Description
What You’ll Need: Ingredients. A handful of pantry staples plus rosemary, roasted garlic, and a screaming-hot Dutch oven deliver a rustic artisan loaf with a crackly crust and custardy crumb—no kneading required.
Ingredients
Units
Scale
No-Knead Dough
- 3 cups all-purpose flour or bread flour
- 2 tsp fine sea salt
- 1/2 tsp instant yeast
- 1 1/2 cups warm water (about 110°F/43°C)
- 2 Tbsp fresh rosemary, finely chopped
- 4 cloves sweet, mashed roasted garlic
- 1 Tbsp extra virgin olive oil (optional)
Instructions
- Mix the simple no-knead dough: In a large bowl, whisk flour, salt, and instant yeast. Add warm water, rosemary, roasted garlic, and olive oil (optional). Stir until a shaggy, sticky dough forms and no dry flour remains.
- Long, slow first rise: Cover the bowl and let rest at room temperature for 12–18 hours, until more than doubled, bubbly on top, and fragrant.
- Gently shape: Lightly flour the counter. Scrape out the dough, then fold it over itself once or twice into a rough ball. Keep the air bubbles. Place on parchment, cover with a towel, and rest 30–40 minutes.
- Preheat Dutch oven: About 30 minutes into the second rest, place a 5–6 qt Dutch oven with lid in the oven and preheat to 450°F (230°C).
- Bake: Carefully lift the dough on the parchment into the hot pot. Cover and bake 30 minutes. Uncover and bake 10–15 minutes more, until deep golden and crisp.
- Cool before slicing: Transfer loaf to a wire rack and cool at least 1 hour for best texture before slicing.
Notes
Pro tips: For chewier crumb, use bread flour. Dough should be sticky—avoid extra flour. If your kitchen is cool, extend the first rise. For extra steam, mist the dough lightly before covering the pot. Add-ins like olives or lemon zest pair beautifully with rosemary and garlic.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Cuisine: Artisan Bread
Nutrition
- Calories: 140
- Sodium: 390
- Fat: 1
- Carbohydrates: 28
- Protein: 4
