Roasted Garlic No-Knead Bread is so easy to make and perfect with any meal! Making no knead bread in a dutch oven is the easiest method for bread making around. Even if you’re new to baking with yeast, I promise you’ll find this recipe easy!
This recipe for no knead bread will become a staple! Just a quick mix of the dough ingredients, set it aside to rise, then fold in the roasted garlic. Never roasted garlic? Just drizzle with olive oil, wrap in foil, and pop in the oven. The results are soft, roasted cloves that just squeeze right out.
Ingredients/Tools You Need:
Making garlic bread homemade is so worth it and the ingredients are staples that you may have all on hand!
- All-Purpose Flour
- Kosher Salt
- Active Dry Yeast
- Lukewarm Water
- Head of Garlic – You’ll leave the head whole, slice off the top to expose the cloves and roast
- Olive Oil
- Fresh Rosemary – Optional if you just want garlic but I love the garlic & herb combo.
- Aluminum Foil – This is needed to roast the garlic
- Parchment Paper – This is essential for lifting the bread dough into the preheated dutch oven.
- Dutch Oven – I used my 4qt Staub Dutch Oven but a larger dutch oven will also work. Just don’t use anything smaller than a 4qt.
Want to see how easy this recipe for no-knead bread is? Here is a video showing the cheese bread version, but the steps are very similar!
How To Make Roasted Garlic
- Prep Garlic – Remove any loose, papery skins from the head of garlic. Use a sharp knife to slice a thin layer off the top – you want to expose the garlic cloves.
- Wrap in Foil – Add the garlic to a piece of foil, drizzle the cloves with about a tablespoon of oil and wrap the head of garlic in the foil.
- Roast – Place the foil pocket in the preheated (400 degrees F) oven and roast for 45 minutes to an hour, depending on size. The garlic cloves should be very tender. Allow to cool then you can squeeze the roasted cloves out of their skins.
Can you store roasted garlic?
Yes! You can roast the garlic ahead of time and use for the bread or in other recipe.
- 3-4 days: If you store the roasted garlic cloves just in an airtight container on their own in the fridge, they will last for 3-4 days.
- 10-14 days: For longer storage, you can submerge roasted garlic cloves in olive oil in a glass jar or glass container. Submerging them in oil protects them from the air which extends their shelf life.
This no-knead, dutch oven method of making bread has been around forever and is very popular on the interwebs. I first learned about the method from Pinch of Yum and this recipe.
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Roasted Garlic No-Knead Bread
- Total Time: 14 hours
- Yield: 1 loaf 1x
Description
Roasted Garlic No-Knead Bread is so easy to make and perfect with any meal! Making no knead bread in a dutch oven is the easiest method for bread making around. Even if you’re new to baking with yeast, I promise you’ll find this recipe easy!
Ingredients
- 3 cups all-purpose flour
- 1.5 teaspoons kosher salt
- 1 teaspoon active dry yeast
- 1.5 cups lukewarm water
- 1 large head garlic
- 1 tablespoon olive oil
- 1 tablespoon chopped rosemary, optional
- Parchment Paper
- Aluminum Foil
Instructions
- Mix Dough – In a large bowl, whisk together the flour, salt, and yeast. Slowly mix in the warm water using a wooden spoon or rubber spatula. Mix until just combined. The dough will be very sticky and shaggy looking. Cover the bowl with a kitchen towel and let rest for 12-16 hours in a warm, dry place (I keep it on my kitchen counter).
- Roast Garlic – Meanwhile, or even in advance (see post), roast the garlic. Preheat the oven to 400 degrees F. Start by removing any loose, papery skins from the head of garlic and use a sharp knife to cut a thin layer off the top. You want to expose the garlic cloves. Place on a piece of foil, drizzle the cloves with the olive oil, then wrap in the foil. Roast in the preheated oven for 45 minutes – 1 hour until the cloves are very tender. Allow to cool, then squeeze the cloves out of their skins and set aside.
- Preheat Dutch Oven – When ready to bake the bread, preheat the oven to 450 degrees F and add the empty dutch oven. Preheat the dutch oven for 30 minutes.
- Prepare Bread – Lightly flour a piece of parchment paper and add the dough. Use floured hands to press the dough out flat then sprinkle with the fresh rosemary and roasted garlic cloves. Fold the dough over about 4 times so you create layers then shape into a ball, placing seam side down on the parchment.
- Bake Bread – Remove the hot dutch oven from the oven and use the parchment paper to lift into the dutch oven. Cover with the lid and bake covered in the preheated oven for 30 minutes then remove the lid and bake uncovered for about 20 minutes. The bread is done when it is browned with a hard crust. You can also use an instant-read thermometer – the internal temp should be 210 degrees F.
- Slice and Serve – Use the parchment paper to lift the baked bread out and place on a wire rack to cool for at least 15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Bread
- Method: Oven, No Knead
- Cuisine: American
Keywords: No-Knead Bread, Garlic Bread Homemade, No Knead Bread in Dutch Oven, Roasted Garlic Bread
Great recipe! Just wondering, though, because most of the versions of this kind of no-knead bread have a bit of sugar in them. Is there a reason why you omit it? Thank you!!
Beth
★★★★★
Thank you! Good question. I’ve actually only made No-Knead bread without sugar. In yeasted doughs, a little sugar is often added to help ‘feed’ the yeast and help it rise. But given that this has such a long rise time, I don’t find the sugar is needed.