Garlic and Herb Artisan Bread
This Garlic and Herb Artisan Bread is a rustic, no-knead loaf that combines the bold flavors of garlic and fresh herbs with a crispy golden crust and soft, airy interior. It’s incredibly easy to make, requiring minimal effort but delivering bakery-quality results. Perfect for serving with soups, pastas, or as a side for any meal, this homemade bread will quickly become a staple in your kitchen.
Equipment
- 1 Large Mixing Bowl
- 1 Wooden spoon or dough scraper
- 1 Measuring Cups and Spoons
- 1 Kitchen scale (optional)
- 1 Dutch oven or baking stone
- 1 Parchment paper
- 1 Proofing basket (optional)
- 1 Wire rack
Ingredients
- 3 ½ cups Bread flour or all-purpose flour
- 2 tsp Salt
- 1 ½ tsp Instant yeast or active dry yeast
- 1 ¾ cups Lukewarm water 100-110°F
- 3 tbsp Olive oil
- 3 cloves Garlic minced (or 1 tsp garlic powder)
- 1 tbsp Fresh rosemary chopped (or 1 tsp dried)
- 1 tbsp Fresh thyme chopped (or 1 tsp dried)
- 1 tbsp Fresh oregano chopped (or 1 tsp dried)
Instructions
- Step 1: Prepare the Dough
- In a large mixing bowl, combine flour, salt, yeast, garlic, and herbs. Mix well.
- Add lukewarm water and olive oil to the dry ingredients. Stir with a wooden spoon until fully incorporated. The dough will be sticky and shaggy—this is normal.
- Cover the bowl with plastic wrap or a damp kitchen towel and let it rise at room temperature for 12-18 hours.
- Step 2: Shape the Dough
- Lightly flour a work surface and gently turn out the dough. Avoid deflating it too much.
- With floured hands, shape the dough into a round loaf. If using a proofing basket, place the dough inside, seam-side up.
- Cover with a towel and let it rest for another 30-60 minutes while preheating the oven.
- Step 3: Bake the Bread
- Preheat the oven to 450°F (232°C) and place a Dutch oven inside to heat for at least 30 minutes.
- Carefully transfer the dough onto parchment paper and place it into the hot Dutch oven.
- Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for another 10-15 minutes until golden brown.
- Step 4: Cool and Serve
- Transfer the baked bread to a wire rack and let it cool for at least 30 minutes before slicing.
- Serve warm with butter, olive oil, or as a side for your favorite meal!
Notes
- Yeast Alternative: If using active dry yeast, dissolve it in warm water first and let it sit for 5 minutes before mixing with dry ingredients.
- Flavor Variations: Try adding grated parmesan cheese or roasted garlic for extra depth of flavor.
- Storage Tips: Store in a paper bag or wrapped in a kitchen towel at room temperature for up to 3 days. For longer storage, freeze slices in an airtight bag.
- No Dutch Oven? Use a baking stone and place an oven-safe dish of hot water on the lower rack to create steam.