Roasted Garlic and Herb No-Knead Bread

published Jan 30, 2020
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Roasted Garlic and Herb No-Knead Bread

This garlic and herb no-knead bread tastes far better than basic garlic bread — especially when you slather the still-warm slices with a little butter.

Serves10 to 12

Makes1 loaf

Prep15 minutes

Cook45 minutes

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Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones

Here’s a great thing about no-knead bread: While the bread rests you can prep ingredients to flavor the loaf, simple additions that will take your loaf from basic to brilliant with hardly any extra effort. In this case, that means roasting a head of garlic and chopping some herbs. Now, you might be thinking, I could just add the garlic and herbs later, i.e. make garlic bread. But this garlic and herb no-knead bread tastes far better than garlic bread — especially when you slather the still-warm slices with a little butter.

Here’s how to make a rustic loaf of garlic and herb bread without any kneading.

Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones

Upgrading Basic No-Knead Bread

No-knead bread is easy to make and infinitely adaptable. For this garlic bread-inspired version, you’ll start by mixing up the classic combination of flour, water, yeast, and salt. While it rests, you’ll have plenty of time to roast a head of garlic. Then, you’ll fold the soft roasted cloves into the bread dough while you shape it, along with a little thyme and rosemary.

Baking this bread is going to make your house smell so fantastic that you could probably get away with serving it with butter and calling that dinner, but it goes very well with soup or saucy pasta, too.

Roasted Garlic and Herb No-Knead Bread

This garlic and herb no-knead bread tastes far better than basic garlic bread — especially when you slather the still-warm slices with a little butter.

Prep time 15 minutes

Cook time 45 minutes

Makes 1 loaf

Serves 10 to 12

Nutritional Info

Ingredients

  • 3 cups

    all-purpose flour

  • 1 teaspoon

    kosher salt

  • 3/4 teaspoon

    active dry yeast

  • 1 1/2 cups

    warm water

  • 1

    large head garlic

  • 1 tablespoon

    fresh thyme leaves

  • 2 teaspoons

    finely chopped fresh rosemary leaves

  • 2 tablespoons

    olive oil

  • 1 teaspoon

    flaky salt

Instructions

  1. Measure 3 cups all-purpose flour, 1 teaspoon kosher salt, and 3/4 teaspoon active dry yeast into a large bowl and stir to combine. Make a well in the flour mixture, add 1 1/2 cups warm water to the well, and stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours. Meanwhile, roast the garlic.

  2. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Remove the excess papery skins from 1 large head garlic and slice a thin layer off the top to expose the cloves. Wrap the garlic completely in aluminum foil and bake until tender, about 30 minutes. Let cool completely, then squeeze the roasted cloves out of their skins and reserve.

  3. Lightly flour a piece of parchment paper and turn the dough out onto it. Sprinkle the dough with the roasted garlic cloves, 1 tablespoon fresh thyme leaves, and 2 teaspoons finely chopped fresh rosemary leaves. Fold the dough over onto itself 4 times to incorporate the add ins. Flip the dough over and quickly shape it into a tight, round ball.

  4. Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours. About 30 minutes before the dough is ready, arrange a rack in the middle of the oven, remove any racks above it, and heat the oven to 450°F. Place a large Dutch oven and its lid in the oven while it is heating.

  5. Remove the Dutch oven from the oven. Using the parchment paper as a sling, carefully transfer the dough into the Dutch oven. Quickly drizzle the loaf with 2 tablespoons olive oil and sprinkle with 1 teaspoon flaky salt.

  6. Cover the Dutch oven, place it back in the oven, and bake for 30 minutes. Uncover and bake until the top is browned, about 15 minutes more. Another way to know that the bread is ready is if an instant-read thermometer inserted into the top or side registers 210°F. Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Cool at least 15 minutes before slicing the bread.

Recipe Notes

Storage: Store the bread wrapped in plastic wrap for up to 3 days at room temperature.