshly baked.
FAQs
Can I use dried rosemary instead of fresh?
Absolutely! If you don’t have fresh rosemary, substitute with about one teaspoon of dried rosemary, but keep in mind fresh herbs provide a more vibrant flavor that really shines in this recipe.
Do I have to use a cast-iron skillet?
A cast-iron skillet is ideal for even heat and that beautiful crust, but you can also use an oven-safe heavy pan. Just be sure it’s safe for high temperatures and has a lid or you can cover it while baking.
What if I forget to cover the dough during the first rise?
Covering the dough traps moisture and helps develop the texture, so without it, the dough may develop a dry crust and won’t rise as effectively. If you forget, try placing a damp kitchen towel over the bowl as a quick fix.
Can I add other herbs or seasonings?
Yes! This Rustic No-Knead Rosemary Garlic Bread Recipe is quite versatile. Thyme, oregano, or even a sprinkle of chili flakes can add a delightful twist depending on your mood.
Is this recipe suitable for beginners?
Definitely! This no-knead method is perfect for bakers of all levels. The hands-off rising and simple techniques make it a foolproof way to create impressive bread without stress.
Final Thoughts
This Rustic No-Knead Rosemary Garlic Bread Recipe is one of those kitchen treasures that makes baking feel both approachable and rewarding. The intoxicating aromas, the flaky crust, and that tender, flavorful crumb make every bite a joy. I promise once you try it, this recipe will quickly rise to the top of your “go-to” list for bread baking. So grab your ingredients, set aside some time for rising, and prepare to delight your family and friends with homemade bread they’ll rave about.
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Rustic No-Knead Rosemary Garlic Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 20 hours (including rising time)
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Rustic No-Knead Rosemary Garlic Bread is an aromatic, crusty loaf perfect for beginners and seasoned bakers alike. Infused with fresh rosemary and garlic, this bread requires minimal effort and no kneading, relying on a long, slow rise to develop deep flavor and a beautiful, bubbly texture. Baked in a cast-iron skillet for a golden crust, this bread pairs wonderfully with soups, salads, or as a savory snack.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 3 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary (or more to taste)
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon instant yeast
Wet Ingredients
- 1 1/2 cups water, at room temperature
For Baking
- 2 tablespoons cornmeal (for sprinkling)
- Light oil or nonstick spray (for greasing skillet)
Instructions
- Mix the Dough: In a large bowl, combine the flour, minced garlic, chopped rosemary, kosher salt, black pepper, and instant yeast. Add the room-temperature water and stir with a wooden spoon or your hand until a wet, sticky dough forms, approximately 30 seconds.
- First Rise: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 18 to 24 hours. During this time, the dough will develop bubbles on the surface and increase in volume.
- Prepare the Skillet: Lightly oil a 10-inch cast-iron skillet or spray it with nonstick spray. Evenly sprinkle the bottom with cornmeal to prevent sticking and add a pleasant texture to the crust.
- Shape the Dough & Second Rise: On a floured surface, shape the dough into a round loaf. Transfer it carefully to the prepared skillet. Cover with a clean dishtowel and let it rise at room temperature for about 2 hours, or until it has doubled in size.
- Bake: Preheat your oven to 450°F (232°C). Place the skillet with the dough into the oven and bake for 30 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Serve: Remove the skillet from the oven and allow the bread to cool slightly for a few minutes. Slice and serve warm for the best flavor and texture.
Notes
- Ensure water is at room temperature to activate the yeast properly without killing it.
- You can increase the amount of rosemary according to your preference for a stronger herbal note.
- The long rise time develops flavor, so do not rush the first fermentation.
- If you don’t have a cast-iron skillet, a heavy oven-safe pan with similar properties can be used.
- Letting the bread cool slightly before slicing prevents the crumb from becoming gummy.
- Store any leftover bread in a sealed bag at room temperature for up to 2 days or freeze for longer storage.
