Description
This Rustic No Knead Rosemary Garlic Bread is a simple yet flavorful homemade loaf that requires minimal effort and no kneading. Infused with fresh rosemary and garlic, this bread develops a crispy crust and tender crumb after a long fermentation and baking in a cast iron skillet. Perfect for dipping in olive oil, serving alongside soups, or enjoying as a savory snack.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon finely chopped fresh rosemary (or more, to taste)
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon instant yeast
- 2 tablespoons cornmeal
Wet Ingredients
- 3 cloves garlic, minced
- 1 ½ cups water, at room temperature
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, minced garlic, chopped rosemary, kosher salt, freshly ground black pepper, and instant yeast thoroughly.
- Mix the Dough: Using a wooden spoon or your hand, gradually add the room temperature water into the dry ingredients, mixing until a wet, sticky dough forms, which usually takes around 30 seconds.
- First Rise: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 18 to 24 hours, until the surface is dotted with bubbles indicating fermentation.
- Prepare Skillet: Lightly oil a 10-inch cast iron skillet or spray it with nonstick cooking spray, then sprinkle evenly with cornmeal to prevent sticking.
- Shape the Dough: On a lightly floured surface, gently turn the dough out and shape it into a round loaf without deflating it too much.
- Second Rise (Proof): Place the shaped dough into the prepared skillet, cover with a clean dishtowel, and let it rise at room temperature for about 2 hours until it doubles in size and does not spring back quickly when gently poked.
- Preheat Oven: While the dough is proofing, preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius).
- Bake the Bread: Place the skillet with the dough into the preheated oven and bake for 30 to 40 minutes until the bread turns a beautiful golden brown with a crisp crust.
Notes
- Long fermentation time allows the dough to develop flavor and texture without kneading.
- Using a cast iron skillet helps to achieve a crispy crust similar to wood-fired bread.
- The cornmeal in the skillet prevents the dough from sticking and adds a slight crunch to the bottom crust.
- For best results, keep water at room temperature to activate the yeast properly.
- You can increase or reduce rosemary according to your flavor preference.
- Let bread cool completely before slicing to maintain crumb structure.
