Italian Garlic No Knead Bread

by Pamela

No Knead Italian Garlic Bread

A crusty outside, soft and chewy inside and so easy to make. This No Knead Bread is the perfect addition to your Fall table with it’s Italian and garlic flavors.

So I guess I’m on a bit of a bread kick this week. Focaccia on Tuesday and now this no knead bread. What can I say. I really like homemade bread, especially when it’s so easy to make. I can hardly find an excuse not to make it.

Several years ago I posted a no knead bread recipe for a plain loaf and a loaf that had dried apricots and Manchego cheese in it. (So good btw) But today I had a craving for roasted garlic and Italian seasonings. So I added those to this bread recipe.

There’s nothing difficult about making this bread…nothing. It’s not quick because you have to wait while the garlic roasts, the yeast comes to life and the bread rising but it’s not hard to make at all. In fact, as you can see by my recipes, you can add pretty much anything to this bread and make it your own. Follow those cravings!

Italian Garlic No Knead Bread

I can’t resist pulling the hot loaf from the oven and ripping into it right away. With the garlic and Italian seasoning I think it calls for a good slathering of butter before jamming it into my pie hole, but it tastes just as good plain.

As I said in my focaccia post, it’s super important to make sure you have fresh yeast so that your bread rises. If you notice that your yeast isn’t foaming in the bowl, it’s old and you need to run to the store and get some fresh yeast.

The other thing that’s pretty cool about this no knead bread recipe is that it doesn’t even require a stand mixer to mix everything up. You can literally stir it all up with a wooden spoon and set it aside to rest and rise. You only need to stir it until all of the flour disappears into the dough. That’s it…really!

You know your looking for some fresh baked bread. Try this recipe, you’re going to love the flavor and how darn easy it is to make. And your house will smell AH-MAZING while this is baking.

Italian Garlic No Knead Bread
Prep time
Cook time
Total time
A crusty outside, soft and chewy inside and so easy to make. This No Knead Bread is the perfect addition to your Fall table with it's Italian and garlic flavors.
Recipe type: Bread
Cuisine: American
Serves: 1
  • 1½ Cups Lukewarm Water (more water needed for cooking)
  • 1¼ Ounce Packet Active Dry Yeast
  • ¾ Tablespoons Kosher Salt
  • 3¼ Cups All Purpose Flour (plus more for dusting)
  • 15-20 cloves roasted garlic
  • 2 Teaspoons Italian Seasoning
  • Cornmeal
  1. In a small mixing bowl mix water and yeast. Let sit for 30 minutes. You’ll see some foam on top of the water.
  2. Add the flour and salt to a large bowl and whisk to thoroughly combine it. Then add the wet ingredients and stir to combine. I used a long handled wooden spoon to thoroughly combine the flour. You only need to mix the flour until you don’t see any more flour streaks running through the dough. If you are having trouble combining all of the flour, you can add more water (a tablespoon at a time) and keep stirring.
  3. Stir in the garlic cloves and Italian seasoning mix. Make sure they're well combined.
  4. Leave the dough in the bowl and cover loosely with a non terrycloth towel. Sit the bowl in a place that is warm and not drafty. Let dough rise roughly 2 hours. (Don't use terrycloth because the cloth fibers will stick to the dough.)
  5. Cover your hands, lightly, in flour. Take the bread and pull edges under, to the bottom of the dough so that you have a smooth dome. Sprinkle board with cornmeal and place dough dome on board.
  6. Let dough rest for 40-60 minutes.
  7. Preheat oven to 450 degrees Farenheit.
  8. Place a pizza stone, or cast iron skillet, on the middle rack of your oven. On a lower rack place a broiler pan or half sheet pan (you’ll be adding water to this pan so make sure the pan has sides on it).
  9. Lightly dust the top of the loaf with flour and slash the top ¼″ deep.
  10. Place the loaf on the pizza stone or skillet. Pour 1 cup of hot water into broiler pan/half sheet pan and quickly close the oven door, so that the steam stays in the oven.
  11. Bake for 30-40 minutes, or until top is nicely golden brown.
  12. Remove from oven and let cool.
To roast the garlic: Cut the top 1" off of garlic heads. Place heads onto foil. Drizzle with about 1½ tablespoons olive oil. Crumple foil around heads. Pop into a 425 degree Fahrenheit oven for 40 minutes. Remove from oven and let cool. To add to bread just squeeze the garlic pieces out of the garlic husk.


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Ben Myhre October 16, 2017 at 6:09 am

I loooove me some fresh bread and this recipe looks good!

Pamela October 16, 2017 at 8:21 am

Then I really thing you’re going to like this recipe Ben. Not only is it delicious, but it’s so easy to make.

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