Ingredients:
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast (or active dry yeast)
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 3 cloves garlic, minced (or 1 tablespoon garlic powder)
- 1 1/2 cups warm water (about 110°F or 45°C)
- 1 tablespoon olive oil (optional, for extra richness)
- Extra olive oil or butter for brushing (optional)
Instructions:
1. Mix the dry ingredients:
In a large mixing bowl, combine the flour, salt, yeast, chopped rosemary, and minced garlic. Stir the ingredients together to distribute them evenly.
2. Add water and mix:
Pour the warm water and olive oil (if using) into the dry ingredients. Stir with a wooden spoon or spatula until the dough comes together into a rough, shaggy ball. The dough will be sticky, but that’s okay—don’t worry about kneading!
3. Let the dough rise:
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise at room temperature for 12 to 18 hours (or overnight) until it has doubled in size and is dotted with bubbles. You can leave it on the kitchen counter or in a warm place.
4. Preheat the oven and prepare the Dutch oven:
Place a Dutch oven or heavy pot (with a lid) in your oven and preheat it to 450°F (230°C). This step helps create a steamy environment that gives the bread its beautiful crust.
5. Shape the dough:
Once the dough has risen, turn it out onto a lightly floured surface. Gently shape the dough into a ball, being careful not to deflate it too much. If it’s too sticky, you can sprinkle a bit more flour on top, but it should remain a little tacky.
6. Let it rest:
Place the shaped dough onto a large sheet of parchment paper. Cover it loosely with a towel and let it rest for about 30 minutes while the oven finishes heating.
7. Bake the bread:
Once the oven is preheated and the dough has rested, carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the pot. Cover with the lid and bake for 30 minutes.
After 30 minutes, remove the lid and continue to bake for an additional 10-15 minutes, until the bread is golden brown and has a deep crust. The internal temperature should be around 200°F (93°C) when done.
8. Cool and serve:
Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 15-20 minutes before slicing. This allows the inside to set and the flavors to meld.
9. Optional finishing touch:
Once the bread has cooled slightly, you can brush the top with a bit of olive oil or melted butter for an added touch of richness and flavor.
Tips:
- No Dutch oven? You can bake the bread on a baking sheet, but using a Dutch oven creates a better crust. If you don’t have one, simply cover the bread with an oven-safe bowl during baking.
- Add-ins: Feel free to add other herbs like thyme or oregano, or even a bit of grated Parmesan cheese for extra flavor.
- Storage: This bread is best eaten fresh but can be stored in an airtight container for up to 3 days. You can also freeze it for up to a month—just slice before freezing for easy access to individual pieces.
Enjoy your Rustic No-Knead Rosemary Garlic Bread—perfect for any occasion and wonderfully aromatic!