There’s nothing quite as homey and welcoming as freshly baked bread. While I love making bread from scratch, I’ve never been a big fan of kneading dough by hand. Maybe I just don’t have the upper body strength for it, but I feel like any time I attempt to knead dough by hand, it just ends up falling flat (pun fully intended).
That’s why I love this technique for making delicious, no knead artisan bread! All you have to do is combine flour, salt, yeast, and warm water, cover, let it rise overnight (at least 12 hours), shape the dough, and bake!
For this recipe, I added fresh chopped rosemary and whole garlic cloves to create an easy to make loaf loaded with flavor.
When I made this recipe, I chose not to roast my garlic before adding it to the dough. Doing so means that the garlic will have a bit of a spicier, stronger garlicky flavor. If you’d prefer a more mild, slightly sweeter garlic flavor, you can easily pre-roast your garlic before incorporating it into the dough. Directions for how to roast garlic are in the notes for this recipe!
The best part of this recipe is you don’t need any fancy tools: no mixer needed! The only necessary equipment is a large Dutch oven, which I consider a kitchen essential. If I had to choose one kind of pot or pan to cook in for the rest of my life, a large Dutch oven would be the obvious choice.
This bread is perfect served alongside warm soup, as a base for avocado toast, or for making a grown up grilled cheese sandwich!
- 3 cups all purpose flour
- 1 1/2 cup lukewarm water
- 1 easpoon active dry yeast
- 1 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- 1 bulb garlic, about 10 cloves
- In a large mixing bowl, whisk together flour, salt, yeast, and rosemary.
- Add water and stir until there are no dry spots remaining.
- Cover bowl tightly with plastic wrap or a bowl cover, and let rise overnight, or between 12 and 24 hours.
- Preheat oven to 450 degrees. Place a large Dutch oven with the lid on in the oven for 30 minutes.
- Meanwhile, peel all the garlic cloves, and cut them each in half.
- On a clean, well floured surface, press the dough flat, and place the garlic cloves evenly over the dough. Fold the dough together and shape into a round loaf. Lightly score the top of the dough with a sharp knife.
- Place dough onto a sheet of parchment paper. Carefully remove the hot Dutch oven from the oven, place the dough inside, and put the lid on the Dutch oven. Bake with the lid on for 30 minutes.
- Remove the lid from the Dutch oven, and bake for an additional 10 minutes.
- Using the parchment paper, gently lift the loaf out of the Dutch oven, and let it cool on a cooling rack before eating.
If you’d like the garlic to be a bit milder and sweeter, roast the garlic before adding it to the dough. To roast the garlic, Preheat oven to 400F. Slice off top of the bulb of garlic, exposing the tops of the cloves. Rub the garlic in olive oil and sprinkle with a bit of salt and pepper. Wrap the garlic in aluminum foil, about bake for 30 minutes, or until cloves are tender and lightly browned. Let cool. Squeeze out the roasted garlic cloves and set aside until ready to use.