If there’s one bread recipe that truly delivers on flavor and ease, it’s this no-knead sourdough with garlic and rosemary. Whether you’re a seasoned baker or just starting out, this loaf brings bold flavor, minimal effort, and a crusty golden finish that feels straight from a bakery oven. The blend of fragrant herbs and sweet roasted garlic seeps into every bite, offering something comforting, warm, and deeply satisfying.
A Homemade Habit: How No-Knead Sourdough with Garlic & Rosemary Became a Weekend Ritual
I still remember the first time I tried a no-knead sourdough with garlic and rosemary. My twins were down for a nap after a chaotic morning, and I needed something grounding—something that didn’t involve kneading dough for twenty minutes. I had just started experimenting with yeast and flour, hoping to build flavor without babysitting a mixing bowl. That’s when I stumbled across the concept of no-knead bread.
The idea of letting time—not arm strength—develop gluten felt almost too good to be true. But the real surprise came after I added fresh garlic and rosemary. The aroma that filled my tiny Asheville kitchen as it baked was unforgettable. Crusty, herbal, earthy—it had that “rustic bakery” charm without the mess.
This no-knead sourdough with garlic and rosemary has now become our Saturday bread. The kids love tearing into it, dipping slices into olive oil, or sandwiching gooey mozzarella between warm halves. I love that I can mix the dough in the evening and bake it fresh the next day, with only minutes of hands-on time. It’s cozy, low-fuss, and always hits the mark.
Best part? You don’t need fancy tools—just a bowl, a spoon, and a little patience. It’s the kind of recipe that reminds you why baking doesn’t need to be complicated to be good.
No Knead Garlic Rosemary Bread
Ingredients
- 420 g 3 ½ cups bread flour
- 2 tsp sea salt
- 2 tsp fresh minced garlic
- 1 tbsp fresh rosemary roughly chopped
- 1/4 – 1 tsp yeast *see notes for rise time options to determine yeast quantity
- 355 ml 1 ½ cups lukewarm water
- Topping for bread
- 4 tbsp olive oil divided
- 1/2 – 1 tbsp fresh rosemary
- about 1/2 tsp flaky sea salt
Instructions
- Dough: Mix together the bread flour, salt, garlic, rosemary, and yeast in a large bowl. Add water and mix together until incorporated and all the flour is mixed in. The dough will look and feel sticky and shaggy. If you need more flour or water to get to the stiff, shaggy consistency – add more as needed. Cover with plastic wrap and let it rest for at least 1 hour or overnight (see notes below to decide your timing and respective yeast quantity).
- Shaping: After its rest, the dough should be doubled in size and have bubbles on top of the dough. Dust a clean surface with flour. Dust your hands with flour as well. Using your hands or a bowl scraper, scoop out your dough onto the floured work surface.
- View your ball of dough as having 4 corners. Using a bench scraper or your hands, pull in each corner to gather into a round ball, creating a seam on top. Turn it over so the seam is now on the table and with your hands, continue to gently reinforce the round shape, by cupping your hands around the dough, and turning it several times. Pulling it on the table as you shape it will help give the dough tension.
- Rest: Coat a cast iron pan with 2 tbsp of olive oil. (Alternatively, you could use a baking sheet or pizza stone). Place the dough in the pan, seam side down. Gently rub the top with another 1-2 tbsp of olive oil until it’s fully coated.
- Sprinkle the top with flaky sea salt and fresh rosemary.
- Cover and let it rest for 30-60 minutes. Meanwhile, preheat your oven to 425℉.
- Bake: Once it’s risen about 50% in size and feels puffier, place in preheated oven and bake for about 22-28 minutes, until the crust reaches a nice deep golden brown color.
- Let it cool for 10-20 minutes (if you can stand waiting!) before cutting to prevent the bread from squishing.
Notes
Yeast quantities listed below for desired first rise time. After shaping, account for 30 minutes – 2 hours more for a second rise – timing depending on yeast amount and kitchen temperature. (These estimates below are for the FIRST rise, not total rise.)
8 hours+ : 1/4 tsp yeast (incredible overnight rise results – great texture!)
~4 hours: 1/2 tsp yeast
~1-2 hours: 1 tsp yeast
Flour:
You can substitute all purpose flour, but I prefer the results from the higher protein content in bread flour. I don’t suggest this bread as 100% whole wheat, as it just makes it denser, but you can do half and half if you prefer.
Loaf shapes:
I demonstrate this as a round loaf, but you can also make as longer loafs and make 3 slashes down the center more like a french baguette.
Storing:
Store in a paper bag or plastic bag and you can store at room temperature for a few days. It also freezes well!
Why This No-Knead Sourdough with Garlic & Rosemary Just Works
The Power of Simple Ingredients
What makes no-knead sourdough with garlic and rosemary so special is that you don’t need a long grocery list or a sourdough starter to make magic. Just seven ingredients bring it all together: bread flour, sea salt, yeast, garlic, rosemary, water, and a good glug of olive oil. That’s it.
Bread flour is key here. With its higher protein content, it gives this loaf the structure it needs to rise well without kneading. You can swap in all-purpose flour if needed, but your loaf may turn out slightly softer and less chewy.
Garlic and rosemary are the soul of this bread. Use fresh minced garlic and roughly chopped rosemary for bold flavor and a beautiful speckled look throughout. You can toss both into the flour before adding water—yes, that early. Wondering when to add rosemary and garlic to sourdough? Right at the beginning. It helps infuse flavor deep into the dough as it rests.
