No-Knead Garlic Bread

Recipe Details

• Author: deesviral
• Cuisine: European / Homemade Bread
• Category: Bread / Side Dish
• Keywords: No-Knead Bread, Garlic Bread, Homemade Bread, Easy Bread Recipe, deesviral
• Prep Time: 10 minutes
• Rest Time: 3 hours
• Bake Time: 35 minutes
• Total Time: 3 hours 45 minutes
• Yield: 1 large loaf

Ingredients

• 500g all-purpose flour (about 4 cups)
• 1 packet (7g) dry yeast
• 2 teaspoons salt
• 3 cloves garlic, finely chopped
• 350 ml warm water (about 1½ cups)
• 2 tablespoons olive oil

Instructions

1. In a large bowl, combine the flour, dry yeast, salt, and finely chopped garlic.
2. Add the warm water and olive oil. Mix with a spoon or spatula until a sticky dough forms. No kneading needed.
3. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 2 to 3 hours until doubled in size and bubbly.
4. Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy pot (with lid) inside to heat for 30 minutes.
5. Carefully transfer the dough onto floured parchment paper. Shape roughly into a ball (it will still be sticky).
6. Use the parchment to lift the dough and place it into the hot pot. Cover with lid and bake for 30 minutes.
7. Remove the lid and bake for an additional 5–10 minutes until the crust is golden brown and crisp.
8. Let the bread cool slightly before slicing. Enjoy warm!

Troubleshooting & Consistency Tips

• Sticky dough? It’s normal — don’t add extra flour. Just handle it gently with floured hands or parchment.
• Flat loaf? Make sure your yeast is fresh and water is warm (not hot).
• Too dry? Check your oven temperature and use a covered pot to trap steam for a better crust.

Storage & Make-Ahead

• Room Temperature: Store in a bread bag or wrapped in foil for up to 2 days.
• Freezer: Slice and freeze for up to 1 month. Reheat in the oven for a crisp crust.
• Make-Ahead: You can prepare the dough and refrigerate overnight. Let it come to room temp before baking.

Why This Recipe Works

The magic of this recipe is in its simplicity — no kneading, no stand mixer, and no stress. The high hydration dough rises naturally, developing air pockets and a chewy texture, while the garlic infuses the bread from the inside out. The olive oil brings richness, and baking in a covered pot mimics a bakery-style oven. This is the kind of bread that never lasts long on the table — which is why it’s a deesviral favorite.

Expert Tips

• Use roasted garlic instead of raw for a sweeter, milder flavor.
• Add fresh herbs like rosemary or thyme to the dough for extra aroma.
• Brush the finished loaf with melted butter and sprinkle with sea salt for bakery-style flair.
• For extra crispy crust, bake the final 5 minutes directly on the oven rack (out of the pot).