Garlic & Herb No-Knead Bread

3 cups all-purpose flour

1 ½ tsp salt

½ tsp active dry yeast

1 ½ cups warm water (not hot)

3–4 cloves garlic, minced

1 tbsp fresh rosemary (or 1 tsp dried)

1 tbsp fresh thyme (or 1 tsp dried)

1 tbsp olive oil (plus extra for brushing)

Optional: flaky salt for topping

1. Mix the dough

In a large bowl, combine flour, salt, and yeast.

Add warm water and mix until a shaggy dough forms.

Fold in garlic, herbs, and olive oil.

2. Let it rise (no kneading!)

Cover the bowl with plastic wrap or a towel.

Let it sit at room temp for 12–18 hours (overnight is perfect).

Dough should be bubbly and doubled in size.

3. Shape

Lightly flour a surface and gently shape the dough into a ball or oval.

Don’t overwork it—keep the air inside.

Let it rest for 30–45 minutes.

4. Preheat

Preheat oven to 450°F (230°C).

Place a Dutch oven (or heavy pot with lid) inside while heating.

5. Bake

Carefully place dough into the hot pot (use parchment if needed).

Brush top with olive oil and sprinkle extra herbs + flaky salt.

Cover and bake for 30 minutes.

Remove lid and bake another 10–15 minutes until golden brown.

6. Cool

Let bread cool for at least 15–20 minutes before slicing.

Use a Dutch oven for that crispy crust.

If you don’t have one, bake on a tray and add a pan of water below for steam.

Fresh herbs give stronger flavor, but dried works great too.

Add cheese (like parmesan) for an extra savory twist.