Basil and Garlic No Knead Bread

Name: Basil and Garlic No Knead Bread
Prep time: 900 min
Cook time: 45 min
Total time: 945 min
Ingredients: 3 cups all purpose flour ((360 grams)); 1/4 tsp active dry yeast; 1.5 tsp salt; 1 tbsp dried basil; 1 tbsp garlic powder; 1.5 cups water (lukewarm); 3-5 tbsp extra flour or cornmeal to keep dough from sticking to the counter

Posted: Apr 25, 2020 Last Modified: Apr 24, 2021 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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This easy Basil and Garlic No Knead Bread has a crispy exterior and soft interior! It’s so simple and only takes a couple minutes to put together. No mixer needed.

Basil and Garlic No Knead Dutch Oven Bread

Baking can be a little intimidating. You put in so much time and and effort into something that requires precision. Unlike cooking, you can’t taste and adjust as it bakes so you are 100% committed whenever you put something into the oven.

I get it! That’s why today I’m sharing this super easy no-knead bread. I’ve been making no-knead bread for a while now because it’s something I can easily throw together the night before if I’m planning to make soup the next day and want a side of crusty bread to go with it. And honestly, there are few things that taste better than a warm fresh loaf of bread!

I adapted this recipe from Jim Lahey. You don’t need a mixer, bread machine, or anything fancy. Just a bowl, spoon, and Dutch oven. To change things up, I added basil and garlic to this no knead bread. I’ve tested this recipe a few times with a combination of fresh basil and garlic vs dried basil and garlic powder vs a mix of both and in the end, dried basil and garlic powder was what won. I found the flavour to be more evenly distributed and much stronger.

While fresh basil and grated garlic smelled amazing while proofing, the smell did not translate into flavour when it baked. Plus, the amount of fresh basil and garlic needed to get the flavour through just wasn’t very reasonable at this time as grocery stores have been sold out of basil for weeks.

What You’ll Need To Make This Easy No Knead Bread

flour: I used all purpose flour.
active dry yeast: if stored in the fridge, be sure to have your measured amount at room temperature.
salt
dried basil
garlic powder
water: lukewarm

How To Make Basil Garlic No Knead Bread

In a large bowl, combine the flour, active dry yeast, salt, dried basil, and garlic powder. Give it a stir before adding in the lukewarm warm.
Using a large wooden spoon (or a spatula), stir to combine, until everything has been incorporated.
Cover the same bowl with plastic wrap, and let the dough rest in a warm spot in your kitchen for 12 to 20 hours, until the surface is dotted with bubbles and have doubled in size.

Lightly flour your kitchen counter, gently remove the dough from the bowl onto the counter, and gently fold the dough into a round ball. I fold the dough from the sides and gently tuck the bottoms in with my fingertips.

On a flour sack towel (or parchment paper), sprinkle on cornmeal or flour then transfer the dough on to it, sprinkle more cornmeal/flour on top, and cover with a towel. Let rise for another 2 hours.
30 minutes before the second proof is done, heat the oven to 450F with your Dutch oven inside it.
When the proofing is done, carefully transfer the dough into the (HOT) Dutch oven, score the top of the bread lightly with a knife, bake for 30 minutes with the lid on, and then bake for 10-15 minutes with the lid off or until it has reached the golden shade of bread you desire.
Once done, let the bread rest for 10 minutes before cutting.

Dutch Oven Bread Recipe Variations

Dried basil can be swapped out for any dried herbs of your choice! Dried thyme or rosemary would be lovely!

Tips and Notes

What size Dutch oven should I use to bake the bread? Anywhere from a 4qt to a 6qt. The larger the pot, the “flatter” it might come out but it’ll still be tasty, promise!

Can this no-knead bread be frozen? Yes! After it has cooled to room temperature, wrap it up, and freeze it for up to two months.

Does the Dutch oven need to be greased? Nope! If you’re really worried about sticking, you can put the dough in with parchment paper.

How to store the bread: As this bread can dry out quickly, be sure to wrap it up tightly in cling film if you’re not eating it all right away.

Yeast: I haven’t tried this with instant yeast, however, as the stores ran out of yeast, I found pizza dough yeast. If you’re in a pinch, you can use it, I noticed that didn’t rise as much as active dry yeast but it works!