Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rustic No Knead Rosemary Garlic Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 85 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 20 hours 50 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A simple and rustic no-knead rosemary garlic bread recipe that yields a flavorful, crusty loaf with minimal effort. Perfect for those who love artisan-style bread with fragrant herbs and garlic, baked in a cast iron skillet for a beautifully crisp crust.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 3 cloves garlic, minced
  • 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

  • 1 ½ cups water, at room temperature

For Preparation

  • 2 tablespoons cornmeal

Instructions

  1. Prepare the Dough: In a large bowl, combine all-purpose flour, minced garlic, freshly chopped rosemary, kosher salt, black pepper, and instant yeast. Mix the dry ingredients thoroughly to ensure even distribution of the herbs and seasoning.
  2. Mix in Water: Using a wooden spoon or your hand, add the room temperature water to the dry mixture and stir until a wet, sticky dough forms, which should take about 30 seconds. The dough will be loose and shaggy, which is typical for no-knead bread.
  3. First Rise: Cover the bowl tightly with plastic wrap and leave it to stand at room temperature until the surface of the dough is dotted with bubbles, indicating fermentation, which will take about 18 to 24 hours.
  4. Prepare the Skillet: Lightly oil a 10-inch cast iron skillet or coat it with nonstick spray. Then sprinkle the inside with cornmeal to prevent sticking and to add a nice texture to the crust.
  5. Shape the Dough: On a lightly floured surface, gently turn out the dough and shape it into a round loaf without kneading to retain the air bubbles from fermentation.
  6. Second Proof: Place the shaped dough into the prepared skillet. Cover it with a clean dishtowel and let it stand at room temperature until it doubles in size and doesn’t quickly spring back when poked, about 2 hours.
  7. Preheat the Oven: While the dough is proofing, preheat your oven to 450 degrees Fahrenheit to ensure it’s hot enough to create a crispy crust.
  8. Bake the Bread: Place the skillet with the dough into the preheated oven. Bake for 30 to 40 minutes until the bread is golden brown with a deeply caramelized crust.

Notes

  • For best results, use a heavy-duty cast iron skillet to achieve optimal heat retention and crust formation.
  • The long fermentation time develops complex flavors and a chewy crumb without kneading.
  • Feel free to adjust the amount of rosemary according to your taste preference.
  • If you don’t have a cast iron skillet, a heavy oven-safe Dutch oven can be used instead.
  • Allow the bread to cool completely before slicing to maintain the structure and texture.

Find it online: https://slsrecipes.com/rustic-no-knead-rosemary-garlic-bread-recipe-3/