Rustic No-Knead Rosemary Garlic Bread

A warm, crusty loaf that requires minimal hands-on time, with a flavorful garlic and rosemary infusion creating a bakery-style bread.

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Prep Time 30

Cook Time 40

Total Time 1

Servings: 8 servings

Course: Bread, Snack

Cuisine: Italian

Calories: 180

Ingredients Method Notes

Ingredients

Dry Ingredients

3 cups all-purpose flour Opt for unbleached flour for best results.
1 tablespoon finely chopped fresh rosemary Use more to taste.
1.25 teaspoons kosher salt Ensure even distribution with the yeast.
0.75 teaspoon freshly ground black pepper
0.5 teaspoon instant yeast For slow fermentation; use more if using active dry yeast.
3 cloves garlic, minced

Wet Ingredients

1.5 cups water, at room temperature Add more if flour is very dry.
2 tablespoons cornmeal For sprinkling on the skillet.
1 spray Lightly oil or nonstick spray for skillet

Method

Preparation

In a large bowl, whisk together the flour, minced garlic, chopped rosemary, kosher salt, ground pepper, and instant yeast.
Pour the room-temperature water into the dry mix and stir until a wet, sticky dough forms.

Bulk Fermentation

Cover the bowl tightly with plastic wrap and leave it at room temperature for 18 to 24 hours.

Prepare the Skillet

Lightly oil a 10-inch cast-iron skillet or spray with nonstick spray, then sprinkle with cornmeal.

Shape and Proof

Turn the dough onto a lightly floured surface and shape it into a round. Place it in the prepared skillet and cover with a towel. Let it stand for about 2 hours.

Baking

Preheat your oven to 450°F (230°C). Bake the dough for 30 to 40 minutes until deeply golden brown.

Notes

For best results, use a kitchen scale for ingredient measurements. Store the bread wrapped in a paper bag or loosely in a towel for up to 2 days. Freeze individual slices for longer storage.