Description
This No-Knead Roasted Garlic Rosemary Bread is rustic, aromatic, and unbelievably easy to make. With just a few ingredients and minimal effort, you can create a bakery-style loaf with a golden crust, chewy interior, and rich flavor from slow-roasted garlic and fresh rosemary. It’s perfect as a side for soups and stews, served with olive oil for dipping, or simply enjoyed warm with a pat of butter.
Ingredients
3 ½ cups all-purpose flour
1 ½ teaspoons salt
½ teaspoon instant yeast
1 ¾ cups warm water
1 whole head of garlic
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary (plus extra for topping, optional)
Instructions
Begin by roasting the garlic. Preheat the oven to 400°F. Slice the top off a head of garlic to expose the cloves, drizzle with olive oil, wrap it in foil, and roast for 35 to 40 minutes until soft and golden. Let it cool, then squeeze the roasted cloves from the skins and mash them into a paste.
In a large bowl, mix the flour, salt, and instant yeast. Add the mashed garlic and chopped rosemary, then pour in the warm water. Stir with a wooden spoon or spatula until a sticky, shaggy dough forms.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise at room temperature for 12 to 18 hours. The dough should double in size and appear bubbly on the surface.
After the long rise, turn the dough out onto a well-floured surface. With floured hands, gently shape it into a ball. Let it rest uncovered for 30 minutes while the oven preheats.
Place a Dutch oven with its lid in the oven and preheat to 450°F for at least 30 minutes.
Carefully remove the Dutch oven and place the dough inside, using parchment paper if preferred. If desired, sprinkle the top with extra rosemary. Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 10 to 15 minutes until the top is deep golden brown and crisp.
Let the bread cool on a wire rack for at least 30 minutes before slicing.
Notes
This bread can be made with dried rosemary if fresh isn’t available, but reduce the amount to 1 teaspoon.
For extra flavor, brush the top of the loaf with olive oil just after baking and sprinkle with flaky sea salt.
The long fermentation improves both the texture and the flavor, so don’t skip the overnight rest.
Store leftovers wrapped in a kitchen towel or in a paper bag for up to two days, or freeze slices for longer storage.