Rustic No Knead Rosemary Garlic Bread
A delicious, no-knead rosemary garlic bread. What more is there to say?
Servings: 8
Ingredients
- 3 cups all-purpose flour
- 3 cloves garlic minced
- 1 tablespoon finely chopped fresh rosemary or more, to taste
- 1¼ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon instant yeast
- 1½ cups water at room temperature
- 2 tablespoons cornmeal
Instructions
- In a large bowl, combine flour, garlic, rosemary, salt, pepper, and yeast.
- Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
- Cover the bowl tightly with plastic wrap and let stand at room temperature until the surface is dotted with bubbles, about 18 to 24 hours.
- Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
- Working on a lightly floured surface, gently shape the dough into a round.
- Place the dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until the dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
- Preheat oven to 450℉. Place into oven and bake until golden brown, about 30-40 minutes.
