Easy No-Knead Homemade Herb Bread

This simple homemade bread requires no kneading, no eggs, and no butter. The result is a golden, crispy crust with a soft, fluffy center and a delicious garlic-and-herb flavor.

Ingredients

• 3 cups (375 g) all-purpose flour
• 1½ cups (360 ml) warm water
• 2 teaspoons instant or active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons olive oil
• 2 cloves garlic, finely minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried Italian seasoning, optional
• 1 tablespoon olive oil for brushing the top

Step-by-Step Instructions

1. Activate the yeast
   Add the warm water, yeast, and sugar to a large bowl. Stir gently and let it sit for about 5–10 minutes, until slightly foamy.
2. Make the dough
   Add the flour and salt. Pour in the 2 tablespoons of olive oil. Stir everything together with a wooden spoon until a sticky, rough dough forms. Do not knead.
3. Add the herbs and garlic
   Mix in the minced garlic, rosemary, thyme, parsley, and Italian seasoning. Stir just until evenly distributed.
4. Let the dough rise
   Cover the bowl tightly with plastic wrap or a clean kitchen towel. Leave it in a warm place for 1½–2 hours, or until the dough has approximately doubled in size.
5. Prepare for baking
   Place a Dutch oven or heavy oven-safe pot with its lid inside the oven. Preheat the oven to 450°F (230°C) for about 30 minutes.
6. Shape the bread
   Sprinkle a little flour onto your work surface. Carefully turn out the dough and gently shape it into a round loaf. Avoid kneading or pressing out too much air.
7. Add the topping
   Carefully place the dough on parchment paper. Brush the top lightly with olive oil and sprinkle with additional chopped herbs if desired.
8. Bake covered
   Carefully place the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
9. Bake uncovered
   Remove the lid and continue baking for another 10–15 minutes, until the crust becomes deeply golden brown.
10. Cool before slicing
    Remove the bread from the pot and place it on a wire rack. Let it cool for at least 20–30 minutes before slicing so the inside can finish setting.

The Result

You’ll have a rustic loaf with a crisp golden crust, soft fluffy center, and fragrant garlic-herb flavor—perfect alongside soup, pasta, roasted vegetables, or simply served warm with olive oil.

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