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Roasted Garlic Rosemary No-Knead Bread

This Roasted Garlic Rosemary No-Knead Bread will make your kitchen smell like an Italian bakery in the best of ways!

This Roasted Garlic Rosemary No-Knead Bread will make your kitchen smell like an Italian bakery in the best of ways!

Scale

Ingredients

Instructions

  1. First, preheat your oven to 425 degrees Fahrenheit.
  2. Next, slice the top off of each head of garlic to reveal the garlic cloves & place them each on their own piece of tin foil.
  3. Drizzle olive oil over the garlic cloves & fold the tin foil up & over to wrap the garlic.
  4. Roast the garlic for 30 minutes & then remove it from the oven & let cool.
  5. Once cool, squeeze the garlic out of the skin & set them to the side.
  6. In a large bowl mix the 3 cups flour, 1 & 3/4 teaspoons salt, 1/2 teaspoon yeast, garlic cloves, & rosemary.
  7. Next, pour 1 & 1/2 cups of water into the dry ingredients & mix until all of the ingredients are combined.
  8. Cover the bowl with plastic wrap & let it rest on your counter for 12-18 hours.
  9. Place your dutch oven in your oven & then preheat your oven to 450 degrees Fahrenheit.*(2)
  10. On a large piece of parchment paper dusted with flour*(3) shape your dough into a ball.
  11. Carefully remove your dutch oven from your preheated oven, remove the lid, place the parchment paper with the dough on it inside the bowl, & replace the lid on top.
  12. Bake for 30 minutes with the lid on & then remove the lid & bake for an additional 15-20 minutes until your bread is golden brown.
  13. Remove the parchment paper with the bread on it from the dutch oven & let it cool completely before slicing & enjoying. *(4)

Notes

  1. Make sure not to scoop right from the container, this will compact the flour & be too much. Scoop with a spoon into your measuring container for more accurate measuring.
  2. You want your dutch oven to be hot before you add the bread dough to it. Once the oven is preheated I personally like to wait an additional 10 minutes to ensure the dutch oven is hot enough before moving on to the next step.
  3. I like to dust mine with a little bit of cornmeal to give it a nice crunch on the bottom.
  4. I like to make this recipe ahead of time & then once it’s cooled I wrap it up in foil to be reheated at a later time at 300 degrees Fahrenheit for 10 minutes right on the oven rack (no foil).
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