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Introduction

This no-knead garlic bread is the ultimate combination of convenience and flavor. With just a bowl, a spoon, and a few hours of hands-off rising, you’ll get a crispy, bakery-style loaf with a soft, fragrant interior loaded with garlic and herbs. The slow fermentation builds incredible flavor, and the infused garlic butter takes it over the top. Perfect with pasta, soups, or just eaten warm with more butter.

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Ingredients

For the Dough

• 3 cups (360 g) all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 1 ½ cups (360 ml) warm water

Garlic Herb Butter

• 4 tablespoons butter, melted
• 4 cloves garlic, minced or grated
• 1 tablespoon olive oil
• 1 teaspoon dried oregano (or Italian seasoning)
• 1 teaspoon dried parsley (or fresh, chopped)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: pinch of chili flakes

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Instructions

Step 1 — Make the No-Knead Dough

1. In a large bowl, mix the flour, salt, and yeast.
2. Add the warm water and stir with a wooden spoon until you get a shaggy, sticky dough.
3. Cover the bowl with plastic wrap or a damp towel.
4. Let rise at room temperature for 12–18 hours, until doubled and bubbly on the surface.

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Step 2 — Prepare the Garlic Butter

1. In a small bowl, combine melted butter, olive oil, garlic, oregano, parsley, salt, pepper, and chili flakes (if using).
2. Set aside so the flavors can meld.

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Step 3 — Shape the Dough

1. Lightly flour your counter.
2. Gently turn the dough out—don’t punch it down.
3. Fold the dough edges toward the center a few times to form a loose ball.
4. Let rest for 30 minutes, covered with a towel.

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Step 4 — Preheat the Oven & Pot

1. Place a Dutch oven (with lid) inside your oven.
2. Preheat to 450°F (230°C) for at least 30 minutes.

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Step 5 — Bake the Garlic Bread

1. Carefully remove the hot Dutch oven.
2. Place a sheet of parchment paper with the dough on it directly into the pot.
3. Brush half the garlic butter all over the top of the dough.
4. Cover and bake for 30 minutes.
5. Remove lid, brush with the remaining garlic butter, and bake another 10–15 minutes, until deep golden brown.

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Methods / Tips for Success

• Slow rise = better flavor. Don’t rush the 12–18 hour fermentation.
• High heat is key for that signature crackly crust.
• Don’t knead! Overworking defeats the purpose—just fold gently.
• Garlic options: Roast the garlic beforehand for a milder, sweeter flavor.
• Variations: Add shredded parmesan, chopped rosemary, or even stuffed mozzarella.

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Serve

Let cool for at least 15 minutes, then slice into the steamy, garlicky heaven you just created.