Description
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 3/4 cups warm water
3 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1 tablespoon olive oil
Directions
In a large bowl, whisk together flour, salt, and instant yeast.
Stir in warm water until a sticky dough forms. Add minced garlic and chopped rosemary, mixing until evenly incorporated.
Cover the bowl with plastic wrap and let the dough rest at room temperature for 12–18 hours.
Preheat oven to 450°F (230°C). Place a Dutch oven or heavy pot with a lid inside to heat for 30 minutes.
Turn the dough onto a floured surface and shape it into a ball. Let it rest for 30 minutes.
Carefully place the dough into the preheated Dutch oven. Drizzle with olive oil and cover with the lid.
Bake for 30 minutes with the lid on, then remove the lid and bake for another 10–15 minutes until golden brown.
Let cool slightly before slicing. Serve warm.
Prep Time: 10 minutes, Cooking Time: 40 minutes, Total Time: 12–18 hours (including resting time), Kcal: 180 per slice, Servings: 8
Step-by-Step Guide
1. Mix the Dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the warm water and stir with a wooden spoon until a shaggy, sticky dough forms. Stir in the minced garlic and chopped rosemary until just combined.
2. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rest at room temperature (ideally around 70°F/21°C) for 12 to 18 hours. The dough will become bubbly and roughly double in size.
3. Shape the Dough: After the long rest, turn the dough onto a well-floured surface. With floured hands, gently fold the edges of the dough towards the center to form a rough ball. Let it rest, seam-side down, for 30 minutes.
4. Preheat and Prep: While the dough rests, place your Dutch oven (with its lid) into your oven and preheat to 450°F (230°C) for a full 30 minutes.
5. Bake: Carefully remove the hot Dutch oven. Gently place the dough ball inside. Drizzle the top with olive oil. Cover with the hot lid and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes until the crust is deeply golden brown.
6. Cool: Transfer the bread to a wire rack and let it cool for at least 30 minutes before slicing. This allows the interior crumb to set.
Serving Suggestions
This aromatic bread is incredibly versatile. Serve it warm with high-quality olive oil and balsamic vinegar for dipping. It’s perfect for sopping up soups and stews, or as the foundation for gourmet sandwiches. For a simple appetizer, toast slices and top with fresh ricotta, a drizzle of honey, and a crack of black pepper.
How-to Summary
Combine flour, salt, yeast, and water. Mix in garlic and rosemary. Let rest for 12-18 hours. Shape the dough, let it rest 30 minutes, then bake in a preheated, covered Dutch oven at 450°F for 30 minutes. Uncover and bake 10-15 more minutes until golden. Cool before slicing.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes. Use the same amount but activate it in the warm water (105-110°F) for 5-10 minutes before adding to the flour.
My dough didn’t rise much during the 18 hours. What happened? The room may have been too cold. Ensure it’s in a warm, draft-free spot. Yeast activity slows significantly below 65°F (18°C).
Do I need a Dutch oven? It’s highly recommended as it traps steam, creating a professional-quality crust. A heavy, oven-safe pot with a tight-fitting lid is a good alternative.
Can I add other herbs or ingredients? Absolutely. Sun-dried tomatoes, olives, grated cheese, or different herbs like thyme work well. Add them with the garlic and rosemary.
How do I store leftovers? Store in a paper bag for up to 2 days for a crisp crust, or in an airtight container. Reheat in a toaster or a 350°F oven for 5 minutes to refresh.
Common Mistakes to Avoid
- Over-flouring the dough: The dough should be sticky and shaggy. Too much flour during mixing makes a dense loaf.
- Not preheating the Dutch oven long enough: The full 30-minute preheat is crucial for proper oven spring and crust formation.
- Skipping the cooling time: Slicing too soon releases steam and makes the interior gummy.
- Using water that’s too hot: Water above 110°F can kill the yeast. It should feel warm, not hot, to the touch.
Conclusion
This no-knead garlic rosemary bread proves that artisan-quality baking is accessible to anyone. The long, slow fermentation develops incredible flavor and texture with minimal hands-on effort. Mastering this recipe opens the door to endless variations. Embrace the simplicity, enjoy the process, and savor the incomparable reward of a warm, homemade loaf.
