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No-Knead Garlic Bread

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Total Time: 3 hours 15 minutes (Active: 20 minutes)
Skill Level: Beginner
Yield: 1 large loaf (about 12 servings)

A Note from the Baker

Forget everything you know about fussy bread-baking. This recipe is your gateway to the most aromatic, flavorful, and astonishingly easy garlic bread you’ll ever make. By using a simple no-knead method, we let time—not muscle—develop the complex flavor and beautiful, open crumb. The result is a crusty, golden-brown boule with a tender interior woven through with the savory, herbal magic of roasted garlic and fresh parsley. It’s less a side dish and more the star of the table. Perfect for soups, pasta nights, or simply slathered with good butter.

Ingredients

For the No-Knead Bread:

  • 3 cups (360g) all-purpose flour, plus more for dusting

  • 1 ½ cups (360ml) warm water (about 100°F/38°C)

  • 1 ¼ teaspoons (4g) fine sea salt

  • ¼ teaspoon (1g) active dry yeast

For the Garlic-Herb Infusion:

  • 1 whole head of garlic

  • ¼ cup (60ml) extra-virgin olive oil, plus 1 tablespoon for roasting

  • ½ cup fresh parsley, finely chopped

  • 1 teaspoon flaky sea salt (like Maldon), for finishing

  • Optional: 2 tablespoons grated Parmesan cheese

Equipment

  • Large mixing bowl

  • Plastic wrap or a damp kitchen towel

  • Dutch oven with lid (or any heavy, oven-safe pot with a lid)

  • Parchment paper

  • Small oven-safe dish or foil for roasting garlic

  • Small saucepan or bowl

  • Pastry brush

Step-by-Step Instructions

Part 1: The Long, Easy Rise (Day-of or Overnight)

Time: 2 to 18 hours (mostly hands-off)

  1. Mix the Dough: In your large mixing bowl, whisk together the flour, salt, and yeast. Pour in the warm water. Using a wooden spoon or your hands, mix until a shaggy, sticky dough forms and no dry flour remains. This should take less than a minute.

  2. First Rise: Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rest at warm room temperature (around 70°F/21°C) for a minimum of 2 hours. For incredible depth of flavor, let it ferment slowly in the refrigerator for 12-18 hours. The dough will become bubbly and roughly double in size.

Part 2: Roast the Garlic & Prepare the Infusion

Time: 45 minutes (Active: 5 minutes)

  1. While the dough rises, roast the garlic. Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Place on a piece of foil, drizzle with 1 tablespoon of olive oil, wrap tightly, and roast for 40 minutes, or until cloves are deep golden and butter-soft. Let cool.

  2. Make the Infusion: Squeeze the soft roasted garlic cloves into a small bowl. Mash thoroughly with a fork. Add the ¼ cup of olive oil and chopped parsley. Stir to combine into a fragrant paste. Set aside.

Part 3: Shape, Rest, and Bake

Time: ~1 hour 10 minutes (Active: 15 minutes)

  1. Shape the Dough: Place a large piece of parchment paper on a work surface and dust it generously with flour. Using floured hands, gently scrape the risen dough onto the parchment. With wet or floured fingers, gently fold the edges of the dough towards the center 4-5 times to form a rough ball. Carefully flip it over so the seam side is down on the parchment.

  2. Second Rise: Using the parchment as a sling, lift the dough into a clean bowl (or leave it on the counter). Cover loosely and let rest for 30 minutes. Meanwhile, place your Dutch oven (with lid on) into your oven and preheat to 450°F (230°C). Let the pot heat for a full 30 minutes.

  3. Score and Infuse: Once the dough has rested, remove the hot Dutch oven from the oven (CAUTION: extremely hot!). Carefully lower the dough into the pot using the parchment sling. Using a sharp knife or razor blade, make one deep slash (about ½ inch) across the top of the loaf.

  4. Bake Covered: Drizzle or brush about half of the roasted garlic-herb oil generously over the top of the loaf, letting it pool in the slash. This is the flavor key! Cover with the lid and return to the oven.

  5. Bake: Bake covered for 30 minutes. This creates a steamy environment for a great rise and crust.

Part 4: The Final Crisp

Time: 15 minutes

  1. After 30 minutes, remove the lid. The loaf should be pale but puffed. Bake uncovered for an additional 12-15 minutes, until the crust is a deep, glorious golden brown and sounds hollow when tapped.

  2. Final Infusion: Remove the bread from the pot (using the parchment) and place it on a wire rack. While still piping hot, immediately brush or spoon the remaining garlic-herb oil all over the top crust. It will sizzle and soak in beautifully. Sprinkle immediately with flaky sea salt and optional Parmesan cheese.

  3. The Hardest Part: Let the bread cool for at least 30 minutes before slicing. This allows the interior structure to set and the flavors to meld. Tearing into it too soon will result in a gummy crumb.

Baker’s Notes & Tips for Success

  • Yeast is Flexible: The tiny amount of yeast is correct. The long fermentation does the work. You can use instant yeast in the same quantity.

  • No Dutch Oven? Use any heavy, lidded oven-safe pot (cast iron, ceramic, stainless steel). A pizza stone or inverted baking sheet with a metal bowl cloche can work in a pinch.

  • Garlic Variations: For a sharper bite, add 1 minced raw garlic clove to the roasted garlic paste. Add 1 tsp of dried Italian herbs to the oil for more complexity.

  • Storage: Keep leftovers in a paper bag at room temperature for 2 days. To re-crisp, place slices in a 350°F (175°C) oven for 5 minutes. It also freezes beautifully.

Nutritional Information (Per Serving, 1/12 of loaf)

Note: Values are approximate and will vary based on specific ingredients used.

  • Calories: ~180 kcal

  • Total Fat: 6g

    • Saturated Fat: 1g

  • Cholesterol: 0mg

  • Sodium: 330mg

  • Total Carbohydrates: 27g

    • Dietary Fiber: 1g

    • Sugars: 0g

  • Protein: 4g

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