Description
This Rustic No-Knead Rosemary Garlic Bread recipe yields a flavorful, crusty artisan loaf with a fragrant blend of fresh rosemary and garlic. The simple no-knead method allows the dough to develop naturally over a long rise, resulting in a tender crumb and perfectly crisp crust, baked conveniently in a cast-iron skillet.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon finely chopped fresh rosemary (or more to taste)
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon instant yeast
- 2 tablespoons cornmeal (for sprinkling)
Wet Ingredients
- 3 cloves garlic, minced
- 1 1/2 cups water, at room temperature
Instructions
- Mix the Dough: In a large bowl, combine the flour, minced garlic, rosemary, salt, pepper, and instant yeast. Add the room temperature water and stir with a wooden spoon or your hand until a wet, sticky dough forms, which should take about 30 seconds.
- First Rise: Cover the bowl tightly with plastic wrap and allow the dough to rest at room temperature for 18 to 24 hours, until the surface is bubbly and dotted with air pockets.
- Prepare the Skillet: Lightly grease a 10-inch cast-iron skillet with oil or nonstick spray. Evenly sprinkle cornmeal in the skillet to help prevent the dough from sticking during baking.
- Shape the Dough & Second Rise: Turn the bubbly dough out onto a floured surface and shape it gently into a round loaf. Place the dough in the prepared skillet, cover it with a clean dishtowel, and let it rise at room temperature for about 2 hours or until it has doubled in size.
- Bake: Preheat your oven to 450°F (232°C). Place the skillet with the risen dough into the oven and bake for 30 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Serve: Remove the skillet from the oven and let the bread cool slightly. Slice the warm bread and serve immediately to enjoy its fresh, aromatic flavor and crusty texture.
Notes
- Using instant yeast eliminates the need to proof the yeast in water before mixing.
- The long, slow rise develops flavor without the need for kneading.
- A cast-iron skillet provides even heat and creates a crisp crust similar to baking in a Dutch oven.
- Feel free to adjust the amount of rosemary and garlic to suit your taste preference.
- Be sure not to skip the cornmeal in the skillet to prevent sticking and help with crust texture.
- Allow the bread to cool slightly before slicing to ensure the crumb sets properly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
