No-Knead Rosemary Garlic Artisan Bread

This No-Knead Rosemary Garlic Artisan Bread gives you a bakery-quality loaf with a crackly, blistered crust and an airy, chewy crumb, all without a single minute of kneading. By utilizing a long, slow, cold-fermentation process, the yeast develops deep, complex sourdough-like flavors with minimal effort on your part.

Ingredients

• 3 cups (360g) all-bread flour (or standard all-purpose flour)
• 1 3/4 tsp kosher salt or fine sea salt
• 1/2 tsp active dry yeast or instant yeast
• 1 1/2 cups (360ml) lukewarm water
• 3 tbsp fresh rosemary leaves, finely chopped (plus a few extra sprigs for the crust)
• 4 cloves fresh garlic, minced (or roasted garlic cloves folded into the dough)
• 1 tbsp olive oil (for coating the dough)
• Optional: Flaky sea salt (like Maldon) for finishing the crust

Step-by-Step Instructions

1. Mix the Sticky Dough

2. The Long Rise (Fermentation)

• Room Temp Rise: Let it sit at room temperature for 12 to 18 hours (overnight works best). You will know it’s ready when the surface is bubbling and the dough has doubled or tripled in size.

3. Shape the Loaf

1. Generously flour your hands, a silicone spatula, and a clean work surface (or a piece of parchment paper).
2. Gently deflate the dough by pulling the sides toward the center and letting it fall out of the bowl onto your floured surface.
3. Shape the dough into a round ball by gently pulling the edges into the center, flipping it seam-side down, and rounding it with cupped hands.
4. Let the shaped dough rest uncovered on a piece of parchment paper for 30 to 45 minutes while your oven preheats. (It will puff up slightly, but won’t double again).

4. Preheat the Dutch Oven (The Baking Secret)

• Place a heavy cast-iron Dutch oven (with its lid on) in your oven and preheat to 450°F (230°C) for at least 30 minutes. A screaming-hot Dutch oven is the secret to trapping steam and creating that signature crispy crust.

5. Score and Bake

1. Carefully remove the preheated Dutch oven from the oven and remove the lid (beware—it is extremely hot).
2. Using the corners of the parchment paper as handles, lift the dough (parchment and all) and lower it gently into the hot pot.
3. Scatter a few extra sprigs of rosemary and a pinch of flaky sea salt on top of the loaf. Using a sharp razor blade or knife, make a single 1/4-inch deep slash across the top (this lets the steam escape and controls the expansion).
4. Cover the Dutch oven with its lid and bake for 30 minutes.
5. Remove the lid and bake uncovered for another 12 to 15 minutes, until the crust turns a deep, gorgeous mahogany-brown and sounds hollow when tapped.

6. Cool Completely