No-Knead, No-Stress: Understanding the Fermentation Method
The brilliance of this recipe lies in its flexibility. You can let the dough rest for just a few hours or overnight—depending on how much yeast you use. For overnight results, use just ¼ teaspoon of yeast. If you’re baking same-day, bump it up to 1 teaspoon. Either way, no kneading required.
Once mixed, the dough should be sticky and shaggy. Cover and let it sit until doubled in size, with bubbles across the top. That’s your sign it’s ready. There’s no need to punch down or fold—just shape and bake.
This method produces that classic sourdough tang and chewy texture without the labor, making it perfect for anyone wanting to bake beautiful bread while keeping their hands mostly clean.
From Dough to Loaf: Shaping and Baking No-Knead Sourdough with Garlic & Rosemary
How to Shape the Perfect No-Knead Loaf
Once your no-knead sourdough with garlic and rosemary has finished its first rest, it’s time to shape it. This step might seem intimidating, but it’s easier than you think—and you don’t need to be precise to get a rustic, beautiful loaf.
Dust your counter and hands with flour. Tip the dough out and pull in four imaginary corners to create a round ball. This helps build structure and surface tension without kneading. Then flip it seam-side down and tuck the sides to reinforce the shape. A bench scraper helps here, but hands work just fine.
Place the shaped dough in a cast iron skillet coated with olive oil. This creates a gorgeous crispy base. Let it rise again for 30 to 60 minutes, just until slightly puffier. Before baking, brush the top with olive oil and sprinkle with rosemary and flaky salt. This final touch gives your loaf that golden, fragrant finish.
Will Garlic Interfere with Fermentation?
Here’s the truth: raw garlic can slightly slow fermentation if used in large quantities. But in this no-knead sourdough with garlic and rosemary, it doesn’t pose a problem. Two teaspoons of fresh garlic spread across the loaf add flavor without compromising the rise.
Since you’re using commercial yeast here, not wild starter, fermentation stays strong even with garlic in the mix. You’ll still get a beautiful, airy crumb and a rich, mellow garlic flavor baked into every slice. If you’re worried, mince the garlic fine—it’ll distribute more evenly and reduce any fermenting friction.
The slow rise actually mellows the garlic and gives the dough time to develop deeper flavor. What you’re left with is a loaf that’s perfectly balanced—never overpowering, always satisfying.
Adapting and Storing No-Knead Sourdough with Garlic & Rosemary
Shape, Slash, and Serve: Loaf Variations You’ll Love
One reason I return to this no-knead sourdough with garlic and rosemary again and again? It’s endlessly flexible. You can shape it round, like a classic boule, or stretch it into a longer oval loaf with a few dramatic slashes across the top for that artisan-style look. Either way, the flavor and crust remain unforgettable.
Want to take it up a notch? Try adding a handful of grated Parmesan or chopped olives to the dough during mixing. If you prefer a subtle garlic profile, roast your garlic cloves first before folding them in. For a crispier crust, bake the loaf on a preheated pizza stone or with steam in the oven.
Just remember: don’t overload the dough with mix-ins. The more you add, the more you risk altering its rise and texture.
How to Store It—and Why No-Knead Works So Well
Yes—you absolutely can make sourdough bread without kneading. That’s the whole point of this method. Time replaces muscle. By allowing the dough to ferment slowly, gluten develops naturally. The result is chewy, airy, and flavorful bread, no stand mixer or elbow grease required.
Once baked, store your no-knead sourdough with garlic and rosemary in a paper bag to preserve its crust. If softness is more your style, a plastic bag works too. This loaf holds well at room temperature for two to three days. For longer storage, slice and freeze it in a zip-top bag.
To reheat, toast it or pop slices in the oven wrapped in foil. The garlic and rosemary aroma revives instantly, making it feel freshly baked all over again—just another reason why this easy recipe has become a staple in my kitchen.
FAQs About No-Knead Sourdough with Garlic & Rosemary
When to add rosemary and garlic to sourdough?
Add both rosemary and garlic during the initial dough mix. This allows the flavors to infuse evenly during fermentation. Mixing them in early also ensures a balanced distribution throughout the loaf and enhances aroma during baking.
Can you add rosemary to no-knead bread?
Absolutely. Rosemary is perfect for no-knead bread. Its woody, citrusy scent pairs beautifully with crusty loaves and holds up well during long rises. Chop it roughly and mix it in with your dry ingredients before adding water.
Can you make sourdough bread without kneading?
Yes, and that’s the magic of this recipe. No-knead sourdough bread uses long fermentation instead of kneading to develop gluten. It creates the same chewy, airy texture you’d expect from kneaded dough—but with far less effort.
Does garlic affect sourdough fermentation?
In large quantities, garlic can slow fermentation. But in this no-knead recipe, a small amount of fresh garlic blends perfectly without harming the rise. The yeast remains active, and the garlic adds flavor without overpowering or disrupting the dough structure.
Conclusion: Rustic Simplicity in Every Slice
This no-knead sourdough with garlic and rosemary isn’t just another bread recipe—it’s a kitchen ritual waiting to happen. With minimal hands-on time, it rewards you with a golden crust, fragrant crumb, and deep flavor every time. Whether you’re making it on a lazy Sunday or prepping overnight for a weekday treat, it delivers artisan results without stress.
From the first mix to the last slice, this loaf proves that bread-making doesn’t have to be complicated. It just has to taste like home.
