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Rustic No Knead Rosemary Garlic Bread — a cozy, no-fuss loaf for busy nights

If you’ve ever wanted bakery-worthy bread without wrestling with dough for hours, this Rustic No Knead Rosemary Garlic Bread is your new best friend. I’m Anna (hi!), and between chasing recipe ideas with my sister Patricia and keeping the kitchen smelling like something divine, I learned that a little patience + very little hands-on time = WOW. This no-knead loaf gives you a crispy crust, tender crumb, and bright rosemary-garlic flavor with minimal fuss—perfect for busy weeknights, last-minute guests, or brunch that needs to feel special without stealing your day.

Feeling extra decadent? Spread warm slices with garlic butter and call it a night. If you’re a garlic obsessive, you might also enjoy my other take on garlic bread—it’s a family favorite around here.

Why You’ll Love This Rustic No Knead Rosemary Garlic Bread

No kneading = no drama. Just mix, rest, and bake.
Hands-on time is under 20 minutes; the rest is relaxation (or laundry, or emails, or that podcast you’ve been meaning to finish).
Flavors: fresh rosemary + garlic + olive oil = classic comfort that pairs with everything from soups to salads to simply melting butter.

Ingredients

3 1/2 cups (420g) all-purpose flour, plus extra for dusting
1/2 teaspoon instant yeast (or 1 teaspoon active dry yeast activated in 1/4 cup warm water)
1 3/4 teaspoons fine sea salt
1 1/2 cups (350 ml) lukewarm water (about 100–105°F)
2 tablespoons olive oil, plus more for brushing
2–3 tablespoons finely chopped fresh rosemary (or 1 tablespoon dried)
3 large garlic cloves, finely minced (or 1 1/2 teaspoons garlic powder if in a pinch)
1 tablespoon coarse sea salt or flaky finishing salt for top (optional)
1 large Dutch oven or heavy oven-proof pot with lid (a cast-iron combo works beautifully)

Directions — Simple, step-by-step

Mix the base: In a large bowl, whisk together the flour, instant yeast, and fine sea salt. If you’re using active dry yeast, dissolve it in 1/4 cup warm water with a pinch of sugar and let it bubble for 5–7 minutes before adding to the flour.
Add flavor and water: Stir in the chopped rosemary and minced garlic. Pour in the lukewarm water and 2 tablespoons olive oil. Stir with a sturdy spoon or spatula until you have a shaggy, sticky dough. It will look rough and a little wet — that’s perfect.
First rise (low effort, big reward): Cover the bowl tightly with plastic wrap or a lid and let it sit at room temperature for 12–18 hours. If you’re pressed for time, you can do a shorter 6–8 hour rise in a warmer spot, but the long, slow rise develops better flavor.
Shape it gently: After the rise, the dough should be bubbly and puffy. Lightly flour your work surface. With floured hands, lift the dough from the bowl, fold it over itself once or twice to form a rough ball, and let it rest for 15–30 minutes uncovered.
Final rise in a proofing basket or bowl: Place the dough seam-side down onto a piece of parchment. Cover loosely and let rise for another 45–60 minutes. Preheat your oven to 450°F (230°C) with the Dutch oven inside (lid on) for at least 30 minutes — you want that pot smoking hot.
Bake: Carefully remove the hot Dutch oven from the oven. Using the parchment to lift the dough, place it into the pot. Brush the top with olive oil and sprinkle with coarse sea salt if using. Cover and bake 30 minutes. Remove the lid and bake another 10–15 minutes until deep golden and crusty.
Finish with butter (optional but recommended): In a small pan, melt 1–2 tablespoons butter with a pinch of minced garlic and a teaspoon of chopped rosemary. Brush the warm loaf for an extra-flavorful shine.
Cool and slice: Let the bread cool on a rack for at least 20 minutes before slicing. The crumb continues to set and the texture improves once it’s rested.

Quick-start option for two-hour cravings: If you’d rather skip the overnight phase, try a warm spot and a little extra yeast (up to 1 teaspoon instant). Expect a slightly different flavor but still a lovely loaf. For an even speedier version, check out the two-hour method linked at the end of the post.

