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
