Description
This Rustic No-Knead Rosemary Garlic Bread is an easy, flavorful homemade artisan bread with fragrant fresh rosemary and garlic. Requiring minimal effort, this bread uses a long rise to develop flavor and a crispy crust by baking in a preheated Dutch oven. Perfect for serving alongside soups, salads, or enjoying on its own with butter.
Ingredients
Scale
Dry Ingredients
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast
- ½ teaspoon black pepper (optional)
Wet Ingredients
- 1 ¾ cups warm water (about 110°F)
- 2 tablespoons olive oil
Flavorings
- 2 tablespoons fresh rosemary, chopped
- 3 cloves garlic, minced
Instructions
- Combine Dry Ingredients: In a large mixing bowl, mix together the flour, salt, instant yeast, chopped rosemary, minced garlic, and optional black pepper until evenly distributed.
- Add Wet Ingredients and Stir: Pour in the warm water and olive oil, then stir thoroughly until a sticky dough forms with no dry flour remaining.
- First Rise: Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12-18 hours, or until it has doubled in size and is bubbly.
- Shape Dough: Lightly flour a clean surface and gently transfer the dough onto it. Shape it into a round loaf carefully to retain air bubbles, avoiding overhandling or kneading.
- Second Rest: Place the shaped dough on a piece of parchment paper dusted with flour. Cover it loosely and let it rest for 30-45 minutes to relax before baking.
- Preheat Oven and Dutch Oven: Meanwhile, preheat your oven to 450°F (230°C). Place a Dutch oven with its lid inside the oven to heat for about 30 minutes to ensure it’s very hot for baking.
- Bake with Lid On: Carefully lift the hot Dutch oven out of the oven and transfer the dough along with the parchment paper into it. Cover with the lid and bake for 30 minutes to trap steam for a crusty exterior.
- Bake Without Lid: Remove the lid and continue baking the bread for an additional 10-15 minutes until the crust turns a deep golden brown and the loaf sounds hollow when tapped.
- Cool Bread: Remove the loaf from the Dutch oven and place it on a wire rack to cool completely for at least 15 minutes before slicing. This completes the resting process so the crumb sets perfectly.
Notes
- Use a kitchen thermometer to ensure your water is around 110°F to properly activate the yeast.
- Letting the dough rise slowly overnight develops better flavor and texture in the bread.
- Do not skip preheating the Dutch oven; it creates steam that is crucial for a crispy crust.
- Handle the dough gently to keep the air bubbles intact, which helps achieve an open crumb.
- Store leftover bread in a paper bag to maintain crust texture, and refresh in a warm oven if it softens.
