Picture this: a golden-crusted, artisan-style bread with aromatic rosemary and roasted garlic flavors, fresh from your oven—and you didn’t knead a single bit of dough! This rustic no knead rosemary garlic bread is pure magic, transforming just a few simple ingredients and time into bakery-quality bread that’ll make your kitchen smell incredible. Whether you’re a complete baking beginner or a seasoned baker looking for an effortless recipe, this no knead rosemary garlic bread delivers crusty perfection on the outside and soft, chewy heaven on the inside. No fancy equipment, no mixer, no muscle required—just patience and reward! Don’t forget to follow us on Pinterest for more amazing bread recipes!
Table of Contents
Why You’ll Love This Rustic No Knead Rosemary Garlic Bread Recipe
- Zero kneading required—just mix and let time do the work
- Bakery-quality results with minimal effort and no special skills
- Incredibly aromatic with fresh rosemary and garlic in every bite
- Perfect crispy crust thanks to cast iron baking
- Beginner-friendly—if you can stir a bowl, you can make this
- Budget-friendly using pantry staples
- Impressive presentation that looks like you spent hours making it
- Versatile companion to soups, pasta, or your favorite dips
What You Need for No Knead Rosemary Garlic Bread
Essential Bread Ingredients
- 3 cups all-purpose flour – Provides structure and chewy texture; about 360 grams
- 3 cloves garlic, minced – Fresh garlic is essential for the best flavor
- 1 tablespoon fresh rosemary, finely chopped – Fresh herbs make all the difference; about 1 teaspoon dried if needed
- 1 1/4 teaspoons kosher salt – Enhances all the flavors
- 3/4 teaspoon freshly ground black pepper – Adds subtle warmth
- 1/2 teaspoon instant yeast – Also called bread machine yeast or rapid-rise yeast
- 1 1/2 cups water, room temperature – Around 70-75°F works best
For Baking
- 2 tablespoons cornmeal – Prevents sticking and adds texture to bottom crust
- Nonstick spray or olive oil – For greasing the skillet
- Extra flour for shaping – For handling the sticky dough
Rustic No Knead Rosemary Garlic Bread
Equipment
- Large mixing bowl
- 10-inch cast iron skillet
- Wooden spoon
- Plastic wrap
- Kitchen towel
- Wire cooling rack
Ingredients
Bread Dough
- 3 cups All-purpose flour About 360 grams; provides structure and chewy texture
- 3 cloves Garlic, minced Fresh garlic is essential for best flavor; don’t use jarred
- 1 tablespoon Fresh rosemary, finely chopped Can substitute with 1 teaspoon dried rosemary if needed
- 1 1/4 teaspoons Kosher salt Enhances all the flavors; don’t skip
- 3/4 teaspoon Freshly ground black pepper Adds subtle warmth and depth
- 1/2 teaspoon Instant yeast Also called bread machine yeast or rapid-rise yeast
- 1 1/2 cups Water, room temperature Around 70-75°F works best for proper fermentation
For Baking
- 2 tablespoons Cornmeal Prevents sticking and adds texture to bottom crust
- Nonstick spray or olive oil For greasing the cast iron skillet
- Extra flour for shaping For dusting work surface and hands when handling dough
Instructions
- In a large mixing bowl, combine all-purpose flour, minced garlic, chopped fresh rosemary, kosher salt, black pepper, and instant yeast. Stir well to distribute ingredients evenly.
- Add room temperature water and mix with a wooden spoon or your hands until a wet, shaggy, sticky dough forms. Mix for about 30 seconds—don’t overmix.
- Cover the bowl tightly with plastic wrap. Leave at room temperature (65-75°F) for 18-24 hours. The surface should become bubbly and the dough will double or triple in size.
- Lightly oil a 10-inch cast iron skillet with olive oil or nonstick spray. Sprinkle cornmeal evenly over the bottom.
- Dust your work surface generously with flour. Gently turn the sticky dough out onto the floured surface. With floured hands, gently shape it into a round loaf without overworking it.
- Carefully place the shaped dough into the prepared cast iron skillet. Cover loosely with a clean kitchen towel and let rise at room temperature for about 2 hours until doubled in size and puffy.
- About 15 minutes before the second rise is complete, preheat your oven to 450°F.
- Place the uncovered skillet in the preheated oven. Bake for 30-40 minutes until the crust is deeply golden brown and the loaf sounds hollow when tapped on the bottom. If the top browns too quickly, tent loosely with aluminum foil.
- Remove from oven and let the bread cool in the skillet for 5 minutes, then transfer to a wire rack. Cool for at least 15-20 minutes before slicing.
Notes
How to Make Rustic No Knead Rosemary Garlic Bread (Step-by-Step)
Step 1: Mixing Your No Knead Dough
- Combine dry ingredients (2 minutes): In a large mixing bowl, stir together all-purpose flour, minced garlic, chopped fresh rosemary, kosher salt, black pepper, and instant yeast. Mix well to distribute everything evenly.
- Add water and mix (1 minute): Pour in room temperature water and stir with a wooden spoon or your hands until a wet, shaggy, sticky dough forms. It will look rough and messy—that’s perfect! Don’t overmix; about 30 seconds of stirring is enough.
