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Roasted Garlic No-Knead Bread with Basil Butter Recipe

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This Roasted Garlic No Knead Bread is a rustic artisanal loaf filled with rich, mellow roasted garlic and a golden crust, perfect for any meal. The dough requires minimal effort, relying on slow fermentation for deep flavor and airy texture. Served warm with homemade basil butter infused with fresh herbs and a hint of citrus zest, this bread makes an extraordinary accompaniment or centerpiece for your table.

Ingredients

For the Dough

  • 2 1/4 tsp active dry yeast
  • 1 tsp granulated sugar
  • 1/4 cup warm water
  • 3 cups all-purpose flour
  • 2 tsp kosher salt
  • 1 1/4 cup warm water

For the Roasted Garlic

  • 2 garlic heads
  • 3 tbsp olive oil (divided: 1 tbsp per garlic head + 1 tbsp for dough)
  • 2 tsp flaky sea salt (such as Maldon)

For the Basil Butter

  • 1/2 cup salted butter (room temperature)
  • 1/2 cup fresh basil, chopped
  • 1/2 tsp lemon or orange zest (optional)
  • Kosher salt and fresh cracked black pepper to taste

Instructions

  1. Activate the yeast: In a small bowl, mix the active dry yeast, granulated sugar, and 1/4 cup warm water. Stir gently until dissolved and let it sit for 5-6 minutes until foamy and bubbly, signaling the yeast is active.
  2. Prepare the dough: In a large bowl, whisk together the all-purpose flour, kosher salt, the yeast mixture, and 1 1/4 cup warm water until a shaggy dough forms. Cover the bowl with a dish towel and place it in a warm spot to rest and rise until doubled in size, about 3 hours.
  3. Roast the garlic: While the dough is rising, preheat the oven to 400°F. Remove excess papery layers from each garlic head and slice off the top 1 inch to expose the cloves. Place each head on a piece of foil, drizzle 1 tablespoon of olive oil over each, wrap tightly, and bake for about 45 minutes until tender and fragrant. Let cool completely.
  4. Prepare garlic cloves: Once cooled, gently squeeze from the bottom each garlic head to extract the roasted cloves into a small bowl. Set aside.
  5. Incorporate garlic into dough: Lightly flour a clean surface and turn the dough out. Gently punch it down and push each roasted garlic clove into the dough evenly spaced. Fold the dough over to fully incorporate the garlic, kneading gently 4-6 times until smooth, adding flour as needed to prevent sticking.
  6. Second rise: Place the dough on a sheet of parchment paper, cover with a clean bowl and a dish cloth, and let it rise again until doubled in size, about 1 hour.
  7. Preheat for baking: Place a large Dutch oven with its lid in the oven and preheat to 450°F, positioning the racks in the middle.
  8. Bake the bread: When preheated, carefully remove the Dutch oven. Using the parchment as a sling, transfer the dough into the pot. Drizzle the remaining 1 tablespoon of olive oil on top of the dough and sprinkle with flaky sea salt. Replace the lid and bake for 30 minutes.
  9. Crisp the crust: Remove the lid and bake an additional 10-12 minutes until the crust is golden brown and crispy.
  10. Cool the bread: Transfer the loaf to a cooling rack and let it rest at least 20 minutes before slicing to allow the crumb to set.
  11. Make the basil butter: In a small bowl, combine the room temperature salted butter, chopped basil, and optional citrus zest. Mash together using a fork until well combined. Season to taste with kosher salt and freshly cracked black pepper.
  12. Chill the butter: Roll the butter mixture tightly in parchment paper into a log or cover the bowl with plastic wrap. Refrigerate until ready to serve alongside the warm bread.

Notes

  • Use warm water but not hot to activate yeast; water temperature around 100-110°F is ideal.
  • The long resting periods allow flavors to develop deeply, so avoid rushing the rises.
  • If you don’t have a Dutch oven, you can bake the bread on a pizza stone with a tray of water in the oven to create steam, but baking in a covered Dutch oven yields the best crust.
  • Roasted garlic adds sweetness and depth; feel free to adjust the amount to your taste.
  • Basil butter can be customized with other fresh herbs like parsley or thyme and is excellent on toasted slices.
  • This bread keeps well stored in a paper bag for 2 days; reheat slices gently before serving.

Find it online: https://bitezly.com/roasted-garlic-no-knead-bread-with-basil-butter-recipe/