Garlic Herb No Knead Bread Recipe

I absolutely love making my Garlic Herb No Knead Bread Recipe because it delivers a wonderfully crusty artisan loaf with minimal fuss and maximum flavor. This bread is infused with aromatic garlic and Italian herbs, making every bite a comforting celebration. I find it’s perfect for busy days when I want fresh-baked bread without spending hours kneading or shaping dough. Truly, this recipe makes me feel like a home baker with a delicious edge!

Why You’ll Love This Garlic Herb No Knead Bread Recipe

What excites me most about this Garlic Herb No Knead Bread Recipe is how incredibly fragrant and flavorful the bread turns out, thanks to simple additions like smashed garlic cloves and Italian seasoning. The earthy herbs combined with that subtle garlic punch I’m adding to every loaf perfectly complement the natural flavor of homemade bread. Each slice has a satisfying crispy crust with a tender, airy crumb inside—it’s the kind of bread that invites you to tear pieces off and savor every bit.

Beyond the taste, the ease of preparation is what really won me over. You just mix, set it aside to rise slowly overnight, and bake in a preheated Dutch oven for an artisan-quality crust and crumb. No kneading or complicated steps. This makes it ideal for a variety of occasions, from casual family dinners to sharing with friends at a weekend brunch. When I want fresh bread with minimal effort but tons of character, this recipe stands out as my absolute go-to.

Ingredients You’ll Need

I’ve kept the ingredients simple yet essential here. Each one plays an important role—flour for structure, yeast for rise, salt for flavor, garlic and Italian seasoning to style the taste, and just the right amount of water to bring it all together.

• 3 cups all-purpose flour: The sturdy base that gives this bread its classic artisan texture.
• 2 teaspoons salt: Enhances flavor and tightens gluten for a lovely chew.
• ½ teaspoon yeast: Just enough to gently leaven the dough over many hours.
• 1 ½ cups lukewarm water (70-80°F): Activates the yeast and hydrates the flour for that perfect crumb.
• 2 tablespoons Italian seasoning: A fragrant blend of herbs that infuses each loaf with classic Mediterranean flavor.
• 5 cloves garlic, smashed: Adds a punch of savory warmth and aromatic depth.

Directions

Step 1: In a large mixing bowl, whisk together the all-purpose flour, salt, and yeast until evenly combined. This ensures the yeast is distributed well for consistent rising.

Step 2: Pour in the lukewarm water and stir with a wooden spoon or spatula until you get a shaggy, sticky dough. Don’t worry about perfect mixing—this rustic texture is exactly what you want.

Step 3: Cover the bowl tightly with greased plastic wrap and set aside at room temperature for 12 to 18 hours. I find making the dough the night before works best to develop flavor and allow the gluten to relax.

Step 4: When ready to bake, sprinkle the garlic pieces and Italian seasoning over the risen dough and gently fold them in without deflating the air bubbles.

Step 5: Preheat your oven to 450°F and place a Dutch oven or cast iron pot with its lid inside to heat up for 30 minutes as the oven comes to temperature.

Step 6: While the pot is heating, tip the dough onto a heavily floured surface or parchment paper. With floured hands, shape the dough into a round loaf, being careful not to handle it too roughly.

Step 7: Cover your loaf loosely again with greased plastic wrap and let it rest while the pot continues heating in the oven.

Step 8: Carefully remove the hot Dutch oven from the oven, place your dough ball inside (using parchment paper helps to transfer easily), cover the pot, and return it to the oven.

Step 9: Bake covered for 30 minutes, then remove the lid and bake uncovered for an additional 10 minutes to develop a golden, crusty exterior.

Step 10: Remove your garlic herb bread from the oven and transfer it to a cooling rack. For softer crust, let it cool for 5 minutes then place in a plastic bag (do not seal fully). For a crispier crust, let it cool completely uncovered at room temperature.

Servings and Timing

This Garlic Herb No Knead Bread Recipe yields about 16 generous servings, making it perfect to share with family and guests. The prep time is mostly hands-off, requiring just around 5 minutes of active mixing, while the dough needs to rest for 12 to 18 hours to rise slowly. Baking takes approximately 40 minutes, with 30 covered and 10 uncovered. Overall, you’re looking at about 13 hours and 15 minutes from start to finish, mostly waiting time spent dreaming of that amazing aroma filling your kitchen.

How to Serve This Garlic Herb No Knead Bread Recipe

I like to serve this bread warm, just out of the oven or slightly cooled, so you get that perfect contrast of crispy crust and tender crumb. It pairs beautifully with a homemade butter spread or dips like olive oil and balsamic vinegar, roasted garlic hummus, or even a fresh pesto. For a meal, I often slice thick pieces to enjoy alongside soups and stews, where the herb and garlic notes really shine.

