If you’re craving a loaf that combines rustic charm with unforgettable flavor, then you absolutely need to try the Roasted Garlic & Rosemary No-Knead Artisan Bread Recipe. This beauty boasts a golden, crusty exterior that crackles delightfully under your fingertips, while the inside is luscious and airy, bursting with the rich aroma of buttery roasted garlic and fresh rosemary. What’s most amazing is how effortlessly this recipe comes together—you won’t believe a bread this tasty could require almost no kneading at all. Prepare to wow your taste buds and anyone lucky enough to share this loaf with you!
Ingredients You’ll Need
Getting started with this Roasted Garlic & Rosemary No-Knead Artisan Bread Recipe is delightfully simple. Each ingredient brings something essential to the mix—whether it’s the fragrant rosemary, the tender roasted garlic, or the sturdy flour creating structure and texture. These basics come together in harmony to create the perfect artisan loaf.
- 1 head garlic, roasted: Roasting softens the garlic cloves, turning them buttery and sweet for deep flavor infusion.
- 1 Tablespoon olive oil: Used for roasting the garlic and adding a touch of richness to the dough.
- 3 cups (423g) all-purpose flour: The backbone of the bread, providing structure and that perfect crumb.
- 1 1/2 teaspoons kosher salt: Enhances all the flavors and balances the sweetness of the roasted garlic.
- 1/2 teaspoon active dry yeast: The gentle leavening agent that helps this bread rise beautifully without any kneading.
- 1 1/2 cups room temperature water: Hydrates the flour, making the dough soft and manageable.
- 1 Tablespoon fresh rosemary, chopped: Adds that unmistakable piney, earthy aroma that pairs perfectly with garlic.
How to Make Roasted Garlic & Rosemary No-Knead Artisan Bread Recipe
Step 1: Roast the Garlic
Start by preheating your oven to 425°F. Slice the top off the head of garlic just enough to expose the tips of the cloves. Drizzle on 1 tablespoon of olive oil, then wrap the whole bulb tightly in foil. Roast it for about 45 minutes until the cloves are soft and fragrant. Once cooled, simply squeeze the creamy roasted garlic out of the skins—it’s going to create that luscious, buttery flavor in your bread.
Step 2: Mix the Dough
In a large bowl, whisk together the flour, kosher salt, active dry yeast, chopped rosemary, and the luscious roasted garlic you just prepared. Pour in the room temperature water, stirring gently just until the mixture forms a shaggy, sticky dough. There’s no need to knead—this dough works its magic during the long rise. Cover with plastic wrap and let it rest at room temperature for 12 to 18 hours. This slow fermentation builds flavor and texture effortlessly.
Step 3: Prepare for Baking
When you’re ready to bake, place your dutch oven or oven-safe heavy pot inside your oven and preheat to 450°F. This preheating step is crucial because it creates that intense initial heat needed for the perfect crust.
Step 4: Shape the Dough
Lightly flour your countertop to prevent sticking, then turn out the risen dough. It will be sticky and loose—that’s exactly what you want! Using floured hands, gently shape it into a round loaf. The dough doesn’t need to be perfect; rustic is the charm here.
Step 5: Bake Your Bread
Carefully transfer the dough ball into the hot dutch oven. Cover with the lid or an oven-safe bowl and bake for 30 minutes. This traps steam, helping develop the crust. After 30 minutes, remove the lid and bake for an additional 10 to 15 minutes until the loaf is beautifully golden and crusty on top. Let it cool completely before slicing to lock in the textures and flavors.
How to Serve Roasted Garlic & Rosemary No-Knead Artisan Bread Recipe
Garnishes
This bread is a showstopper on its own, but adding a brush of melted butter or a sprinkle of flaky sea salt just before serving elevates every bite. Fresh rosemary sprigs on the serving plate bring extra aroma and a lovely visual touch.
Side Dishes
Serve your artisan bread alongside warm bowls of homemade soup, creamy cheeses, or a robust dipping oil with balsamic vinegar for a simple yet elegant treat. It also pairs beautifully with charcuterie boards, enhancing meats and spreads with its herbal, garlicky notes.
Creative Ways to Present
Try slicing the bread thick and toasting it to make rustic bruschetta topped with ripe tomatoes and basil, or use it as a base for gourmet grilled cheese sandwiches. Its airy texture absorbs flavors wonderfully, so it’s perfect for soaking up hearty stews or drizzling with honey and soft cheeses for breakfast.
Make Ahead and Storage
Storing Leftovers
Once your Roasted Garlic & Rosemary No-Knead Artisan Bread Recipe has cooled completely, store it in a paper bag or loosely wrapped in a tea towel at room temperature. This keeps the crust crisp while preventing the bread from drying out. It’s best enjoyed within two days.
