Rustic No Knead Rosemary Garlic Bread

Here’s a delicious and easy recipe for Rustic No-Knead Rosemary Garlic Bread—perfectly crusty on the outside and soft and aromatic on the inside:

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🍞 Rustic No-Knead Rosemary Garlic Bread

Ingredients:

• 3 cups all-purpose flour (plus more for dusting)

• 1½ tsp salt

• ½ tsp active dry yeast

• 1½ cups warm water (about 110°F / 45°C)

• 1½ tbsp fresh rosemary, chopped (or 2 tsp dried rosemary)

• 3–4 cloves garlic, minced (roasted garlic is even better!)

• Olive oil (for coating and optionally brushing on top)

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Instructions:

1. Mix the Dough (Day Before Baking):
   In a large bowl, combine:

   • Flour

   • Salt

   • Yeast

   • Rosemary

   • Garlic

   Stir to mix. Add warm water and stir until a shaggy dough forms. No kneading needed! Just mix until everything is incorporated.

2. First Rise:
   Cover the bowl with plastic wrap or a clean towel. Let the dough rest at room temperature for 12–18 hours. The dough will rise and have bubbles on the surface when ready.

3. Shape & Second Rise:
   Lightly flour a clean surface and your hands. Gently turn the dough out onto the surface. Fold it a few times into a ball.
   Place on parchment paper, cover loosely, and let it rise for 30–60 minutes.

4. Preheat the Oven:
   Place a Dutch oven (or heavy lidded pot) in your oven and preheat to 450°F (230°C) for at least 30 minutes.

5. Bake:
   Carefully remove the hot Dutch oven from the oven. Use the parchment to lift the dough and place it into the pot (parchment and all).
   Cover and bake for 30 minutes.
   Then remove the lid and bake for 10–15 minutes more, until golden brown and crusty.

6. Cool & Serve:
   Remove bread from the pot and cool on a rack for at least 20 minutes before slicing.

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🔪 Optional Enhancements:

• Brush with olive oil and sprinkle with flaky sea salt before baking.

• Add shredded Parmesan to the dough for a cheesy twist.

Would you like a printable version or a version with metric units?