Step 2: The Long Rise (Where Magic Happens)
- First rise (18-24 hours): Cover the bowl tightly with plastic wrap. Leave it at room temperature (65-75°F) for 18-24 hours. The surface should become bubbly and the dough will double or triple in size. (This long rise develops incredible flavor and that characteristic artisan bread texture without any kneading!)
Step 3: Shaping and Second Rise
- Prepare your cast iron skillet (2 minutes): Lightly oil a 10-inch cast iron skillet with olive oil or nonstick spray. Sprinkle cornmeal evenly over the bottom to prevent sticking and add crunch.
- Shape the dough gently (3 minutes): Dust your work surface generously with flour. Gently turn the sticky dough out onto the floured surface. With floured hands, gently shape it into a round loaf—don’t punch it down or overwork it. The dough should feel soft and airy.
- Transfer and second rise (2 hours): Carefully place the shaped dough into your prepared cast iron skillet. Cover loosely with a clean kitchen towel and let it rise at room temperature for about 2 hours until doubled in size and puffy.
Step 4: Baking Your Artisan Bread
- Preheat oven (15 minutes): About 15 minutes before the second rise is complete, preheat your oven to 450°F. This high heat creates that beautiful crusty exterior.
- Bake to golden perfection (30-40 minutes): Place the uncovered skillet in the preheated oven. Bake for 30-40 minutes until the crust is deeply golden brown and the loaf sounds hollow when tapped on the bottom. If the top browns too quickly, tent loosely with aluminum foil.
- Cool before slicing (15-20 minutes): Remove from oven and let the bread cool in the skillet for 5 minutes, then transfer to a wire rack. Cool for at least 15-20 minutes before slicing to allow the interior crumb to set properly.
Expert Tips for the Best No Knead Rosemary Garlic Bread
- Give it the full 24 hours—longer rise time equals deeper, more complex flavor
- Use fresh rosemary—dried works in a pinch but fresh provides superior aroma and taste
- Room temperature matters—too cold and it won’t rise properly; too warm and it over-proofs
- Don’t rush the second rise—patience yields lighter, airier bread
- Cast iron is key—it mimics a professional bread oven and creates superior crust
- Resist slicing hot bread—the interior continues cooking as it cools
- Test for doneness—internal temperature should reach 200-210°F
- Gentle shaping only—rough handling deflates those precious air bubbles
How to Store and Serve Rustic No Knead Rosemary Garlic Bread
Storage: Wrap cooled bread in foil or keep in a bread box at room temperature for 2-3 days. The crust will soften slightly but can be re-crisped in the oven.
Reheating: Warm slices in a toaster or place the whole loaf in a 350°F oven for 5-7 minutes to refresh the crust.
Freezing: Wrap completely cooled bread tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw at room temperature and refresh in a warm oven.
Serving suggestions: Slice and serve with our homemade loaded potato soup, white chicken chili, or creamy ranch chicken. Perfect for dipping in garlic butter or alongside our chicken alfredo lasagna rolls.
No Knead Rosemary Garlic Bread Recipe Variations You’ll Love
Cheesy Rosemary Garlic Bread: Fold in 1/2 cup grated Parmesan cheese when mixing the dough. Sprinkle extra Parmesan on top before baking for a golden, cheesy crust—similar to our Italian herbs and cheese bread.
Mediterranean No Knead Bread: Add 1/4 cup chopped Kalamata olives and 2 tablespoons sun-dried tomatoes to the dough for a Mediterranean twist.
Herb Variety Bread: Replace rosemary with fresh thyme, oregano, or sage. Or use a combination of Italian herbs for a different flavor profile.
Seeded Crust Version: After shaping, brush the top with olive oil and sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning.
FAQ About No Knead Rosemary Garlic Bread
Can I use dried rosemary instead of fresh?
Yes, but use only 1 teaspoon of dried rosemary since it’s more concentrated. Fresh rosemary provides better flavor and aroma, but dried works in a pinch. Add it with the other dry ingredients.
What if I don’t have a cast iron skillet?
A Dutch oven works beautifully—preheat it empty for 30 minutes, then carefully place the dough inside on parchment paper. You can also use an oven-safe baking dish, though the crust won’t be quite as crispy.
Can I shorten the 18-24 hour rise time?
The long rise is essential for developing flavor and creating the open, airy crumb structure without kneading. Rushing this step results in dense, bland bread. Plan ahead and let time work its magic!
How do I know when the bread is fully baked?
The crust should be deeply golden brown, and the loaf should sound hollow when tapped on the bottom. For precision, use an instant-read thermometer—internal temperature should reach 200-210°F.
Final Thoughts on This Rustic No Knead Rosemary Garlic Bread Recipe
This rustic no knead rosemary garlic bread proves that spectacular homemade bread doesn’t require professional skills, expensive equipment, or hours of physical labor. With just five minutes of hands-on time and the patience to let the dough rise, you’ll create an artisan-quality loaf that rivals anything from a bakery. The fragrant rosemary, savory garlic, and perfectly crispy crust make every slice special—whether you’re serving it alongside dinner, using it for sandwiches, or simply enjoying it warm with butter. Once you experience how easy and rewarding this bread is, it’ll become a regular in your kitchen.
Love this easy bread recipe? Save it to your Pinterest boards and follow us on Pinterest for more no-knead breads like our 4-ingredient no knead artisan bread and homemade baking ideas!