Garlic Herb No Knead Bread is an easy recipe that makes a delicious, flavorful loaf of bread in a Dutch oven with little hands-on work! Great no knead bread variation!
Garlic bread is one of my favorite sides; I could eat it pretty much every day. So, to mix things up, I make different versions – garlic knots, garlic breadsticks, garlic parmesan pretzels, and Garlic Herb No-Knead Bread. This bread is fantastic alongside pasta or anything else that you would usually serve garlic bread with.
I first started making no-knead bread over ten years ago because it is incredibly easy to make and requires almost no hands on time.
Since it doesn’t require much more than mixing together a few ingredients and then tossing it in a Dutch oven, this is a great way to ease into bread baking. And the results are so delicious that no one will guess just how easy this no knead bread variation is to make!
“My new favorite bread recipe! It’s so easy and delicious! It comes out so beautifully and looks like Artisan bread. I change up the spices and add cheeses sometimes just for fun. I actually bought a Dutch oven just to make this and I haven’t regretted it once!” – Michelle
How to make garlic herb no knead bread
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a large mixing bowl, whisk together flour, salt and yeast.
Step 2: Add water and mix until a shaggy mixture forms.
Step 3: Cover bowl with greased plastic wrap and set aside for 12 – 18 hours. Making it the night before works really well.
Step 4: When ready to bake the bread, sprinkle seasoning and garlic over the dough.
Step 5: Heat oven to 450 F.
Step 6: When the oven has reached 450 F, place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
Step 7: Meanwhile, pour dough onto a very heavily floured, movable surface (parchment paper, cutting board). With heavily floured hands, shape dough into a ball.
Step 8: Cover with greased plastic wrap, and let it sit while the pot is heating.
Step 9: Remove hot pot from the oven, drop in the dough, and cover.
Step 10: Return to oven for 30 minutes.
Step 11: After 30 minutes remove the lid and bake an additional 10 minutes.
Step 12: Remove bread from oven and place on a cooling rack to cool.
Step 13: For softer bread, let bread cool for 5 minutes on a rack. Then, place in a plastic bag but do not seal. For crustier bread, let cool to room temperature on rack.
Recipe Tips!
- Dutch oven: Double check that your Dutch oven has an oven-safe lid and oven safe handles. One of the first times that I made no knead bread, the handle on the lid of my Dutch oven melted from the heat.
- Texture: This bread has a crispier exterior and softer interior. If you want the bread to be a little softer on the outside, place the warm (not hot) loaf of baked bread in a resealable container for about 5 minutes. This should soften the loaf a bit.
- Freezing: To freeze this bread, let it cool to room temperature after baking. Wrap the bread in plastic wrap and then place in a resealable freezer-safe container.
Storage
This bread can be stored in a resealable airtight container at room temperature. It will keep for up to 3 days when properly stored.
More no knead bread recipes!
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Garlic Herb No Knead Bread
Equipment
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons salt
- ½ teaspoon yeast
- 1 ½ cups lukewarm water about 70-80 F
- 2 tablespoons Italian seasoning
- 5 cloves garlic smashed into small pieces
Instructions
- In a large mixing bowl, whisk together flour, salt and yeast.3 cups all-purpose flour, 2 teaspoons salt, ½ teaspoon yeast
- Add water and mix until a shaggy mixture forms.1 ½ cups lukewarm water
- Cover bowl with greased plastic wrap and set aside for 12 – 18 hours. Making it the night before works really well.
- When ready to bake the bread, sprinkle seasoning and garlic over the dough.2 tablespoons Italian seasoning, 5 cloves garlic
- Heat oven to 450 F.
- When the oven has reached 450 F, place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
- Meanwhile, pour dough onto a very heavily floured, movable surface (parchment paper, cutting board). With heavily floured hands, shape dough into a ball.
- Cover with greased plastic wrap, and let it sit while the pot is heating.
- Remove hot pot from the oven, drop in the dough, and cover.
- Return to oven for 30 minutes.
- After 30 minutes remove the lid and bake an additional 10 minutes.
- Remove bread from oven and place on a cooling rack to cool.
- For softer bread, let bread cool for 5 minutes on a rack. Then, place in a plastic bag but do not seal.
- For crustier bread, let cool to room temperature on rack.
Video
Notes
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
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Originally published 10/24/2014. This post is regularly updated.
Reader Interactions
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Comments & Reviews
Chasity says
I am super excited to try making this bread, but I do not have a dish that has a lid to use in the oven. Could I use a regular bread pan?
Kate says
One of the reasons that a Dutch oven works well is because it can withstand higher oven temperatures. If you have another baking dish that can withstand high oven temperatures (I’ve used my Corelle round casserole dish), you can (carefully) cover the pan with aluminum foil in place of using a lid. Hope that helps!
Stephanie says
Super easy and a great resulting loaf. Will definitely make again.
Kate says
Thanks! I’m glad that you liked it. =)
Emily Shields says
I love this recipe! Have you ever tried a double batch? Would love to try it since I have plenty of room in my dutch oven.
