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
- 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
Notes
Note 1 : Steam tip for Dutch oven: add a few ice cubes inside the Dutch oven or lightly mist the dough before baking to create more steam and a springier loaf.
Note 2 : Bake without a Dutch oven: place the dough on a parchment-lined baking sheet, put a small pan of hot water on the bottom rack, bake 20 minutes with steam, remove the water pan, and bake another 20 minutes to crisp the crust.
Note 3 :
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