Rustic No-Knead Rosemary Garlic Bread

Makes: 1 round loaf
Prep: 5 minutes
Rest: 12–18 hours
Bake: 40–45 minutes

 Ingredients

• 3 cups all-purpose flour

• 1¼ tsp salt

• ½ tsp instant or active dry yeast

• 1½ cups warm water (not hot)

• 1 tbsp extra virgin olive oil

• 2 cloves garlic, finely minced

• 1½ tbsp fresh rosemary, finely chopped
  (or 1 tsp dried rosemary)

• Optional topping: flaky sea salt

 Instructions

1. Mix the dough
   In a large bowl, combine flour, salt, and yeast.
   Add water, olive oil, garlic, and rosemary.
   Stir until a shaggy, sticky dough forms.

2. First rise (no kneading!)
   Cover the bowl with plastic wrap or a towel.
   Let rest at room temperature 12–18 hours, until bubbly and doubled.

3. Shape
   Flour your hands and a work surface lightly.
   Turn out dough and gently fold it over itself once or twice.
   Shape into a round loaf.

4. Second rest
   Place dough on parchment paper, cover, and rest 30–45 minutes.

5. Preheat oven & pot
   Place a Dutch oven (with lid) inside the oven.
   Preheat to 450°F (230°C) for 30 minutes.

6. Bake
   Carefully transfer dough (with parchment) into hot pot.
   Sprinkle with flaky salt if using.
   Cover and bake 30 minutes.
   Remove lid and bake 10–15 minutes until deeply golden.

7. Cool
   Let bread cool at least 20 minutes before slicing.

 Serving Ideas

• Dip in olive oil + balsamic

• Serve with Mediterranean soups or stews

• Use for bruschetta or sandwiches

 Tips & Variations

• Add olives, sun-dried tomatoes, or feta to the dough

• For softer crust, brush warm bread with olive oil

• Make it whole-wheat: replace 1 cup flour with whole wheat