Description
Rustic No Knead Rosemary Garlic Bread
Ingredients:
3 cups of all-purpose flour
3 cloves of minced garlic
1 tablespoon of finely chopped fresh rosemary (add more for enhanced flavor)
1 ¼ teaspoons of kosher salt
¾ teaspoon of freshly ground black pepper
½ teaspoon of instant yeast
1 ½ cups of room-temperature water
2 tablespoons of cornmeal for dusting
Instructions:
In a sizable mixing bowl, stir together the flour, minced garlic, chopped rosemary, kosher salt, black pepper, and yeast.
Add water and mix using a wooden spoon or your hand, until you achieve a wet and sticky dough, about 30 seconds.
Securely cover the bowl with plastic wrap and let it rest at room temperature. The dough should develop bubbles on the surface, which takes about 18 to 24 hours.
Prepare a 10-inch cast iron skillet by lightly oiling it or applying nonstick spray, then dust with cornmeal.
On a surface dusted lightly with flour, gently form the dough into a round shape.
Place the dough in the prepared skillet, cover with a clean kitchen towel, and allow it to rise at room temperature. Wait until the dough doubles in size and a gentle poke doesn’t bounce back, approximately 2 hours.
Preheat your oven to 450 degrees F. Bake the bread until it turns golden brown, about 30-40 minutes.
Prep Time: 10 mins | Cooking Time: 40 mins | Total Time: 50 mins | Servings: 8
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Step-by-Step Guide
1. Mix Dry Ingredients: In a large bowl, thoroughly combine the flour, minced garlic, rosemary, salt, pepper, and yeast. Ensure the yeast is evenly distributed.
2. Add Water & Form Dough: Pour in the room-temperature water. Stir with a wooden spoon or mix by hand for about 30 seconds until no dry flour remains. The dough will be very shaggy and sticky.
3. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap. Let it sit undisturbed at room temperature (70°F is ideal) for 18-24 hours. The dough will become bubbly and roughly double.
4. Shape the Dough: Heavily flour a work surface and your hands. Gently scrape the dough out. Using a bench scraper or floured hands, fold the edges of the dough toward the center 4-5 times to create a rough ball.
5. Second Rise: Place the shaped dough, seam-side down, into your cornmeal-dusted skillet. Cover with a floured kitchen towel and let rise for 2 hours, until puffy.
6. Bake: Preheat your oven and skillet to 450°F. Score the top of the loaf with a sharp knife. Bake for 30-40 minutes until deeply golden brown and it sounds hollow when tapped.
7. Cool: This is crucial. Let the bread cool in the skillet for 10 minutes, then transfer to a wire rack to cool completely (at least 1 hour) before slicing.
Serving Suggestions
This aromatic bread is incredibly versatile. Serve thick, warm slices alongside a hearty soup or stew. It makes exceptional toast, especially when drizzled with high-quality olive oil and balsamic vinegar. For a simple appetizer, top slices with fresh mozzarella, tomato, and a basil leaf. The robust garlic and rosemary flavors also pair beautifully with rich cheeses like goat cheese or a sharp cheddar.
How-to Summary
Combine dry ingredients, mix with water to form a sticky dough, and let it rise at room temperature for 18-24 hours. Shape the bubbly dough, let it rise again for 2 hours in a cornmeal-dusted skillet, then bake at 450°F until golden brown. The key is patience during the long, hands-off fermentation.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes. Use the same amount but activate it in the warm water (110°F) for 5-10 minutes before adding it to the dry ingredients.
My dough didn’t rise much in 24 hours. What happened? Your room is likely too cold. Place the bowl in a warmer spot (like an off oven with the light on). The long fermentation is essential for flavor and texture.
Can I add other herbs or ingredients? Absolutely! Sun-dried tomatoes, olives, grated parmesan, or different herbs like thyme work wonderfully. Fold them in during the shaping stage.
Do I need a cast iron skillet? A Dutch oven is the best alternative. If using a regular baking sheet, the crust will be softer. The preheated cast iron creates superior oven spring and crust.
How do I store the bread? Store at room temperature in a paper bag for 2-3 days. For longer storage, slice and freeze in a sealed bag. Reheat frozen slices directly in a toaster.
Common Mistakes to Avoid
- Using Hot Water: This can kill the yeast. Always use room-temperature or slightly warm water.
- Over-Handling the Dough: When shaping, be gentle. Over-working it will deflate the precious gas bubbles developed during fermentation.
- Skipping the Cooling Time: Slicing into hot bread releases steam, making the interior gummy. Let it cool completely.
- Not Preheating the Skillet/Oven: A cold start prevents a good “oven spring,” the final burst of rising that creates an open crumb.
- Inaccurate Flour Measurement: For best results, weigh your flour (360 grams). If using cups, fluff the flour, spoon it into the cup, and level it off.
Conclusion
This Rustic No Knead Rosemary Garlic Bread proves that artisan-quality baking is accessible to everyone. The magic lies in the slow fermentation, which develops incredible flavor and an open, chewy crumb with minimal hands-on effort. By following the detailed steps and avoiding common pitfalls, you’ll achieve a stunning, fragrant loaf that is as impressive as it is delicious. Embrace the process, and enjoy the incomparable satisfaction of baking your own perfect bread.