Description
This Rustic No Knead Rosemary Garlic Bread is an easy-to-make artisan loaf perfect for bread lovers seeking a flavorful, aromatic homemade bread without the fuss of kneading. Infused with fresh rosemary and garlic, this bread has a crisp crust and a tender, airy crumb, all made with simple ingredients and minimal hands-on time.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon finely chopped fresh rosemary (or more, to taste)
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon instant yeast
Wet Ingredients
- 3 cloves garlic, minced
- 1 ½ cups water, at room temperature
For Baking
- 2 tablespoons cornmeal
Instructions
- Prepare the Dough: In a large bowl, combine the flour, minced garlic, finely chopped rosemary, kosher salt, freshly ground black pepper, and instant yeast.
- Mix the Dough: Using a wooden spoon or your hand, slowly add the room-temperature water and mix until a wet, sticky dough forms, which should take about 30 seconds.
- First Rise: Cover the bowl tightly with plastic wrap and let it stand at room temperature until the surface is dotted with bubbles, approximately 18 to 24 hours.
- Prepare the Baking Surface: Lightly oil a 10-inch cast iron skillet or coat it with nonstick spray, and sprinkle the bottom with cornmeal to prevent sticking.
- Shape the Dough: On a lightly floured surface, gently shape the risen dough into a round loaf without deflating it too much.
- Second Rise (Proof): Place the shaped dough into the prepared skillet. Cover it with a clean dishtowel and let stand at room temperature until it doubles in size and does not spring back quickly when poked, about 2 hours.
- Preheat the Oven: Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius) while the dough is finishing its proof.
- Bake the Bread: Place the skillet with the dough into the preheated oven and bake until the crust is golden brown and the bread sounds hollow when tapped, about 30 to 40 minutes.
Notes
- Use a cast iron skillet or another oven-safe heavy-bottomed pan for best baking results.
- The long fermentation time is essential for flavor development and texture, so do not rush.
- You can increase or decrease rosemary according to your preference for a stronger or milder herb flavor.
- Allow the bread to cool completely before slicing to avoid a gummy crumb.
- If you don’t have cornmeal, you can use flour to dust the baking vessel, though cornmeal provides a nice texture.
