Roasted Garlic No Knead Bread Recipe

Introduction

This Roasted Garlic No Knead Bread is a simple, flavorful homemade bread perfect for both beginners and seasoned bakers. The roasted garlic adds a rich, mellow sweetness, while the crispy crust and soft interior make it irresistible. Paired with fresh basil butter, it’s a delightful treat for any occasion.

Ingredients

• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar
• 1/4 cup warm water
• 3 cups all purpose flour
• 2 tsp kosher salt
• 1 1/4 cup warm water
• 2 garlic heads
• 3 tbsp olive oil
• 2 tsp flaky sea salt (such as Maldon)
• 1/2 cup salted butter (room temperature)
• 1/2 cup fresh basil (chopped)
• 1/2 tsp lemon or orange zest (optional)
• Kosher salt and fresh cracked black pepper, to taste

Instructions

1. Step 1: In a small bowl, combine active dry yeast, sugar, and 1/4 cup warm water. Stir until dissolved and let sit until foamy and bubbly, about 5-6 minutes.
2. Step 2: In a large bowl, whisk together flour, kosher salt, yeast mixture, and 1 1/4 cup warm water until a shaggy dough forms. Cover with a dish towel and let rest in a warm place until doubled in size, about 3 hours.
3. Step 3: Preheat the oven to 400°F (200°C). Peel off excess papery layers from each garlic head and slice off the top 1 inch to expose the cloves. Place each head on foil, drizzle each with 1 tablespoon olive oil, wrap tightly, and roast until tender and fragrant, about 45 minutes. Let cool completely.
4. Step 4: Once cool, squeeze garlic cloves out into a small bowl. Flour a clean surface, turn out the dough, and gently punch it down. Evenly push the garlic cloves into the dough, then fold it over and smooth out the dough 4-6 times, adding flour as needed.
5. Step 5: Place the dough on parchment paper, cover with a clean bowl and dish cloth, and let rise again until doubled, about 1 hour.
6. Step 6: Place a large Dutch oven with the rack in the middle into the oven and preheat to 450°F (230°C). Remove the pot carefully and transfer the dough using the parchment paper sling. Drizzle with remaining olive oil and sprinkle flaky sea salt. Cover with the lid.
7. Step 7: Bake with the lid on for 30 minutes. Remove the lid and bake an additional 10-12 minutes until the crust is golden and crisp.
8. Step 8: Remove the bread from the oven and let cool on a rack for at least 20 minutes before slicing.
9. Step 9: To make basil butter, combine room temperature butter, chopped basil, and zest (if using) in a small bowl. Mash together with a fork, season with salt and pepper, then roll tightly in parchment paper or cover and refrigerate until serving.

Tips & Variations

• Use a thermometer to ensure water is warm but not hot (about 110°F) to activate the yeast properly.
• For extra flavor, add a handful of grated Parmesan cheese or chopped rosemary to the dough.
• Swap the basil butter for garlic herb butter using parsley and thyme if preferred.
• If you don’t have a Dutch oven, a heavy oven-safe pot with a lid works well.

Storage

Store leftover bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 2 days to keep the crust crisp. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same quantity. If using instant yeast, you can mix it directly with the flour and skip the proofing step with warm water and sugar.

What if I don’t have a Dutch oven?

If you don’t have a Dutch oven, use any heavy oven-safe pot with a lid. Alternatively, bake on a baking stone or sheet and place a pan of water in the oven to create steam, which helps develop a crispy crust.

Roasted Garlic No Knead Bread Recipe

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★★★★★

4.8 from 122 reviews

This Roasted Garlic No Knead Bread recipe combines the comforting flavors of homemade bread with the rich, mellow taste of roasted garlic. The dough requires minimal effort and no kneading, making it perfect for beginners or those wanting an easy artisanal bread. Paired with a fresh basil butter enhanced with citrus zest, this bread is perfect as an appetizer, snack, or accompaniment to any meal. Baking in a Dutch oven creates a crusty golden loaf with a soft, fluffy interior.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 4 hours 45 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Bread Dough

• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar
• 1/4 cup warm water
• 3 cups all purpose flour
• 2 tsp kosher salt
• 1 1/4 cup warm water

For the Roasted Garlic

• 2 garlic heads
• 3 tbsp olive oil (divided)
• 2 tsp flaky sea salt (such as Maldon)

For the Basil Butter

• 1/2 cup salted butter, room temperature
• 1/2 cup fresh basil, chopped
• 1/2 tsp lemon or orange zest (optional)
• Kosher salt, to taste
• Fresh cracked black pepper, to taste

Instructions

1. Activate the yeast. In a small bowl, mix the active dry yeast, sugar, and 1/4 cup of warm water. Stir until dissolved and let it sit for 5-6 minutes until foamy and bubbly, signaling that the yeast is active.
2. Make the dough. In a large bowl, whisk together flour, kosher salt, the yeast mixture, and 1 1/4 cups warm water until a shaggy dough forms. Cover with a dish towel and place in a warm spot to rise until doubled in size, about 3 hours.
3. Roast the garlic. Preheat the oven to 400°F. Prepare each garlic head by removing excessive papery skin and slicing off the top inch to expose cloves. Place each garlic head on foil squares, drizzle 1 tablespoon olive oil over each, wrap tightly, and roast for about 45 minutes until tender and fragrant. Let cool completely.
4. Extract roasted garlic cloves. Once cooled, gently squeeze the bottom of the garlic heads to push out individual cloves. Place them in a small bowl and set aside.
5. Incorporate garlic into dough. Lightly flour a surface and turn out the risen dough. Gently punch it down, then push each garlic clove evenly into the dough. Fold the dough over 4-6 times, gently kneading just until garlic is incorporated and dough is smooth. Sprinkle with flour as needed.
6. Second rise. Place the dough on a parchment-lined surface, cover with a clean bowl and dish cloth, and let it rise again until doubled, about 1 hour.
7. Preheat Dutch oven and bake. Position a large Dutch oven in the oven rack center and preheat oven to 450°F. Once preheated, carefully transfer the dough into the Dutch oven using the parchment paper as a sling. Drizzle remaining 1 tablespoon olive oil onto the dough, sprinkle flaky sea salt on top, and cover with the lid.
8. Bake covered and uncovered. Bake covered for 30 minutes. Remove the lid and bake an additional 10-12 minutes to achieve a crisp, golden crust.
9. Cool the bread. Remove the bread from the oven and transfer it to a cooling rack. Allow to cool at least 20 minutes before slicing to prevent crumbling.
10. Prepare basil butter. Combine the room temperature butter, chopped basil, and optional citrus zest in a small bowl. Mash with a fork until well combined. Season with kosher salt and fresh cracked pepper to taste.
11. Store basil butter. Roll the butter mixture tightly in parchment paper to form a log or cover the bowl with plastic wrap. Refrigerate until ready to serve alongside the bread.

Notes

• The no-knead dough requires extended rising times but minimal hands-on effort, perfect for busy schedules.
• Roasted garlic adds a sweet, mellow flavor that permeates the bread without overpowering.
• Using a Dutch oven traps steam, creating a beautiful crust with a soft crumb.
• Allow bread to cool before slicing to maintain structure and texture.
• Basil butter can be customized with different herbs or citrus zests for variation.
• Store baked bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: roasted garlic bread, no knead bread, artisan bread, homemade bread, easy bread recipe, Dutch oven bread, basil butter, roasted garlic, simple bread