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Rustic No Knead Rosemary Garlic Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 26 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 20 hours 50 minutes
  • Yield: 8 to 8.8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-inspired

Description

This Rustic No Knead Rosemary Garlic Bread is an easy, flavorful artisan-style loaf that requires minimal effort and yields a wonderfully crusty exterior with a soft, aromatic interior. Infused with fresh rosemary and garlic, this bread is perfect for serving alongside soups, salads, or as a base for delicious sandwiches.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 ¼ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon instant yeast
  • 2 tablespoons cornmeal

Herbs and Aromatics

  • 3 cloves garlic, minced
  • 1 tablespoon finely chopped fresh rosemary (or more, to taste)

Wet Ingredients

  • 1 ½ cups water, at room temperature

Instructions

  1. Prepare the Dough: In a large bowl, combine the flour, minced garlic, chopped rosemary, kosher salt, black pepper, and instant yeast, mixing the dry ingredients evenly.
  2. Mix with Water: Add the room temperature water to the dry ingredients. Using a wooden spoon or your hand, stir until a wet, sticky dough forms, which usually takes about 30 seconds.
  3. First Rise: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature until the surface is dotted with bubbles, indicating fermentation, approximately 18 to 24 hours.
  4. Prepare the Pan: Lightly oil a 10-inch cast iron skillet or spray it with nonstick spray, then sprinkle the bottom with the cornmeal to prevent sticking and add texture.
  5. Shape the Dough: On a lightly floured surface, gently shape the dough into a round loaf, taking care not to deflate the air bubbles too much.
  6. Second Rise: Place the shaped dough into the prepared skillet. Cover with a clean dishtowel and let it rise at room temperature until doubled in size and when poked, the dough does not spring back readily, about 2 hours.
  7. Preheat Oven: Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius) to ensure it is hot enough for baking a crusty loaf.
  8. Bake the Bread: Place the skillet with the dough directly into the preheated oven and bake for 30 to 40 minutes, or until the bread turns a golden brown crust and sounds hollow when tapped.

Notes

  • Use fresh rosemary and garlic for the best flavor infusion.
  • Do not shorten the long first fermentation time; it develops the bread’s flavor and texture.
  • A cast iron skillet is ideal for even heat distribution and a crispy crust, but a Dutch oven could be used as a substitute.
  • If you don’t have instant yeast, active dry yeast can be used but may require activation in warm water before mixing.
  • Allow the bread to cool completely on a rack before slicing to maintain its structure and crumb.

Find it online: https://slsrecipes.com/rustic-no-knead-rosemary-garlic-bread-recipe-2/