Rustic No-knead Rosemary Garlic Bread in Thermomix

3 cups (450 g) bread flour (or plain flour)

1 ½ tsp salt

1 tsp sugar (optional, helps browning)

½ tsp instant yeast

1 ½ cups (360 g) warm water (about 40°C)

3–4 cloves garlic, finely chopped or minced

1–2 tbsp fresh rosemary leaves, chopped (or 1 tsp dried rosemary)

1–2 tbsp olive oil

Optional: cracked black pepper, sea salt flakes for topping

Sauté the Garlic & Rosemary (Optional but amazing): Add garlic and rosemary to the mixing bowl. 5 sec / Speed 5. Add olive oil. 2 min / 100°C / Speed 1. Scrape out and set aside to cool slightly.
Mix the Dough: Add to the Thermomix bowl: Flour, Salt, Sugar, Yeast, Sautéed garlic + rosemary mixture, Warm water. Mix: 10 sec / Speed 6. Final mix to bring it together: 20 sec / knead mode (dough function).
First Rise (Slow Fermentation): Transfer sticky dough to a lightly oiled bowl. Cover tightly. Rise for 12–18 hours at room temperature, or until doubled and bubbly.
Shape the Dough: Dust a surface with flour. Gently scrape dough out — do not knead. Fold edges to the center 3–4 times to form a loose ball. Place seam-side down on baking paper. Rest for 30–40 minutes while the oven heats.
Preheat Oven + Dutch Oven: Place your pot (with lid) in the oven. Heat to 230°C (450°F) for 30 minutes.
Bake the Bread: Carefully lift dough using baking paper and place into the hot Dutch oven. Cover with lid and bake: 30 minutes at 230°C (450°F). Remove lid and bake: 10–15 more minutes until golden and crusty.

Course🍚Side Dish

Diets🌱Vegan...

Category🍞Bread

Cuisine🇮🇹Italian

Occasions🥖Baking🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 2h