There’s something truly magical about the aroma of freshly baked bread filling your home, especially when it’s a No-Knead Roasted Garlic Rosemary Bread. This recipe has become one of my absolute favourites—not just because it’s incredibly simple, but because it brings together rustic flavours that remind me of my childhood kitchens in England. I can’t tell you how many times I’ve pulled this loaf from the oven, its golden crust crackling as my kids eagerly wait to dip it into olive oil or homemade soup. It’s the kind of bread that feels like a warm hug, both comforting and impressive without hours of effort.
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Why You’ll Love This No-Knead Roasted Garlic Rosemary Bread
This bread is a game-changer for busy home cooks who crave the taste and feel of artisanal bread without the fuss. The no-knead method means you don’t need special skills or gear—just patience and a little love. Roasting the garlic beforehand softens its bite and adds a sweet, mellow depth that pairs beautifully with fresh rosemary, one of my favourite herbs from my English garden. Plus, the crust comes out perfectly crisp, thanks to baking in a covered pot, which always reminds me of those cozy kitchen moments with my mum.
Ingredients You’ll Need for This No-Knead Roasted Garlic Rosemary Bread
Choosing quality ingredients is the foundation of any great bread, and this recipe is no exception. I always opt for unbleached all-purpose flour for a tender crumb and organic garlic for that rich, mellow flavour. Fresh rosemary makes all the difference—dried can work in a pinch, but fresh truly elevates the loaf. When I first started baking bread in San Diego, I realized how much my grandmother’s advice about ingredient freshness still holds true, especially for something as simple as flour and yeast.
- 3 cups all-purpose flour (unbleached recommended)
- 1 ½ teaspoons salt
- ½ teaspoon active dry yeast
- 1 ½ cups warm water (about 110°F)
- 1 whole head of garlic, roasted
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon olive oil (optional, for brushing)
Nutrition Facts
- Calories: Approximately 220 per serving (1/8 of loaf)
- Protein: 6g
- Fat: 2g (mostly from olive oil and garlic)
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 1g (from natural garlic sugars)
- Sodium: 450mg
No-Knead Roasted Garlic Rosemary Bread That Will Transform Your Baking Game
Learn how to make delicious No-Knead Roasted Garlic Rosemary Bread. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Choosing quality ingredients is the foundation of any great bread, and this recipe is no exception. I always opt for unbleached all-purpose flour for a tender crumb and organic garlic for that rich, mellow flavour. Fresh rosemary makes all the difference—dried can work in a pinch, but fresh truly elevates the loaf. When I first started baking bread in San Diego, I realized how much my grandmother’s advice about ingredient freshness still holds true, especially for something as simple as flour and yeast.
- 3 cups all-purpose flour (unbleached recommended)
- 1 ½ teaspoons salt
- ½ teaspoon active dry yeast
- 1 ½ cups warm water (about 110°F)
- 1 whole head of garlic, roasted
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon olive oil (optional, for brushing)
Instructions
- Preheat your oven to 450°F (230°C). Place a large Dutch oven or heavy oven-safe pot with the lid inside to heat up while the oven warms.
- Roast the garlic head: slice off the top to expose cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and fragrant. Let it cool, then squeeze out the cloves and mash them slightly.
- In a large bowl, combine the flour, salt, and yeast. Stir in warm water until just mixed; the dough will be shaggy and sticky.
- Add the mashed roasted garlic and chopped rosemary into the dough. Use a spatula or your hand to fold and distribute the garlic and herbs evenly.
- Cover the bowl with plastic wrap or a clean towel and let the dough rise at room temperature for 12-18 hours, until bubbly and doubled in size.
- Once risen, lightly flour a surface and turn the dough out. Shape it gently into a round ball without kneading. Let it rest for 30 minutes.
- Carefully remove the hot pot from the oven. Place the dough inside, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake an additional 15-20 minutes, until the crust is deep golden and crisp.
- Let the bread cool completely on a wire rack before slicing to allow the crumb to set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your No-Knead Roasted Garlic Rosemary Bread
- Preheat your oven to 450°F (230°C). Place a large Dutch oven or heavy oven-safe pot with the lid inside to heat up while the oven warms.
