Why You’ll Love This Recipe
- Effortless Preparation: No kneading required; the dough comes together with basic mixing and time.
- Minimal Ingredients: Utilizes pantry staples and fresh herbs for a fragrant, savory flavor.
- Versatile Baking Options: Can be baked in a cast iron skillet or Dutch oven, depending on your preference.
- Customizable Flavors: Easily adapt the recipe by adding different herbs, garlic, or cheeses to suit your taste.
Ingredients
- 3 cups all-purpose flour
- 3 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary (or more, to taste)
- 1¼ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon instant yeast
- 1½ cups water, at room temperature
- 2 tablespoons cornmeal
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Mix the Dough: In a large bowl, combine flour, garlic, rosemary, salt, pepper, and yeast. Add water and mix with a wooden spoon or by hand until a wet, sticky dough forms (about 30 seconds).
- First Rise: Cover the bowl tightly with plastic wrap and let it stand at room temperature until the surface is dotted with bubbles, about 18 to 24 hours.
- Prepare the Skillet: Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
- Shape the Dough: On a lightly floured surface, gently shape the dough into a round. Place the dough into the prepared skillet.
- Second Rise: Cover with a clean dishtowel and let it stand at room temperature until the dough has doubled in size, about 2 hours.
- Bake: Preheat oven to 450°F (232°C). Place the skillet into the oven and bake until golden brown, about 30 to 40 minutes.
- Cool: Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Preparation Time: 15 minutes
- Inactive Rising Time: Approximately 20 to 26 hours
- Baking Time: 30 to 40 minutes
- Total Time: About 21 to 27 hours (largely inactive)
Variations
- Herb Variations: Substitute or add fresh herbs such as thyme, sage, or basil for a different flavor profile.
- Cheese Addition: Incorporate freshly grated Parmesan or cheddar cheese into the dough for a cheesy twist.
- Garlic Infusion: Add roasted garlic cloves to the dough for a mellow, sweet garlic flavor.
Storage/Reheating
- Storage: Once cooled completely, cover the bread tightly with plastic wrap, then aluminum foil. Store at room temperature for up to 3 days.
- Freezing: Wrap the cooled bread tightly with plastic wrap, then aluminum foil, and freeze for up to 3 months.
- Reheating: Thaw frozen bread at room temperature. To refresh the crust, warm in a preheated 350°F (177°C) oven for 10 to 15 minutes.
FAQs
1. Can I use dried rosemary instead of fresh?
Yes, you can substitute dried rosemary for fresh. Use about one-third the amount of dried rosemary, as it is more potent than fresh.
2. What if I don’t have a cast iron skillet?
A Dutch oven or oven-safe baking pan can be used instead. Ensure it is oven-safe at high temperatures.
3. How do I know if my yeast is still active?
Check the expiration date on the package. To test, dissolve a teaspoon of yeast in warm water with a pinch of sugar; if it becomes frothy within 10 minutes, it’s active.
4. Can I add other ingredients to the dough?
Absolutely! Feel free to add ingredients like olives, nuts, or different herbs to customize your bread.
5. Why is my dough so sticky?
A sticky dough is normal for this recipe and contributes to the bread’s airy texture. Avoid adding too much extra flour.
6. Can I use whole wheat flour?
Yes, you can substitute part of the all-purpose flour with whole wheat flour. Note that this may result in a denser loaf.
7. How should I slice the bread?
Use a serrated bread knife to slice the bread once it has cooled to prevent squishing the loaf.
8. Is it necessary to let the dough rise for 18 to 24 hours?
The extended rise time develops flavor and texture. Shortening this time may affect the bread’s quality.
9. Can I bake this bread without preheating the oven?
Preheating the oven ensures proper baking and crust development. It’s recommended to preheat for best results.
10. How can I achieve a softer crust?
For a softer crust, bake the bread covered for the first 20 minutes, then uncover for the remaining time.
Conclusion
This No-Knead Rosemary Bread is an ideal recipe for both novice and experienced bakers seeking a flavorful,
No-Knead Rosemary Bread
- Total Time: 21–27 hours
- Yield: 8 servings
- Diet: Vegetarian
Description
Elevate your meals with No-Knead Rosemary Bread, an artisan loaf boasting a crispy crust and soft, airy interior. Simple ingredients, effortless preparation, and customizable flavors make this recipe a favorite for any occasion. Perfect for serving alongside soups, salads, or as a snack.
Ingredients
- 3 cups all-purpose flour
- 3 cloves garlic, minced
- 1 tbsp finely chopped fresh rosemary
- 1¼ tsp kosher salt
- ¾ tsp freshly ground black pepper
- ½ tsp instant yeast
- 1½ cups room-temperature water
- 2 tbsp cornmeal
Instructions
- In a large bowl, mix flour, garlic, rosemary, salt, pepper, and yeast. Stir in water until a sticky dough forms.
- Cover the bowl and let it rise at room temperature for 18–24 hours until bubbly.
- Oil a 10-inch cast iron skillet, sprinkle with cornmeal, and set aside.
- Shape the dough into a round on a floured surface and transfer it to the skillet.
- Cover with a dishtowel and let rise for 2 hours until doubled.
- Preheat the oven to 450°F. Bake for 30–40 minutes until golden brown.
- Cool on a wire rack for at least 30 minutes before slicing.
Notes
- Fresh rosemary can be replaced with dried; use one-third the amount.
- For added flavor, try incorporating cheese, olives, or roasted garlic.
- To ensure a softer crust, bake covered for the first 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
