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Home » Breads » No Knead Rosemary Garlic Bread

No Knead Rosemary Garlic Bread

June 25, 2016 by Tracy | Updated January 2, 2022 This post may contain affiliate links. Read my disclosure policy.

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Ready to start making your own bread?  Then this No Knead Rosemary Garlic Bread is the perfect, easy, no kneading required bread to start with! #bread #noknead #rosemarygarlic #recipe #easy
a loaf of bread sliced on a cutting board with Pinterest pin text.
a loaf of bread sliced on a cutting board with Pinterest pin text.
a loaf of bread and a slice of baked bread with Pinterest pin text.

Ready to start making your own bread?  Then this No Knead Rosemary Garlic Bread is the perfect, easy, no kneading required bread to start with!

sliced bread on a cutting board.

Is there anything more comforting than the smell of fresh baked bread?  How about some No Knead Rosemary Garlic Bread fresh baked that requires not a single bit of dough kneading?  Nope.  There isn't.   

That's why this recipe is incredibly easy. It's the perfect intro to bread making and so delicious!

Recipe Video

Ingredients Needed

flour, yeast, garlic, salt, and water on a counter.

First, just some super simple ingredients.

  • Flour - All purpose for this recipe is best. Bread flour will work, but it has more gluten-forming protein which makes a thicker crust and wont create the same open holed crumb that the all purpose makes.
  • Yeast - You can also use just regular active yeast or instant yeast, because there will be plenty of time for it to activate and proof, so use what you have!
  • Garlic - Fresh, of course! You can leave it whole, mince it, or our favorite is thinly sliced.
  • Rosemary - Fresh again is best. But you can totally use dried, see recipe notes.
  • Salt - A fine salt like table is best because it will incorporate the best within the dough. You could use a fancy salt like a pink Himalayan, too. Just as long as it's a fine ground salt.
  • Water - Warm. At least a little bit and definitely not cold. Remember, yeast is alive! It needs a little warmth to activate, but don't burn it! The best is 90 - 105 degrees, if you have an instant read thermometer it'll take all the guess work out. But basically just lukewarm, that's all your need.

So Easy to Make!

Seriously, this is why it is the perfect introduction to bread making recipe. It is SO incredible easy.

bowl of flour with garlic and rosemary and a bowl of it mixed in a dough.

Step 1: Mix everything except water in a large bowl.

Step 2: Add water and mix until you have a very sticky, rough dough.

Tip: Don't worry - it's supposed to be very sticky! And don't overmix it, just mix it until everything is combined.

bowl of flour with garlic and rosemary and a bowl of it mixed in a dough.

Step 3: Give it a long rise. Cover it with plastic wrap and then let it sit for at least 6 and up to 12 hrs. This is where the magic happens!

Bake in a boule or sandwich loaf

a ball of dough and dough in a loaf pan.

Step 4: Add that dough to either a (greased) loaf pan or a parchment paper-lined Dutch oven to rise again.

Tip: Sprinkle the edges of this wet dough with some flour. This will help you pull it out of the bowl and shape it.

Step 5: Let rise again and add a little more fresh rosemary (if you'd like) on top of your bread and then score it with a bread lame or super sharp knife.

a baked loaf of bread and a baked bread in a a loaf pan.

Step 6: Bake! In either a loaf pan or a Dutch oven!

sliced bread on a cutting board.

Who doesn't love a good Dutch Oven bread? When you want bread that looks artisan, pull out that Dutch oven!

sliced bread on a cutting board.

My favorite thing about this bread is how wonderfully crispy the crust is while the center is perfectly soft a chewy.  Then of course the rosemary and garlic flavors?  Amazing - and they are not subtle. It is an in-your-face rosemary and garlic bread!

We make this bread All. Of. The. Time. It is our go-to. The hardest part of it? Remembering to prep it! Which makes this bread is absolutely the perfect "gateway" homemade bread!