Presentation-wise, slicing the bread into wedges or thick slices on a rustic wooden board adds to its charm at any gathering. Garnishing with a sprinkle of freshly chopped parsley or extra herbs enhances its inviting look. I also love pairing it with a chilled glass of Sauvignon Blanc or a light craft beer when entertaining friends, but it’s equally delightful with an herbal iced tea or sparkling water for a non-alcoholic option.

This bread is versatile enough for a cozy weeknight dinner or an impressive side for holidays and parties. Whether topping it with soft cheeses, avocado, or using it as the base for garlic bruschetta, it’s always a crowd-pleaser. Serving it warm really elevates the experience, but I’ve found room temperature works great too, especially when serving outdoors or as part of a buffet.

Variations

One of my favorite things about this Garlic Herb No Knead Bread Recipe is how easy it is to customize it. For instance, you can swap the Italian seasoning with fresh herbs like rosemary, thyme, or sage to vary the flavor profile based on what you have on hand. If you want to add a twist, stirring in grated Parmesan cheese or caramelized onions to the dough before baking adds a lovely savory richness that I find irresistible.

For those sensitive to gluten, I recommend experimenting with gluten-free flour blends formulated for yeast bread, though the texture will be a bit different—still tasty and worth a try! To make it vegan, ensure your yeast is vegan-friendly (most are) and avoid adding any butter or dairy-based toppings afterward. Olive oil brushed on top before baking can give an appealing golden crust while enhancing moisture.

If you don’t have a Dutch oven, you can use a baking stone with a pan of water for steam, or bake the shaped dough on an insulated baking sheet covered loosely with foil. Just keep an eye on the crust development since the baking time can vary slightly. No matter the method, the garlic and herb flavors really bring this bread to life and make every loaf memorable.

Storage and Reheating

Storing Leftovers

I store any leftover bread at room temperature in a paper bag or a bread box to keep the crust from becoming too soggy. A plastic bag works if you prefer a softer crust but can diminish crispiness after a day. The bread generally stays fresh and delicious for about 2 to 3 days. If you want to keep it longer, slicing and storing it separately helps maintain texture.

Freezing

This bread freezes beautifully, which is perfect if you want to make it in advance. I recommend slicing it before freezing, then placing the slices in an airtight freezer bag or container. This way, you can take out just what you need without thawing the whole loaf. The garlic herb bread will keep well in the freezer for up to 3 months without losing flavor or texture.

Reheating

When it’s time to enjoy your bread again, I love reheating slices either in a regular toaster or wrapped loosely in foil in a preheated oven at 350°F for 10 to 15 minutes. This restores that crispy crust and warm, soft interior. Avoid microwaving if possible, as it tends to make the bread chewy and can diminish the delightful texture. Adding a quick brush of olive oil or a light toast after reheating also revives its fresh-baked charm.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! You can substitute whole wheat flour for all or part of the all-purpose flour to add nuttiness and fiber. Keep in mind whole wheat flour absorbs more water, so you might want to increase the water slightly to maintain the dough’s hydration. The texture will be denser, but still delicious with the garlic herb flavors.

Do I need a Dutch oven to make this bread?

A Dutch oven is ideal because it traps steam during baking, which helps create a crisp crust and moist interior. However, if you don’t have one, you can bake the loaf on a preheated baking stone or sheet and place a shallow pan with water at the bottom of the oven to generate steam. Just be mindful that baking times and crust texture might differ slightly.

Can I add other mix-ins to the bread dough?

Definitely! This recipe is super flexible. Besides garlic and Italian seasoning, I like to add chopped olives, sun-dried tomatoes, or nuts for extra texture and flavor. Just fold them in gently during the mixing or after the initial rise before shaping to keep the dough light and airy.

What if my dough doesn’t rise after 12 hours?

If your dough hasn’t risen much after 12 hours, it might be due to cooler ambient temperatures or inactive yeast. Try leaving it a bit longer in a slightly warmer spot, or ensure your yeast is fresh next time. Even if it rises slowly, the long fermentation improves flavor, so patience pays off!

How do I get a crustier bread crust?

To achieve a crustier loaf, I recommend baking uncovered for the last 10 minutes as described, and allowing the bread to cool uncovered on a rack. Avoid putting the bread in plastic immediately after baking since this traps moisture and softens the crust. Also, baking in a well-heated Dutch oven makes a big difference by creating steam inside the pot.

Conclusion

Making this Garlic Herb No Knead Bread Recipe has become one of my favorite kitchen rituals because it’s so simple yet brings such joy with every slice. I’m confident that once you try it, you’ll cherish the deeply savory aroma, the lovely crust, and that tender crumb just as much as I do. It’s the perfect bread to share, savor, and celebrate with loved ones—so give it a go and let this flavorful loaf brighten your baking adventures!

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