Rustic No Knead Rosemary Garlic Bread Recipe

Introduction

When I first made this Rustic No Knead Rosemary Garlic Bread, I couldn’t believe how easy it was to create such a beautiful, artisan-style loaf. The fragrance of fresh rosemary and garlic fills the kitchen while it bakes, and the result is a golden, crusty bread that’s soft and airy inside. This recipe is perfect for beginners who want to make impressive homemade bread without all the kneading, and it’s a favorite in my household.

Ingredients

• 3 cups all-purpose flour
• 3 cloves garlic, minced
• 1 tablespoon finely chopped fresh rosemary, or more, to taste
• 1 ¼ teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper
• ½ teaspoon instant yeast
• 1 ½ cups water, at room temperature
• 2 tablespoons cornmeal

Instructions

1. Mix the Dough: In a large bowl, combine flour, garlic, rosemary, salt, pepper, and yeast. Add water and mix with a wooden spoon or by hand until a wet, sticky dough forms (about 30 seconds).
2. First Rise: Cover the bowl tightly with plastic wrap and let stand at room temperature for 18 to 24 hours until the surface is bubbly.
3. Prepare the Skillet: Lightly oil a 10-inch cast iron skillet or coat with nonstick spray, then sprinkle with cornmeal.
4. Shape the Dough: On a lightly floured surface, gently shape the dough into a round. Place it in the prepared skillet.
5. Second Rise: Cover with a clean dish towel and let stand at room temperature until the dough has doubled in size and does not readily spring back when poked (about 2 hours).
6. Bake: Preheat oven to 450°F. Place the skillet in the oven and bake until the bread is golden brown (about 30-40 minutes).
7. Cool and Serve: Allow the bread to cool slightly before slicing and serving.

Nutrition Facts

• Servings: 8
• Calories per serving: ~150 kcal

Preparation Time

• Prep Time: 5 minutes
• Inactive Time: 20-24 hours (includes first and second rise)
• Cook Time: 30-40 minutes
• Total Time: Approximately 24 hours

How to Serve

• As a side for pasta or Italian dishes: Complements pasta dishes, lasagna, or marinara-based meals.
• With soups and stews: Ideal for dipping into hearty soups like tomato or minestrone.
• For sandwiches: Slice and use for rustic sandwiches or paninis.
• As an appetizer: Serve with olive oil and balsamic vinegar for dipping.
• With cheese and charcuterie: Pair with cheeses, olives, and cured meats for a snack board.

Additional Tips

1. Use fresh garlic and rosemary for the best flavor.
2. Let the dough rise fully; patience is key for a soft, airy interior.
3. Adjust the rosemary to taste if you prefer a stronger flavor.
4. Use a preheated skillet for an extra-crusty bottom.
5. Experiment with different herbs like thyme or basil for variety.

Recipe Variations

• Cheesy Herb Bread: Add 1/2 cup of shredded Parmesan or mozzarella to the dough.
• Olive Bread: Mix in 1/2 cup of chopped olives for a Mediterranean twist.
• Thyme and Lemon Zest: Swap rosemary for thyme and add 1 teaspoon of lemon zest for a bright flavor.
• Garlic Parmesan: Add grated Parmesan and increase garlic for a savory kick.
• Whole Wheat: Use half whole wheat flour for a denser, nuttier bread.

Serving Suggestions

• With olive oil and herbs: Serve with a small bowl of olive oil mixed with herbs for dipping.
• Alongside a cheese board: Pair with cheese, meats, and nuts for an appetizer.
• With soups: Perfect for dunking in tomato, mushroom, or lentil soup.
• With salads: A great side to green salads or Caesar salads.
• For brunch: Serve with scrambled eggs and smoked salmon.

Freezing and Storage

• Storage: Store leftover bread in a bread bag or wrapped in foil for up to 3 days at room temperature.
• Freezing: Wrap in plastic wrap and foil, then freeze for up to 2 months.
• Reheating: Thaw and warm in the oven at 300°F for a few minutes to refresh the crust.

FAQ Section

Q1: Can I use dry rosemary instead of fresh?
Yes, but reduce the amount by half as dry rosemary is more concentrated in flavor.

Q2: Can I make this bread gluten-free?
It may be difficult as gluten is key for texture, but a gluten-free all-purpose blend could be tried.

Q3: Can I add more garlic?
Certainly! Add as much garlic as you like for a stronger flavor.

Q4: Can I bake this in a Dutch oven instead of a skillet?
Yes, a Dutch oven works well and can create a similar crust.

Q5: How do I know when the dough has risen enough?
The dough should double in size and be bubbly on the surface.

Q6: Can I speed up the rise time?
For best results, let it rise for the full time, but you can increase yeast slightly to reduce time if needed.

Q7: Is there a substitute for cornmeal?
Yes, flour or semolina can be used instead of cornmeal.

Q8: Can I add other herbs or flavors?
Absolutely! Experiment with thyme, basil, or oregano.

Q9: How do I get a crispier crust?
Bake on a preheated baking stone or add steam in the oven by placing a pan of water on the bottom rack.

Q10: Can I double this recipe?
Yes, but ensure you have a larger baking vessel and adjust the bake time as needed.

Conclusion
This Rustic No Knead Rosemary Garlic Bread is a wonderfully easy and rewarding recipe, perfect for beginner bakers or anyone who wants homemade bread without the effort of kneading. Its fragrant rosemary and garlic flavor makes it versatile enough to pair with any meal, and the crusty exterior with a soft, airy inside is simply irresistible. Give this recipe a try, and you’ll have a beautiful, artisan-style loaf that adds warmth and flavor to your table!

Print