Home » Breads & Rolls » No Knead Garlic Rosemary Bread
No Knead Garlic Rosemary Bread
A buttery flavorful crust with a tender interior. Keep or leave out the garlic. There are multiple timing options to use this bread as an overnight dough, half day dough, or have ready in just a couple hours! This bread is your no fail go-to recipe!
Home » Breads & Rolls » No Knead Garlic Rosemary Bread
No Knead Garlic Rosemary Bread
A buttery flavorful crust with a tender interior. Keep or leave out the garlic. There are multiple timing options to use this bread as an overnight dough, half day dough, or have ready in just a couple hours! This bread is your no fail go-to recipe!
slice of garlic rosemary bread

A buttery flavorful crust with a tender interior. Keep or leave out the garlic. There are multiple timing options to use this bread as an overnight dough, half day dough, or have ready in just a couple hours! This bread is your no fail go-to recipe!

Cut open piece of garlic rosemary bread

Easy, flavorful artisan bread

If you want bakery style bread results with minimal effort, this bread recipe is for you.

The beautiful thing about this bread is that it takes NO KNEADING! This makes it an approachable recipe for even the most beginner bakers. The results come in the rise time. While I love the overnight rest option, as it’s extended fermentation yields a deeper flavor and fluffy texture, even the quick version that’s ready in under a few hours is incredible.

I use both methods for my family just depending on the needs of the day and how much I was thinking ahead. I love that I get fantastic results with every method, every time.

How to make no knead rosemary bread

The actual hands on time for this recipe is only about 5 minutes! And requires minimal materials and ingredients!

INGREDIENTS:

Bread Flour
Water
Yeast
Garlic (optional)
Salt (this is my favorite salt I use! Use code LOSKITCHEN for 10% off)
Rosemary
Flaky Sea Salt (this is worth getting if you don’t have it already. It truly makes the bread shine)

SUPPLIES:

Bowl
Danish Dough Whisk (or any mixing spoon…even your hand will do!)
Dutch Oven Pan (I love this combo cooker. I use it when I do covered artisan breads to trap steam and I love the crusty effect from the cast iron. But any dutch oven will do, or you can even use a baking sheet or pizza stone!)
Bench scraper (not required, but really helpful when you’re working with sticky doughs like this)

whole loaf shot garlic rosemary bread

Timing Options

You’ll see in the recipe that you have a range of yeast you can use. I suggest anywhere from 1/4 tsp – 1 tsp. I provide a range because it gives you different timing options based on how long you want your bread to rise. The more yeast you use, the faster bread will rise. The less yeast you use, the slower your bread will rise.

Decreasing the yeast not only makes the bread rise slower, but the longer fermentation time impacts texture and flavor. We’ve used all the yeast options depending on the timing we have for the day, and had delicious results every time. But just something to keep in mind, that results can slightly vary depending on how much you use! Here’s suggestions to help you decide what works for you this time:

Overnight Rise (~8+ hours): 1/4 tsp yeast

Half-day Rise (~4-6 hours): 1/2 tsp yeast

Quick Rise (~2 hours): 1 tsp yeast; in colder months consider doing 1 1/2 tsp yeast 

slice of garlic rosemary bread

How to store & reheat artisan bread

To store…This easy no knead rosemary artisan bread is fantastic fresh, and will last wrapped on the counter top for a few days. It will also freeze will! Place in a freezer ziplock bag or wrap well in plastic wrap after it’s fully cooled and it will store fresh for a few months.

To reheat artisan bread…place on a baking sheet and bake at 350 F for about 10 minutes, or until warm. It will help freshen the crust and flavor without getting gummy (unlike the microwave).

To gift…I love gifting fresh bread! One way I love to wrap up fresh bread is in a paper bag. Because the paper bag has a little air coming through, it helps preserve the crust longer and keeps things from getting too soggy. I have a stack of these gifting bread bags on hand and have loved using them as neighbor gifts.