Other Homemade Breads

  • Dan's Como Bread
  • Homemade Hawaiian Sandwich Bread
  • English Muffins From Scratch
  • Copycat Dave's Killer Bread
  • No Knead Rosemary Garlic Bread
  • Easy White Sandwich Bread
  • Whole Wheat Honey Oat Bread
  • Easy Dinner Rolls From Scratch
  • Easy Crusty French Baguette
  • Homemade Irish Soda Bread

Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!

sliced bread on a cutting board.

No Knead Rosemary Garlic Bread

Crispy crust, soft chewy center, No Knead Rosemary Garlic Bread
4.66 from 32 votes
Print Pin Rate
Course: Bread
Cuisine: American
Diet: Low Fat, Vegetarian
Prep Time: 5 minutes
Cook Time: 30 minutes
Rising Time: 14 hours
Total Time: 14 hours 35 minutes
Servings: 10 Slices
Author: Tracy

Equipment

  • bread lame
  • Loaf Pan
  • or Dutch Oven

Ingredients

  • 3 cups all purpose flour 384 grams
  • 1 1/3 cups warm water 307 grams
  • 2 1/4 teaspoon instant yeast 12 grams
  • 1 1/2 teaspoon kosher salt 10 grams
  • 2 teaspoons fresh rosemary minced
  • 5-6 garlic cloves whole, sliced, or minced

Instructions

  • In a large bowl, add all ingredients except water and give a mix.
  • Then add water and mix until everything is incorporated - but don't mix too much.
  • Cover with plastic wrap and let rest/rise for at least 6 hrs and up to 12-14 hrs.
  • In the morning, generously grease a loaf pan. Then lightly flour the edges of the bowl and then turn dough onto a floured surface and shape into a loaf shape and add to the loaf pan. Or just "pour" into the pan. Add additional fresh rosemary on top, if desired. Cover with towel and let rise for at least another 2 hrs.
    If using a Dutch oven, lined Dutch oven with parchment paper and then lightly flour the edges of the bowl and then turn dough onto a floured surface and shape into a boule or ball shape. Cover and let rise for another 2 hrs.
  • Meanwhile, pre-heat oven to 450 degrees.
  • After 2 hours and loaf has risen again, use a super sharp knife or bread lame and score top of bread with three slashes, or however you'd like.
  • Loaf Pan: Bake for 35-40 minutes until edges are browned and bread sounds hallow to a tap to the bottom.
    Dutch Oven: Bake covered for 40 minutes. Remove lid and then bake another 15 minutes.
  • Let cool for at least 1 hour. Slice and enjoy! If sliced too early, it can cause a gummy center.

Notes

Adjust Rosemary and Garlic:  This recipe has a lovely, prominent amount of rosemary and garlic. If you'd like a more subtle flavor, reduce to 1 tablespoon fresh rosemary and 3-4 garlic cloves.
Substitute: Use a 1/2 teaspoon of dried rosemary and 3/4 teaspoon of garlic powder for the fresh. 
 

Nutrition

Calories: 140kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 352mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 2mg
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Reader Interactions

Comments

  1. ROSALIE

    March 10, 2022 at 4:20 pm

    Hi Tracy! Thanks for this recipe! Question, when you let it rest up to 12 hours, is that on the counter or in fridge? thanks in advance.

    Reply
    • Tracy

      March 10, 2022 at 4:23 pm

      Hi Rosalie! Thanks so much for asking - sorry that wasn't more clear! It should be at room temperature 🙂 Enjoy!

      Reply
  2. Harold Burton

    June 21, 2021 at 3:16 am

    5 stars
    I’m always looking for lighter chicken recipes. This looks like a good one to try!

    Harold Burton

    Reply
  3. Mandee

    April 05, 2021 at 4:03 pm

    5 stars
    I made this yesterday for Easter, used a lot more garlic, and one minced sprig of rosemary (didn't measure), everyone loved it and my father and husband were literally fighting over the leftovers! It was a HUGE hit, great recipe and it's SO EASY, I'll be able to make this any time, which is a good thing since it's so popular!

    Reply
    • Tracy

      April 06, 2021 at 5:03 am

      Amazing to hear!! Thank you so much for sharing!!

