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Roasted Garlic & Rosemary No Knead Artisan Bread on a wooden cutting board with fresh rosemary and garlic
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4.96 from 63 votes

Roasted Garlic & Rosemary No Knead Artisan Bread

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!
Prep Time5 mins
Cook Time45 mins
Additional Time12 hrs
Total Time12 hrs 50 mins
Course: Bread
Cuisine: Italian
Servings: 10 slices
Calories: 154kcal
Author: Amy Nash


  • 1 head garlic roasted
  • 1 Tablespoon olive oil
  • 3 cups all-purpose flour
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon active dry yeast
  • 1 ½ 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).


Calories: 154kcal | Carbohydrates: 30g | Protein: 4g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 320mg | Fiber: 1g