No Knead Garlic Bread

5 from 9 votes

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Mirror mirror on the wall, who’s the most irresistible loaf 🍞 of them all? Hands down, my No Knead Peasant Bread! This timeless, natural beauty has been a staple in my kitchen since I was a little girl. That’s why I’ve decided to put my modern twist on this traditional recipe and create this No Knead Garlic Bread version for all my garlic 🧄 lovers out there.

Infused with a homemade garlic confit (which sounds much more intimidating to make than it actually is), this No Knead Garlic Bread will elevate your bread game and turn you into a self-proclaimed bread snob 😤.

Why You’ll Love No Knead Garlic Bread

Golden brown and crispy on the outside with a soft and airy interior – this bread is what carb dreams 💭 are made of! When you break through the crust, you encounter a garlicky, slightly chewy but light and pillowy crumb that’s going to have you devouring the whole loaf 🍞. Slathered with butter or served with soup or stew, this No Knead Garlic Bread is giving everything it needs to give (and more).

How to Prepare No Knead Garlic Bread

🧄 First make the garlic confit. Preheat the oven to 400F (200C).

🫒 Peel garlic cloves, place them in a dish, and then cover with olive oil.

🔥 Bake for 30-40 minutes until light golden and soft.

🥣 Next, work on the dough. In a bowl, mix flour, salt, and active dry yeast.

🌿 Remove garlic from the oil, and add to the bowl with the herbs.

💦 Add warm water and then mix until sticky.

🛏️ Cover and let rest for 3 hours or overnight, until tripled in size.

🌾 Flour the counter, and then shape the dough into an oval and place it in an oven-safe dish lined with parchment paper.

🧊 Place the pan in a cold oven, then turn the oven on to 450°F (230°C).

♨️ Bake covered for 30 mins, then uncovered for 25-30 mins until golden.

❄️ Let cool for 5-10 mins.

🧄 Mix garlic oil with balsamic vinegar for dipping. Store leftover bread wrapped on the counter, best served warm.

Nonna’s Tip 💦

The water added to the dough must be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius). If the water is too hot or too cold the yeast will not activate. Always check if the yeast is expired prior to starting.

No Knead Garlic Bread

Variations and Substitutions for No Knead Garlic Bread

Don’t hesitate to adjust the recipe according to your preferences. But keep in mind that you may need to change quantities and experiment with different techniques to achieve the desired flavor and texture.

  1. Instead of dry oregano or rosemary, you can experiment with other 🌿 herbs such as thyme, basil, or parsley.
  2. Feel free to use whole wheat flour or a mixture of whole wheat and all-purpose flour for a heartier loaf.
  3. If you don’t have active dry yeast, you can use instant yeast. Just keep in mind that instant yeast may require different activation methods, so follow the package instructions.
  4. Feel free to adjust the amount of 🧄 garlic cloves according to your taste preferences. You can also roast additional garlic cloves to use as a spread or topping for the bread.
  5. Get creative with additional ingredients to mix into the dough, such as grated Parmesan 🧀 cheese, chopped olives, sun-dried tomatoes, or caramelized onions.

Other Bread Recipes

Best Served With

Common Questions

Where can I find the baking dish that you use?

I have a Corning Ware Dish in my Amazon storefront that is similar to the dish I used in this recipe.

Why is it essential for the water temperature to be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius)?

Maintaining this water temperature range is crucial because it ensures that the yeast activates properly. Water that’s too hot or too cold can hinder yeast activation.

How can I measure the consistency of the dough when traditional measurements aren’t used?

When you make the No Knead Garlic Bread, I encourage you to add water gradually until you achieve a very thick and sticky dough, following the “na oko” or “by eye” method.

What should I do if I’m unsure whether my yeast is still active?

To test the yeast’s activity, add it to warm water. If it doesn’t foam up, you’ll need to start with new yeast. Foaming indicates that the yeast is active and is ready to be added to the flour and salt.

What do I do if the dough turns out too wet or too dry?

If the dough is too wet, you can sprinkle in a bit more flour to adjust. Conversely, if it’s too dry, add warm water a little at a time until you have a tacky dough.

Can I use any baking dish for this bread?

Yes, any oven-safe baking dish that can accommodate a loaf of bread will work. For example, a Corning Ware Dish or something similar will do the job.

How do I use a Dutch oven to bake the No Knead Garlic Bread?

Preheat your Dutch oven in a 450F (230C) oven with its lid on, shape the dough, place it inside, bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15-20 minutes until golden brown.

Can I use a different type of yeast other than active dry yeast?

You certainly can. Although this recipe specifically calls for active dry yeast you can also try instant yeast as well.

Why is it important to scoop and level off the flour before adding it to the bowl?

This method ensures more precise measurements, helping you achieve the right consistency for the dough.

Can I use aluminum foil instead of a dish lid for baking?

While I have not explicitly tested it, aluminum foil should work as a substitute for a dish lid.

Can I use whole-wheat flour instead of all-purpose flour?

Yes, you certainly can use whole-wheat flour for your No Knead Garlic Bread.

Can I make a gluten-free version of this recipe?

Yes, you can use 1-1 gluten-free flour for this recipe, or you can make my No-Knead Gluten-Free Bread.