      Reply
  4. Irene

    February 14, 2021 at 11:15 am

    5 stars
    Tracy! I cannot thank you enough for this bread!!! I first made it exactly the way you did, in a bread pan, and it came out awesome!!! Then, as I like whole wheat flour a lot, I substituted 1/3 of the white flour for whole wheat, and added 1/2 t of yeast (instead of 1/4 - I might not have even needed that change, but just in case, since whole wheat flour is more dense...), and baked it - it came out exactly like the bread from my homeland's bakery (Ukraine), exactly the same texture and taste!!! You gave me a taste of home, and I thank you dearly! 🙂 And so easy! I shall never knead bread again! 🙂

    Reply
    • Tracy

      February 14, 2021 at 7:36 pm

      Irene that just made my day!!! I’m so so so happy you got a taste of home from this, thank you so much for sharing that with me!!! ❤️

      Reply
  5. Dulce

    January 16, 2021 at 3:52 pm

    Hi! How do I use this recipe in a bread machine? Sorry if you have covered it and I missed it. I’ve never baked bread before and I bought a bread machine I want to start using 😁

    Reply
  6. Terri

    December 24, 2020 at 5:13 pm

    I had two questions:
    1) Are you supposed to chop the garlic cloves, or just put them in whole?
    2) I use packets of yeast, and this recipe calls for less than 1 packet. Do you know if I can save the remaining yeast to use later?

    Reply
    • Tracy

      December 24, 2020 at 9:55 pm

      Hi! 1. You can do either - whole or sliced. It all depends on what sized pieces of garlic you'd like! 2. Yes, you definitely can!

      Reply
  7. LORI TANAKA

    October 12, 2020 at 7:18 pm

    Can I use self-rising flour instead of regular flour?
    Lori

    Reply
    • Tracy

      October 13, 2020 at 7:20 am

      Hi Lori! I haven't tried this recipe with self rising flour but my concern would be that it would over proof because of the additional leavening agents in the self-rising flour. Best to stick with regular flour for this one.

      Reply
  8. Mikki Johansen

    July 20, 2020 at 1:48 pm

    I bought a big bag of wheat flour for another recipe so have a lot of flour left over. Can your delicious-sounding rosemary garlic bread be made with that wheat flour (it's not "old")? If so, what adjustments would be needed. Thank you.

    Reply
  9. Lauren

    July 13, 2020 at 3:48 pm

    4 stars
    Is the dough supposed to be super sticky and mushy?

    Reply
  10. Kym Beaudry

    July 10, 2020 at 4:43 am

    I just added this web site to my feed reader, great stuff. Can not get enough!

    Reply
  11. Hannah Flack

    June 16, 2020 at 2:27 am

    I made this last night for company and everyone loved it! It was great - simple and flavourful. I deal with a lot of food sensitivities - sugar being one of them, so I used coconut sugar. Thank you!
    Regards Hannah Flack

    Reply
  12. Teri

    April 16, 2020 at 6:27 pm

    I don't see when you're supposed to add the garlic and the Rosemary do you add it after it sits overnight. Are you added at the very end before cooking it.

    Reply
    • Tracy

      April 17, 2020 at 7:20 am

      Hi Teri! I'm sorry it's not more clear in the recipe! It's in the beginning with the flour before you add the water. I'll update the recipe now so it's more clear, thank you for pointing that out!

      Reply
    • Hallie

      June 15, 2020 at 4:39 pm

      Is it 1 1/2 cups of water or 1/2 cup water?

      Reply
      • Tracy

        June 15, 2020 at 8:19 pm

        1.5 cups! 😀

        Reply
  13. Jacqueline

    April 15, 2020 at 6:36 pm

    If I only have active dry yeast, not the instant stuff, should I proof it before adding it to the mix? Or does this only work with instant yeast? Thank you!

    Reply
    • Tracy

      April 15, 2020 at 9:11 pm

      That will be fine! ☺️

      Reply
  14. Sharon

    March 28, 2020 at 9:49 am

    The recipe should clearly state type of yeast. For those of us who “jump to recipe”, the pic of rapid rise yeast is not seen.

