A rustic, golden-crusted loaf packed with rich, aromatic flavor—this Easy Roasted Garlic Rosemary Artisan Bread is everything homemade bread should be. With a crisp exterior and a soft, chewy crumb infused with roasted garlic and fresh rosemary, this no-knead recipe offers artisan quality with minimal effort. Perfect for serving with soups, cheeses, or simply warm with butter.

Why You’ll Love This Recipe
No Kneading Required: A stress-free method that delivers artisan results without complex techniques.

Rich in Flavor: Roasted garlic and rosemary infuse every bite with deep, savory taste.

Crusty Exterior, Chewy Inside: Achieve the ideal texture using a Dutch oven to create steam and crust.

Simple Ingredients: Made with pantry staples and fresh herbs.

Versatile Serving Options: Pairs beautifully with meals or stands alone as a delicious snack.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 cups all-purpose flour

1 ½ teaspoons salt

½ teaspoon instant yeast

1 ½ cups warm water

1 head of garlic

1 tablespoon olive oil

1 tablespoon fresh rosemary, finely chopped

Extra flour and cornmeal (for dusting)

Directions
Roast the Garlic:
Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until golden and soft. Let cool, then squeeze out and mash the cloves.
Duration: 40 minutes

Mix the Dough:
In a large bowl, combine the flour, salt, and yeast. Add the warm water, mashed roasted garlic, and chopped rosemary. Stir until a sticky dough forms. No kneading is necessary. Cover the bowl with plastic wrap and let rise at room temperature for 12–18 hours.
Duration: 10 minutes prep + overnight rise

Shape the Dough:
Dust a clean surface with flour. Turn the dough out and gently shape into a ball. Cover with a kitchen towel and let rest for 30 minutes.
Duration: 30 minutes

Preheat the Oven and Dutch Oven:
Place a covered Dutch oven in your oven and preheat to 450°F (230°C) for at least 30 minutes.
Duration: 30 minutes

Bake the Bread:
Carefully transfer the dough to the hot Dutch oven (you may use parchment paper for easier handling). Cover and bake for 30 minutes. Uncover and bake an additional 10–15 minutes until the crust is deep golden and crisp.
Duration: 45 minutes

Cool and Serve:
Transfer the bread to a wire rack and let cool for at least 15 minutes before slicing. Serve warm with butter, olive oil, or alongside soups and stews.
Duration: 15 minutes

Servings and Timing
Servings: 12 slices

Preparation Time: 10 minutes

Inactive Rise Time: 12–18 hours

Baking Time: 45 minutes

Total Time: Approximately 13 hours

Calories: 190 kcal per slice

Variations
Cheesy Twist: Add ½ cup of shredded parmesan or cheddar to the dough for a cheesy variation.

Olive Bread: Incorporate chopped Kalamata or green olives into the dough for a Mediterranean flavor.

Spicy Kick: Add crushed red pepper flakes for a hint of heat.

Whole Wheat: Substitute half the all-purpose flour with whole wheat flour for a heartier texture.

Herb Mix: Combine rosemary with thyme or oregano for a deeper herbal profile.

Storage/Reheating
Storage: Store the bread wrapped in a clean towel or in a bread bag at room temperature for up to 2 days.

Freezing: Slice and freeze in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or toast directly from frozen.

Reheating: Warm slices in a 300°F (150°C) oven for 5–10 minutes or toast as desired.

FAQs
Do I need a Dutch oven to bake this bread?
A Dutch oven is recommended to create steam and produce a crisp crust, but you can use any oven-safe pot with a lid.

Can I use dried rosemary instead of fresh?
Yes, substitute with 1 teaspoon of dried rosemary, though fresh herbs offer a more vibrant flavor.

Why does the dough need to rise overnight?
The long fermentation enhances flavor and develops the bread’s chewy texture with minimal effort.

Can I make this bread gluten-free?
You can try using a gluten-free all-purpose flour blend, but results may vary in texture and rise.

What if my dough is too wet or sticky?
This is normal for no-knead bread. Use floured hands and surface when shaping to manage the stickiness.

Can I add other ingredients like nuts or seeds?
Yes, sunflower seeds, chopped walnuts, or flaxseeds make great additions for texture and nutrition.

Is instant yeast the same as active dry yeast?
They are similar but not identical. If using active dry yeast, dissolve it in warm water first before adding.

How can I tell when the bread is fully baked?
The crust should be deep golden, and the bread should sound hollow when tapped on the bottom.

Can I use a different type of flour?
Bread flour can be used for a chewier texture. Avoid cake or pastry flour as it lacks structure.

What’s the best way to slice artisan bread?
Use a serrated bread knife and allow the loaf to cool fully before slicing to maintain texture.

Conclusion
This Easy Roasted Garlic Rosemary Artisan Bread delivers bakery-level results with minimal effort. The rich aroma of roasted garlic and fresh rosemary combined with a crusty golden exterior makes it an irresistible addition to any meal. Whether you’re a seasoned baker or a first-timer, this no-knead recipe is sure to impress with every bite.

Easy Roasted Garlic Rosemary Artisan Bread

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Author: Olivia
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 1 loaf (12 slices)
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Crusty, aromatic, and effortless—Easy Roasted Garlic Rosemary Artisan Bread is the perfect no-knead loaf. Infused with roasted garlic and fresh rosemary, this rustic bread is ideal for dipping, pairing with soups, or enjoying all on its own.

Ingredients

3 cups all-purpose flour
1 1/2 tsp salt
1/2 tsp instant yeast
1 1/2 cups warm water
1 head of garlic
1 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
Extra flour and cornmeal (for dusting)

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Instructions

Roast the garlic: Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until golden and soft. Cool and mash.
Mix the dough: In a large bowl, mix flour, salt, and yeast. Add warm water, mashed garlic, and rosemary. Stir until a sticky dough forms. Cover and let rise at room temp for 12–18 hours.
Shape the dough: Turn out the dough onto a floured surface. Shape into a ball. Cover with a towel and let rest for 30 minutes.
Preheat the oven: Preheat to 450°F (230°C) with a Dutch oven inside for 30 minutes.
Bake: Carefully place dough into hot Dutch oven (use parchment if desired). Cover and bake 30 minutes. Uncover and bake another 10–15 minutes until crusty and deep golden.
Cool and serve: Cool at least 15 minutes before slicing. Enjoy with butter, soups, or olive oil.