Description

This Rustic No-Knead Rosemary Garlic Bread is a simple yet flavorful artisan-style loaf that requires minimal effort. Combining aromatic rosemary and garlic with a slow fermentation process, this bread develops a chewy crust and tender, airy crumb perfect for any meal or snack. The recipe uses a cast-iron skillet and requires no kneading, making it accessible for home bakers seeking delicious homemade bread without the fuss.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
1 tablespoon finely chopped fresh rosemary (or more to taste)
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon instant yeast
2 tablespoons cornmeal (for sprinkling)

Fresh Ingredients

3 cloves garlic, minced

Liquid

1 1/2 cups water, at room temperature

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Instructions

Mix the Dough: In a large bowl, combine the all-purpose flour, minced garlic, chopped rosemary, kosher salt, freshly ground black pepper, and instant yeast. Add the room temperature water and stir with a wooden spoon or your hand until a wet, sticky dough forms, which should take about 30 seconds.
First Rise: Cover the bowl tightly with plastic wrap and allow the dough to rest at room temperature for 18 to 24 hours. During this time, the dough will develop bubbles on the surface, indicating fermentation and rising.
Prepare the Skillet: Lightly oil a 10-inch cast-iron skillet or spray it with a nonstick coating. Sprinkle the bottom with cornmeal to prevent the dough from sticking during baking.
Shape the Dough & Second Rise: On a floured surface, gently shape the dough into a round loaf. Place it carefully into the prepared skillet. Cover the skillet with a clean dishtowel and let the dough rise at room temperature for 2 hours or until it has doubled in size.
Bake: Preheat your oven to 450°F (232°C). Place the skillet with the risen dough in the oven and bake for 30 to 40 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
Serve: Remove the bread from the oven and let it cool slightly in the skillet. Once cooled enough to handle, slice the bread and serve warm to enjoy the fresh rosemary and garlic flavors.

Notes

Use a digital kitchen scale for best accuracy when measuring flour.
Make sure the water is at room temperature to properly activate the yeast without killing it.
Fresh rosemary can be substituted with dried, but reduce quantity to about 1 teaspoon since dried herbs are more concentrated.
For a crustier loaf, allow the bread to cool completely on a wire rack before slicing.
Cornmeal helps prevent sticking and adds a subtle crunchy texture to the crust bottom.
You can store leftovers in an airtight container for up to 3 days or freeze slices for longer storage.