Savor the rustic charm and aromatic allure of our No-Knead Rosemary Bread recipe. Picture a loaf with a crusty exterior giving way to a soft, airy crumb infused with the fragrant essence of fresh rosemary. With just a few simple ingredients and minimal effort, you can create a homemade bread that’s perfect for any occasion. Whether you’re enjoying it warm from the oven with a drizzle of olive oil or using it to elevate your favorite sandwiches and soups, this no-knead bread is sure to become a staple in your kitchen.
Ingredients
3 cups all-purpose flour
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
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 bowl tightly with plastic wrap and let stand at room temperature until 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 dough into a round.
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.
Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
