Rosemary Garlic No-Knead Bread
Ingredients:
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon active dry yeast
1 1/2 cups warm water about 110F/43C
2 tablespoons chopped fresh rosemary
2 cloves garlic, minced
1 tablespoon olive oil
Cornmeal or flour for dusting
Directions:
Mix Dry Ingredients: In a large bowl, combine the flour, salt, and yeast. Stir in the chopped rosemary and minced garlic until well distributed.
Add Water: Pour in the warm water and stir with a wooden spoon until a sticky dough forms. You dont need to knead it; just make sure everything is combined.
Let the Dough Rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let it sit at room temperature for 12-18 hours, or overnight, until the dough has doubled in size and bubbles have formed on the surface.
Preheat the Oven: About 30 minutes before baking, place a Dutch oven or heavy oven-safe pot with a lid in the oven and preheat to 450F 230C.
Shape the Dough: Turn the dough out onto a lightly floured surface. Using floured hands, shape it into a ball. Place it on a piece of parchment paper, dust the top with a little flour or cornmeal, and let it rest while the oven preheats.
Bake the Bread: Carefully remove the hot Dutch oven from the oven. Transfer the dough along with the parchment paper into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until the top is golden brown and crusty.
Cool and Serve: Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 15 minutes before slicing. Enjoy this delicious, aromatic bread warm or at room temperature!
Nutritional Information:
Prep Time: 15 minutes plus overnight rising Cooking Time: 45 minutes Total Time: 13-19 hours
Kcal: 150 kcal per serving Servings: 12 servings
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