Description
This Rustic No-Knead Rosemary Garlic Bread is a simple yet flavorful artisan loaf that combines fresh rosemary and garlic with a crisp crust and tender crumb. Made without kneading, it relies on a long resting period to develop the perfect texture, then baked in a hot Dutch oven for a golden, rustic finish.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast
- 1 tablespoon fresh rosemary, chopped
Wet Ingredients
- 1 ½ cups warm water
- 1 tablespoon olive oil
- 3 cloves garlic, minced
For Baking
- Additional flour for dusting
- Cornmeal for dusting (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and instant yeast to evenly distribute the dry components. Add the chopped fresh rosemary and minced garlic, stirring well to combine all flavors.
- Add Wet Ingredients: Pour in the warm water and olive oil to the dry ingredients. Mix together until a shaggy dough forms, ensuring all flour is incorporated and the mixture is sticky.
- First Rest: Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours. During this time, the dough will develop bubbles and roughly double in size, indicating fermentation and gluten development.
- Shape the Dough: Lightly flour a work surface and your hands, then turn the dough out onto the surface. Shape it gently into a rough ball, being careful to preserve the air bubbles inside.
- Second Rest: Let the shaped dough rest for 30 minutes, loosely covered with a clean towel, allowing it to relax and rise slightly before baking.
- Preheat Oven and Dutch Oven: Meanwhile, preheat your oven to 450°F (230°C). Place a Dutch oven with its lid inside the oven to heat for at least 30 minutes, ensuring it is thoroughly hot for baking the bread.
- Prepare for Baking: Carefully remove the hot Dutch oven from the oven. Sprinkle the bottom with cornmeal or flour to prevent sticking. Gently transfer the dough into the Dutch oven.
- Bake Covered: Cover the Dutch oven with its lid and bake the bread for 30 minutes. The covered bake traps steam, helping develop a crusty exterior.
- Bake Uncovered: Remove the lid and continue baking for an additional 15 to 20 minutes, or until the crust turns a deep golden brown and the loaf sounds hollow when tapped.
- Cool: Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing to ensure the crumb sets properly.
Notes
- For a stronger garlic flavor, roast the garlic before adding it to the dough.
- Dried rosemary can be used instead of fresh; reduce the amount to 1 teaspoon to avoid overpowering.
- This bread is best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
