Description

This Rustic No Knead Rosemary Garlic Bread is an artisan-style loaf that requires minimal hands-on time but yields a flavorful, crusty bread infused with fragrant garlic and fresh rosemary. Perfect for serving alongside soups, salads, or as a savory snack, this simple recipe utilizes a slow fermentation process to develop depth of flavor and a chewy, tender crumb with a crisp golden crust.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
3 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary (or more, to taste)
1 ¼ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon instant yeast

Wet Ingredients

1 ½ cups water, at room temperature

For Baking

2 tablespoons cornmeal
Oil or nonstick spray for skillet

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Instructions

Prepare the Dough: In a large bowl, combine all-purpose flour, minced garlic, chopped rosemary, kosher salt, freshly ground black pepper, and instant yeast. Mix well to evenly distribute the ingredients.
Add Water and Mix: Using a wooden spoon or your hand, gradually add the 1 ½ cups of room temperature water to the dry ingredients. Stir until a wet, sticky dough forms, about 30 seconds of mixing. The dough will be shaggy and sticky, which is expected.
First Rise: Cover the bowl tightly with plastic wrap and let the dough stand at room temperature, undisturbed, for 18 to 24 hours. During this time, the dough will ferment and rise, becoming bubbly on the surface.
Prepare the Skillet: Lightly oil a 10-inch cast iron skillet or spray it with a nonstick spray. Sprinkle the bottom with 2 tablespoons of cornmeal to prevent sticking and add a slight crunch to the crust.
Shape the Dough: On a lightly floured surface, gently turn out the dough and shape it into a round loaf. Handle it carefully to preserve the air bubbles formed during fermentation.
Second Proof: Place the shaped dough into the prepared skillet. Cover it with a clean dishtowel and let it stand at room temperature until it doubles in size and no longer springs back quickly when poked, approximately 2 hours.
Preheat Oven: While the dough is proofing, preheat your oven to 450°F (232°C) to ensure it is hot enough for a good crust.
Bake the Bread: Place the skillet with the dough into the preheated oven. Bake the bread for 30 to 40 minutes, or until the crust turns golden brown and the loaf sounds hollow when tapped on the bottom.
Cool: Remove the bread from the skillet and place it on a wire rack to cool completely before slicing to prevent a gummy texture.

Notes

Using a cast iron skillet helps develop a crisp, rustic crust but you can also use a heavy oven-safe pan with high sides.
The long fermentation time (18-24 hours) develops flavor and improves texture. Do not rush this step.
Room temperature water is key to activating the yeast without killing it.
Adjust rosemary quantity to your preference; fresh rosemary gives a bright herbal note.
Allow bread to cool fully before slicing to ensure the crumb sets properly.
If you don’t have cornmeal, you can use flour to dust the skillet, but cornmeal adds texture and prevents sticking.