3 cups all-purpose flour
1 ½ tsp salt
½ tsp instant yeast
1 ½ cups warm water
3–4 cloves garlic, finely minced
2 tbsp fresh parsley or rosemary, chopped
2 tbsp olive oil
For Topping (Optional but Recommended):
2 cloves garlic, sliced
Coarse sea salt
Fresh rosemary or thyme
Your Effortless Step-by-Step Guide
Step 1: Mix & Forget (Really!)
In a large bowl, whisk together flour, salt, and yeast. Add warm water, minced garlic, herbs, and olive oil. Stir with a wooden spoon until just combined — no kneading! The dough will be sticky and shaggy.
Step 2: The Long Rest
Cover the bowl with plastic wrap and let it rest at room temperature for 12–18 hours. Yes, you read that right — the longer, the better! This slow fermentation is the secret to incredible flavor and texture.
Step 3: Shape & Rise Again
After the long rest, the dough will be bubbly and alive. Flour your hands and a work surface, then gently shape the dough into a round or oval. Place it on a parchment-lined baking sheet, cover lightly, and let rise for 1–2 hours until puffy.
Step 4: Bake to Perfection
Preheat oven to 450°F (230°C). Place a Dutch oven or heavy pot inside to heat.
Carefully transfer the dough (with parchment) into the hot pot. Cover and bake for 30 minutes.
Remove the lid, add garlic slices and herbs on top if desired, and bake uncovered for 10–15 minutes until deeply golden.
Step 5: The Hardest Part — Wait!
Let the bread cool on a wire rack for at least 30 minutes before slicing. This finishes the cooking process and makes sure you get that perfect crumb.
Chef’s Tips for the Best Loaf Ever
USE A SCALE for the most consistent results (3 cups flour = 360g | 1 ½ cups water = 360g)
DON’T SKIMP ON RESTING TIME — this is what develops the flavor and texture
ADD ROASTED GARLIC for a sweeter, deeper garlic flavor
SPRINKLE WITH PARMESAN before baking for a cheesy crust
Serving Suggestions
🧈 Serve warm with garlic-herb butter
🍝 Perfect with pasta dishes or soups
🥗 Ideal for bruschetta or dipping in olive oil & balsamic
🧀 Make into garlic bread grilled cheese
Frequently Asked Questions
Can I add cheese to the dough?
Yes! Fold in ½ cup grated Parmesan or shredded mozzarella during the initial mixing.
My dough didn’t rise much — what happened?
Your yeast might be old, or your kitchen might be too cold. Try placing the dough in a slightly warm spot (like an off oven with the light on).
Can I make this ahead?
Absolutely! After the first rise, you can refrigerate the dough for up to 3 days. Let it come to room temperature before baking.
There you have it — the garlic bread of your dreams that practically makes itself! Whether you’re a seasoned baker or a total newbie, this recipe will give you a gorgeous, aromatic loaf that’ll make your kitchen smell like heaven and have everyone asking for the recipe.
Happy baking! May your crust be crisp and your crumb be tender! 🌿🧡
