There’s nothing like a fresh loaf of bread, right out of the oven. Unless it’s a super easy no knead bread! This rustic garlic and rosemary bread requires just a little mixing, followed by a long rise time.
This bread would be delicious with some of this caramelized onion jam!
Making this Easy No-Knead Bread
While most yeast breads require a certain amount of kneading, this recipe does not. It’s a great starter recipe for people who are hesitant to try their hand at making homemade bread. It’s truly easy. And it’s delicious, as well.
This savory bread recipe incorporates chunks of fresh garlic and rosemary for a rustic, savory bread that’s perfect served with soup. Or simply spread with butter. If you’d prefer to omit the rosemary and garlic, you certainly can; the bread will be just as good.
It takes 5 minutes to stir the ingredients together in a large bowl. Once that’s done, let the dough rest. You’ll want to let it rest for at least 8 hours, or up to 24 hours. While it rests at room temperature, the dough will rise some and become bubbly. It will not look like traditional yeast bread dough. Despite the sticky dough, it will bake into a lovely artisan bread loaf!
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Baking this rosemary bread
To get a nice, crunchy crust, you’ll cook this bread loaf in a pan that’s been pre-heated. A cast iron Dutch oven works, but so does a nice sturdy — deep — casserole dish with a lid. The red dish you see above is a Pampered Chef stoneware casserole dish that I picked up (brand new!) at the thrift store.
Slide the dough into the hot dish. Using parchment paper makes this step easy.
Can you make this without the parchment paper?
Absolutely! The parchment paper is a trick to make transferring the bread dough to the hot dish much easier, but it’s not absolutely necessary. You can, instead, use your hands to lift the dough gently into the hot pan.
Bake for 30 minutes, covered, then remove the lid and continue baking for another 15 minutes or so, until the bread is a lovely golden brown.
★ Did you make this no-knead bread recipe? Don’t forget to give it a star rating below! ★
Easy Garlic Rosemary No-Knead Bread
Mix up a handful of ingredients and let them sit overnight. You'll be ready to bake up a fresh loaf of delicious rosemary bread the next day!
Ingredients
- 3 1/4 cups all purpose flour, (plus extra for dusting)
- 1 teaspoon salt
- 1/2 teaspoon yeast
- 1 1/2 cups warm water
- 6-8 cloves garlic, roughly chopped
- 1 tablespoon dried rosemary
Instructions
- Combine water, salt, yeast, garlic, and rosemary in a mixing bowl. Stir in flour.
- Cover with a damp kitchen towel and allow to sit at room temperature for 8-24 hours. It will become bubbly.
- Dust a sheet of parchment paper with flour. Turn dough out onto parchment paper and form a ball bay tucking the loose "edges" of the dough under. Allow to rest for 30 minutes.
- While dough is resting, place a deep, lidded casserole dish or cast iron Dutch oven in the oven and preheat to 450 degrees Fº.
- Use a sharp knife to make an "X" in the top of the loaf.
- Transfer bread to the hot baking dish and cover.
- Bake for 30 minutes. Uncover and bake for 15 more minutes, until the bread is nicely browned.
- Remove from oven and cool before slicing.
Notes
Adapted from a recipe by It's Always Autumn.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Calories: 128Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 197mgCarbohydrates: 27gFiber: 1gSugar: 1gProtein: 4g
Made it and it came out perfect! Thank you for the recipe. I actually only let it rise for 4 hours (I’m impatient) and had temp at 415 due to plastic like Dutch oven lid handle max temp. Still came out just right. For those with issues, ensure water you put in is warm enough to get yeast going.
Patience is a virtue I’m still working on. 🙂
I loved making this. I baked mine in a stone pampered chef loaf pan and covered it with a metal loaf pan, worked perfectly. The bread was a big hit. Have you tried warm milk instead of water?
No, but something to experiment with!
Did you leave it on the parchment paper when putting it into the dutch oven?
Yes.
My husband has been making a similar whole wheat artisan bread. He turns the oven light on in a cold oven, prepares & covers the dough with a clean tea towel. When he removes the bowl after three hours & the bowl is warm & the temperature has been consistent. We got this tip from a baker who has been making kneaded bread for a long time.
I am a long time bread maker but your receipt intrigued me . Today I shall give it a try. Excited.
Can I use fresh rosemary, right off the plant, chopped?
Thanks!
Of course!
Would a gluten free cup 4 cup type blend work for no knead breads like this one?
