Here’s a Rustic No-Knead Rosemary Garlic Bread recipe that’s incredibly easy to make and perfect for pairing with soups, stews, or just enjoying with butter.
Rustic No-Knead Rosemary Garlic Bread Recipe
Ingredients:
- 3 cups all-purpose flour (plus more for dusting)
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 1/4 cups warm water (about 110°F)
- 2 tablespoons olive oil (plus extra for greasing)
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
- 4 cloves garlic, minced
- 1 tablespoon honey or sugar (optional, to activate yeast)
Instructions:
- Prepare the dough: In a large mixing bowl, combine the flour, salt, and yeast. In a separate small bowl, mix the warm water with the honey or sugar (if using) and olive oil. Stir to combine. Add the water mixture to the dry ingredients, along with the minced garlic and chopped rosemary.
- Mix: Stir the mixture with a wooden spoon or spatula until it forms a sticky dough. The dough should be shaggy and wet, not smooth, but fully combined.
- First rise: Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise at room temperature for about 12-18 hours, or until it has doubled in size and is bubbly. The longer it rises, the more flavor the bread will have.
- Preheat the oven and pot: About 30 minutes before the dough is ready, preheat your oven to 450°F (230°C). Place a heavy Dutch oven (or a similar oven-safe pot with a lid) in the oven while it’s preheating.
- Shape the dough: Once the dough has risen, turn it out onto a well-floured surface. Gently shape it into a rough ball or round loaf by folding the edges inward. Don’t worry about making it perfect—rustic is the goal!
- Second rise: Place the shaped dough onto a piece of parchment paper and cover it loosely with a towel. Let it rest for about 30 minutes while your oven heats up.
- Bake: Carefully remove the preheated Dutch oven from the oven and transfer the dough (with the parchment paper) into the pot. Put the lid on, and bake for 30 minutes. After 30 minutes, remove the lid and continue baking for an additional 15-20 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool: Let the bread cool on a wire rack for at least 15 minutes before slicing.
Tips:
- You can add more garlic or rosemary if you want a stronger flavor.
- To make the bread even more aromatic, drizzle a little olive oil over the loaf right before baking.
Enjoy your homemade Rustic No-Knead Rosemary Garlic Bread with butter, cheese, or as a delicious accompaniment to your favorite meal!