No-Knead Roasted Garlic Rosemary Bread—A Cozy Homebaker’s Guide
Alright, Let’s Chat About Why This Bread is a Little Bit of Magic
Hey there! Okay, picture this: It’s a cold Sunday afternoon (rain optional), and the smell of freshly baked No-Knead Roasted Garlic Rosemary Bread is cozying up the entire house. That warm, herby, garlicky cloud practically lures everyone into the kitchen—my kids trailing along like I’m some sort of bread-pied-piper. I still remember the first loaf I stubbornly let rise way too long because I thought more time = better bread (spoiler: it didn’t matter nearly as much as I thought, but let’s not get ahead of ourselves).
Funny thing—my brother once said, “Is this fancy bakery stuff?” Nah, it’s just my trusty old Dutch oven and a little patience. Also, a bit of mess. There will be flour in mysterious places, don’t ask.
Why You’ll Probably (Definitely) Love This
- I make this when I’ve run out of bread at home, but I’m nowhere near the mood for a grocery run (which, in fairness, is most days).
- My family goes crazy for this because the roasted garlic turns so sweet and buttery, they even forgive me for burning their toast about 50 percent of the time.
- If you, like me, hate kneading—congratulations, this recipe is your new best mate. Or if you’ve actually tried kneading bread and found yourself ten minutes in with tired arms and still no clue if it’s “done”, well, same here.
- Honestly, it’s one of those loaves that makes you look like you know your way around a bake-off, even when you just tossed everything in a bowl and hoped for the best.
Here’s What You’ll Need (And My Lazy Swaps)
- 3 cups (roughly 375g) all-purpose flour – Sometimes I’ll chuck in half bread flour if I’m feeling wild; my gran, on the other hand, used to swear by King Arthur, but honestly whatever is in the cupboard is fine.
- 1 1/4 teaspoons salt (kosher if I’ve got it handy; table salt works, too)
- 1/2 teaspoon active dry yeast—Instant yeast in a pinch. (I’ve even used that “pizza yeast” once. Not ideal, but, you know, bread still happened.)
- 1 1/3 cups lukewarm water
- 1-2 big heads of garlic (I usually use two, because let’s go big or go home, right?)
- A generous splash of olive oil (a glug, to be honest, especially for roasting garlic)
- A small handful of fresh rosemary, finely chopped (See: “dried works if you chop it up small, but the flavor’s a bit more… subdued, I guess”)
How I Actually Make This (With Some Winging It Along the Way)
- Roast the garlic: Preheat your oven to 400°F (205°C). Chop the top off one or two heads of garlic, drizzle generously with olive oil, wrap in foil, and roast for about 35-40 minutes. (Sometimes I get distracted and leave it in way longer—roasted garlic, bless it, is pretty forgiving unless you turn it to charcoal.)
- Mix the dough: In a biggish bowl, stir together flour, salt, and yeast. Once the garlic cools enough to handle, squeeze out all those soft, golden cloves (they should just pop right out, but if not, use a little knife). Mash them up into a garlicky paste and add to the dry stuff with the rosemary. Now, add the water and stir it up with a wooden spoon — it’s sticky, but you’re winning here, remember.
- First rise/nap: Cover the bowl with cling film (plastic wrap), a towel, or really whatever you have—I’ve used a dinner plate, honestly—and let it sit at room temp for about 12-18 hours. Yes, that long! If somewhere drafty, shove it in the oven (just turned OFF, please). Sometimes I peek at it mid-rise, which serves no real purpose, but who can resist?
- Pull the dough together: Dough will be super bubbly and shaggy, like it’s given up trying to look formal. Lightly flour a sheet of parchment (or the counter, if you like living dangerously) and turn out the dough. Sprinkle with a bit more flour, fold it over itself two or three times to form a loose ‘ball’. (This is generally where I sneak a fingerful to check the seasoning. Shh.)
- Rest (again): Place dough seam-side down on parchment, cover it up with a towel. Let it go another 1-2 hours. I admit, I’ve rushed this a few times and it turned out dense-ish, so don’t be me here.
- Heat things up: About 30 minutes before bake time, plonk your Dutch oven (mine is some old Le Creuset jobbie I got off Facebook Marketplace) into the oven, crank the heat to 450°F (230°C). When that’s blazing hot, lift the dough with parchment and all into it. (Watch your fingers; my thumb still remembers that one time with the hot lid…)
- Bake, baby, bake: Bake with the lid on for 30 minutes, then off for about 12-15 more, till it’s golden and that crust sounds hollow when you knock it. If it looks a little too “rustic” (i.e., lumpy), that’s just character. Let it cool at least a little bit (seriously, or it’ll squish—ask me how I know!) but warm bread is basically irresistible, let’s be real.
