Why You’ll Love This Recipe

Even if you’re new to bread-making, this recipe is incredibly approachable. It requires no kneading, no special equipment besides a cast iron skillet, and minimal active work. The long fermentation time builds flavor and texture, resulting in a beautiful golden crust and tender interior laced with garlic and rosemary. It’s rustic, hearty, and impressively delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
3 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary (or more to taste)
1 ¼ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon instant yeast
1 ½ cups water, at room temperature
2 tablespoons cornmeal (for dusting skillet)

directions

In a large bowl, mix flour, garlic, rosemary, salt, pepper, and yeast.
Add water and stir with a wooden spoon or your hand until a sticky dough forms (about 30 seconds).
Cover the bowl with plastic wrap and let it rest at room temperature for 18 to 24 hours until the surface is bubbly.
Lightly oil a 10-inch cast iron skillet and dust it with cornmeal.
On a floured surface, gently shape the dough into a round.
Place the dough in the prepared skillet. Cover with a dish towel and let rise for about 2 hours, or until doubled in size and the dough doesn’t spring back when poked.
Preheat the oven to 450°F (230°C).
Bake for 30–40 minutes, until the crust is golden brown.
Serve warm and enjoy.

Servings and timing

Yield: 8 servings
Prep Time: 1 day 15 minutes
Cook Time: 40 minutes
Total Time: 1 day 55 minutes

Variations

Swap rosemary with thyme or sage for different herbal notes
Add shredded cheese like Parmesan or Asiago into the dough before baking
Mix in chopped olives or sun-dried tomatoes for a Mediterranean twist
Use whole wheat flour for half the amount to add a hearty texture
Top the dough with coarse sea salt before baking for a rustic touch

storage/reheating

Store leftover bread wrapped in foil or in an airtight container at room temperature for up to 3 days. To reheat, warm slices in a 350°F oven for 5–10 minutes or toast lightly for a crisp edge. Avoid refrigerating as it can dry out the bread.

FAQs

Do I need a cast iron skillet for this recipe?

A cast iron skillet works best, but you can also use a Dutch oven or heavy oven-safe baking dish.

Can I make this bread with active dry yeast?

Yes, just dissolve the active dry yeast in the water first and let it sit for 5 minutes before mixing.

What happens if my dough rests more than 24 hours?

It may become over-proofed and collapse slightly, but the flavor will still be excellent.

Can I use dried rosemary instead of fresh?

Yes, use about one-third the amount (1 teaspoon) of dried rosemary.

Why didn’t my bread rise properly?

The room may have been too cool, or the yeast may have been inactive. Check water temperature and freshness of yeast.

Can I mix the dough in a stand mixer?

It’s not necessary and might overmix it—this is a no-knead recipe best done by hand.

How do I know when the bread is done?

It should be golden brown and sound hollow when tapped on the bottom.

Is this bread crusty or soft?

It has a crisp, golden crust and a soft, chewy interior.

Can I freeze this bread?

Yes, freeze the cooled loaf wrapped tightly for up to 2 months. Thaw and reheat before serving.

Can I make it gluten-free?

You can try using a gluten-free all-purpose flour blend, though results may vary slightly in texture.

Conclusion

This No Knead Rosemary Bread is everything you want in a homemade loaf—crusty, flavorful, and incredibly easy to make. With its garlicky, herby aroma and chewy texture, it’s sure to become a go-to recipe in your kitchen. Perfect for beginners and seasoned bakers alike, this bread proves that great results don’t require complicated steps.

No Knead Rosemary Bread

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This No Knead Rosemary Bread is a simple and foolproof recipe that results in a crusty, aromatic loaf. Infused with garlic and fresh rosemary, it’s the perfect addition to any meal and requires minimal effort with no kneading.

Author: Amy
Prep Time: 1 day 15 minutes
Cook Time: 40 minutes
Total Time: 1 day 55 minutes
Yield: 8 servings
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

3 cups all-purpose flour

3 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary (or more to taste)

1 ¼ teaspoons kosher salt

¾ teaspoon freshly ground black pepper

½ teaspoon instant yeast

1 ½ cups water, at room temperature

2 tablespoons cornmeal (for dusting skillet)

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Instructions

In a large bowl, mix flour, garlic, rosemary, salt, pepper, and yeast.
Add water and stir with a wooden spoon or your hand until a sticky dough forms (about 30 seconds).
Cover the bowl with plastic wrap and let it rest at room temperature for 18 to 24 hours until the surface is bubbly.
Lightly oil a 10-inch cast iron skillet and dust it with cornmeal.
On a floured surface, gently shape the dough into a round.
Place the dough in the prepared skillet. Cover with a dish towel and let rise for about 2 hours, or until doubled in size and the dough doesn’t spring back when poked.
Preheat the oven to 450°F (230°C).
Bake for 30–40 minutes, until the crust is golden brown.
Serve warm and enjoy.