Name: Rustic No-Knead Rosemary Garlic Bread
Prep time: PT-492265H21M11S
Cook time: 45 min
Total time: PT-492265H21M11S
Ingredients: 3 cups all-purpose flour – the base of the bread.; 1 ½ teaspoons salt – enhances flavor.; ½ teaspoon active dry yeast – provides the rise.; 1 ¼ cups warm water (110°F/45°C) – activates the yeast.; 2 tablespoons fresh rosemary, chopped – aromatic and flavorful.; 2 cloves garlic, minced – warm, savory notes.; 2 tablespoons olive oil – keeps the crumb tender.

Description

This rustic bread combines ease with gourmet flavors, creating an artisanal masterpiece from simple, fresh ingredients. The no-knead method allows even novice bakers to create a loaf with a soft, airy interior and a crunchy crust infused with rosemary and garlic.

Ingredients

Scale

3 cups all-purpose flour – the base of the bread.
1 ½ teaspoons salt – enhances flavor.
½ teaspoon active dry yeast – provides the rise.
1 ¼ cups warm water (110°F/45°C) – activates the yeast.
2 tablespoons fresh rosemary, chopped – aromatic and flavorful.
2 cloves garlic, minced – warm, savory notes.
2 tablespoons olive oil – keeps the crumb tender.

Instructions

Begin by combining the all-purpose flour, salt, and yeast in a large mixing bowl. Stir in the chopped rosemary and minced garlic, ensuring that they are evenly distributed throughout the dry ingredients. Gradually add the warm water and olive oil to the mixture, stirring with a spoon or spatula until a sticky dough forms. Cover the bowl with a clean cloth or plastic wrap and allow the dough to rest at room temperature for 12 to 18 hours.
Once your dough has developed bubbles and expanded, gently transfer it onto a floured surface. Here, carefully shape it into a round loaf, being mindful not to deflate the air bubbles that give the bread its airy texture.
Place the shaped dough on a piece of parchment paper and cover it lightly. Let it rise for another 30 to 40 minutes. Meanwhile, preheat your oven to 450°F (230°C) with the Dutch oven inside to ensure it is hot and ready for the dough.
Using oven mitts, carefully remove the hot Dutch oven from the oven. Lower the parchment paper with the dough into the pot. Cover with the lid and return to the oven to bake for 30 minutes. Then, remove the lid and bake for an additional 10 to 15 minutes until the crust turns a deep golden brown.
Once baked to perfection, take the bread out of the oven and let it cool for 10 to 15 minutes. This cooling period allows the bread to set, making it easier to slice. Serve warm, optionally with butter or olive oil for dipping.

Notes

If the top of your bread is browning too quickly, tent it with foil during baking.

Prep Time: 12–18 hours (including resting time)
Cook Time: 45 minutes
Category: Bread

Nutrition

Calories: Approximately 180 calories per slice
Sodium: 240 mg per slice
Protein: 4 grams per slice