Description
This Rustic No Knead Rosemary Garlic Bread is a simple and flavorful artisan-style loaf perfect for homemade sandwiches or as a side to any meal. With fragrant garlic and fresh rosemary mixed into a wet, sticky dough, it requires minimal effort but yields a crusty, golden-brown bread loaded with aromatic herbs.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon instant yeast
- 2 tablespoons cornmeal
Herbs and Aromatics
- 3 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary (or more, to taste)
Wet Ingredients
- 1 ½ cups water, at room temperature
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, minced garlic, finely chopped fresh rosemary, kosher salt, freshly ground black pepper, and instant yeast until evenly mixed.
- Add Water and Mix: Pour in the room temperature water. Using a wooden spoon or your hand, mix until a wet, sticky dough forms, which should take about 30 seconds. The dough will be loose and shaggy.
- 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 the Baking Vessel: Lightly oil a 10-inch cast iron skillet or coat it with nonstick spray, then sprinkle the bottom generously with cornmeal to prevent sticking and add texture.
- Shape the Dough: On a lightly floured surface, gently turn out the dough and shape it into a rough round without deflating too much of the bubbles formed.
- Second Proof: Place the shaped dough into the prepared skillet. Cover it with a clean dishtowel and let it stand at room temperature until the dough has doubled in size and does not spring back when poked with a finger, approximately 2 hours.
- Preheat the Oven: Set the oven to 450°F (232°C) to preheat fully before baking the bread.
- Bake the Bread: Place the skillet with the dough in the preheated oven. Bake until the bread turns golden brown and crusty, about 30 to 40 minutes. Remove from oven and cool slightly before slicing.
Notes
- For best results, use a heavy-duty cast iron skillet which retains heat evenly to produce a crispy crust.
- You can adjust the amount of rosemary to your preference for a more or less herbaceous flavor.
- The long fermentation time helps develop flavor and the rustic texture—do not rush it.
- If you prefer, swap kosher salt for sea salt, but keep the quantity the same.
- Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
