Rustic No Knead Rosemary Garlic Bread recipe

1. Mix the Dry Ingredients:

– In a large mixing bowl, combine the flour, salt, instant yeast, minced garlic, and chopped rosemary. Stir until well mixed.

2. Add Water:

– Pour the warm water into the dry ingredients. Mix with a wooden spoon or spatula until a shaggy dough forms. The dough will be sticky and wet, which is normal.

3. First Rise:

– Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for about 12 to 18 hours. The dough should double in size and be bubbly on the surface.

4. Shape the Dough:

– After the dough has risen, sprinkle a little flour on a clean surface. Turn the dough out onto the floured surface and sprinkle a bit more flour on top. Using your hands, gently fold the dough over itself a couple of times to shape it into a round loaf.

5. Second Rise:

– Place the shaped dough on a piece of parchment paper. Cover it with a towel and let it rise for about 1 to 2 hours, until it has puffed up.

6. Preheat the Oven:

– About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven (with the lid) inside the oven to heat up.

7. Bake the Bread:

– Carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough and place it into the Dutch oven. Cover with the lid and bake for 30 minutes.

– After 30 minutes, remove the lid and bake for an additional 15-20 minutes, until the bread is golden brown and crusty.

8. Cool:

– Once baked, carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.

9. Enjoy:

– Slice the bread and enjoy it fresh! It pairs wonderfully with olive oil for dipping or as a side to your favorite meals.

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