Roasted Garlic & Rosemary No Knead Artisan Bread has gorgeous, golden brown crusty exterior and a soft, airy texture inside and is loaded with flavor from buttery, roasted garlic and fresh rosemary! It’s such an easy rustic bread recipe that you will wonder why you haven’t tried making no knead artisan bread before!
If you love crusty bread like I do, especial super flavorful breads that are great for dipping in balsamic vinegar, slathering with butter, or using to make elevated grilled cheese sandwiches, you are going to adore this easy Roasted Garlic & Rosemary No Knead Artisan Bread!
For anyone intimidated by yeast breads, this is the bread recipe for you. There is no proofing yeast involved. There is no kneading required. It’s as simple as stirring everything together in one bowl and then leaving it alone. No need to assess the stickiness or smoothness or elasticity of the dough. And no need for fancy scoring on top of the loaf before it bakes, although you could dust the top of the loaf with flour and score a pattern or “X” shape in the top if you get really ambitious (which, as you can see from these photos, I did not).
A thick slice of this crusty bread is amazing with a bowl of lasagna soup or zuppa toscana. And it really does make my favorite grilled cheese sandwiches ever with some cheddar melted between two buttered slices of this bread and then toasting it all on the griddle.
No Knead Artisan Bread Variations
Try adding 1 to 1 1/2 cups of mix-ins in the following combinations in place of the roasted garlic & rosemary for a totally different and delicious bread!
- Cranberry Pecan
- Hazelnuts & Dried Cherries
- Cheddar Jalapeno
- Cranberry, Orange Zest, & Sliced Almonds
- Raisin Walnut Cinnamon
- Pumpkin, Sunflower, & Poppy Seeds
- Sun-dried Tomato with chopped Basil
- Lemon zest, Thyme, & Asiago
- Pepperoni & Mozzarella
- Dark Chocolate, Dried Cherry, Pecan
Or leave out any mix-ins for a perfectly wonderful plain loaf that will go with any soup, salad or dinner!
Notes on Baking No Knead Artisan Bread
Mixing the dough together is pretty much as easy as it gets. All of the ingredients (including mix-ins) gets dumped into a bowl, stirred up, and then left on the counter for 12-18 (or even up to 24 hours). “Shaping” the loaf consists of dumping the sticky dough onto a well-floured surface and forming it into a roughly ball-shaped lump.
The bread rises slowly as the gluten and flavor develop over a long period of time. Then, when you are ready to bake, there are two approaches that I have used and both work well.
METHOD 1: My preferred method is to use a 5.5 quart enameled cast iron Dutch Oven with a lid (I have this one but less expensive options work just fine!) but you could also use a baking dish covered with aluminum foil, your crockpot insert, stainless steel pot with a lid, a pizza stone with an oven-safe bowl big enough to cover the bread, and an old cast iron Dutch oven that you probably only pull out for camping trips.
The lid (or aluminum foil) traps moisture in with the bread while it bakes for 30 minutes, then you uncover the loaf and bake for an additional 10-15 minutes at the end to let it get golden brown on top.
METHOD 2: Alternatively, you could bake this roasted garlic & rosemary no knead artisan bread on a baking sheet with no lid. But you will want to create steam in the oven by placing a cast iron or metal pan on the rack below the one where you plan to bake the bread while the oven preheats.
Then, when you are ready to bake the bread, place the loaf on a baking sheet inside the hot oven and pour 1 cup of water into the hot cast iron or metal pan on the rack below the bread and immediately close the oven door to trap the steam and bake for 25-35 minutes, until the crust is golden brown. I have even heard that instead of using a pan, you could just throw a handful of ice cubes in the bottom of the hot oven instead, but I haven’t tried that approach yet.
Once you have tried making this Roasted Garlic & Rosemary No Knead Artisan Bread, try something a little different where you can practice your kneading with these Cheesy Garlic Mozzarella Swirl Rolls! Or if you forget to prep this the night before, try my Easy Rosemary Focaccia Bread that is almost as easy and is ready in under an hour!
If you make this bread (or one of the flavor variations mentioned above), I would love to see your results! It makes me ridiculously happy when readers share what they make on Instagram and tag @houseofnasheats!
Roasted Garlic & Rosemary No Knead Artisan Bread has gorgeous, golden brown crusty exterior and a soft, airy texture inside and is loaded with flavor from buttery, roasted garlic and fresh rosemary! It's such an easy rustic bread recipe that you will wonder why you haven't tried making no knead artisan bread before!
- 1 head garlic, roasted
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups room temperature water
- 1 tablespoon fresh rosemary, chopped
To roast the garlic, heat the oven to 425 degrees. Slice the top off the head of a garlic bulb to expose the cloves, then drizzle with 1 tablespoon of olive oil over the exposed garlic cloves. Wrap in tinfoil and roast for 45 minutes, then remove from oven and cool until the soft garlic can be squeezed out of the papery skin.
In a large bowl, combine the flour, salt, yeast, rosemary, and roasted garlic. Add the water and stir to combine, just until it starts to come together in a very shaggy dough. Cover tightly with plastic wrap and let it sit on the counter at room temperature for 12-18 hours.
When you are ready to bake the bread, place a dutch oven, pizza stone, or other oven-safe pan in the oven to preheat and heat the oven to 450 degrees.
Working on a clean, well-floured surface, turn the dough out onto the counter or table and shape into a ball using floured hands. The dough will be very sticky.
Drop the ball of dough into the preheated dutch oven or other baking dish, cover with lid or an oven-safe bowl, and bake for 30 minutes with the lid on. Remove the lid and bake for another 10-15 minutes, until golden brown and crusty on top.
Remove bread from the dutch oven to cool completely before slicing.
- I have switched it up and used bread flour in place of all-purpose flour with good results, or some combination of the two, if you prefer bread flour for making bread.
- Preheating the dutch oven prevents the bread from sticking to the bottom, but if you are concerned, you can slide the ball of dough onto a piece of parchment paper before placing in the dutch oven.
- Adapted from The Comfort of Cooking via Simply So Good (and probably countless others - the basic recipe for this crusty bread has definitely made the rounds and is so simple that bread has likely been made this way for centuries before food bloggers came on the scene).
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