Rustic No-Knead Rosemary Garlic Bread
🛒 Ingredients:
3 cups all-purpose flour
1 ½ teaspoons salt
½ teaspoon instant yeast
1 ½ cups warm water
3 cloves garlic (minced)
1 tablespoon fresh rosemary (chopped) (or 1 teaspoon dried)
1 tablespoon olive oil
👩🍳 Instructions:
Mix the dough (no kneading!):
In a large bowl, combine flour, salt, and yeast.
Add warm water, garlic, rosemary, and olive oil.
Stir with a spoon until a sticky dough forms.
First rise (long & slow):
Cover the bowl with plastic wrap or a towel.
Let it sit at room temperature for 12–18 hours (overnight).
The dough will become bubbly and doubled.
Shape the dough:
Lightly flour a surface.
Turn out the dough (it will be sticky).
Fold it over itself a few times and shape into a round loaf.
Second rise:
Place dough on parchment paper, cover, and let rest for 30–45 minutes.
Preheat oven & pot:
Place a Dutch oven (or heavy pot with lid) in the oven.
Heat to 230°C (450°F) for at least 20–30 minutes.
Bake:
Carefully place the dough (with parchment) into the hot pot.
Cover with lid and bake 30 minutes.
Remove lid and bake another 10–15 minutes until golden and crusty.
Cool:
Let cool on a rack before slicing.
💡 Tips:
Add olives or grated cheese for extra flavor
Brush with olive oil right after baking for a softer crust
No Dutch oven? Use a baking tray + place a pan of hot water in the oven for steam
Rustic No-Knead Rosemary Garlic Bread
