So I made more no knead bread, because it's my favorite thing ever and SURPRISE! This is the best one yet: no knead rosemary garlic bread.
First off: the basics, as seen in the original foolproof artisan no knead bread.
No kneading!!! It's amazing.
Now this particular recipe has one extra step and lemme tell you it's SO worth it. To get the "garlic" in the no knead rosemary garlic bread, you roast it up with a little olive oil and then roughly chop the softened cloves before adding to the dough.
It's. So. Good. Add a little fresh rosemary and we've got perfection in a carb.
Dan and I actually ate an entire loaf in a day and a half (not embarassing at all 😬). If you do happen to have some leftover, no knead rosemary garlic bread makes delicious croutons! But if you're anything like me there won't be a slice left 😊.Print
Easy, homemade artisan bread with roasted garlic and a hint of rosemary. No kneading necessary!
- 3 cups all purpose flour
- 1 ¾ teaspoon coarse salt
- ½ teaspoon active dry yeast
- ¼ teaspoon white sugar (for activing the yeast)
- 1 ½ cups warm water
- 1 tablespoon fresh rosemary, roughly chopped
- 1 head garlic
- 1 tablespoon extra virgin olive oil
- Preheat oven to 425°F. Slice the top off of the garlic head to expose the garlic cloves. Place on a piece of tin foil large enough to wrap up and cover the head. Drizzle with the olive oil and wrap up in the foil. Roast for 45 minutes and remove from the oven to cool. Once cool enough to handle, squeeze the cloves out of the papery skin. Roughly chop the roasted cloves and set aside.
- Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
- In a large bowl, whisk together flour, chopped roasted garlic, rosemary, and salt. Add water and yeast mixture and mix until just combined into a sticky, shaggy dough. Cover the bowl with plastic wrap and let sit for 12-18 hours. After the dough has risen for at least 12 but preferably 18 hours, it should look loose and very moist with plenty of bubbles on the surface.
- When the dough is ready, preheat the oven to 450˚F. Place a 6 to 8qt dutch oven or cast iron pot in the oven to heat up for 30 minutes before baking.
- Place dough on a well floured surface and, using plenty of flour on your hands, gently pat it into a ball shape. Score the top of the dough as desired.
- Place it onto a piece of parchment paper, sprinkle the top of the dough with more flour, and cover with saran wrap while you wait for your pot to heat up.
- Remove the saran wrap and place both the parchment paper and the dough into the heated pot so that the parchment lines the bottom. Place on a middle rack and cook, covered, for 30 minutes. Remove the cover and cook another 10-15 minutes, until bread is golden. Cool on a wire rack.
Unless, I check the temperature with a literal thermometer, I’ve always had to try twice to activate the yeast! So if it doesn’t activate the first time you try, no worries. Be patient and try again with another ½ teaspoon of yeast.