The fresh aroma of rosemary steaming from fluffy garlic bread that is without a doubt restaurant quality. You may never buy local fresh made bread from the store again once you try this recipe. You will need to start the process the day before you plan on serving it but believe you me that it is well worth the time. I used a skillet and placed it in the center of the table and served with a good Italian pasta inspired meal and it went fast. You will be taking one more slice just to clean the sauce off of your plate.
Watch the video and follow the instructions below to have fresh made extremely tasty and comforting fresh made bread on your table for the next big family meal. If you are like me and like to tear pieces of bread, talk over the day and sip a good wine and eatfoodlicious.
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In a large bowl: add yeast, sugar, salt, pepper, minced garlic, minced fresh rosemary and mix.
Add flour and mix.
Pour warm water and mix. It is normal for the dough to be wet & sticky.
Cover the bowl with saran wrap or an airtight lid for at least 12 but up to 18 hours.
Coat skillet or dutch oven pan with cooking spray. Then sprinkle the bottom with cornmeal. Remove the saran wrap or airtight lid from the bowl.
Transfer the dough to the skillet or dutch oven pan. Shape the dough into a ball. First Dough Rise: Cover with a clean towel or saran wrap for the first 1 hour. It’s ok if the dough touches the cover.
Second Dough Rise: Remove cover and let it rise for another 2 hours or until it doubles in size.
Preheat the oven to 450°F (232°C). Bake for 30 minutes or until golden brown.
Optional: In a small bowl; combine melted butter and fresh rosemary. Brush the rosemary butter on top of the hot bread. Slice the bread into 8 slices.
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No Knead Garlic Rosemary Bread
Equipment
- skillet or dutch oven pan
Ingredients
- 3 ½ cups bread flour
- 2 cups warm water
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp instant yeast
- ½ tsp sugar
- 4 garlic cloves minced
- 2 fresh rosemary springs (leaves only) minced
- 1 tbsp cornmeal
- cooking spray
Rosemary Butter
- 2 tbsp melted unsalted butter
- 1 tsp fresh minced rosemary
Instructions
- In a large bowl: add yeast, sugar, salt, pepper, minced garlic, minced fresh rosemary and mix. Add flour and mix. Pour warm water and mix. It is normal for the dough to be wet & sticky.
- Cover the bowl with saran wrap or an airtight lid for at least 12 but up to 18 hours.
- Coat skillet or dutch oven pan with cooking spray. Then sprinkle the bottom with cornmeal. Remove the saran wrap or airtight lid from the bowl. Transfer the dough to the skillet or dutch oven pan. Shape the dough into a ball.
- First Dough Rise: Cover with a clean towel or saran wrap for the first 1 hour. It's ok if the dough touches the cover. Second Dough Rise: Remove cover and let it rise for another 2 hours or until it doubles in size.
- Preheat the oven to 450°F (232°C).
- Bake for 30 minutes or until golden brown.
- Optional: In a small bowl; combine melted butter and fresh rosemary. Brush the rosemary butter on top of the hot bread. Slice the bread into 8 slices.