Rustic No-Knead Rosemary Garlic Bread Recipe
Ingredients:
-
3 1/4 cups all-purpose flour
-
1 tsp salt
-
1 tsp instant yeast
-
1 1/2 cups lukewarm water (about 110°F)
-
2 tbsp olive oil
-
4 cloves garlic, minced
-
2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
-
Optional: Flaked sea salt for topping
Instructions:
-
Prepare the Dough:
-
In a large bowl, whisk together the flour, salt, and yeast.
-
Add the garlic and rosemary to the flour mixture. Stir to combine evenly.
-
Pour in the warm water and olive oil. Mix with a wooden spoon or your hands until everything comes together into a shaggy dough. It will be sticky, but that’s okay.
-
-
First Rise:
-
Cover the bowl with plastic wrap or a damp kitchen towel.
-
Let it rise at room temperature for 12-18 hours. (This long rise helps develop the rustic flavor.) The dough should be bubbly and double in size.
-
-
Shape the Dough:
-
After the dough has risen, gently turn it out onto a lightly floured surface. Don’t knead it, just fold it gently a couple of times to shape it into a rough ball.
-
Let it rest for 30 minutes to 1 hour, covered, so it can relax a little before baking.
-
-
Preheat and Prepare the Pot:
-
About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy pot (with a lid) inside the oven as it heats up.
-
-
Bake the Bread:
-
Once the oven is preheated, carefully remove the pot. Place the dough inside (you can use parchment paper for easy removal).
-
Cover the pot with its lid and bake for 30 minutes.
-
After 30 minutes, remove the lid and bake for another 10-15 minutes until the top is golden brown and crusty.
-
-
Cool and Serve:
-
Remove the bread from the pot and let it cool on a wire rack.
-
Slice it up when it’s cool enough to handle. Enjoy the crisp, rustic crust and the fragrant rosemary garlic inside!
-
This bread is perfect with a little butter, or you can dip it in olive oil with balsamic vinegar. Let me know how it turns out!