Rosemary Garlic Bread (No Knead)
Rosemary Garlic Bread was one of the first recipes I shared on YouTube when I started this whole platform, mostly because it’s easy, comforting, and almost impossible to mess up. I still make it often because the results are bakery level without any of the stress. This is a no knead, flavorful bread that you can bake with or without a Dutch oven.
Ingredients You’ll Need
- Garlic: use a whole head of garlic and roast it until it squeezes out like butter, giving the bread a sweet, mellow garlic flavor.
- Fresh rosemary: chop it finely so the flavor spreads evenly; if using dried rosemary, use half the amount.
- Olive oil (or oil of your choice): helps keep the dough moist, aromatic, and flavorful; olive oil pairs best with rosemary and garlic.
- Sea salt: enhances every flavor and balances the richness of the olive oil and garlic.
- Warm water: activates the yeast and helps the dough rise properly—just warm to touch, never hot.
- Instant yeast: mix directly with flour, salt, and warm water without blooming. If you use Active dry yeast, add 1 tablespoon of sugar or honey to warm water, sprinkle in the yeast, whisk, and let it bloom for 10 minutes until bubbly before mixing with flour and salt.
- All Purpose Flour or Bread Flour : Either one works but I normally use All purpose flour for this recipe.
How to Bake Rosemary Garlic Bread
Baking With a Dutch Oven
- You can preheat your Dutch oven at 400°F for 30 minutes, but it’s optional. Preheating helps give the dough an extra spring, but the recipe still works if you skip this step.
- Place your shaped dough on a piece of parchment paper first—this makes transferring much easier and safer.
- Carefully lower the dough (with the parchment paper) into the Dutch oven.
- Cover with a lid and bake 20 minutes covered.
- Then uncover and bake another 20 minutes to get that beautifully crispy crust.
- Tip for extra springy dough: Add a few ice cubes inside the Dutch oven right before baking, or mist the dough lightly with water. The steam helps create a gorgeous rise.
Baking Without a Dutch Oven
If you don’t have a Dutch oven, don’t worry—I’ve baked it this way many times and it still turns out wonderful.
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- Line a baking sheet with parchment paper and place the dough on top.
- On the bottom rack of your oven, place a small baking pan filled with hot water.
- Bake the bread for 20 minutes with the steam.
- After 20 minutes, remove the pan of water.
- Bake for another 20 minutes to crisp up the crust.
This method mimics the steam environment of a Dutch oven and works well.
How to Make Garlic Rosemary Bread
- Mix the dough: combine flour, yeast, salt, and warm water until a sticky dough forms.
- Let it rise: rise for 3 hours on the counter, or 2 hours on the counter + 1 hour in the fridge for easier handling.
- Roast the garlic: cut the top off a head of garlic, drizzle with oil, wrap in foil, and roast at 400°F for 30 minutes.
- Make garlic paste: squeeze out the roasted garlic and mash with a little olive oil to create a smooth garlic oil paste.
- Prep rosemary: chop fresh rosemary finely, or use half the amount if using dried rosemary.
- Spread the dough: turn the dough onto a floured surface and gently stretch it into a small rectangle with your hands.
- Add flavor: spread the garlic oil paste over the dough and sprinkle evenly with rosemary.
- Shape: fold and tuck the dough into a smooth ball and proof it another hour.
- Score: place on parchment, sprinkle some flour on the top, and score the top with a knife or bread lame for controlled expansion.
- Bake: bake using the Dutch oven method or the baking sheet + steam method from above.
Frequently Asked Questions
Why is this a no-knead recipe?
I love no-knead bread because it gives you bakery-level texture with minimal effort. The long rise does all the gluten development for you, so you don’t have to touch the dough more than necessary.
How to handle a sticky dough?
I only lightly flour the surface or the top of the dough so that it doesn’t come out too dense. Simply wet your hands when the dough becomes too sticky for you to manage or let it proof an hour in the fridge. Most no knead bread has sticky dough like that.
Can I use dried rosemary?
Yes! If you’re using dried rosemary, use half the amount of fresh rosemary because dried herbs are more concentrated in flavor.
Do I need a Dutch oven?
Nope! I bake this recipe both ways depending on what I’m using that day. A Dutch oven gives you a slightly shinier crust, but the baking sheet + steam method works surprisingly well.
How do I store this bread?
I usually keep it wrapped in a clean kitchen towel on the counter for 2–3 days. If you want it to last longer, slice it and freeze it—then toast whenever you want a warm piece.
What if I cannot bake on the same day?
Put the unflavored dough in the ziplock and refrigerated up to 2 days. The cold dough is actually easier to shape. However, you will need to give the second proof for 2 hours since the dough is still cold.
Related Recipe
- No Knead Jalapeño Cheddar Bread : Exact same base with this recipe but with another yummy flavor!
- Butternut Squash Stuffing : I honestly make 2 loaves at a time so that I can use one loaf for stuffing. It’s so perfect for that!
- No Knead Raspberry Roll : Perfect for any holidays!
Rosemary Garlic Bread (No Knead)
Ingredients
- 2 cup All purpose flour
- ½ tbsp salt
- ½ tbsp instant yeast
- 1 cup warm water (warm to touch not hot)
- 1 tbsp olive oil
- 1 head garlic
- 2 tbsp chopped fresh rosemary (or 1 TBSP dried rosemary)
Instructions
- Mix the dough: combine flour, instant yeast (or bloomed active dry yeast), salt, and warm water in a large bowl until a sticky dough forms.
- First rise: cover the bowl and let the dough rise for 3 hours on the counter, or 2 hours on the counter + 1 hour in the fridge for easier handling.
- Roast the garlic while the dough is proofing: cut the top off a head of garlic, drizzle with a little olive oil, wrap in foil, and roast at 400°F for 30 minutes until soft and caramelized. Let it cool before making a garlic oil paste.
- Make garlic paste: squeeze the roasted garlic into a small bowl and mash it with a little olive oil to create a smooth garlic oil paste.
- Prepare the rosemary: finely chop fresh rosemary, or use half the amount if using dried rosemary to avoid overpowering the bread.
- Spread the dough: transfer the risen dough to a lightly floured surface and gently stretch it into a small rectangle using your hands.
- Add garlic and rosemary: spread the garlic oil paste over the surface of the dough and sprinkle the chopped rosemary evenly on top.
- Shape the dough: fold the dough edges toward the center and tuck underneath to form a smooth, tight dough ball.
- Score the dough: place the ball of dough on a piece of parchment paper and use a sharp knife or bread lame to score the top for controlled expansion.
- Bake in a Dutch oven: preheat your Dutch oven at 400°F for 30 minutes (optional), lower the dough into the pot using the parchment paper, bake 20 minutes covered, then bake another 20 minutes uncovered for a crispy golden crust.
- Cool before slicing: transfer the bread to a cooling rack and let it rest at least 30 minutes before slicing to preserve the texture.
Video
@stickyricethaikitchen Rosemary Garlic Bread (No Knead) Ingredients 2 cup All purpose flour ½ tbsp salt ½ tbsp instant yeast 1 cup warm water (warm to touch not hot) 1 tbsp olive oil 1 head garlic 2 tbsp chopped fresh rosemary (or 1 TBSP dried rosemary) #rosemarygarlicbread#nokneadbread#homemadebread#dutchoven
♬ dream river. – Woodsman