My husband actually tried this the other day. It made a very dense loaf, but it did work.
I made this and had the same problem as some of the others, just a very wet mess. Like there’s not nearly enough flour. I added another cup just to get it together enough to throw in the oven to see how it comes out so I don’t have to just totally trash the ingredients I used. But this is definitely not a room temperature or yeast issue. Fresh yeast, warm house. Could there maybe be a mistake in the amount of flour or water as written in this recipe?
Thank you for being so gentle in your comment. People are making it with success, I’ve had friends messaging me that they’re making it regularly and love it, so the instructions here are clearly working for *some people. It IS a wet recipe. The dough does not feel like a traditional bread dough. I hope once it’s baked you find that it turned into a nice loaf.
It was delicious and had a nice texture once I got it baked. Not sure what, if anything I did wrong. It just didn’t match up with your pictures. But the finished product was still very good
This is interesting as my results regarding the dough “wetness” has not been consistent either. The first time was closer to your pictures but every time after has been wetter and almost impossible to handle. The final baked result has been good all around and I’ve changed up the herbs I put in it which has been fun. While I’ve used AP flour for all the times I’ve made this recipe, the brands have not been consistent. Maybe that’s the reason? What is the brand of AP flour you use?
It is great. I had been looking for an easier no-knead, slow fermentation recipe. This is it!
Thanks.
We just finished making your bread, it is delicious my husband and I are enjoying the flavours. So easy to make your instructions are perfect and easy to understand. Thank you so much for sharing, will be making again and again. The one thing I did a little different is after baking, I melted a very little butter and brushed the bread while warm.
Well, how can one go wrong with butter?? 😉 glad you liked it!
can this be made with a sourdough starter? I’ve just made mine first time ever and looking for a good (and easy) recipe.
It’s on my list to experiment with this! If you search my site for “sourdough” you’ll pull up several recipes to try.
I tried this and it really didn’t turn out. I followed exactly, and baked after about 23 hrs. I am wondering – what type of yeast do you use? I used active dry, perhaps I need to add sugar? Not sure how that would affect the final product.
We use active dry yeast, so that’s not likely the problem. (Unless the yeast wasn’t *fresh – it loses potency as it ages.) How’s the temperature in your kitchen?
The yeast was new, so it must be the room temperature, I’ll have to find a better place for it to sit. Thanks!
what sort of modifications (if any) would you use for high altitude? I’m at 7300 ft above sea level.
I’m sorry, I am NO help with this. I’ve always lived/cooked not far above sea level. 🙁
Hi Kris,
I love reading your great newsletters here in Australia. Can I use a bread tin and foil for cooking the bread in.
Louise
Thank you! I have not *tried this, but if I didn’t have a suitable pan, I would!
What if you don’t have Dutch oven or casserole loaded dish can you substitute with something else. Just have bread pans.
I need to experiment with this. Do you have something to contrive a lid over the bread pan?
Hi … I’ve been wanting to make my own bread for some time, my mother ‘always’ did but I have been a bit reluctant. Decided to try this recipe as a starter, much like you suggested. It turned out fabulous, even though my yeast had just about reached expiry. Not sure how a person could go wrong. This is a real winner!!! Can’t wait to impress my guests, when we can once again have guests that is, but in the meantime my husband and I will pack on the calories munching on this lovely fresh and crunchy bread, ourselves! Thank you soooooo much! (Love your book, you are a superwoman and a real inspiration!)
Oh, honey. FAR from Superwoman. But thank you. And yay, bread!!
I always keep my yeast in the freezer (for yrs even) and I have never had a failure with it (yet, knock on wood).
Made this bread today. Came out great. Baked at a lower degree (420). Was a bit chewy but guess because it’s a rustic bread. Thanks for sharing.
Hi Kris! Can you make this recipe using whole wheat flour?
You *could. It will be much more dense. I know we’re all working with limited access, but if you have some AP flour, I usually have good luck replacing about 1/2 the AP with whole wheat. Good luck!
this was complete failure. followed recipe exactly. would not make again. big puddle of wet dough. yeast was brand new pkg.
This is so odd. We’ve been making it weekly with no trouble. Sorry you had a failure.
Wonder if the house temperature wasn’t warm enough? I know most of my recipes for ‘rustic’ or sourdough need the house to be at least 70 degrees or it takes a lot longer for the dough to rise. Just a thought.