Rustic No-Knead Rosemary Garlic Bread Recipe
This Rustic No Knead Rosemary Garlic Bread is the perfect combination of simplicity and flavor. With a crisp golden crust and a soft, aromatic center, this bread is infused with fresh rosemary and garlic for a savory taste that enhances any meal. Baked to perfection in a cast iron skillet, it has that authentic, artisan look and taste that’s both rustic and comforting.
Ingredients
- 3 cups all-purpose flour
- 3 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped (or more, to taste)
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon instant yeast
- 1 1/2 cups water at room temperature
- 2 tablespoons cornmeal for dusting
Instructions
- Combine Ingredients: In a large bowl, combine the flour, minced garlic, chopped rosemary, salt, pepper, and yeast.
- Add Water and Mix: Using a wooden spoon or your hand, add the water and mix until a wet, sticky dough forms. This should take about 30 seconds.
- First Rise: Cover the bowl tightly with plastic wrap and let it sit at room temperature until the surface is dotted with bubbles, about 18-24 hours.
- Prepare the Skillet: Lightly oil a 10-inch cast iron skillet or coat it with nonstick spray, then sprinkle the bottom with cornmeal.
- Shape the Dough: Transfer the dough to a lightly floured surface and gently shape it into a round. Place the dough in the prepared skillet.
- Second Rise: Cover the skillet with a clean dishtowel and let the dough rise at room temperature until it has doubled in size and does not readily spring back when poked, about 2 hours.
- Bake: Preheat your oven to 450°F. Once preheated, bake the bread until it is golden brown and sounds hollow when tapped, about 30-40 minutes.
- Cool and Serve: Allow the bread to cool slightly before slicing. Enjoy warm for the best flavor.
Notes
- Extra Flavor: Brush the top of the bread with olive oil and sprinkle with sea salt before baking for added flavor.
- For a Crispier Crust: Place a small dish of water on the bottom rack of the oven to create steam, which will give the bread a crispier crust.