Kate says
Thank you! No, I haven’t tried making a double batch. If you try it, I would love to hear how it works out!
Nicole says
What size Dutch oven do you use for this recipe? I’m wondering if mine will be large enough.
Kate says
I’ve used a 4-quart and a 5-quart. The bread turns out a little flatter in the 5 quart but both have worked well.
Jessica says
First time trying a no knead bread. My dough turned out less stuff than I thought it would be, should I have added more flour? And is there any way to fix once the dough has been out overnight?
Kate says
No knead bread dough is going to have a more batter-like consistency. Is that how it turned out?
Lacey says
Can you proof this dough to speed up the process? I have an oven with a proof setting if so, how long?
Kate says
The easiest way to speed up the dough would be to increase the amount of yeast in the recipe. You could also proof the dough in conjunction with increasing the dough to speed it up even more.
Beth says
Hi! I just mixed my dough-is it okay to mix it with your hands to get everything blended? I hope I didn’t overwork it . . .
Kate says
Absolutely! If you need to give the dough a few turns to get everything incorporated, you won’t hurt the dough.
Amy Humes says
Can you add the spices in with the dough vs adding it to the top of the dough? Thanks!
Kate says
You can! You can sprinkle the spices over the dough and give it a couple turns to help incorporate them. Hope that helps!
Carol Fran says
Question: Do you heat the cast iron pot in the 450 oven with the lid on or off?
Kate says
Hi! I heat it with the lid on. Just be sure that your lid is oven safe-too (some come with plastic handles, and I had one melt on me once). Hope that helps!
Lynn Goley says
Hi. It’s Lynn Goley. I asked you a question and said I saw your recipe on Facebook. I was wrong. It was Pinterest. Thank you
Kate says
No problem! Please let me know if you have any other questions. =)
Alexandria says
Hi I was wondering what kind of yeast. I got fast acting yeast will that work.
Kate says
I’ve used both instant and active dry yeast to make no knead bread.
Lynn Goley says
Hello . . . Can you use minced garlic from a jar or garlic powder rather than fresh cloves? Thank you ‼️
Kate says
Hi! You can use jarred minced garlic or garlic powder if you prefer. Either one should work fine. =)
Sue says
Hello
Everyone has a nice pot to put bread in mine is stainless steel not coated.
Could I cook it on a baking sheet?
Or pie plate?
Looks and sounds good.
Kate says
Hi! I’ve used Corningware that was oven safe to the temp before. A baking sheet will allow it to spread more as it bakes, so I’m not sure how the shape would come out. I would just look for round bakeware that is oven-safe to the temp needed. Hope that helps!
Kelsey says
Do you let the bread rise on the counter or in the refrigerator?
Kate says
I let it rise on the counter.
Kelsey says
Thank you for such a quick response!
Kate says
Any time! =)
Sara says
I live this recipe! Works great everytime :) I would like to try just plain bread this time around.. Would i be able to leave out the spices and it woukd turn out the same?
Kate says
Thank you! I’m so glad you like it! Yes, you could leave the spices out for plain no-knead bread. Hope that helps! =)
Nancy Underwood says
I love your no knead bread recipes! I want to try this one with the spices and was wondering if I could add like Romano or parmesancheese inside the mix?
Kate says
Thank you! Sometimes when I make this bread, I add grated parmesan cheese (about 1/4 cup) along with the spices in step 4. Hope that helps!
Annie says
This is a great recipe! But the third and fourth time I made this, the bread ended up a flat, oblong shape..didn’t rise much. Any advice on how to fix it?
Kate says
Thank you! I’m sorry to hear that! Did you happen to do anything differently the third and fourth times (i.e. use a different baking dish)?
cindy says
dumb question but what kind of yeast?
Kate says
Not at all! I’ve used both instant and active dry in this recipe.
JTee says
I was deliberating over the use of a Dutch Oven for No Knead bread till I realize you said you used your CorningWare!! Which series is your CorningWare? Are all CorningWare oven safe?! I have one but have never tried in oven ?
Kate says
I’ve used both a Dutch oven and my CorningWare, and both will work. Mine are the CorningWare French White covered casserole dishes. They are oven safe, though, I don’t know that I’ve ever seen it specified to a certain temperature. I use mine all the time for baking casseroles and sides. Hope that helps!
Tracey says
do you think I could mix the Italian seasoning into the flour mixture?
Kate says
I haven’t tried it, but I think it would be ok.
Joanna @ Everyday Made Fresh says
I love a great bread recipe and you’ve included my two favorites, no knead and garlic! I will have to give this a try the next time I need a good bread as a side dish. This would have been perfect with my loaded baked potato soup the other night. I may just have to make it again next week just to make this bread.
Kate says
That would be perfect together! And loaded baked potato soup sounds delicious. I was just thinking about making loaded baked potato casserole, but the soup sounds fantastic, too! =)