Introduction

Get ready to make an incredible No-Knead Garlic Bread that everyone will love! This recipe combines simple ingredients with great flavor to create something truly special. Perfect for any occasion, this dish is both delicious and easy to prepare.

Follow along as we show you how to make this wonderful recipe step by step!

Of course! This No-Knead Garlic Bread is a game-changer. It’s incredibly easy, requires no special skills, and results in a rustic, crusty loaf infused with garlic and herbs, perfect for tearing and sharing.

The method is based on the famous Jim Lahey no-knead technique, with a delicious garlicky twist.

---

No-Knead Crusty Garlic Bread

This recipe uses a long, slow rise (fermentation) to develop incredible flavor and an open, airy crumb without any kneading.

Prep Time: 15 minutes (plus 12-18 hours rising)
Cook Time: 45 minutes
Yields: 1 large loaf

---

Ingredients

For the Dough

· 3 cups (360g) all-purpose flour or bread flour
· 1 ½ teaspoons kosher salt
· ¼ teaspoon instant or active dry yeast
· 1 ½ cups (350ml) warm water

For the Garlic-Herb Swirl:

· 4-5 large cloves garlic, minced
· 3 tablespoons fresh parsley, finely chopped
· 2 tablespoons unsalted butter, melted
· 2 tablespoons olive oil
· ½ teaspoon salt
· ¼ teaspoon black pepper

For Topping (Optional):

· Coarse sea salt
· Extra olive oil for drizzling

---

Instructions

1. Mix the Dough (Day 1):
   · In a large bowl, whisk together the flour, salt, and yeast.
   · Pour in the warm water and use a wooden spoon or your hands to mix until a shaggy, sticky dough forms. There should be no dry spots of flour.
   · Cover the bowl tightly with plastic wrap and let it rest at room temperature (about 70°F/21°C) for 12 to 18 hours. The dough will be bubbly and more than doubled in size.
2. Shape and Add Garlic Swirl (Day 2):
   · When the dough is ready, generously flour a work surface and your hands. The dough will be very sticky and loose.
   · Gently scrape the dough out onto the floured surface. With floured hands, gently fold the dough over itself a few times into a rough ball shape.
   · Let the dough rest, covered with the plastic wrap or a towel, for 15 minutes.
   · Meanwhile, mix all the ingredients for the Garlic-Herb Swirl in a small bowl.
   · After 15 minutes, gently roll or press the dough into a rough rectangle (about 9×12 inches).
   · Spread the garlic-herb mixture evenly over the surface of the dough.
   · Starting from a short end, roll the dough up tightly (like a jelly roll). Pinch the seam to seal.
3. Second Rise:
   · Place a piece of parchment paper in a medium bowl (this will be your proofing basket). Generously dust the parchment with flour or cornmeal.
   · Place the rolled dough, seam-side down, into the prepared bowl. Cover loosely with a towel and let it rise for 1-2 hours, until it looks puffy and has almost doubled.
4. Preheat and Bake:
   · About 45 minutes before the second rise is finished, place a Dutch oven (with its lid) into your oven and preheat it to 450°F (230°C).
   · When the dough is ready, carefully remove the hot Dutch oven. Lift the dough out of the bowl using the parchment paper as a sling and lower it into the hot pot.
   · Optional: Score the top of the loaf with a sharp knife or razor blade to allow for expansion. Drizzle with a little olive oil and sprinkle with coarse sea salt.
   · Cover with the lid and bake for 30 minutes.
   · Remove the lid and continue baking for another 15-20 minutes, until the crust is deeply golden brown and crispy.
5. Cool:
   · Carefully remove the bread from the Dutch oven using the parchment sling and transfer it to a wire rack.
   · Let it cool completely for at least 1 hour before slicing. This is crucial for the texture and to allow the steam to finish cooking the interior.

---

Tips for Success

· Don’t Skip the Long Rise: The 12-18 hour fermentation is what develops the complex flavor and open crumb. A warmer room will speed it up; a cooler room will slow it down.
· Wet Dough is Good: The dough should be very sticky and slack. This high hydration is what creates the beautiful, holey crumb inside.
· Use a Dutch Oven: This is key! It traps the steam from the dough, which is essential for creating a crispy, professional-style crust.
· Customize the Filling:
· Add ¼ cup of grated Parmesan cheese to the garlic-herb mixture.
· Add 1-2 teaspoons of fresh rosemary or thyme.
· For a spicy kick, add a pinch of red pepper flakes.

Enjoy the incredible aroma and even better taste of your homemade, no-knead garlic bread! It’s perfect with pasta, soup, or simply slathered with more butter.

Conclusion

Congratulations on making this delicious No-Knead Garlic Bread! We hope you and your loved ones enjoyed every bite of this flavorful dish. This recipe is perfect for sharing with family and friends, and we’re confident it will become a regular favorite in your kitchen.

🍽️ Looking for more amazing recipes? Browse through our collection of delicious dishes on YumPost! From quick weeknight dinners to impressive desserts, we have something for every taste and occasion.

💬 Did you love this recipe? We’d love to hear from you! Share your experience in the comments below and let us know how it turned out. Your feedback helps us create even better recipes for you!

Share This Recipe

If you enjoyed this No-Knead Garlic Bread, please share it with your friends and family! Help us spread the joy of delicious homemade cooking by sharing this recipe on your favorite social media platforms. Your support means the world to us! ❤️

Don’t forget to explore more recipes on our website and discover your next culinary adventure!