Chef’s notes and small tricks (aka tips that save the day)

Use a heavy pot: A preheated Dutch oven or cast-iron pot gives the best oven spring and crust. If you don’t have one, a heavy baking sheet with a pan of hot water can help add steam.
Don’t fear sticky: This dough will be tacky. Flour your hands, not the dough too much—over-flouring makes the crumb dense.
Fresh rosemary vs. dried: Fresh is brighter. If using dried, use about one-third the amount and hydrate it in the water for a few minutes so it releases flavor.
Roasted garlic alternative: For a mellow, sweet garlic note, roast a head of garlic and mix 2–3 cloves into the dough or the finishing butter.
Crust preference: For an extra-crusty loaf, leave the lid on for the whole bake and then finish with a few minutes under the broiler (watch closely).
Pairings: This bread is heavenly with salads, pasta, a bowl of tomato soup, or as a hostess-worthy side for dinner guests.

Personal story — why this recipe is special to me
Patricia and I developed this riff on no-knead bread one rainy Saturday when we were craving something warm but didn’t want to labor in the kitchen. We mixed, chatted about the week, and forgot about the dough for most of the day. When we pulled that bread from the oven, the whole house smelled like comfort and rosemary. Our kids (and neighborhood 3-year-old taste-tester) started stealing slices right away. It quickly became my go-to for when I want something impressive but realistic.

Frequently Asked Questions (FAQs)
Q: Can I substitute whole wheat flour?
A: Yes—swap up to half the all-purpose flour for whole wheat. The loaf will be a bit denser and may need a touch more water.

Q: Can I use dried rosemary or garlic powder?
A: Absolutely. Use about one-third the amount of dried rosemary as fresh. Garlic powder works in a pinch; adjust to taste.

Q: How long does leftovers stay fresh?
A: Sliced, room-temperature, this bread is best within 2 days. To keep longer, store in the freezer sliced in an airtight bag and toast slices as needed.

Q: Can I make this in a bread machine?
A: You can mix ingredients in a machine, but the no-knead texture comes from minimal handling. If you use a machine, skip the kneading cycle and let it rise as described.

Q: What if I don’t have a Dutch oven?
A: Use a heavy baking sheet. Place an oven-safe pan filled with hot water on the lower rack to create steam and mimic the Dutch oven effect.

Serving ideas and variations

Herb twist: Add a tablespoon of chopped thyme or a teaspoon of lemon zest to the dough for a bright lift.
Cheesy delight: Fold in 1/2 cup grated Parmesan or Pecorino for savory richness.
The dipping board: Serve sliced with olive oil, balsamic, and a pinch of crushed red pepper for dipping—instant appetizer.
Make it into garlic bread: Split horizontally and spread with the roasted garlic butter for an indulgent side (our family adores this version—it’s a dinner-saver).

A gentle nudge for busy bakers
If you’re juggling work, kids, and the whole household circus, this recipe is designed to be forgiving. Pop the dough on before bed, forget it, and wake up to a house that smells like you spent the afternoon creating something special. That feeling of “I actually made bread!” — it never gets old.

Conclusion

Thanks for stopping by the kitchen with me. If you want to experiment with a faster method or see another baker’s take on a rosemary-garlic no-knead loaf, check out this version for the two-hour approach: Rosemary Garlic No-Knead Bread, the Two Hour Method – Veggie …. For another lovely riff that inspired some of our finishing touches, I also recommend Rosemary Garlic Bread {No-Knead!} – Girl Versus Dough.

Bake with joy (and a little patience), and tell Patricia and me how it went—we love hearing from readers who’ve tried the recipes. If you snap a pic, tag us; nothing makes us happier than a pantry full of freshly baked bread and a kitchen full of smiles.

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Rustic No Knead Rosemary Garlic Bread: simple, no-fuss loaf for busy weeknights. Crunchy crust, herby garlic flavor—ready with minimal hands-on time!!