Rosemary Garlic Bread – Easy No-Knead Recipe

There’s something undeniably special about the aroma of freshly baked bread filling your kitchen, especially when it’s infused with garlic and rosemary. This rosemary garlic bread is everything you love about restaurant bread—crispy on the outside, soft and chewy on the inside, and loaded with bold, herbaceous flavor. The best part? You don’t need any fancy techniques or equipment to pull it off at home.

Made with basic ingredients and zero kneading, this no-fuss herb bread is baked to perfection in a Dutch oven, which helps achieve that signature golden crust and airy interior. Whether you’re a seasoned baker or a total beginner, this is one of those bread recipes easy enough for anyone to master.

If you’re ready to take your homemade bread game up a notch with just a few minutes of hands-on work, this rustic loaf is the place to start.

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Rustic, Chewy Bread With Deep Herb and Garlic Flavor

So, why is this bread such a favorite? To begin with, the texture is unbeatable. It strikes that ideal balance between chewy bread and light, open crumb, with a crisp crust that crackles beautifully when you slice into it.

The flavor is another highlight. Fresh rosemary and roasted garlic infuse every bite, making this loaf a standout on its own or alongside soups, pastas, or cheese boards. It’s an excellent example of how simple ingredients can create something truly special.

Moreover, it requires no kneading and very little effort. With a little planning for rise time, you can prepare it ahead and bake when you’re ready, making it as convenient as it is impressive.

A Simple, No-Knead Herb Bread With Irresistible Crust and Crumb

This rosemary garlic bread is a rustic-style, no-knead loaf. It’s made by letting the dough rise slowly, allowing the bread yeast to do all the hard work of developing gluten and building structure.

Because the dough is highly hydrated (meaning it has a lot of water compared to flour), it creates those characteristic bubbles and an open crumb when baked. Baking it in a Dutch oven bread method captures steam inside the pot, which is the secret behind that crispy, golden crust.

The end result? A loaf that looks and tastes like it came from an artisan bakery.

Simple Pantry Staples That Deliver Restaurant Bread Quality

To make this incredible loaf of rosemary bread, you’ll only need a few basic ingredients:

• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon active dry yeast
• 1 ½ cups warm water
• 1 tablespoon fresh rosemary, chopped
• 2–3 cloves roasted garlic, mashed (or use 1 clove minced raw garlic)
• 1 tablespoon olive oil (plus more for brushing)
• Optional: extra rosemary and sea salt for topping

These ingredients come together easily and require no mixer or kneading. Just stir, let rise, and bake.

For the best flavor, use fresh rosemary and roasted garlic. You can also roast the garlic ahead of time and keep it in the fridge for recipes like this one.

How to Make No-Knead Rosemary Garlic Bread the Easy Way

Step 1: Mix the dough
In a large bowl, stir together the flour, salt, and yeast. Add the warm water, rosemary, garlic, and olive oil. Mix with a wooden spoon until a shaggy dough forms. No kneading is needed—just make sure everything is combined.

Step 2: Let it rise
Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12–18 hours. This slow fermentation allows flavor to develop and the gluten to form naturally.

Step 3: Preheat your oven and Dutch oven
About 30 minutes before baking, place your Dutch oven (with the lid) into your oven and preheat to 450°F (230°C).

Step 4: Shape the dough
Lightly flour a piece of parchment paper and transfer the dough onto it. With floured hands, shape the dough into a round ball. Cover with a towel and let rest for 30 minutes.

Step 5: Bake the bread
Carefully remove the Dutch oven from your oven. Use the parchment paper to lift the dough and place it into the pot. Cover and bake for 30 minutes. Then, remove the lid and bake another 10–15 minutes until golden brown.

Step 6: Cool and enjoy
Let the bread cool on a wire rack for at least 30 minutes before slicing. This helps the crumb set and keeps the loaf chewy, not gummy.

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Getting a Good Rise Without Any Kneading

This bread relies on slow fermentation rather than physical kneading. That’s why bread yeast is so important here. Just a small amount of active dry yeast, combined with time, creates incredible lift and flavor.

Always make sure your yeast is fresh. If you’re not sure, test it by mixing it into warm water with a little sugar—it should bubble within 5–10 minutes.

