A crusty, chewy artisan loaf flavored with roasted garlic and fresh rosemary—no kneading required, just time. This rustic bread is deeply satisfying, with golden edges, an airy crumb, and the kind of flavor that makes it hard not to eat the whole thing fresh out of the oven.

No-Knead Roasted Garlic and Rosemary Bread

Why You’ll Love This Recipe

I love how effortless this recipe is—no kneading, just a long rest that works magic on the dough. The roasted garlic melts into every bite, adding a soft sweetness, while rosemary lifts it with an herbal aroma. The Dutch oven method guarantees that perfect crust, and the slow fermentation makes the flavor incredible. It’s the kind of bread that looks and tastes like it came straight from a bakery, but I made it in my own kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 whole head garlic
1 tablespoon extra-virgin olive oil (divided)
Coarse sea salt & freshly ground black pepper
1½ cups water (room temperature, ~70°F / 21°C)
1 teaspoon active dry yeast
3 cups bread or all-purpose flour (plus more for dusting)
½ teaspoon dried oregano
1 teaspoon kosher or fine sea salt
2 teaspoons finely chopped fresh rosemary (plus more for topping)
1 head roasted garlic cloves (smashed)

directions

Roast the Garlic: I start by preheating the oven to 400°F (204°C). I cut the garlic head in half, drizzle the exposed cloves with olive oil, sprinkle with salt and pepper, wrap it in foil, and roast it for 40 minutes. Once it’s cool, I squeeze the cloves out of their skins.
Mix the Dough: In a small bowl, I dissolve the yeast in room-temperature water and let it sit for 10–15 minutes. In a large bowl, I combine the flour, salt, oregano, and rosemary. Then I add the roasted garlic, the rest of the olive oil, and the yeast water, mixing everything with a spatula until the dough is sticky.
First Rise: I cover the bowl with a clean towel and leave it at room temperature for 8–10 hours, until it’s doubled in size.
Shape & Cold Ferment: I gently turn the dough out onto a floured surface and shape it into a ball. Then I place it seam-side up in a floured bowl or proofing basket, cover it, and refrigerate it for at least 1 hour (up to 24, or even 48 for a stronger flavor).
Preheat & Score: I preheat the oven to 450°F (232°C) with the Dutch oven inside. Then I remove the dough from the fridge, gently invert it onto a piece of parchment paper (seam-side down), and score the top with a sharp blade.
Bake: I lift the parchment with the dough into the preheated Dutch oven, cover it, and bake for 30 minutes. After that, I remove the lid and bake for another 15–20 minutes until it’s deeply golden.
Cool & Slice: I take the bread out of the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.

Servings and timing

This recipe makes about 12 servings.

Prep Time: 10 minutes
Cook Time: 35 minutes
Rise Time: 10–12 hours
Total Time: Around 12 hours, depending on fermentation
Calories per Serving: ~180 kcal

Variations

I like to play around with the herbs in this recipe. Sometimes I swap rosemary for thyme or sage for a different earthy note. I’ve also added sun-dried tomatoes or chopped olives to the dough for a more savory loaf. If I want a little heat, a pinch of crushed red pepper flakes does the trick. And for a crispier crust, I sprinkle a bit of coarse sea salt and more chopped rosemary on top before baking.

storage/reheating

I keep the bread at room temperature wrapped in parchment or a clean kitchen towel for up to 3 days. For longer storage, I slice it and freeze it in a zip-top bag—then I just toast the slices straight from frozen. To reheat a whole loaf, I wrap it in foil and warm it in a 350°F oven for about 10–15 minutes to bring back that fresh-baked warmth.

FAQs

How long can I ferment the dough in the fridge?

I like to cold ferment the dough for at least 1 hour, but up to 24 hours gives it a deeper flavor. If I have time, I’ll leave it for 48 hours—just make sure it’s well-covered to avoid drying out.

Can I use instant yeast instead of active dry yeast?

Yes, I can use instant yeast. I don’t need to proof it—just mix it directly with the dry ingredients. The rest of the method stays the same.

Can I bake this without a Dutch oven?

I’ve tried baking it on a baking sheet or pizza stone, but it doesn’t get the same steam and crust. If I don’t have a Dutch oven, I use a heavy pot with a lid that’s oven-safe up to 450°F.

Is this bread vegan?

Yes, it’s completely plant-based as long as I use vegan-friendly sugar and flour. There are no dairy or animal products in the recipe.

What’s the best way to get a golden crust?

Using a preheated Dutch oven really helps. I also make sure the dough is cold when it goes in, and I remove the lid in the last 15–20 minutes of baking to get that beautiful color.

Conclusion

This no-knead roasted garlic and rosemary bread is one of my favorite ways to enjoy homemade baking without a lot of effort. It’s crusty, chewy, and packed with flavor from simple, real ingredients. Whether I’m serving it with soup, slicing it for sandwiches, or just tearing off a piece while it’s warm, it always hits the spot.