Rustic No-Knead Rosemary Garlic Bread—crispy crust, airy inside, and packed with flavor.
Ingredients
3 cups all-purpose flour
1½ tsp salt
½ tsp instant yeast
1½ cups warm water
3 cloves garlic, finely minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp olive oil (plus extra for brushing)
Instructions
In a large bowl, mix flour, salt, yeast, garlic, and rosemary.
Pour in warm water and stir until a sticky dough forms (no kneading needed).
Cover the bowl with plastic wrap or a towel and let it rest at room temperature for 12–18 hours, until bubbly and doubled in size.
Lightly flour a surface, transfer the dough, and gently shape it into a ball (don’t overwork it).
Place the dough on parchment paper, cover, and let it rest for another 30–45 minutes.
Meanwhile, preheat your oven to 230°C (450°F) with a Dutch oven inside.
Carefully place the dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes.
Remove the lid and bake for another 10–15 minutes until golden brown and crispy.
Brush lightly with olive oil and let cool before slicing.
Tips
• For extra flavor, roast the garlic before adding it to the dough.
• Add a sprinkle of sea salt on top before baking for a gourmet finish.
• Store leftovers wrapped at room temperature for up to 2 days.