How long should the dough rest?

The dough should rest for a minimum of 5 hours, but it’s common to leave it overnight and bake it the following morning, typically at room temperature away from drafts.

How does temperature affect the dough’s rising time?

In hotter climates, the dough may rise much faster, so I would advise placing it in a cooler room or limiting the rise to a maximum of 2 to 3 hours to prevent over-expansion. Once it doubles or triples in size, it should be baked immediately.

Can I use this recipe in higher altitudes?

The recipe hasn’t been tested at higher altitudes, so adjustments may be necessary.

What should the consistency of the dough be like?

The dough for your No Knead Garlic Bread should not be watery or dry; it should have a thick and sticky consistency.

What type of salt do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is always to taste. Always taste and adjust as you cook.

No Knead Garlic Bread

No Knead Garlic Bread

Golden brown and crispy on the outside with a soft and airy interior – this bread is what carb dreams 💭 are made of! When you break through the crust, you encounter a garlicky, slightly chewy but light and pillowy crumb that's going to have you devouring the whole loaf 🍞.
5 from 9 votes
Course: Bread
Cuisine: Bulgarian
Servings: 10 Slices
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 3 hours
Total Time: 4 hours 10 minutes


The Garlic Confit

  • 16 cloves garlic
  • olive oil , enough to cover the cloves

The Dough

  • 3 cups all-purpose flour, plus more for dusting the counter and top of the bread
  • 1 teaspoon salt
  • ½ teaspoon active dry yeast, check the expiration
  • dry oregano or rosemary, to taste
  • 1 ¾ cups warm water, between 100 and 110 degrees Fahrenheit or 37 to 43 degrees Celsius
  • additional flour for dusting the counter plus the top of the bread, no kneading, dust the top and bottom well, gently shape and transfer


The Garlic Confit

  • Preheat the oven to 400F (200C).
  • Peel the garlic cloves and add to a small dish or ramekin. Pour olive oil on top. I like to add enough to cover the garlic.
  • Cover it and place in the oven for 30-40 minutes.
  • The garlic should be cooked until it turns light golden and becomes soft enough to poke through with a knife.
  • Take it out, let it cool, and set aside.

The Dough

  • In a large bowl, combine the flour, salt, and yeast. Mix with a whisk, wooden spoon, or with clean hands.
  • Remove the garlic from the oil, ensuring to strain any excess oil, and add it to the bowl. Add dry oregano or any preferred herb.
  • Tip: Remember to reserve the garlic-infused oil for dipping later!
  • Now, Add the water and mix with a spatula until you have a sticky dough. Note: The water must be **between 100 and 110 degrees Fahrenheit** (37 to 43 degrees Celsius). If the water is too hot or too cold the yeast will not activate.
  • Cover the bowl with a clean kitchen towel and let rest at room temperature for at least 3 hours (or overnight). Place the bowl of dough away from drafty areas, such as in the microwave, cupboard, or in a cold oven.
  • After the dough has tripled in size, uncover it, and flour the counter. Pour the dough out onto the counter and generously sprinkle the top with flour.
  • You do NOT need to knead the dough. You can simply move it around until you have a really nice and soft dough that is no longer sticky and is oval in shape. If the loaf sticks to your hands or the counter, sprinkle on a little more flour.
  • Place the loaf into any oven-safe dish lined with parchment paper. Place a lid on the dish, and place the dish in a cold oven (an oven that is NOT preheated).
  • Turn the oven on to 450F (230C) once the bread is inside. Bake the bread with the lid on the dish for 30 minutes. After 30 minutes, carefully remove the hot lid from the dish and bake the bread for another 25 to 30 minutes.
  • The bake time will depend on your oven, so keep an eye on it. Total bake time will be about 1 hour from the moment you place the bread into the cold oven.
  • The bread is done once it’s light and golden all over. Let it cool for 5 to 10 minutes.
  • In a separate bowl, I mix garlic-infused oil with balsamic vinegar and serve it with fresh bread for dipping.
  • To store leftover bread, let the bread cool completely, wrap it up in plastic wrap, beeswax wrap, or a clean kitchen towel, and store the bread on the counter. This bread is always best served warm the same day.



Calories: 144kcal, Carbohydrates: 30g, Protein: 4g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.04g, Sodium: 236mg, Potassium: 61mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: Bulgarian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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    1. Oh my goodness, what an incredible thing to say! Thank you Aida! This recipe is near and dear to my heart, as it’s a variation of my Bapche’s no knead bread.

  1. 5 stars
    Having made this bread twice (with food scale and temperature-checked water), I much prefer it with 1 1/2 cups of water instead of 1 3/4. The full amount seems to make the dough a bit too sticky. I would expect to add a little bit of flour to work bread dough, but it was a hassle to keep adding more and more with the consistency barely changing. With the smaller amount of water, it works great! I recommend finishing the bread by brushing with a bit of the garlic-infused oil and adding a sprinkle of flaky salt. My second attempt also used maybe 25% bread flour because we ran out of AP and it worked perfectly.

    1. Thank you so much for the thorough review, Lily! I’m sure other bakers here will appreciate this comment.