Description
Aromatic and crusty, this rustic no-knead rosemary garlic bread is easy to make and perfect for sharing.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 ½ tsp salt
- ½ tsp instant or active dry yeast
- 1 ½ cups warm water
- Fresh rosemary (optional, to taste)
- Garlic (optional, to taste)
Instructions
- Mix together 3 cups of all-purpose flour, 1 ½ teaspoons of salt, and ½ teaspoon of yeast in a large bowl.
- Gradually stir in 1 ½ cups of warm water until a shaggy dough forms.
- Add chopped fresh rosemary and minced garlic if desired.
- Cover the bowl with a damp cloth and let it rest at room temperature for 12 to 18 hours.
- Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up.
- Turn the rested dough onto a floured surface, shaping it gently into a ball.
- Carefully remove the hot Dutch oven, place the dough inside, and cover it with the lid.
- Bake for 30 minutes, then remove the lid and bake for another 15-20 minutes until golden brown.
- Let the bread cool on a wire rack before slicing and serving warm.
Notes
To maintain crustiness, store leftover bread in a paper bag at room temperature. For longer storage, wrap it tightly and freeze for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg