Description

This Rustic No Knead Rosemary Garlic Bread is a simple yet flavorful artisan loaf that requires minimal hands-on time. Infused with fresh rosemary and garlic, it offers a fragrant and delicious crusty bread perfect for any meal. The recipe uses a no-knead method with a long fermentation, baking the dough in a cast iron skillet for a perfect crust and tender crumb.

Ingredients

Scale

Dry Ingredients

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

Fresh Ingredients

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

Wet Ingredients

1 ½ cups water, at room temperature

For Baking

2 tablespoons cornmeal

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Instructions

Combine Ingredients: In a large bowl, mix together all-purpose flour, minced garlic, chopped fresh rosemary, kosher salt, freshly ground black pepper, and instant yeast until evenly distributed.
Add Water and Form Dough: Pour in the room temperature water and stir with a wooden spoon or your hand until a wet, sticky dough forms, about 30 seconds of mixing.
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.
Prepare Skillet: Lightly oil a 10-inch cast iron skillet or spray it with nonstick spray, then sprinkle the bottom with cornmeal to prevent sticking and add texture.
Shape Dough: Turn the dough onto a lightly floured surface and gently shape it into a round loaf without deflating the air bubbles. Place this dough round into the prepared skillet.
Second Rise: Cover the dough with a clean dishtowel and allow it to rise at room temperature for about 2 hours, or until it has doubled in size and does not spring back when poked.
Bake Bread: Preheat your oven to 450°F (230°C). Place the skillet with dough directly into the oven and bake for 30 to 40 minutes, or until the bread is golden brown and crusty. Remove from oven and let cool slightly before slicing.

Notes

The long fermentation time (18-24 hours) develops flavor and texture, so plan ahead.
Use a cast iron skillet for best crust development; if unavailable, a heavy oven-safe skillet works as well.
Make sure the water is at room temperature to activate yeast properly without killing it.
You can increase or adjust rosemary and garlic amounts according to your preference.
Allow the bread to cool completely before slicing to avoid a gummy texture inside.