No Knead Rosemary Bread
Total Time
1 day 55 minutes
Prep Time
1 day 15 minutes
Cook Time
40 minutes
Rating
4.8 out of 5 stars
(186)
Ingredients
8 servings
- 3 cups all-purpose flour
- 3 cloves garlic, minced
- 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
- 1 ½ cups water, at room temperature
- 2 tablespoons cornmeal
How would you rate this recipe?
Preparation
Step 1
In a large bowl, combine flour, garlic, rosemary, salt, pepper, and yeast.
Step 2
Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
Step 3
Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.
Step 4
Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
Step 5
Working on a lightly floured surface, gently shape dough into a round.
Step 6
Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
Step 7
Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
Step 8
Serve warm.
Step 9
Save recipe for the next time?
Chef's notes
Serve with butter, or use to dunk into tomato basil soup.