    Reply
    • Tracy

      March 28, 2020 at 8:30 pm

      Oh thank you SO much, Sharon. Changing that now!

      Reply
  15. Linda

    November 12, 2019 at 2:24 pm

    I can leave this overnight but have to go to work at 5 a.m. would it be ok to sit until about 3 the next day before cooking?

    Reply
    • Tracy

      November 12, 2019 at 4:53 pm

      Hi Linda! Overnight isn’t necessary, it’s mostly about the time. You want to let it rest at least 12. So if you leave at 5 am, by 5 pm you’ll be ready to start the next step!

      Reply
  16. Barb

    September 18, 2019 at 8:35 am

    I followed the recipe to the letter but it didn’t rise. Is 1/4 tsp yeast enough? I just bought the yeast so it’s fresh.

    Reply
    • Tracy

      September 19, 2019 at 9:05 am

      Hi Barb, I'm so sorry to hear that! Are you using instant yeast?

      Reply
  17. Christine

    August 15, 2019 at 9:03 am

    I’m really wanting to make this, but would I be able to do make this using a bread machine? Also, could I substitute 1:1 flour with Gluten Free flour?

    Reply
  18. Barbara White

    February 02, 2019 at 8:11 pm

    No sugar or honey in the recipe?

    Reply
    • Tracy

      February 03, 2019 at 8:10 am

      Nope!

      Reply
  19. Donna

    October 09, 2018 at 10:04 am

    5 stars
    Oh wow, this is amazing, love that it is no knead! And that rosemary adds such a great flavor, this recipe will be on repeat for a while around here!

    Reply
  20. Amanda

    October 09, 2018 at 4:29 am

    5 stars
    What a gorgeous crumb on this bread! The texture looks absolutely perfect, and I love that it's no knead, made overnight! I agree that the aroma of fresh bread baking is one of the most comforting there is. It's definitely one that gets even the latest sleepers out of bed in the morning! This would be so great to bake up when you have overnight guests!

    Reply
  21. Marisa Franca

    October 08, 2018 at 9:47 am

    5 stars
    We love homemade bread and when I tell our kids we are baking they anxiously await the goodies. We make all kinds of breads and when we are short on time we fall back on the no knead bread. Your use of rosemary and garlic sure gives it additional flavor. Will put this on my baking list.

    Reply
  22. Dana

    October 08, 2018 at 8:10 am

    5 stars
    No-knead bread is where it's AT. This is the only bread I've ever made. It's hard to stray from something so easy. However, I've yet to jazz it up and garlic + rosemary sounds ah-mazing. Especially this time of year. Something about rosemary just reminds me of the darker, cooler months. I'm so looking forward to giving this a go. I can't even imagine the smell wafting through the kitchen... ugh <3 BLISS.

    Reply
  23. Tina

    October 08, 2018 at 7:35 am

    5 stars
    I love rosemary. It grows like weeds in Texas. Whenever I need some, I would just walk to the end of my driveway and grab some. Here in Utah it's an annual. I do miss my rosemary and your bread brings back some really good recipes. I love the idea of no-knead. Definitely going to make this. Thank you!

    Reply
  24. Debra

    October 08, 2018 at 4:20 am

    5 stars
    What? Making delicious bread from scratch is that easy? Who knew? Sounds so simple and looks so decadent and delicious. I can imagine how yummy the house will smell with that rosemary baking with the garlic. Bookmarking for this weekend. Definitely must make.

    Reply
  25. Carmy

    October 07, 2018 at 7:18 pm

    5 stars
    I love garlic and I love not kneading! This is the recipe for me! That crust looks absolutely delicious - I need to get one of these in the oven ASAP!

