Torn bread is exactly what it sounds like. You bake it. You put it on the table. Everyone tears off a hunk with their hands. No knives. No manners required. This version is loaded with sweet, jammy roasted garlic and fragrant fresh thyme.
The crust shatters. The inside stays soft. The roasted garlic melts into the crumb. Serve it next to a bowl of soup or a pool of olive oil. Watch it disappear.
Mix the Dough
In a large bowl, whisk flour, yeast, and salt. Add warm water and olive oil. Stir into a shaggy dough.
Gently fold in roasted garlic cloves and thyme leaves. Don’t overmix—garlic should stay in chunks.
No-Knead Rise
Cover bowl with plastic wrap. Let rise at room temperature for 8-12 hours (overnight). Dough will be bubbly.
Shape (Loosely)
Turn dough onto a floured surface. Fold edges in a few times to form a rough round. Don’t overwork.
Place on parchment paper, seam-side down. Let rest for 30 minutes.
Bake
Preheat Dutch oven to 450°F (230°C). Sprinkle dough with flaky salt and extra thyme.
Lift parchment into hot Dutch oven. Cover and bake for 30 minutes.
Uncover and bake for 12-15 minutes until deep golden brown.
Tear and Serve
Cool for 10 minutes. Place on a board. Let everyone tear off pieces with their hands. No slicing allowed.
Summary
Prep Time: 10 minutes | Rise Time: 8-12 hours | Cook Time: 45 minutes | Total Time: ~9 hours (mostly hands-off)
Yield: 1 large torn loaf
Difficulty: Easy
Storage Notes
How to Store:
Best day-of. Store leftovers in a paper bag at room temperature for 1 day. Reheat in a 350°F oven for 5-7 minutes to re-crisp the crust.
Roast Extra Garlic:
Roast 2 heads while you’re at it. Use one for the bread. Smear the other on toast, pasta, or directly into your mouth.
Pro Tip:
- Don’t knead. Don’t shape perfectly. This bread wants to be rustic. Imperfections = character. Your hands are the only tools you need.
