Rosemary–Roasted Garlic Bread

This recipe employs a lengthy fermentation as the key to an exciting “no-knead” method, made famous by a New York baker named Jim Lahey.

Serves: 8Hands-on: 25 minutesTotal: 22 hours 30 minutesDifficulty: Medium

Serves: 8


  • 1 head garlic
  • 1 Tbsp. olive oil
  • 1⁄8 tsp. salt
  • 1⁄8 tsp. cracked black pepper
  • 1⁄4 tsp. active dry yeast
  • 3 cups bread flour
  • 1 1⁄4 tsp. sea salt
  • 1⁄2 Tbsp. chopped rosemary
  • 1 1⁄2 cups plus 2 Tbsp. water


  • To roast garlic, preheat oven to 400°F. Cut the top off the head of garlic so that cloves are slightly exposed. Place on a piece of foil large enough to enclose the head. Drizzle with olive oil and sprinkle with salt and pepper. Place foil-wrapped garlic in the cup of a muffin tin and roast for 35 to 40 minutes until soft. When cool, pop cloves out of the paper skin with a fork. Cut cloves in half and place in a large bowl.
  • Add the yeast, flour, sea salt, and rosemary, stirring until combined. Mix in the water until well blended. The dough will still be sticky. Scoop into a lightly oiled bowl, brush a small amount of oil over the surface, and cover with plastic wrap. Place in a warm area and allow to rise for 16 to 18 hours.
  • When the surface is bubbly, turn onto a lightly floured surface. Sprinkle with a small amount of flour and fold the dough over on itself a few times. Lightly cover with plastic wrap and allow to rest for 15 minutes.
  • Lightly flour hands and quickly shape dough into a ball. Place seam-side down on a floured tea towel. Dust the top of the dough with flour and cover with a second tea towel. Allow to rise for about 2 hours.
  • One half hour before dough is ready, place a covered 6- to 8-quart cast-iron or enameled iron pot in the oven and preheat oven to 450°F. To bake, carefully remove the pot from the oven. Carefully remove lid. Use the towel the dough is resting on to pick it up and turn it into the pot. The seam side will now be up.
  • Replace lid and bake for 30 minutes. Remove lid and bake for 15 to 30 minutes. Use a probe to ensure the internal temperature reached 200°F. Transfer to a wire rack to cool.