Video tutorial

More bread recipes you’ll love…

If you make this recipe, make sure you tag @loskitchenco on Instagram and leave a comment below! You can also save for later by clicking the ‘Pin Recipe’ button on the recipe card. Happy baking! 

Cut open piece of garlic rosemary bread

No Knead Garlic Rosemary Bread

Lori Vaughn
A buttery flavorful crust with a tender interior. Keep or leave out the garlic - you can make this bread your own. There are multiple timing options to use this bread as an overnight dough, half day dough, or have ready in just a couple hours! This bread is your no fail go-to!
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Rise Time 2 hours
Total Time 2 hours 30 minutes
Servings 1 loaf

Ingredients
  

  • 420 g (3 ½ cups) bread flour
  • 2 tsp sea salt
  • 2 tsp fresh minced garlic
  • 1 tbsp fresh rosemary roughly chopped
  • 1/4 - 1 tsp yeast *see notes for rise time options to determine yeast quantity
  • 355 ml (1 ½ cups) lukewarm water

Topping for bread

  • 4 tbsp olive oil divided
  • 1/2 - 1 tbsp fresh rosemary
  • about 1/2 tsp flaky sea salt

Instructions
 

  • Dough: Mix together the bread flour, salt, garlic, rosemary, and yeast in a large bowl. Add water and mix together until incorporated and all the flour is mixed in. The dough will look and feel sticky and shaggy. If you need more flour or water to get to the stiff, shaggy consistency - add more as needed. Cover with plastic wrap and let it rest for at least 1 hour or overnight (see notes below to decide your timing and respective yeast quantity).
  • Shaping: After its rest, the dough should be doubled in size and have bubbles on top of the dough. Dust a clean surface with flour. Dust your hands with flour as well. Using your hands or a bowl scraper, scoop out your dough onto the floured work surface.
    View your ball of dough as having 4 corners. Using a bench scraper or your hands, pull in each corner to gather into a round ball, creating a seam on top. Turn it over so the seam is now on the table and with your hands, continue to gently reinforce the round shape, by cupping your hands around the dough, and turning it several times. Pulling it on the table as you shape it will help give the dough tension.
  • Rest: Coat a cast iron pan with 2 tbsp of olive oil. (Alternatively, you could use a baking sheet or pizza stone). Place the dough in the pan, seam side down. Gently rub the top with another 1-2 tbsp of olive oil until it's fully coated.
    Sprinkle the top with flaky sea salt and fresh rosemary.
    Cover and let it rest for 30-60 minutes. Meanwhile, preheat your oven to 425℉.
  • Bake: Once it's risen about 50% in size and feels puffier, place in preheated oven and bake for about 22-28 minutes, until the crust reaches a nice deep golden brown color.
    Let it cool for 10-20 minutes (if you can stand waiting!) before cutting to prevent the bread from squishing.

Notes

Yeast:
Yeast quantities listed below for desired first rise time. After shaping, account for 30 minutes - 2 hours more for a second rise - timing depending on yeast amount and kitchen temperature. (These estimates below are for the FIRST rise, not total rise.)
8 hours+ : 1/4 tsp yeast (incredible overnight rise results - great texture!)
~4 hours: 1/2 tsp yeast
~1-2 hours: 1 tsp yeast
Flour:
You can substitute all purpose flour, but I prefer the results from the higher protein content in bread flour. I don't suggest this bread as 100% whole wheat, as it just makes it denser, but you can do half and half if you prefer. 
Loaf shapes:
I demonstrate this as a round loaf, but you can also make as longer loafs and make 3 slashes down the center more like a french baguette. 
Storing:
Store in a paper bag or plastic bag and you can store at room temperature for a few days. It also freezes well!
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Janette Leitch
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Janette Leitch
11 months ago

5 stars
This looks delightful. Do you have an airfryer and have you made bread in it? If so what temp and time do you use. Thanks

Alan Lesak
Guest
Alan Lesak
11 months ago

5 stars
Served up with calamari salad, fresh caught smoked wahoo, and Mahi-Mahi jalapeño spread. Of course olive oil and balsamic. The bread was amazing🙏.

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