Introduction:
This rustic no-knead rosemary garlic bread is a bakery-style loaf with a golden, crackly crust and a soft, aromatic interior. Infused with fresh rosemary and roasted garlic, it’s perfect for soups, sandwiches, or simply dipping in olive oil.
Ingredients:
- 3 cups all-purpose flour
- 1/2 tsp active dry yeast
- 1 1/2 tsp salt
- 1 1/2 cups warm water
- 2–3 garlic cloves, minced or roasted
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- Optional: extra rosemary and garlic for topping
Instructions:
- Mix Dough: In a large bowl, combine flour, yeast, salt, rosemary, and garlic. Stir in warm water until a shaggy dough forms.
- Let It Rise: Cover the bowl with plastic wrap or a towel. Let it rest at room temperature for 12–18 hours, or until doubled and bubbly.
- Shape Loaf: Turn the dough onto a floured surface. Gently form into a round loaf. Let it rest while the oven preheats.
- Preheat Oven: Place a Dutch oven (or heavy pot with a lid) in the oven and preheat to 230°C (450°F) for 30 minutes.
- Bake: Place the dough (on parchment paper if preferred) into the hot pot. Cover and bake for 30 minutes. Uncover and bake another 10–15 minutes, until crust is golden and crisp.
- Cool: Let the bread cool on a wire rack before slicing.
Enjoy !
