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–+ servings
No Knead Rosemary Bread

No Knead Rosemary Bread

Yield: 8 servings
Prep: 1 day 15 minutes
Cook: 40 minutes
Total: 1 day 55 minutes
A basic, FOOLPROOF homemade bread recipe here! Anyone can make this! I PROMISE!!!! And the bread comes out just perfect!
4.8 stars (190 ratings)

Ingredients

  • 3 cups all-purpose flour
  • 3 cloves garlic, minced
  • 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

Equipment

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.
  • Serve warm.