This No Knead Rosemary Garlic Bread is so easy anyone can make it! It only takes about 5 minutes to prep and then you let it rise and then bake. It is definitely worth the wait!
No knead rules! This rustic, hearty homemade bread is filled with flavor with the addition of garlic and rosemary.
There are a few recipes floating around the internet and various food apps that focus on rustic loaves of home made bread. I like my bread machine for mixing traditional doughs but I don’t like the shape of the loaf when the machine bakes it. So I was happy to find this recipe on Diethood.com.
I make this all the time. It is so easy- I just mix it up, let it rise for 1 hour, put in a greased cast iron skillet (8-10″), let it rise 30 more minutes and then bake it.
It is fairly dense and makes a great dipper with olive oil and balsamic or a sandwich that really sticks to your ribs. If you don’t want the garlic or rosemary effect you can easily leave them out to get a plain loaf of bread. I would still brush the top with olive oil before baking. The outside crust is crisp and the inside is soft. Yum…..
Did I mention how much I love my cast iron skillets? When properly seasoned they are as non-stick as teflon type pans and they cook so evenly. You can sear meat in them and then stick them into the oven to finish cooking. And they clean up really easily too. If have a mild residual you can just simmer some water on the stove in the dirty pan and it will wipe clean after a few minutes. For a real kitchen disaster you can crumple tinfoil and use it as a scrubber to clean a more stubborn surface.
But – back to the bread. This rustic bread is a great side for soup or a bowl of chili. It also makes a very substantial sandwich.
Homemade bread doesn’t have any preservatives (bonus!) so it is best the day it is made. It will be ok the next day but I tend to freeze what is left after the first meal – if there is any! I slice it first and then pop it into the freezer.
You might like to enjoy it with this Leek and Potato Soup!
- 2 cups lukewarm water (do not overheat or it will kill the yeast)
- 2 1/4 tsp dry active yeast
- 1/2 Tbsp coarse sea salt
- 4 1/3 cups all purpose flour
- 2 Tbsps fresh rosemary minced, reserve a bit for garnish
- 2 cloves fresh garlic minced, reserve a bit for garnish
- 2 Tbsps olive oil divided
- coasrse sea salt for garnish
- Combine water and yeast in a large bowl.
- Stir in 1 cup of the flour with a wooden spoon. Mix until flour is fully incorporated.
- Stir in minced rosemary and garlic, reserving a bit for garnish.
- Mix the 1/2 Tbsp coarse salt evenly into the remaining 3 cups of flour. Make sure it is evenly distributed. Add the rest of the flour 1 cup at a time, mixing until well incorporated before adding more.
- Cover with plastic wrap and let rise for 1 hour in a warm spot.
- Grease the cast iron skillet (8-10") with a bit of the olive oil. I dip a bit of paper towel in the oil and use it to grease the bottom and sides of the skillet.
- Remove the plastic wrap and flour your hands to prevent the dough from sticking. Pull the dough out of the bowl and shape it into a disk in the skillet.
- Cover with a towel and let rise for 30 more minutes.
- Preheat the oven to 400 degrees F.
- After the second rise, brush the olive oil over the top of the risen dough, sprinkle top with coarse sea salt and the rosemary, garlic garnish.
- With a sharp knife make 3 shallow, evenly spaced cuts across the surface of the dough.
- Bake for 30-35 minutes. Top should be nicely browned.
- Remove loaf from the skillet and let cool on a rack.
- Slice and serve when cool.