    Reply
  26. Traci

    October 07, 2018 at 4:19 pm

    5 stars
    Omgosh, I love the sound of a no-knead bread, esp with rosemary in it! And I'm thinking...why have I not been making this my whole life?! During college I was a bread baker at a health food store and have never tried this method. Can't wait! Just pinned! 🙂

    Reply
  27. Sarah

    October 06, 2018 at 8:25 pm

    5 stars
    I've only tried making bread a couple times, and it intimidated me. I love how easy this looks-- and I'm sure it makes the whole house smell amazing! This needs to be on my "learning to bake" list!!

    Reply
  28. Lisa

    October 05, 2018 at 1:13 pm

    5 stars
    No knead breads are the best and when you're bleary eyed from lack of sleep -- they're really the only homemade bread option! Rosemary and garlic is a wonderfully savory combination, too. If I didn't have skinny jeans to worry about, I'd probably be making this bread 2-3 times a week. Definitely trying your recipe, though -- and I'm thinking this would be really good for Thanksgiving, too. I appreciate the recipe.

    Reply
  29. Gloria

    October 05, 2018 at 5:09 am

    5 stars
    I am a bread fanatic. I need to make a loaf (or 2) of this soon. I can just imagine the aroma as it bakes. It would hardly get a chance to cool before I was slicing it and slathering on the butter!!

    Reply
  30. oscar

    August 28, 2018 at 2:51 pm

    how can you make any bread without flour?

    Reply
    • Tracy

      August 29, 2018 at 7:13 am

      Wow, thank you, Oscar! I changed what I used to post the recipe and left that out! Eek, how embarrassing. It's up there now!

      Reply
  31. kim

    June 10, 2018 at 11:56 am

    Can white whole wheat flour be used for this recipe. I am trying not to use plain white flour anymore .

    Reply
    • Tracy

      June 10, 2018 at 9:00 pm

      Yes, definitely! Whole wheat flour is denser than white so I'd use less flour, like 2 1/4 - 2 1/2 cups instead of 3. Let me know how it turns out!

      Reply
  32. Monique

    May 09, 2018 at 10:54 pm

    What size is the loaf tin you used for this recipe?

    Reply
  33. Kacey B

    March 31, 2017 at 3:19 pm

    Can you used chopped garlic?

    Reply
    • Tracy

      March 31, 2017 at 3:27 pm

      Totally!

      Reply
  34. Paul

    March 18, 2017 at 10:37 pm

    Hi. I was wondering if it would be ok if it rest for about 6 hours on the initial rest and then another 2 hours? I want to make this bread today but have to still get yeast. Thanks

    Reply
    • Tracy

      March 19, 2017 at 10:38 am

      Hi Paul, you could try, if it's really warm it may work but it usually needs that full time to proof. If it's doubled in size after 6 hrs you should be good to go!

      Reply
  35. Candice

    March 17, 2017 at 4:13 am

    Hi, is this bread suitable for freezing? I like to slice the whole bread and freeze it, then take out what I need. Thanks

    Reply
    • Tracy

      March 18, 2017 at 8:38 pm

      It is! What a great idea!

      Reply
  36. Joanne

    January 16, 2017 at 1:02 pm

    Do you grease your pan before flouring it?

    Reply
    • Tracy

      January 16, 2017 at 3:48 pm

      Nope, not necessary!

      Reply
  37. Bble

    December 20, 2016 at 1:35 pm

    Are you sure this baking temp is correct? 450 degrees? Bread usually bakes at 350.

    Reply
    • Tracy

      December 20, 2016 at 1:48 pm

      Thanks for visiting! Yup, this bread bakes at a nice and hot 450 degrees.

      Reply
  38. Chels

    October 29, 2016 at 3:28 pm

    I am making this and it is not enough water to make the flour stick together, are you sure there is no oil needed? Is it supposed to be very crumbly after stirring?

    Reply
    • Tracy

      October 29, 2016 at 3:31 pm

      Oh! Thank you chels I had a typo! It's 1.5 cups of water!

      Reply
  39. Carrie

    July 30, 2016 at 11:19 am

    Do you mince the garlic or just put the cloves in?

    Reply
    • Tracy

      July 30, 2016 at 11:24 am

      Hi Carrie- thanks for visiting! I just toss the whole cloves in ☺️

      Reply

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