Garlic & Rosemary No Knead Dutch Oven Bread


  • 4 cups flour
  • 1 tbsp instant dry yeast
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp dried rosemary
  • 2 cups lukewarm water


In mixing bowl add 4 cups of flour, 1 tablespoons instant dry yeast, 1 tablespoons of salt, 1 tablespoon of garlic powder, and 1 tablespoon of dried rosemary.

Mix well.

To the same mixing bowl add 2 cups of lukewarm water.

Mix until all of the ingredients are combined.

This will not look like normal bread dough so do not freak out.

Cover the bowl let the dough rest for at least 1.5 hours. You can let it rest longer if you’d like but it needs to be at least 1.5 hours.

I’ve let this rest as long as 12 hours. If you let it rest more than 3 hours you should cover it with something that will trap in the moisture rather than just a towel.

Lay out a piece of parchment paper with a quarter cup of flour.

Dump your dough onto the parchment paper.

Just start folding it into it’s self until you get a ball shape. You are not kneading the dough. Just forming a dough ball.

Once you have a ball formed pick up the parchment paper and dough and return it to the bowl.

Cover it and let it rest for 30 minutes to 1 hour

Preheat the oven to 450 degrees

Put your Dutch oven in the oven while it is preheating.

Once the oven is preheated place the parchment paper and dough into the Dutch oven.

Put the lid on the Dutch oven and place it in the oven.

Bake for 30 minutes.

After 30 minutes remove the lid from the Dutch oven and continue to bake for 10 minutes.

Remove the Dutch oven from the oven,

Remove the bread from the Dutch over and let it cool.

I know it is tempting to cut it immediately however the bread will continue to cook inside as it cools. Cutting too soon can cause the bread to become gummy and chewy.

Is there a serving size on bread? Don’t you just eat the whole loaf?

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