Rustic No-Knead Rosemary Garlic Bread

Rustic No-Knead Rosemary Garlic Bread

Ingredients

• 3 cups all-purpose flour (plus extra for dusting)

• 3 cloves garlic, minced

• 1 ½ teaspoons salt

• ½ teaspoon instant yeast

• 1 ½ cups warm water (about 110°F / 43°C)

• 1 tablespoon chopped fresh rosemary (plus more for topping)

• 1 tablespoon olive oil

• Optional: coarse sea salt for sprinkling

Instructions

1. Mix the dough

   • In a large bowl, combine flour, salt, yeast, rosemary, and garlic.

   • Add warm water and olive oil. Mix with a wooden spoon until the dough just comes together (it will be sticky — that’s perfect).

2. Let it rise

   • Cover the bowl tightly with plastic wrap or a damp towel.

   • Let the dough rise at room temperature for 12–18 hours, or until doubled and bubbly.

3. Shape the dough

   • Lightly flour your counter and hands.

   • Turn out the dough, gently shape it into a ball (don’t knead it).

   • Place it on parchment paper, cover with a towel, and let rest for 30–45 minutes.

4. Preheat the oven

   • Place a Dutch oven or cast iron pot (with lid) into your oven.

   • Preheat to 450°F (230°C) for about 30 minutes.

5. Bake

   • Carefully remove the hot pot, place the dough (with parchment paper) inside.

   • Sprinkle a little sea salt and rosemary on top.

   • Cover and bake for 30 minutes, then uncover and bake another 10–15 minutes until golden brown.

6. Cool & serve

   • Let it cool on a rack for at least 20 minutes before slicing.

Notes & Tips

• You can use bread flour for a slightly chewier texture.

• For extra flavor, roast the garlic first before adding it.

• If your kitchen is cold, let the dough rise in the oven with the light on (no heat).

• Add-ins: Try mixing in chopped olives, sun-dried tomatoes, or parmesan cheese.

Serving Suggestions

• Serve warm with olive oil & balsamic vinegar.

• Pairs beautifully with soups, stews, or pasta dishes.

• Makes an excellent base for sandwiches or garlic toast.

Nutritional Info (per slice, approx. 1/10 loaf)

(Values may vary based on ingredients and portion size.)

Benefits

• No-knead method = easy and low-effort.

• Rosemary & garlic offer antioxidants and anti-inflammatory properties.

• Homemade = no preservatives, less sodium.

Q&A

Q1: Can I use whole wheat flour?
Yes, replace up to half the all-purpose flour with whole wheat. You may need slightly more water.

Q2: What if I don’t have a Dutch oven?
Use an oven-safe pot with a lid, or bake on a baking sheet with a small pan of water in the oven to create steam.

Q3: How do I store it?
Wrap in a kitchen towel and keep at room temperature for 2–3 days, or freeze slices for up to 3 months.

Q4: Can I add cheese?
Absolutely! Fold in ½ cup shredded parmesan or cheddar before shaping the dough.