Description

This Rustic No Knead Rosemary Garlic Bread is a simple yet flavorful homemade bread featuring fragrant fresh rosemary and garlic. With minimal hands-on time and no kneading required, this recipe allows the dough to slowly develop flavor and texture overnight. The bread is baked directly in a cast iron skillet for a perfectly crusty exterior and soft, airy interior, making it an ideal accompaniment for meals or a delicious snack.

Ingredients

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Dry Ingredients

3 cups all-purpose flour
1 tablespoon finely chopped fresh rosemary (or more, to taste)
1 ¼ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon instant yeast

Wet Ingredients

3 cloves garlic, minced
1 ½ cups water, at room temperature

For Baking

2 tablespoons cornmeal
Light oil or nonstick spray for skillet

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Instructions

Mix Dry Ingredients. In a large bowl, combine the all-purpose flour, minced garlic, chopped fresh rosemary, kosher salt, freshly ground black pepper, and instant yeast thoroughly.
Add Water and Combine. Using a wooden spoon or your hand, pour in the room temperature water and mix until a wet, sticky dough forms, about 30 seconds. The dough should be shaggy and sticky.
First Rise. Cover the bowl tightly with plastic wrap and leave it at room temperature. Allow the dough to rest and ferment until the surface is dotted with bubbles, about 18 to 24 hours, which develops flavor and texture.
Prepare Skillet. Lightly oil a 10-inch cast iron skillet or coat it with nonstick spray. Sprinkle the bottom with 2 tablespoons of cornmeal to prevent sticking and add texture to the crust.
Shape Dough. On a lightly floured surface, gently shape the dough into a round ball without deflating it. Place the shaped dough into the prepared skillet.
Second Rise. Cover the skillet with a clean dishtowel and let the dough rest at room temperature until it doubles in size and does not spring back when poked, approximately 2 hours.
Bake the Bread. Preheat the oven to 450°F (230°C). Place the skillet with the dough directly in the preheated oven and bake for 30 to 40 minutes until the bread develops a golden brown crust and sounds hollow when tapped.

Notes

The long fermentation time enhances the bread’s flavor and texture; do not rush this step.
Use instant yeast for best results as it does not require proofing.
A cast iron skillet helps develop a crusty bottom and sides; if unavailable, use an oven-safe heavy baking dish.
The cornmeal adds texture and prevents sticking, but it is optional.
Let the bread cool on a rack before slicing to retain crumb structure.