The Best Quick and Easy Homemade Crusty Garlic and Onion Artisan Bread – No Mixer Needed!
I love making these simple kind of artisan bread, especially because all the magic happens in just a simple bowl and a regular baking tray.This crusty bread reminds me of novelty bakery shops I would stop by and stare through the window at the gorgeous, golden crusty loaves and thought, “I could never make that at home,” I’m here to tell you, yes, you absolutely can! And not just any loaf, but this beautifully crackled, fragrant garlic and onion artisan bread with a deep, crunchy crust and a soft, chewy center.
I’ve been baking bread for years (and making a lot of messes along the way), but this recipe right here is the one I come back to time and time again. It fills the house with the kind of smell that stops people in their tracks, and the best part? You don’t need a stand mixer or any fancy equipment.
You are going to Love This Crusty Garlic and Onion Loaf
Let me just paint a picture for you. Imagine pulling a steaming round loaf from the oven, its crust blistered and golden with roasted garlic and bits of caramelized onion baked right in. You slice it open, and inside? A tender, moist crumb just waiting to be slathered in butter or dipped into a hearty soup. That’s what we’re making today.
And guess what? It’s beginner-friendly. No kneading, no sourdough starter, no stress. Just real ingredients, a bit of patience, and the reward is something you’ll be proud to serve at any table.
This loaf is uniquely flavorful and can be eaten with any dish or alone?
Besides the rustic artisan look, would you just look at those gorgeous cracks on top, this bread is all about flavor and texture. I use roasted garlic because it’s mellow and sweet and crispy dried onions for that intense flavor punch. They melt into the loaf as it bakes, leaving little golden pockets of joy in every bite.
Ingredients for your loaf
Here’s everything you’ll need to make one large, crusty garlic and onion round loaf.
- 3 ½ cups (420g) bread flour (all-purpose works too)
- 1 ½ tsp fine sea salt
- 1 tsp sugar (helps boost yeast activity)
- 1 tsp active dry yeast (instant is fine too)
- 1 ½ cups warm water (not hot – about 100°F/38°C)
- 2 tbsp olive oil
- 1 tbsp roasted garlic (about 3–4 cloves, mashed)
- 2 tbsp dried minced onion (or ¼ cup finely chopped sautéed onion)
- Extra flour and cornmeal for dusting
- Optional: more onion and garlic flakes for sprinkling on top
Step-by-Step Instructions
1.
Dough Mixing – You do not need to Knead
In a large mixing bowl, combine the flour, salt, sugar, and yeast. Give it a quick stir. Add the warm water, olive oil, mashed roasted garlic, and dried onion. Stir everything together using a wooden spoon or spatula until you get a sticky, shaggy dough.
2.
Resting the Dough (Long Rise equals More Flavor)
Cover the bowl with a clean towel or plastic wrap and let it rest at room temperature for 3 hours. Be sure to use a large bowl to allow room for the dough to rise and not flow over the bowl.
3.
Dough Shaping and and Oven Preheat
Preheat the oven to 375 Fahrenheit/ 190 Celsius. Once the dough has risen, turn it out onto a floured surface. Gently shape it into a round loaf by folding the edges into the center. Let it rest while your oven preheats.
4.
Final Steps
Dust a piece of parchment paper with cornmeal and gently place the shaped dough on top. Sprinkle extra dried garlic and onion on top, for that bakery-style finish, score the top with a sharp knife (a simple “X” works well) to encourage those lovely cracks.
5.
The Baking Process
Using oven mitts, carefully lift the parchment and place the loaf in the centre of a baking tray. Using foil create a tent like cover around the tray (this keep the steam inside), bake for 30 minutes, then remove the foil (be careful as the steam releases when you remove the foil) and bake for another 15–20 minutes, or until deeply golden and crusty. Remove from oven and let cool before slicing.
A few helpful tips
- You can also add other herbs and spices, even raisins, bacon bits or any other ingredient of choice to make variations.
- Roast your own garlic: Wrap a head in foil, drizzle with olive oil, and bake at 400°F for 30–40 minutes.
- Want it cheesier? Toss in a handful of shredded cheddar or parmesan.
Ideas on how to serve it
This loaf pairs beautifully with:
- Pasta dishes
- Tomato basil soup
- Charcuterie boards
- Olive oil & balsamic dip
- Scrambled eggs and avocado
Or just eat it plain and warm like I do, with a spread of butter straight from the cutting board.
Storing your left over Bread
I truly doubt there will be any left overs but if you do, here’s how to keep your bread fresh:
- Store in a bread bag or wrapped in a towel at room temperature for up to 2 days.
- For longer storage, slice and freeze it and when ready to enjoy take out from freezer, microwave on defrost for just a few seconds then toast and enjoy.
The great big mighty Artisan Bread Conclusion
I genuinely hope you try this recipe. There’s something so satisfying about baking bread from scratch, especially when it comes out looking and tasting like it came from a French bakery. It doesn’t take much, just a little planning ahead and a love of good food.
Every time I bake this garlic and onion loaf, I feel like I’ve created something special, something worth sharing. Whether you’re making it for family dinner, brunch with friends, or just because you crave good bread this satisfies all the senses, there is nothing like the smell of bread baking that fills the entire home, what a good comforting feeling.
Cheers and here’s to many more loaves and a peek of some of the baking trays I use in my kitchen. Love from Mom’s kitchen!
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