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.
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.)
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3 cups all-purpose flour
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½ teaspoon salt
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½ teaspoon instant or active dry yeast
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1½ cups warm water (about 38‑43 °C)
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4‑5 cloves garlic, minced or roasted
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2 tablespoons olive oil
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Optional: fresh herbs like rosemary or thyme, minced
Directions
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I start by combining the flour, yeast, and salt in a large bowl.
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I add the warm water and olive oil, stirring until everything is just mixed — the dough should be shaggy and sticky.
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I fold in the garlic and any herbs if I’m using them.
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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.
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Meanwhile, I preheat my oven to 230 °C (450 °F) and place a Dutch oven with its lid inside to heat.
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Once the dough has risen, I gently turn it out onto a floured surface and shape it loosely into a ball.
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Using parchment paper, I transfer the dough into the hot Dutch oven and cover it.
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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.
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I remove the loaf and let it cool on a wire rack before slicing.
Servings and timing

This recipe makes 1 loaf, yielding about 8–10 slices.
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Prep time: 15 minutes
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Cook time: 40 minutes
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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.
Print
No-Knead Roasted Garlic Bread
- 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
- Combine flour, yeast, salt in a large bowl.
- Add warm water and olive oil, stir until just mixed (dough will be shaggy and sticky).
- Fold in garlic (and herbs if using).
- 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).
- Preheat oven to 230 °C (≈ 450 °F), place a Dutch oven (with lid) inside to heat.
- Once dough has risen, turn out onto lightly floured surface, shape loosely into a ball.
- Using parchment paper, transfer dough into hot Dutch oven, cover.
- Bake covered for ~25‑30 minutes, then remove lid and bake additional ~10‑15 minutes until crust is golden brown.
- 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