There’s nothing quite like the comforting aroma of freshly baked bread filling your kitchen, especially when it’s infused with garlic and fragrant rosemary.
This Rustic No-Knead Rosemary Garlic Bread is the perfect blend of simplicity and flavor, requiring minimal effort and no kneading. Whether you’re baking it in the oven or crisping it up in the air fryer, this loaf delivers a golden, crusty exterior and a soft, savory center.
Ideal alongside soups, stews, or simply with a swipe of butter, it’s a wholesome, homemade bread that feels like a warm hug.
Ingredients
3 cups all-purpose flour
3 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary, or more, to taste
1 ¼ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon instant yeast
1 ½ cups water, at room temperature
2 tablespoons cornmeal
Preparation
In a large bowl, combine flour, garlic, rosemary, salt, pepper, and yeast.
Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
Cover the bowl tightly with plastic wrap and let stand at room temperature until the surface is dotted with bubbles, about 18 to 24 hours.
Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
Working on a lightly floured surface, gently shape the dough into a round.
Place the dough into the prepared skillet.
Cover with a clean dishtowel and let stand at room temperature until the dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
Preheat air fryer to 375°F (190°C).
Punch down dough and shape into a round or oblong loaf.
Place loaf in air fryer basket, lined with parchment paper.
Drizzle olive oil over loaf and sprinkle with garlic, rosemary, and Parmesan cheese (if using).
Cook for 15-20 minutes or until bread is golden brown and sounds hollow when tapped.
Let cool on wire rack for 10-15 minutes before slicing.
How to Store
Room Temperature: Wrap the cooled bread in foil or place it in a bread bag. Store at room temperature for up to 2–3 days. Avoid sealing it in plastic if you want to preserve the crust’s crispness.
Freezer: To keep it longer, slice the bread and wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months.
Reheat slices in a toaster or warm the whole loaf in the oven at 350°F for about 10–15 minutes.
Avoid Refrigeration: Bread dries out quickly in the fridge, so it’s best to store it at room temp or freeze it.
Variations & Tips
Variations:
Cheesy Twist: Mix ½ cup of shredded Parmesan, Asiago, or sharp cheddar into the dough for extra richness.
Herb Swap: Try thyme, sage, or Italian seasoning instead of rosemary—or a combo!
Olive Bread: Add ½ cup chopped kalamata or green olives for a Mediterranean vibe.
Spicy Kick: Toss in a pinch of red pepper flakes or finely chopped jalapeños.
Whole Wheat: Replace up to 1 cup of the all-purpose flour with whole wheat flour for a heartier loaf.
Tips:
Use fresh garlic for best flavor. Roasting it first will give a sweeter, mellow taste.
Let it rest after baking—cutting too early can make the bread gummy inside.
High hydration dough is sticky by nature—dust your hands and surface with flour to help manage it.
Crispier crust? Add a small pan of water to the oven during baking to create steam, or lightly mist the dough with water before it goes in.
For air fryer bread, make sure your loaf isn’t too large—if needed, divide the dough and bake in two smaller batches.
Nutritional Information (per slice)
Calories: ~150
Total Fat: 1.5g
Saturated Fat: 0.2g
Cholesterol: 0mg
Sodium: 240mg
Total Carbohydrates: 29g
Dietary Fiber: 1g
Sugars: 0g
Protein: 4g
Optional Add-Ins:
With Parmesan cheese topping: +20–30 calories and +1–2g fat per slice.
With olive oil drizzle: +40–60 calories and +5–7g fat per slice (depending on amount used)