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No Knead Rosemary Bread

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This No Knead Rosemary Bread is a simple and foolproof recipe that results in a crusty, aromatic loaf. Infused with garlic and fresh rosemary, it’s the perfect addition to any meal and requires minimal effort with no kneading.

Ingredients

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 (for dusting skillet)

Instructions

  1. In a large bowl, mix flour, garlic, rosemary, salt, pepper, and yeast.
  2. Add water and stir with a wooden spoon or your hand until a sticky dough forms (about 30 seconds).
  3. Cover the bowl with plastic wrap and let it rest at room temperature for 18 to 24 hours until the surface is bubbly.
  4. Lightly oil a 10-inch cast iron skillet and dust it with cornmeal.
  5. On a floured surface, gently shape the dough into a round.
  6. Place the dough in the prepared skillet. Cover with a dish towel and let rise for about 2 hours, or until doubled in size and the dough doesn’t spring back when poked.
  7. Preheat the oven to 450°F (230°C).
  8. Bake for 30–40 minutes, until the crust is golden brown.
  9. Serve warm and enjoy.

Notes

Swap rosemary with thyme or sage for different herbal notes.

Mix in shredded cheese like Parmesan or Asiago for a cheesy twist.

Incorporate chopped olives or sun-dried tomatoes for a Mediterranean flair.

Try using whole wheat flour for half the amount for a heartier texture.

Top with coarse sea salt for a rustic finish before baking.

Nutrition

Find it online: https://chocolatecoveredamy.com/no-knead-rosemary-bread/