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Rustic No Knead Rosemary Garlic Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 82 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 19 hours 10 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Rustic No Knead Rosemary Garlic Bread is a simple and aromatic homemade bread recipe perfect for those who love fresh, crusty bread without the fuss of kneading. Infused with fragrant garlic and fresh rosemary, this bread requires minimal preparation and bakes to a golden brown crust with a chewy interior, ideal for pairing with soups, salads, or enjoyed on its own.

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
  • 2 tablespoons cornmeal

Fresh Ingredients

  • 3 cloves garlic, minced

Liquids

  • 1 ½ cups water, at room temperature

Instructions

  1. Prepare the Dough: In a large bowl, combine the all-purpose flour, minced garlic, chopped fresh rosemary, kosher salt, freshly ground black pepper, and instant yeast until evenly mixed.
  2. Mix Ingredients: Add the room temperature water to the dry mixture and stir with a wooden spoon or by hand until a wet, sticky dough forms, which should take about 30 seconds.
  3. First Rise: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 18 to 24 hours, until the surface is dotted with bubbles indicating fermentation.
  4. Prepare Baking Vessel: Lightly oil a 10-inch cast iron skillet or spray it with nonstick cooking spray, then sprinkle with cornmeal to prevent sticking.
  5. Shape the Dough: On a lightly floured surface, gently shape the dough into a round loaf without kneading too much to keep the air bubbles intact.
  6. Second Rise: Place the shaped dough into the prepared skillet, cover with a clean kitchen towel, and allow it to rest at room temperature for about 2 hours until it doubles in size and passes the poke test (slowly springs back).
  7. Preheat Oven: While the dough is proofing, preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius).
  8. Bake the Bread: Place the cast iron skillet with the dough into the preheated oven and bake for 30 to 40 minutes until the bread turns golden brown and crusty on the outside.

Notes

  • Use fresh rosemary for the best flavor; dried rosemary can be used but reduce quantity as it is more concentrated.
  • Do not skip the resting time as it allows the dough to develop flavor and texture without kneading.
  • Ensure water is at room temperature to activate yeast properly.
  • Use a cast iron skillet for even heat distribution and better crust formation.
  • Allow the bread to cool completely before slicing to maintain its texture.

Find it online: https://slsrecipes.com/rustic-no-knead-rosemary-garlic-bread-recipe-5/