Rustic No-Knead Rosemary Garlic Bread

Introduction:

Ingredients:

• 3 cups all-purpose flour (or bread flour)

• 2 tsp salt

• ½ tsp instant yeast

• 1 ½ cups warm water

• 2 tbsp fresh rosemary (chopped)

• 4 cloves roasted garlic (mashed)

• 1 tbsp olive oil (optional, for added flavor)

Instructions:

• Mix the dough – In a large bowl, whisk together flour, salt, and yeast. Stir in warm water, rosemary, roasted garlic, and olive oil (if using). Mix until a sticky dough forms.

• First rise – Cover the bowl with plastic wrap or a towel. Let sit at room temperature for 12–18 hours (overnight) until bubbly and doubled in size.

• Shape the dough – Lightly flour a surface, turn the dough out, and gently shape it into a ball. Do not knead. Place on parchment paper, cover, and let rest for 30–40 minutes.

• Preheat the oven – Place a Dutch oven (with lid) inside the oven and preheat to 450°F (230°C).

• Bake the bread – Carefully place parchment with dough into the hot Dutch oven. Cover with lid and bake for 30 minutes. Remove lid and bake an additional 10–15 minutes until golden and crusty.

• Cool & serve – Transfer bread to a wire rack and let cool before slicing.

• Roast garlic ahead by wrapping whole cloves in foil with a drizzle of olive oil, bake at 375°F (190°C) for 30–40 minutes until soft.

• For extra flavor, sprinkle sea salt on top before baking.

• Store leftovers in a paper bag or bread box to keep the crust crisp