Rustic No Knead Rosemary Garlic Bread

That sounds delicious! A rustic no-knead rosemary garlic bread would be perfect for dipping into some olive oil or pairing with a hearty soup. Here’s a simple recipe for you to try:

Rustic No-Knead Rosemary Garlic Bread

Ingredients:

• 3 cups all-purpose flour (or bread flour for a chewier texture)

• 1 teaspoon salt

• 1 teaspoon sugar

• 1 1/4 teaspoons active dry yeast

• 1 1/2 cups warm water (about 110°F/43°C)

• 2 tablespoons olive oil (plus extra for greasing)

• 2 cloves garlic, minced

• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)

• Optional: Coarse sea salt for sprinkling

Instructions:

1. Activate the Yeast:

   • In a small bowl, combine the warm water, sugar, and yeast. Stir and let it sit for about 5-10 minutes until it becomes frothy.

2. Mix the Dough:

   • In a large bowl, whisk together the flour and salt. Add the yeast mixture, olive oil, minced garlic, and rosemary. Stir until everything is well combined. You should get a sticky dough.

3. Let it Rise:

   • Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature for about 2 hours, or until it has doubled in size.

4. Shape the Dough:

   • Once the dough has risen, use a spatula to gently scrape it out onto a floured surface. Shape it into a round loaf by folding the edges in toward the center. You don’t need to knead it!

5. Preheat the Oven:

   • Preheat your oven to 450°F (230°C). Place a large oven-safe pot or Dutch oven (with a lid) inside the oven as it heats up.

6. Second Rise:

   • While the oven preheats, let the dough rest for about 30 minutes. You can cover it with a towel during this time to keep it from drying out.

7. Bake the Bread:

   • Once the oven and pot are preheated, carefully remove the hot pot and place the dough inside (you can line it with parchment paper to prevent sticking). Score the top of the dough with a sharp knife or razor blade to allow it to expand as it bakes.

   • Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10-15 minutes to get a golden-brown crust.

8. Cool:

   • Once the bread is done, remove it from the oven and let it cool on a wire rack before slicing.

Tips:

• For extra flavor, you can mix in some grated Parmesan cheese or olives into the dough.

• Make sure the garlic is finely minced, so it spreads evenly through the bread.

• If you don’t have a Dutch oven, you can use any heavy pot with a lid or even just a baking sheet, though the crust might not be quite as crispy.

This should give you a crusty, flavorful rosemary garlic bread with minimal effort! Enjoy!