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Rustic No-Knead Rosemary Garlic Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 25 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 20 hours (including rising time)
  • Yield: 8 servings 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Rustic No-Knead Rosemary Garlic Bread is an aromatic, crusty loaf perfect for beginners and seasoned bakers alike. Infused with fresh rosemary and garlic, this bread requires minimal effort and no kneading, relying on a long, slow rise to develop deep flavor and a beautiful, bubbly texture. Baked in a cast-iron skillet for a golden crust, this bread pairs wonderfully with soups, salads, or as a savory snack.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 3 cloves garlic, minced
  • 1 tablespoon finely chopped fresh rosemary (or more to taste)
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon instant yeast

Wet Ingredients

  • 1 1/2 cups water, at room temperature

For Baking

  • 2 tablespoons cornmeal (for sprinkling)
  • Light oil or nonstick spray (for greasing skillet)

Instructions

  1. Mix the Dough: In a large bowl, combine the flour, minced garlic, chopped rosemary, kosher salt, black pepper, and instant yeast. Add the room-temperature water and stir with a wooden spoon or your hand until a wet, sticky dough forms, approximately 30 seconds.
  2. First Rise: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 18 to 24 hours. During this time, the dough will develop bubbles on the surface and increase in volume.
  3. Prepare the Skillet: Lightly oil a 10-inch cast-iron skillet or spray it with nonstick spray. Evenly sprinkle the bottom with cornmeal to prevent sticking and add a pleasant texture to the crust.
  4. Shape the Dough & Second Rise: On a floured surface, shape the dough into a round loaf. Transfer it carefully to the prepared skillet. Cover with a clean dishtowel and let it rise at room temperature for about 2 hours, or until it has doubled in size.
  5. Bake: Preheat your oven to 450°F (232°C). Place the skillet with the dough into the oven and bake for 30 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  6. Serve: Remove the skillet from the oven and allow the bread to cool slightly for a few minutes. Slice and serve warm for the best flavor and texture.

Notes

  • Ensure water is at room temperature to activate the yeast properly without killing it.
  • You can increase the amount of rosemary according to your preference for a stronger herbal note.
  • The long rise time develops flavor, so do not rush the first fermentation.
  • If you don’t have a cast-iron skillet, a heavy oven-safe pan with similar properties can be used.
  • Letting the bread cool slightly before slicing prevents the crumb from becoming gummy.
  • Store any leftover bread in a sealed bag at room temperature for up to 2 days or freeze for longer storage.

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Find it online: https://peruvianfoodrecipes.com/rustic-no-knead-rosemary-garlic-bread-recipe/