Preparation Time: 15 minutes
Resting/Rising Time: 12–18 hours
Baking Time: 40–45 minutes
Total Time: Approximately 13–19 hours
Difficulty Level: Easy
Recipe Yield: 1 loaf (8–10 slices)
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon instant yeast
- 1 tablespoon fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 1½ cups warm water
- 1 tablespoon olive oil
- Extra flour for dusting
Equipment Needed
- Large mixing bowl
- Wooden spoon or spatula
- Plastic wrap or clean kitchen towel
- Dutch oven with lid
- Cooling rack
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, salt, instant yeast, chopped rosemary, and minced garlic. Stir until the dry ingredients are evenly distributed.
Add the warm water and olive oil. Using a wooden spoon or spatula, mix until a shaggy dough forms. The dough will appear sticky and rough, which is completely normal.
Cover the bowl tightly with plastic wrap or a clean kitchen towel.
Step 2: Let the Dough Rise
Place the covered bowl in a warm area of your kitchen and allow the dough to rise for 12 to 18 hours. During this time, the dough will expand significantly and develop bubbles throughout its surface.
The long fermentation process is what gives this bread its signature artisan texture and deep flavor.
Step 3: Shape the Dough
Lightly flour a clean work surface.
Transfer the dough onto the floured surface and gently fold it over itself two or three times. Avoid kneading, as the goal is simply to shape the dough.
Form the dough into a rough round loaf.
Place it on a piece of parchment paper and cover loosely with a kitchen towel. Allow it to rest for 30 to 45 minutes.
Step 4: Preheat the Dutch Oven
While the dough is resting, place your Dutch oven and lid inside the oven.
Preheat the oven to 450°F (230°C) for at least 30 minutes. A thoroughly heated Dutch oven is essential for creating a crisp bakery-style crust.
Step 5: Bake the Bread
Carefully remove the hot Dutch oven from the oven.
Using the parchment paper, lift the dough and place it into the hot Dutch oven. Cover immediately with the lid.
Bake for 30 minutes with the lid on.
After 30 minutes, remove the lid and continue baking for an additional 10–15 minutes, or until the bread develops a deep golden-brown crust.
The bread should sound hollow when tapped on the bottom.
Step 6: Cool Before Serving
Remove the bread from the Dutch oven and transfer it to a cooling rack.
Allow it to cool for at least 30 minutes before slicing. Cooling helps the interior structure set properly and prevents the bread from becoming gummy.
Tips for Success
- Use fresh rosemary whenever possible for the best flavor.
- Roasted garlic can be substituted for minced garlic for a sweeter, milder taste.
- Avoid adding too much flour when shaping the dough; a slightly sticky dough produces a lighter loaf.
- Allow the bread to cool completely before storing.
- Store leftovers in an airtight container at room temperature for up to three days.
Serving Suggestions
This rosemary garlic bread pairs wonderfully with:
- Creamy tomato soup
- Pasta dishes
- Grilled meats
- Cheese boards
- Olive oil and balsamic vinegar
- Fresh salads
It also makes exceptional sandwiches thanks to its chewy texture and flavorful crust.
Why You’ll Love This Recipe
- No kneading required
- Simple pantry ingredients
- Bakery-style crust
- Soft and airy interior
- Rich rosemary and garlic flavor
- Perfect for beginners
- Great for meal prep and entertaining
Nutrition Information
Per Slice (Based on 10 Servings)
- Calories: 165
- Carbohydrates: 31g
- Protein: 5g
- Fat: 2g
- Saturated Fat: 0.3g
- Cholesterol: 0mg
- Sodium: 235mg
- Fiber: 1.5g
- Sugar: 0.5g
- Potassium: 55mg