Room temperature also plays a role. If your kitchen is cool, the rise may take longer, but the flavor will be even deeper. For a faster rise, you can place the bowl in a slightly warmed (but off) oven.

The Secret to a Crispy Crust and Artisan Finish

The Dutch oven traps steam during the first phase of baking, mimicking a steam-injected professional oven. This moisture helps the crust expand and then harden into a beautiful, blistered exterior.

If you don’t have a Dutch oven, you can still make this recipe by placing a metal pan of water in the bottom of your oven to create steam. However, for the very best olive oil bread crust, a Dutch oven is worth it.

A brush of olive oil or garlic butter after baking also enhances both flavor and visual appeal.

Ways to Customize Your Olive Oil Bread With Flavorful Twists

Once you’ve mastered the base recipe, it’s easy to customize this herb bread. Try these fun variations:

• Add sun-dried tomatoes for a Mediterranean feel
• Mix in black olives or shredded Parmesan
• Swap rosemary for thyme, oregano, or sage
• Top with flaky sea salt and cracked pepper
• Stir in caramelized onions for extra depth

This is the kind of versatile bread recipes easy enough to play with yet sophisticated enough to serve at dinner parties.

Simple Techniques That Mimic Artisan Bakery Results

To get that signature chewy bread texture, don’t rush the rise. Letting the dough ferment overnight gives it depth and chew without any physical kneading. Using a high-hydration dough also helps develop a moist, open crumb.

Baking on parchment paper inside a hot Dutch oven is another professional trick. It makes handling the dough easier and prevents sticking, while the preheated pot ensures even baking.

If you love the results of bakery bread but want to achieve them at home, these methods make a huge difference.

How to Keep Your Herb Bread Fresh Longer

Once cooled, store your rosemary garlic bread at room temperature in a paper bag or wrapped in a clean towel to maintain the crust. Avoid plastic bags, which soften the crust too much.

For longer storage, slice the loaf and freeze it in a zip-top bag. You can toast slices straight from the freezer or warm the whole loaf in the oven at 350°F for 10 minutes.

This bread also makes excellent croutons or breadcrumbs if it starts to go stale—nothing goes to waste.

What to Pair With Rosemary Garlic Bread for Any Occasion

This flavorful bread pairs beautifully with a variety of dishes. Here are a few ideas:

• Serve alongside soups like tomato basil or minestrone
• Pair with pastas such as fettuccine Alfredo or spaghetti Bolognese
• Add to a cheese and charcuterie board
• Use as a base for bruschetta or paninis
• Dip into olive oil with balsamic vinegar as a starter

Thanks to its bold flavor and chewy texture, this restaurant bread works in both casual and elevated meals.

Tips for Baking Success, Even for Beginners

To get great results every time:

• Use accurate measurements, ideally with a kitchen scale
• Make sure your water is warm, not hot, to avoid killing the yeast
• Don’t skip the rest time before baking—it helps shape and set the dough
• Let the loaf cool fully before slicing
• Adjust baking time based on your oven’s performance

Even if it’s your first time baking bread, this recipe offers a high success rate with little stress.

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Your Top Questions Answered About Bread Recipes Easy and Flavorful

Can I use dried rosemary instead of fresh?
Yes, use 1 teaspoon of dried rosemary if fresh isn’t available.

How long should the dough rise?
Ideally 12–18 hours. The longer the rise, the better the flavor and texture.

Can I double the recipe?
Yes, but divide it into two loaves to ensure even baking.

Do I need a Dutch oven?
It’s recommended for the best crust, but you can use any oven-safe pot with a lid.

Is this bread freezer-friendly?
Absolutely. Slice and freeze it for easy reheating later.

Can I make this bread gluten-free?
This recipe works best with wheat flour, but gluten-free flour blends may work with modifications.

Conclusion

This rosemary garlic bread offers everything we love about artisan loaves—flavor, texture, simplicity, and versatility. With minimal effort, you can produce a bakery-quality bread that enhances any meal and makes your kitchen smell amazing.

Whether you’re new to bread baking or simply looking for a reliable go-to recipe, this Dutch oven bread with herbs and garlic is one you’ll turn to again and again. It’s more than just a side—it’s a statement of homemade comfort and culinary joy.

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