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Rustic No-Knead Rosemary Garlic Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 82 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 20 hours 45 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Rustic No Knead Rosemary Garlic Bread is a simple yet flavorful homemade bread recipe that requires minimal effort. With fragrant rosemary and garlic infused into a wet, sticky dough, this bread develops a crisp crust and tender crumb after a long room temperature fermentation and oven baking in a cast iron skillet. Perfect for serving alongside soups, salads, or as a savory snack.

Ingredients

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
  • Lightly oil or nonstick spray for skillet

Instructions

  1. Combine dry ingredients: In a large bowl, combine the flour, minced garlic, chopped rosemary, kosher salt, pepper, and instant yeast ensuring all are evenly distributed.
  2. Add water and mix: Add the water at room temperature to the dry mixture and stir with a wooden spoon or your hand until a wet, sticky dough forms, about 30 seconds of mixing.
  3. First rise: Cover the bowl tightly with plastic wrap and let it rest at room temperature for 18 to 24 hours until the surface is bubbly and the dough has risen significantly.
  4. Prepare skillet: Lightly oil a 10-inch cast iron skillet or spray it with nonstick cooking spray, then sprinkle the bottom evenly with cornmeal to prevent sticking and add texture.
  5. Shape dough: Turn the dough out onto a lightly floured surface and gently shape it into a round ball without deflating it too much. Place the shaped dough into the prepared skillet.
  6. Second rise: Cover the skillet with a clean kitchen towel and let the dough stand at room temperature until it doubles in size and feels slightly springy but does not fully spring back when poked, about 2 hours.
  7. Bake the bread: Preheat your oven to 450°F (230°C). Place the skillet with the dough in the oven and bake for 30 to 40 minutes until the top is a deep golden brown and the crust is crisp.

Notes

  • Use room temperature water to ensure proper yeast activation.
  • Allowing the dough to ferment overnight develops flavor and texture—don’t rush this step.
  • A cast iron skillet helps create a crispy crust and even baking; if unavailable use a heavy oven-safe pan.
  • Feel free to increase rosemary or garlic amounts to adjust flavor intensity.
  • To test doneness, the bread should sound hollow when tapped on the bottom.

Find it online: https://slsrecipes.com/rustic-no-knead-rosemary-garlic-bread-recipe-4/