Ingredients (Makes 1 Large Loaf)
- 4 1/2 cups (540g) all-purpose flour
- 2 1/2 tsp fine sea salt
- 1 1/2 tsp active dry yeast
- 1/4 cup fresh rosemary, roughly chopped
- 5 cloves fresh garlic, minced
- 2 1/4 cups (530g) warm water
Mix the Dough for the Overnight Rise
In a large bowl, whisk together the flour, salt, and yeast.
Add the warm water, chopped rosemary, and minced garlic. Stir with a wooden spoon until a shaggy, wet dough forms.
The dough will be very sticky; this is correct for a no-knead recipe. Make sure all the flour is incorporated and the rosemary and garlic are evenly distributed.
Cover the bowl tightly with plastic wrap and set it in a warm, draft-free place for 8 to 18 hours.
After the rise, the dough will be bubbly and will have flattened out on top.
Preheat the Oven and Dutch Oven
Set your oven to 450°F.
Place a 6-quart Dutch oven with its lid in the oven to preheat for at least 30 minutes.
Getting the pot extremely hot is critical for creating a crisp, crackly crust.
Shape the Loaf
Generously flour a work surface. Scrape the sticky dough out of the bowl and onto the floured surface.
Dust the top of the dough with more flour. With floured hands, quickly fold two sides of the dough in toward the center, then flip it over.
Gently tuck the edges under to form a rough ball.
The dough will not be a tight, smooth ball like a kneaded bread; just shape it gently. Overworking it will make it stickier.
Place the dough on a piece of parchment paper, sprinkle the top with a little more flour, and let it rest for 30 minutes.
Bake the Bread
Carefully remove the hot Dutch oven from the oven.
Using the parchment paper as a sling, lift the dough and lower it into the pot.
Place the lid back on the Dutch oven and return it to the oven.
Bake, covered, for 45 minutes. The trapped steam inside the pot is what creates the crispy crust.
Remove the lid and bake for another 10 to 15 minutes, until the crust is deeply golden brown.
Let the bread cool completely on a wire rack for at least 1 hour before slicing. Slicing into it while it’s hot will result in a gummy texture.

No-Knead Rosemary Garlic Bread
Ingredients
Ingredients (Makes 1 Large Loaf)
- 4 1/2 cups all-purpose flour 540g
- 2 1/2 tsp fine sea salt
- 1 1/2 tsp active dry yeast
- 1/4 cup fresh rosemary roughly chopped
- 5 cloves fresh garlic minced
- 2 1/4 cups warm water 530g
Instructions
- Whisk flour, salt, and yeast in a large bowl.
- Add warm water, rosemary, and garlic; stir until shaggy dough forms.
- Cover bowl tightly with plastic wrap; let rise 8-18 hours until bubbly.
- Preheat oven and 6-quart Dutch oven to 450°F for 30 minutes.
- Turn dough onto floured surface, fold sides toward center, flip and shape into rough ball.
- Transfer to parchment paper, dust with flour, rest 30 minutes.
- Lower dough into hot Dutch oven using parchment paper.
- Bake covered 45 minutes.
- Remove lid, bake 10-15 minutes until deeply golden.
- Cool on wire rack 1 hour before slicing.