No-Knead Garlic Bread

No-Knead Garlic Bread

Of course! This No-Knead Garlic Bread is a game-changer. It’s incredibly easy, requires no special skills, and results in a rustic, crusty loaf infused with garlic and herbs, perfect for tearing and sharing.

The method is based on the famous Jim Lahey no-knead technique, with a delicious garlicky twist.

No-Knead Crusty Garlic Bread

This recipe uses a long, slow rise (fermentation) to develop incredible flavor and an open, airy crumb without any kneading.

Prep Time: 15 minutes (plus 12-18 hours rising)

Cook Time: 45 minutes

Yields: 1 large loaf

Ingredients

For the Dough:

· 3 cups (360g) all-purpose flour or bread flour

· 1 ½ teaspoons kosher salt

· ¼ teaspoon instant or active dry yeast

· 1 ½ cups (350ml) warm water

For the Garlic-Herb Swirl:

· 4-5 large cloves garlic, minced

· 3 tablespoons fresh parsley, finely chopped

· 2 tablespoons unsalted butter, melted

· 2 tablespoons olive oil

· ½ teaspoon salt

· ¼ teaspoon black pepper

For Topping (Optional):

· Coarse sea salt

· Extra olive oil for drizzling

Instructions

Mix the Dough (Day 1):

· In a large bowl, whisk together the flour, salt, and yeast.

· Pour in the warm water and use a wooden spoon or your hands to mix until a shaggy, sticky dough forms. There should be no dry spots of flour.

· Cover the bowl tightly with plastic wrap and let it rest at room temperature (about 70°F/21°C) for 12 to 18 hours. The dough will be bubbly and more than doubled in size.

Shape and Add Garlic Swirl (Day 2):

· When the dough is ready, generously flour a work surface and your hands. The dough will be very sticky and loose.

· Gently scrape the dough out onto the floured surface. With floured hands, gently fold the dough over itself a few times into a rough ball shape.

· Let the dough rest, covered with the plastic wrap or a towel, for 15 minutes.

· Meanwhile, mix all the ingredients for the Garlic-Herb Swirl in a small bowl.

· After 15 minutes, gently roll or press the dough into a rough rectangle (about 9×12 inches).

· Spread the garlic-herb mixture evenly over the surface of the dough.

· Starting from a short end, roll the dough up tightly (like a jelly roll). Pinch the seam to seal.

Second Rise:

· Place a piece of parchment paper in a medium bowl (this will be your proofing basket). Generously dust the parchment with flour or cornmeal.

· Place the rolled dough, seam-side down, into the prepared bowl. Cover loosely with a towel and let it rise for 1-2 hours, until it looks puffy and has almost doubled.

Preheat and Bake:

· About 45 minutes before the second rise is finished, place a Dutch oven (with its lid) into your oven and preheat it to 450°F (230°C).

· When the dough is ready, carefully remove the hot Dutch oven. Lift the dough out of the bowl using the parchment paper as a sling and lower it into the hot pot.

· Optional: Score the top of the loaf with a sharp knife or razor blade to allow for expansion. Drizzle with a little olive oil and sprinkle with coarse sea salt.

· Cover with the lid and bake for 30 minutes.

· Remove the lid and continue baking for another 15-20 minutes, until the crust is deeply golden brown and crispy.

Cool:

· Carefully remove the bread from the Dutch oven using the parchment sling and transfer it to a wire rack.

· Let it cool completely for at least 1 hour before slicing. This is crucial for the texture and to allow the steam to finish cooking the interior.

Tips for Success

· Don’t Skip the Long Rise: The 12-18 hour fermentation is what develops the complex flavor and open crumb. A warmer room will speed it up; a cooler room will slow it down.

· Wet Dough is Good: The dough should be very sticky and slack. This high hydration is what creates the beautiful, holey crumb inside.

· Use a Dutch Oven: This is key! It traps the steam from the dough, which is essential for creating a crispy, professional-style crust.

· Customize the Filling:

· Add ¼ cup of grated Parmesan cheese to the garlic-herb mixture.

· Add 1-2 teaspoons of fresh rosemary or thyme.

· For a spicy kick, add a pinch of red pepper flakes.

Enjoy the incredible aroma and even better taste of your homemade, no-knead garlic bread! It’s perfect with pasta, soup, or simply slathered with more butter.