🍞 Rustic No-Knead Rosemary Garlic Bread
🧄 Ingredients:
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3 cups all-purpose flour (plus extra for shaping)
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1½ tsp salt
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½ tsp active dry yeast
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1½ cups warm water (not hot)
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1 tbsp chopped fresh rosemary (or 1 tsp dried)
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3–4 garlic cloves, minced (or roasted for milder flavor)
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1 tbsp olive oil (optional, for garlic sautéing)
⏱️ Timing:
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Prep: 10 minutes
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Rest: 12–18 hours (overnight)
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Bake: 45–50 minutes
🥣 Instructions:
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Mix the Dough (the night before):
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In a large bowl, combine flour, salt, and yeast.
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Stir in rosemary and garlic. (Optional: sauté garlic in olive oil for 1–2 minutes before adding for a sweeter, mellow flavor.)
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Pour in warm water and mix with a spoon until a shaggy, sticky dough forms.
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Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rest at room temperature for 12–18 hours (overnight).
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Shape the Dough:
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After the rest, the dough should be bubbly and doubled in size.
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Generously flour a work surface and your hands. Turn out the dough and gently shape it into a round loaf.
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Place it on a piece of parchment paper. Cover with a towel and let it rest for 30–45 minutes while the oven preheats.
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Preheat the Oven:
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Place a Dutch oven (with lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes.
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Bake the Bread:
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Carefully remove the hot Dutch oven, lift the parchment with the dough, and place both inside.
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Cover and bake for 30 minutes.
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Remove the lid and bake for another 15–20 minutes, until the top is golden and crusty.
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Cool:
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Let the bread cool on a wire rack for at least 30 minutes before slicing.
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🌿 Tips & Variations:
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Add a handful of chopped olives or sun-dried tomatoes for extra flavor.
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Try roasted garlic instead of raw for a sweeter, deeper flavor.
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Use whole wheat flour for a heartier loaf (swap up to 1 cup of all-purpose with whole wheat).
Would you like a shortcut “same-day” version or a gluten-free alternative?