Little Notes (A.K.A. Stuff I Messed Up So You Don’t Have To)
- Don’t skimp on letting the dough rise—it really does help. I got impatient once, tried to microwave-proof, and ended up with a loaf that could double as a doorstop.
- Too much flour will make it stodgy and sad. I know from experience—less is more, even if the dough still sticks to your hands a bit.
- If you forget to preheat your Dutch oven, it’s not catastrophic… but that crust is so much better if you remember.
Variations—My Experiments (and One Flop)
- Sometimes I swap in thyme or sage for the rosemary (pretty nice change!)
- Roasted shallots instead of garlic? Hmmm. Tasty, but losing that deep garlic vibe.
- Tried once with whole wheat—came out a bit heavy, maybe 1 cup WW max or it’ll be dense.
- One time I tossed in olives. Tasted amazing, but my youngest grumbled about “things in the bread.” Classic.
Equipment—or, What If You Don’t Own a Dutch Oven?
- A Dutch oven gives that crackly crust, but I’ve improvised with a big cast iron pot and a lid, even a heavy Pyrex dish. It worked, sort of (my neighbor still ate half the loaf, though).
- Parchment’s pretty handy for transferring the dough, but if you’re out, just heavily flour the pot. Or line it with that non-stick foil, in a pinch.
How to Store It—If It Lasts That Long
Technically, this bread keeps in a cloth bag or bread box at room temp for 2-3 days. In an airtight thing, maybe a bit longer (but the crust goes soft). But honestly, in my house, it never lasts more than a day—someone always sneaks the last hunk for a midnight snack. If you do wanna save it, slice and freeze, then toast straight from frozen! (Works way better than trying to revive a sad, stale loaf.)
Serving Ideas—What We Love
I usually slap on a thick chunk of butter, but it’s also sublime dunked in soup (like this simple tomato soup). Or, if it’s Sunday morning, sometimes just alongside a poached egg and good coffee—simple but honestly so comforting. On Christmas Eve, we do a “bread and cheese” supper with this—family tradition, don’t judge!
What I Wish I’d Known—Pro Tips From Some Mild Disasters
- Don’t rush the first rise. I once tried cutting it short to “save time”, and the bread was, let’s say, chewy in all the wrong ways.
- Don’t try to remove the bread from the Dutch oven too soon. Steam burns are sneaky, plus the loaf might stick if it’s not ready. Ask my tea towel (RIP).
- If the crust is browning too fast, just tent it with foil—not that I always remember, but it helps keep things pretty!
Yeah, But Can I…?
- Can I make this without fresh rosemary?
- Absolutely. Dried works (just use a bit less), or try thyme. Or skip the herbs for a plainer loaf (still tasty!).
- What if I don’t have time for the full rise?
- Well, the short answer is: It won’t be quite as airy, but four hours minimum in a warm spot works in a pinch. I still prefer overnight, though.
- My dough is so sticky—is that OK?
- Yep! It’s meant to be a sticky, shaggy mess. That’s what gives the crumb its open, chewy texture. If it’s basically a puddle, add another tablespoon flour, but don’t overthink it.
- Is it worth investing in a Dutch oven?
- I think so, but like I said, you can get by with any heavy, oven-safe pot. As long as it holds heat and keeps the steam in, you’re cooking. I got mine secondhand. (Here’s a good rundown of affordable options!)
- Can I add cheese or other mix-ins?
- Sure thing! Just fold ’em in after you first mix the dough. Sharp cheddar and jalapeño is a vibe, trust me. Got a leftover chunk of parmesan? Toss it in.
- Why does my crust get soggy if I wrap the bread?
- Happens to me, too. Let it cool completely, then store uncovered or in paper if you want it crisp. Plastic wrap traps steam and it’ll go soft.
Alright, think that’s it! If you ever try this bread, promise you’ll let me know how it turned out—or what messes you made along the way (there’s always next time, bread is forgiving like that). Happy baking!
PS: For more bread-geekery, I learned a ton by lurking at The Fresh Loaf (lots of troubleshooting stories there, too).
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups lukewarm water
- 2 teaspoons kosher salt
- 1/2 teaspoon active dry yeast
- 1 head garlic
- 1 tablespoon olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon sugar
Instructions
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1Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35 minutes until soft. Let cool, then squeeze out the cloves.
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2In a large bowl, combine flour, salt, sugar, and yeast. Stir in lukewarm water, roasted garlic cloves, and chopped rosemary until just combined. The dough will be sticky.
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3Cover the bowl with plastic wrap or a towel and let rise at room temperature for 12 hours or overnight, until doubled in size and bubbly.
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4Lightly flour a work surface and shape the dough into a round. Place seam-side down on a floured parchment paper. Let rise for 30-40 minutes while the oven preheats to 450°F (230°C) with a Dutch oven inside.
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5Transfer dough on parchment into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake for another 15 minutes until deep golden and crusty.
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6Cool on a wire rack before slicing. Enjoy warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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