How To No-Knead Roasted Garlic Rosemary Bread – Bakery Style at Home

Hi, I’m Sarah Jansen, a traveler and food blogger who loves discovering flavors that bring comfort and elegance into everyday kitchens. Few things rival the smell of freshly baked bread, and this No-Knead Roasted Garlic Rosemary Bread is no exception. With a crisp golden crust, soft aromatic interior, and rustic bakery-style appearance, this bread elevates even the simplest meal. The best part? It requires no kneading—just time, patience, and a handful of quality ingredients for a result that feels truly artisanal.

No-Knead Roasted Garlic Rosemary Bread

This No-Knead Roasted Garlic Rosemary Bread delivers everything you want from artisan bread: a crunchy crust, chewy interior, and complex flavor. By folding roasted garlic and fresh rosemary into the dough, each bite becomes fragrant, savory, and irresistible. Using a long fermentation process instead of kneading develops gluten naturally, making this recipe nearly effortless. Baked in a Dutch oven for that signature crackly finish, it’s perfect with soup, pasta, or enjoyed simply with butter and sea salt. A bakery loaf, made at home.

Why This Recipe Works

• No Kneading: Time and hydration do the work, not your arms.
• Dutch Oven Magic: Creates perfect steam for a crusty exterior.
• Flavor Boost: Roasted garlic adds sweetness, rosemary adds herbal notes.
• Foolproof Process: Minimal steps, professional results.
• Versatile Use: Pairs with meals or stands alone.

Health Benefits

• Garlic: Supports immunity and heart health.
• Rosemary: Rich in antioxidants and anti-inflammatory properties.
• Whole Ingredients: Simple, preservative-free bread.
• Controlled Additives: No excess sugar or hidden oils.
• Mindful Eating: Homemade bread encourages wholesome, intentional meals.

Ingredients

• 3 ½ cups all-purpose or bread flour
• 1 ¾ tsp salt
• ½ tsp instant yeast
• 1 ½ cups warm water
• 1 whole head garlic, roasted
• 2 tbsp fresh rosemary, finely chopped
• Olive oil, for drizzling

How To Make No-Knead Roasted Garlic Rosemary Bread

Roast garlic until caramelized and soft. In a large bowl, combine flour, salt, and yeast. Stir in warm water, roasted garlic cloves, and rosemary until a shaggy dough forms. Cover and let rise 12–18 hours at room temperature. Preheat oven and Dutch oven to 450°F (230°C). Shape dough, transfer into preheated pot, and bake covered, then uncovered until golden brown. Cool before slicing. The result: bakery-style bread with minimal effort and irresistible roasted garlic aroma.

Step-by-Step Instructions:

1. Roast the Garlic
   Preheat oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and caramelized. Let cool, then squeeze out cloves.
2. Make the Dough
   In a large bowl, mix flour, salt, and yeast. Add warm water, roasted garlic cloves, and rosemary. Stir with a wooden spoon until a sticky, shaggy dough forms.
3. First Rise
   Cover bowl tightly with plastic wrap or a clean towel. Let dough rest at room temperature 12–18 hours. It should double in size and look bubbly on top.
4. Shape the Dough
   Lightly flour your counter. Turn dough out, sprinkle with a little more flour, and gently shape into a ball. Avoid overworking—it should remain soft and airy.
5. Preheat Dutch Oven
   Place Dutch oven with lid inside your oven and preheat to 450°F (230°C) for 30 minutes. This ensures the bread bakes in a hot, steamy environment.
6. Bake the Bread
   Place shaped dough on parchment paper and lower into preheated Dutch oven. Cover and bake for 30 minutes. Remove lid and bake 15–20 minutes more until crust is deep golden brown.
7. Cool & Serve
   Transfer bread to a wire rack. Let cool for at least 30 minutes before slicing to allow crumb to set.

Result: A rustic, bakery-worthy loaf infused with sweet roasted garlic and fragrant rosemary, with a chewy, open crumb and crackly crust.

Cook & Prep Times

• Prep Time: 20 minutes (plus rise)
• Cook Time: 1 hour (including garlic roasting)
• Rise Time: 12–18 hours
• Total Time: ~14 hours

Nutrition Information (per slice, approx.)

• Calories: 170
• Protein: 5g
• Carbs: 34g
• Fat: 2g
• Fiber: 2g
• Sodium: 270mg

Serving No-Knead Roasted Garlic Rosemary Bread

This bread is best served warm, slices spread with butter, olive oil, or a sprinkle of sea salt. It pairs beautifully with soups, stews, pasta, or as the base for gourmet sandwiches. For entertaining, serve alongside a charcuterie board with cheeses, olives, and spreads to highlight its savory notes. The roasted garlic and rosemary make it aromatic enough to stand alone—slice and enjoy as a rustic snack with a glass of wine or herbal tea.

Pro Tips & Variations

• Flour Swap: Use half whole-wheat flour for extra fiber.
• Herb Variations: Try thyme, sage, or oregano instead of rosemary.
• Cheesy Upgrade: Add shredded parmesan or asiago for richness.
• Extra Garlic: Roast two heads for stronger flavor.
• No Dutch Oven? Bake on a preheated pizza stone with a pan of water in oven for steam.

FAQ:

The Bottom Line

This No-Knead Roasted Garlic Rosemary Bread proves that artisan bread doesn’t require endless kneading or complicated techniques. With a little patience and a handful of ingredients, you can bake a loaf that looks, smells, and tastes like it came from a professional bakery. Fragrant garlic, earthy rosemary, and a chewy, golden crust make this recipe a staple you’ll bake again and again. Rustic yet elegant, it’s the kind of bread that elevates every meal—and makes your kitchen smell divine.