- Roast the garlic head: slice off the top to expose cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and fragrant. Let it cool, then squeeze out the cloves and mash them slightly.
- In a large bowl, combine the flour, salt, and yeast. Stir in warm water until just mixed; the dough will be shaggy and sticky.
- Add the mashed roasted garlic and chopped rosemary into the dough. Use a spatula or your hand to fold and distribute the garlic and herbs evenly.
- Cover the bowl with plastic wrap or a clean towel and let the dough rise at room temperature for 12-18 hours, until bubbly and doubled in size.
- Once risen, lightly flour a surface and turn the dough out. Shape it gently into a round ball without kneading. Let it rest for 30 minutes.
- Carefully remove the hot pot from the oven. Place the dough inside, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake an additional 15-20 minutes, until the crust is deep golden and crisp.
- Let the bread cool completely on a wire rack before slicing to allow the crumb to set.
Tips for Making the Best No-Knead Roasted Garlic Rosemary Bread
Mastering this bread really comes down to respecting the slow rise and the delicate balance of moisture. When I first started baking bread after moving to the US, I struggled with timing and texture, but this method taught me patience pays off every time.
- Use warm water—not hot—to activate the yeast without killing it.
- Don’t skip the long rise; it develops flavour and texture that quick bread can’t match.
- Roast the garlic until soft and sweet; raw garlic will overpower and be too sharp.
- Handle the dough gently—this bread is all about minimal interference.
- Invest in a heavy pot with a lid, like a Dutch oven; it traps steam to create the perfect crust.
With these tips, you’ll create a restaurant-quality loaf that feels homemade and heartfelt. Learn more: related recipe Learn more: Mexican Street Corn Deviled Eggs That Will Spice Up Your Snack Game
Serving Suggestions and Pairings
This No-Knead Roasted Garlic Rosemary Bread shines in so many settings—from lazy weekend breakfasts to bustling family dinners. I love slicing it thick and serving it alongside a simple salad or a bowl of soup on chilly evenings. It’s also perfect for bruschetta topped with ripe tomatoes or drizzled with a balsamic glaze.
- Serve warm with butter or herb-infused olive oil for dipping
- Pair with roasted vegetable soups or hearty stews
- Top with fresh mozzarella and tomato for a quick bruschetta
- Use for sandwiches with roasted chicken or grilled vegetables
In our house, this bread often makes an appearance when friends drop by unexpectedly—it’s a quick way to show care without stress. My daughter loves it with just a smear of butter, declaring it “pancake bread,” and my little ketchup enthusiast even gives it a hesitant thumbs-up.
Storage and Reheating Tips
Keeping your bread fresh is just as important as baking it well. I’ve learned that storing and reheating properly helps maintain that lovely crust and soft crumb that everyone loves.
- Store wrapped loosely in a clean kitchen towel at room temperature for up to 3 days
- For longer storage, slice and freeze in a zip-top bag for up to 3 months
- Reheat slices in a toaster or oven at 350°F for 5-7 minutes to refresh crust crispness
- Avoid microwaving, which can make the bread chewy and tough
Frequently Asked Questions
What are the main ingredients for No-Knead Roasted Garlic Rosemary Bread?
The main ingredients for No-Knead Roasted Garlic Rosemary Bread include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make No-Knead Roasted Garlic Rosemary Bread?
The total time to make No-Knead Roasted Garlic Rosemary Bread includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make No-Knead Roasted Garlic Rosemary Bread ahead of time?
Yes, No-Knead Roasted Garlic Rosemary Bread can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with No-Knead Roasted Garlic Rosemary Bread?
No-Knead Roasted Garlic Rosemary Bread pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is No-Knead Roasted Garlic Rosemary Bread suitable for special diets?
Depending on the ingredients used, No-Knead Roasted Garlic Rosemary Bread may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
This No-Knead Roasted Garlic Rosemary Bread is one of those recipes that brings me back to my roots while embracing the ease of home cooking today. It’s approachable, wonderfully aromatic, and perfect for sharing around the table. I can’t wait to hear how you make it your own—please do drop a comment and share your story. Happy baking!
