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!
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!
Ingredients Needed
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.
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.
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!
Step 4: Add that dough to either a (greased) loaf pan or a 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: Once it has risen again, 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.
Step 6: Bake! In either a loaf pan...
...or a Dutch oven!
Who doesn't love a good Dutch Oven bread? When you want a bread that looks artisan, pull out that Dutch oven! It wont rise as much as a formed bread in a loaf pan, but it will have that lovely oval shape.
While we love us an artisan bread, for this recipe we prefer it in a loaf pan! Not only does it provide a great shape, but by greasing the pan (generously with butter), it creates it own crust and added flavor!
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
- 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!
No Knead Rosemary Garlic Bread
Equipment
Ingredients
- 3 cups all purpose flour
- 1.5 cups warm water
- 2 1/4 teaspoon yeast instant or active
- 1 1/2 teaspoon kosher salt
- 2 teaspoons fresh rosemary minced
- 5-6 garlic cloves
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 "pour" dough onto parchment paper and let rise for at least 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.
- Bake for 30-35 minutes until edges are browned and bread sounds hallow to a tap to the bottom.
- Let cool for at least 1 hour. (If sliced too early it could cause a gummy center!) Slice and enjoy!
I’m always looking for lighter chicken recipes. This looks like a good one to try!
Harold Burton
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!
Amazing to hear!! Thank you so much for sharing!!
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! 🙂
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!!! ❤️
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 😁
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?
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!
Can I use self-rising flour instead of regular flour?
Lori
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.
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.
Is the dough supposed to be super sticky and mushy?
I just added this web site to my feed reader, great stuff. Can not get enough!
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
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.
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!
Is it 1 1/2 cups of water or 1/2 cup water?
1.5 cups! 😀
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!
That will be fine! ☺️
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.
Oh thank you SO much, Sharon. Changing that now!
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?
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!
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.
Hi Barb, I'm so sorry to hear that! Are you using instant yeast?
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?
No sugar or honey in the recipe?
Nope!
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!
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!
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.
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.
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!
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.
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!
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! 🙂
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!!
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.
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!!
how can you make any bread without flour?
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!
Can white whole wheat flour be used for this recipe. I am trying not to use plain white flour anymore .
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!
What size is the loaf tin you used for this recipe?
Can you used chopped garlic?
Totally!
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
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!
Hi, is this bread suitable for freezing? I like to slice the whole bread and freeze it, then take out what I need. Thanks
It is! What a great idea!
Do you grease your pan before flouring it?
Nope, not necessary!
Are you sure this baking temp is correct? 450 degrees? Bread usually bakes at 350.
Thanks for visiting! Yup, this bread bakes at a nice and hot 450 degrees.
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?
Oh! Thank you chels I had a typo! It's 1.5 cups of water!
Do you mince the garlic or just put the cloves in?
Hi Carrie- thanks for visiting! I just toss the whole cloves in ☺️