🥖 Rustic No-Knead Rosemary Garlic Bread
📋 Ingredients:
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3 cups (375g) all-purpose or bread flour
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1½ tsp salt
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½ tsp instant yeast (or active dry yeast)
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1½ cups (360ml) warm water (around 100–110°F / 38–43°C)
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2–3 cloves garlic, minced or roasted
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1½ tbsp fresh rosemary, chopped (or 2 tsp dried rosemary)
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Optional: 1 tbsp olive oil (for added softness)
🧑🍳 Instructions:
1. Mix the dough (Night Before):
In a large bowl:
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Mix flour, salt, and yeast.
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Stir in warm water until a shaggy dough forms.
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Fold in garlic and rosemary.
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(Optional) Add olive oil if you want a slightly softer crumb.
Cover the bowl with plastic wrap or a towel and let it rest at room temperature for 12–18 hours, until doubled in size and bubbly on top.
2. Shape the dough:
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Turn dough out onto a floured surface.
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Gently shape it into a ball (don’t knead it!).
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Let it rest on parchment paper, loosely covered with a towel, for 30–45 minutes while your oven preheats.
3. Preheat the oven:
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Place a Dutch oven (with lid) inside your oven.
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Preheat to 450°F (230°C) for at least 30 minutes to get it very hot.
4. Bake:
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Carefully remove the hot Dutch oven.
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Use parchment paper to lift the dough and place it inside the pot (you can score the top with a sharp knife for a rustic look).
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Cover with the lid and bake for 30 minutes.
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Remove the lid and bake an additional 10–15 minutes to brown the crust.
5. Cool:
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Let bread cool on a wire rack for at least 30 minutes before slicing.
✅ Tips:
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Roasting the garlic first adds a sweeter, mellow flavor.
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For an extra-crispy crust, spritz the inside of the Dutch oven with water before covering and baking.
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You can also add black olives, Parmesan, or sun-dried tomatoes for variations.
Want a same-day version or sourdough twist on it?