Freezing
If you want to enjoy this delicious bread over a longer period, slice it and freeze the portions in airtight bags. Slices can be toasted directly from frozen for a quick and tasty snack or breakfast addition.
Reheating
To bring back the fresh-baked charm, reheat your bread in a 350°F oven for about 10 minutes. This method revives the crust’s crispness and warms the soft interior without drying it out. Avoid microwaving, which can make the bread tough or chewy.
FAQs
Can I skip roasting the garlic?
While you could add raw garlic, roasting mellow and sweetens the flavor, making it buttery and less sharp. This step really elevates the depth of taste in the bread, so it’s highly recommended.
What if my dough seems too sticky to handle?
This dough is supposed to be sticky—it’s part of what gives the bread its open crumb and crusty finish. Use plenty of flour on your hands and work surface to gently shape it without adding too much extra flour to the dough itself.
Can I use dried rosemary instead of fresh?
Fresh rosemary provides a brighter, more vibrant aroma, but dried can be used in a pinch. Use about half the amount of dried rosemary, as its flavor is more concentrated.
How long does the bread keep its best texture after baking?
This artisan bread tastes best within two days of baking. After that, the crust can soften and the crumb may dry out, so try to enjoy it fresh or freeze leftovers promptly.
Why is no kneading better or different than traditional kneaded bread?
No-knead bread relies on a longer fermentation to develop gluten and flavor naturally. It’s less labor-intensive but still produces an artisan-style bread with a chewy crumb and crispy crust—perfect for busy bakers!
Final Thoughts
There’s something incredibly satisfying about pulling a warm, fragrant loaf of Roasted Garlic & Rosemary No-Knead Artisan Bread Recipe out of the oven. This recipe is a brilliant way to bring rustic bakery-quality bread into your own kitchen without complicated steps. I can’t wait for you to try it and share the joy it brings—your taste buds will thank you in every delicious bite!
Print
Roasted Garlic & Rosemary No-Knead Artisan Bread Recipe
This Roasted Garlic & Rosemary No Knead Artisan Bread features a golden, crusty exterior and a soft, airy interior infused with the buttery flavor of roasted garlic and fresh rosemary. An effortless rustic bread recipe that requires no kneading and minimal hands-on time, perfect for beginner bakers and lovers of homemade artisan bread.
- Total Time: 12 hours 50 minutes
- Yield: 10 slices
Ingredients
Roasted Garlic
- 1 head garlic, roasted
- 1 Tablespoon olive oil
Dough
- 3 cups (423g) all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups room temperature water
- 1 Tablespoon fresh rosemary, chopped
Instructions
- Roast the Garlic: Preheat the oven to 425°F (218°C). Slice the top off the head of garlic to expose the cloves. Drizzle 1 tablespoon olive oil over the exposed garlic cloves. Wrap the garlic bulb tightly in aluminum foil and roast for 45 minutes until soft. Remove from oven and cool until the garlic can be easily squeezed out of its skin.
- Mix the Dough: In a large bowl, combine the flour, kosher salt, active dry yeast, chopped rosemary, and roasted garlic. Add the room temperature water and stir until the dough just begins to come together into a shaggy, sticky mass. Cover the bowl tightly with plastic wrap and leave it to ferment at room temperature for 12 to 18 hours.
- Preheat the Oven and Baking Vessel: When ready to bake, place a Dutch oven, pizza stone, or other oven-safe heavy pan inside the oven. Preheat the oven to 450°F (232°C) with the baking vessel inside to become thoroughly heated.
- Shape the Dough: Generously flour a clean surface. Turn out the sticky dough onto the floured surface. Using floured hands, gently shape the dough into a round loaf without kneading. The dough will remain sticky and loose.
- Bake the Bread: Carefully place the shaped dough into the preheated Dutch oven or baking vessel. Cover with its lid or an oven-safe bowl. Bake covered for 30 minutes. Then remove the lid and continue baking uncovered for an additional 10 to 15 minutes until the top is golden brown and crusty.
- Cool: Remove the bread from the Dutch oven and cool completely on a wire rack before slicing to allow the crumb to set.
Notes
- Roasting the garlic beforehand softens the cloves and intensifies their flavor, adding a rich, buttery taste to the bread.
- Allowing the dough to ferment for 12 to 18 hours develops flavor and improves texture without kneading.
- Use a well-preheated Dutch oven or similar heavy pan to create steam inside, helping to develop a crisp crust.
- Make sure to cool the bread fully before slicing to avoid a gummy crumb.
- If you don’t have a Dutch oven, a covered oven-safe bowl or a pizza stone with a pan of water for steam can be alternatives.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
