Rustic No-Knead Rosemary Garlic Bread

Ingredients:

• 3 ½ cups all-purpose flour (plus extra for dusting)
• 1 ½ tsp salt
• 1 tsp active dry yeast
• 1 tsp sugar (for activating the yeast)
• 1 ½ cups warm water (about 110°F or 43°C)
• 2 tbsp olive oil (plus extra for drizzling)
• 2 tbsp fresh rosemary (finely chopped)
• 3-4 garlic cloves (finely chopped or minced)
• Optional: 1 tbsp honey or 1 tsp of balsamic vinegar (for a touch of sweetness)

Equipment:

• Large mixing bowl
• Large spoon or spatula for stirring
• Parchment paper (optional)
• Cast iron Dutch oven or heavy pot with lid
• Tea towel or plastic wrap

Instructions:

Step 1: Activate the Yeast

1. In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy. This indicates the yeast is activated.

Step 2: Mix the Dough

1. In a large mixing bowl, combine the flour and salt.
2. Add the yeast mixture (from Step 1), olive oil, rosemary, and garlic to the dry ingredients. Stir with a spoon or spatula until the dough begins to come together into a shaggy ball. If using honey or balsamic vinegar, add them here as well.

Step 3: Let the Dough Rise

1. Once the dough is mixed, cover the bowl with a tea towel or plastic wrap.
2. Let the dough rise at room temperature for 12-18 hours. The dough should double in size and have bubbles throughout.

Step 4: Shape the Dough

1. After the dough has risen, turn it out onto a well-floured surface. It will be sticky, so be sure to dust your hands and the surface with flour.
2. Gently fold the dough in on itself a few times, shaping it into a loose ball.
3. Optional: If you prefer a more rustic look, you can leave the dough in a more free-form shape.

Step 5: Preheat the Oven

1. Preheat your oven to 450°F (232°C).
2. If you are using a Dutch oven, place it (without the lid) into the oven while it preheats. This helps to create a steamy environment for the bread.

Step 6: Bake the Bread

1. Once the oven and Dutch oven are preheated, carefully remove the pot from the oven using oven mitts.
2. Line the bottom of the Dutch oven with a piece of parchment paper (optional but helps with cleanup and prevents sticking).
3. Carefully transfer the dough into the hot pot. You can use the parchment paper to help with this, gently lowering the dough into the pot.
4. Put the lid on the Dutch oven and place it back in the oven.
5. Bake the bread for 30 minutes with the lid on. After 30 minutes, remove the lid and bake for an additional 15-20 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 7: Cool and Serve

1. Once the bread is done, remove it from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing. This ensures the texture firms up and the flavors deepen.
2. Slice and serve warm, ideally with olive oil for dipping or alongside soups, salads, or any dish you’d like to complement with a flavorful bread.

Tips:

• For Extra Flavor: You can infuse the olive oil with more rosemary and garlic and drizzle it on the bread just before serving.
• Storage: Store the bread in a paper bag or wrapped in a cloth to keep the crust crispy. It should stay fresh for a couple of days. To keep it longer, freeze slices and toast as needed.
• Optional Add-Ins: You can add olives, sun-dried tomatoes, or cheese (such as parmesan or mozzarella) to the dough for added flavor.

Enjoy your rustic, no-knead rosemary garlic bread! It’s perfect for casual meals or for sharing with loved ones.