Bring the comforting aroma of a rustic bakery into your home with this Artisanal Rosemary Garlic No-Knead Bread. Featuring a blistered, golden-brown crust, a light and airy interior crumb, and fragrant infusions of fresh rosemary and garlic, this artisan loaf requires zero kneading and minimal effort.

📖 Recipe Overview

• Prep Time: 15 minutes (plus 12 to 18 hours fermentation time)

• Cook Time: 45 minutes

• Total Time: 13 hours 15 minutes

• Servings: 10 slices

• Difficulty: Easy / Beginner-Friendly

🛒 Ingredients

For the Bread Dough:

• 3 cups (375g) All-purpose flour or bread flour

• 1 ¾ tsp Instant yeast or active dry yeast

• 1 ½ tsp Sea salt or kosher salt

• 1 ½ cups (350ml) Lukewarm water

• 3 cloves Garlic, finely minced or roasted

• 2 tbsp Fresh rosemary, finely chopped (plus extra sprigs for top garnish)

• 1 tbsp Olive oil (plus extra for coating)

🥣 Step-by-Step Instructions

1. Mix the No-Knead Dough

In a large mixing bowl, whisk together the flour, yeast, and salt. Add the lukewarm water, minced garlic, chopped rosemary, and olive oil. Stir with a wooden spoon or spatula until a sticky, shaggy dough forms and no dry pockets of flour remain.

2. Long Fermentation (First Rise)

Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 12 to 18 hours, ideally overnight. The dough is ready when the surface is bubbly and doubled in size.

3. Shape the Loaf

Generously flour a work surface and your hands. Gently deflate the dough and turn it out onto the surface. Fold the edges toward the center a few times to form a round or oval loaf, rounding it smoothly on top.

4. Second Rise and Oven Preheating

Place the shaped dough on a piece of parchment paper, cover loosely with a towel, and let it rest for 30 to 45 minutes while you preheat your oven. Place a heavy Dutch oven with its lid on inside the oven and preheat to 450°F (230°C) for 30 minutes.

5. Bake to Crusty Perfection

Carefully lift the dough using the parchment paper overhang and lower it directly into the hot Dutch oven. Top with a fresh sprig of rosemary. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 12 to 15 minutes until the crust is deep golden brown and crispy.

6. Cool and Slice

Transfer the bread to a wire rack and let it cool completely for at least 30 minutes before slicing to ensure the interior crumb sets properly.

📊 Nutritional Information (Per Slice)

• Calories: 165 kcal

• Total Fat: 2g

  • Saturated Fat: 0.3g

• Sodium: 340mg

• Total Carbohydrates: 31g

  • Dietary Fiber: 1g

  • Sugars: 0g

• Protein: 5g

❓ Frequently Asked Questions (FAQ) & Culinary Tips

Why use a Dutch oven for baking artisan bread?

A heavy Dutch oven traps steam released by the dough during the first half of baking. This trapped moisture keeps the crust flexible, allowing the loaf to expand fully before the steam escapes to create a crunchy, crackly exterior crust.

Can I use dried rosemary instead of fresh?

Yes, though fresh rosemary provides a brighter, more vibrant aroma and flavor. If using dried rosemary, reduce the amount to 1 teaspoon, as dried herbs have a more concentrated taste.

How should I store leftover artisan bread?

Store the loaf in a paper bag or a linen bread bag at room temperature for up to 3 days to maintain its crispy crust. Avoid plastic bags, which will soften the crust.