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Easy No-Knead Artisan Bread with Garlic Herb Swirl

A half loaf of crusty artisan bread showing an open, airy crumb structure, resting on a white plate.
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Bake a crusty, flavorful artisan loaf with minimal effort using this simple no-knead technique, enhanced with a savory garlic and herb swirl.

Ingredients

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  • 3 cups all-purpose flour or bread flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon instant yeast
  • 1 1/2 cups cool water
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • 1/4 cup grated Parmesan cheese

Instructions

  1. In a large bowl, whisk together the flour, salt, and yeast.
  2. Pour in the cool water and mix with a wooden spoon until just combined into a shaggy dough. Do not overmix.
  3. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours. The dough will become bubbly and increase in volume.
  4. While the dough finishes rising, prepare the swirl filling: In a small bowl, combine the melted butter, minced garlic, Italian herbs, and Parmesan cheese. Set aside.
  5. Lightly flour a work surface. Gently scrape the dough out of the bowl. Do not punch it down.
  6. Stretch the dough into a rough rectangle, about 10 by 15 inches.
  7. Brush the entire surface of the dough evenly with the garlic herb butter mixture, leaving a small one-inch border along one long edge.
  8. Starting from the long edge opposite the border, roll the dough up tightly into a log. Pinch the seam closed.
  9. Tuck the ends under the loaf to seal.
  10. Place a sheet of parchment paper on your counter. Carefully transfer the dough onto the parchment paper.
  11. Cover the loaf loosely with plastic wrap or a clean kitchen towel and let it rest for 30 minutes. This is the final proof.
  12. About 20 minutes before the final proof ends, place a Dutch oven (with the lid on) into your oven and preheat to 450 degrees Fahrenheit.
  13. Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, gently lower the dough into the hot pot.
  14. Cover the Dutch oven with the lid and return it to the oven. Bake for 30 minutes.
  15. Remove the lid and continue baking for another 15 to 20 minutes, or until the crust is deep golden brown.
  16. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

  • For a crispier crust, you can place a metal baking pan on the bottom rack during preheating and carefully pour 1 cup of hot water into it right after placing the bread in the oven to create steam.
  • If you prefer a simpler loaf, omit the butter, garlic, herbs, and cheese, and bake the plain dough following steps 10 through 12.
  • This recipe uses cool water and a long, slow fermentation for maximum flavor development without kneading.

Nutrition

Find it online: https://delishsymphony.com/easy-no-knead-artisan-bread-garlic-herb-swirl/