A soft, crusty loaf infused with the mellow richness of roasted garlic, this no-knead bread is an artisan-style classic that requires minimal effort. The dough comes together in minutes and rises slowly to develop deep flavor and an airy, rustic crumb — all without any kneading. I love how hands-off it is, making it perfect for busy days or leisurely weekends.

No-Knead Roasted Garlic Bread

Why You’ll Love This Recipe

I find this bread to be the perfect balance of flavor and texture. The roasted garlic infuses the entire loaf with a savory aroma that fills my kitchen as it bakes. Since there’s no kneading involved, it feels almost magical how effortlessly the dough transforms into a crusty, golden loaf. It’s ideal for serving alongside soups, using for sandwiches, or simply enjoying warm with a smear of butter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 3 cups all-purpose flour

  • ½ teaspoon salt

  • ½ teaspoon instant or active dry yeast

  • 1½ cups warm water (about 38‑43 °C)

  • 4‑5 cloves garlic, minced or roasted

  • 2 tablespoons olive oil

  • Optional: fresh herbs like rosemary or thyme, minced

Directions

  1. I start by combining the flour, yeast, and salt in a large bowl.

  2. I add the warm water and olive oil, stirring until everything is just mixed — the dough should be shaggy and sticky.

  3. I fold in the garlic and any herbs if I’m using them.

  4. I cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place until it doubles in size, which usually takes 2 to 4 hours.

  5. Meanwhile, I preheat my oven to 230 °C (450 °F) and place a Dutch oven with its lid inside to heat.

  6. Once the dough has risen, I gently turn it out onto a floured surface and shape it loosely into a ball.

  7. Using parchment paper, I transfer the dough into the hot Dutch oven and cover it.

  8. I bake the bread covered for about 25 to 30 minutes, then remove the lid and bake for another 10 to 15 minutes, until the crust is deeply golden.

  9. I remove the loaf and let it cool on a wire rack before slicing.

Servings and timing

No-Knead Roasted Garlic Bread

This recipe makes 1 loaf, yielding about 8–10 slices.

  • Prep time: 15 minutes

  • Cook time: 40 minutes

  • Total time: 3–4 hours (including rising)

Variations

Sometimes I like to switch it up by using roasted garlic instead of raw for a sweeter, more mellow flavor. Adding fresh herbs like rosemary, thyme, or even sage gives the bread a fragrant, earthy boost. If I want a more open crumb and rustic texture, I increase the water slightly. For a spicier twist, I occasionally mix in a pinch of red pepper flakes.

storage/reheating

I store the loaf in a paper bag or wrapped in a clean kitchen towel to help preserve the crust. For longer storage, I slice and freeze the bread in a sealed bag — it toasts beautifully from frozen. To reheat, I pop slices in the toaster or warm the whole loaf in a 150 °C (300 °F) oven for about 10 minutes.

FAQs

How do I roast the garlic for this recipe?

I wrap whole, unpeeled garlic cloves in foil and roast them at 200 °C (400 °F) for about 30–40 minutes until soft and golden. Then I squeeze out the cloves and mash them before adding to the dough.

Can I make the dough ahead of time?

Yes, I often let the dough rise slowly in the fridge overnight. This develops even more flavor and lets me bake fresh bread the next day with almost no work.

What if I don’t have a Dutch oven?

I’ve had success using a heavy baking tray or pizza stone. To mimic steam, I place a pan of hot water on the lower oven rack during baking to help form a crispy crust.

Can I use whole wheat flour?

I’ve replaced up to half the flour with whole wheat, and it turns out great — just a bit denser. I sometimes add a little more water to keep the dough hydrated.

Why is my loaf gummy inside?

Slicing the bread too early traps steam inside, making it gummy. I always let the loaf cool completely on a wire rack before cutting.

Conclusion

This no-knead roasted garlic bread is one of my go-to recipes when I want something rustic, flavorful, and effortless. With a chewy, golden crust and tender, aromatic crumb, it’s hard to beat — especially when warm from the oven. Whether I’m making it for a cozy dinner or just to enjoy with my morning eggs, it never disappoints.

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No-Knead Roasted Garlic Bread

No-Knead Roasted Garlic Bread

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  • Author: Lidia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 3‑4 hours (including rising)
  • Yield: 1 loaf (about 8‑10 slices)
  • Category: Bread / Side Dish
  • Method: No‑knead / Dutch oven baking
  • Cuisine: Any / Fusion
  • Diet: Vegetarian

Description

A soft, crusty loaf infused with roasted garlic, made without kneading so it’s easy and mostly hands‑off.


Ingredients

  • 3 cups all‑purpose flour
  • ½ teaspoon salt
  • ½ teaspoon instant or active dry yeast
  • 1½ cups warm water (about 38‑43 °C)
  • 4‑5 cloves garlic, minced or roasted
  • 2 tablespoons olive oil
  • Optional: fresh herbs like rosemary or thyme, minced

Instructions

  1. Combine flour, yeast, salt in a large bowl.
  2. Add warm water and olive oil, stir until just mixed (dough will be shaggy and sticky).
  3. Fold in garlic (and herbs if using).
  4. Cover bowl with plastic wrap or damp cloth, let rise in a warm place until doubled in size (approx 2‑4 hours, or longer if using less yeast).
  5. Preheat oven to 230 °C (≈ 450 °F), place a Dutch oven (with lid) inside to heat.
  6. Once dough has risen, turn out onto lightly floured surface, shape loosely into a ball.
  7. Using parchment paper, transfer dough into hot Dutch oven, cover.
  8. Bake covered for ~25‑30 minutes, then remove lid and bake additional ~10‑15 minutes until crust is golden brown.
  9. Remove loaf and let cool on a wire rack before slicing.

Notes

  • Use roasted garlic for a milder, sweeter flavor; raw garlic will be sharper.
  • Hydration (amount of water) affects how rustic/open the crumb is; more water = more holes.
  • Letting the dough rise slowly (cooler temperature, longer time) improves flavor.
  • If you don’t have a Dutch oven, bake on a baking stone or heavy baking tray; adding steam helps crust.
  • Slice when loaf is cooled, or crumbs may be gummy.

Nutrition

  • Serving Size: 1 slice (of 10)
  • Calories: ≈200 kcal
  • Sugar: ≈1 g
  • Sodium: ≈250 mg
  • Fat: ≈4 g
  • Saturated Fat: ≈0.5 g
  • Unsaturated Fat: ≈3 g
  • Trans Fat: 0 g
  • Carbohydrates: ≈36 g
  • Fiber: ≈1 g
  • Protein: ≈5 g
  • Cholesterol: 0 mg

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