No Knead Garlic Rosemary Bread
A buttery flavorful crust with a tender interior. Keep or leave out the garlic - you can make this bread your own. There are multiple timing options to use this bread as an overnight dough, half day dough, or have ready in just a couple hours! This bread is your no fail go-to!
Servings: 1 loaf
Ingredients
- 420 g (3 ½ cups) bread flour
- 2 tsp sea salt
- 2 tsp fresh minced garlic
- 1 tbsp fresh rosemary roughly chopped
- 1/4 - 1 tsp yeast *see notes for rise time options to determine yeast quantity
- 355 ml (1 ½ cups) lukewarm water
Topping for bread
- 4 tbsp olive oil divided
- 1/2 - 1 tbsp fresh rosemary
- about 1/2 tsp flaky sea salt
Instructions
- Dough: Mix together the bread flour, salt, garlic, rosemary, and yeast in a large bowl. Add water and mix together until incorporated and all the flour is mixed in. The dough will look and feel sticky and shaggy. If you need more flour or water to get to the stiff, shaggy consistency - add more as needed. Cover with plastic wrap and let it rest for at least 1 hour or overnight (see notes below to decide your timing and respective yeast quantity).
- Shaping: After its rest, the dough should be doubled in size and have bubbles on top of the dough. Dust a clean surface with flour. Dust your hands with flour as well. Using your hands or a bowl scraper, scoop out your dough onto the floured work surface. View your ball of dough as having 4 corners. Using a bench scraper or your hands, pull in each corner to gather into a round ball, creating a seam on top. Turn it over so the seam is now on the table and with your hands, continue to gently reinforce the round shape, by cupping your hands around the dough, and turning it several times. Pulling it on the table as you shape it will help give the dough tension.
- Rest: Coat a cast iron pan with 2 tbsp of olive oil. (Alternatively, you could use a baking sheet or pizza stone). Place the dough in the pan, seam side down. Gently rub the top with another 1-2 tbsp of olive oil until it's fully coated. Sprinkle the top with flaky sea salt and fresh rosemary. Cover and let it rest for 30-60 minutes. Meanwhile, preheat your oven to 425℉.
- Bake: Once it's risen about 50% in size and feels puffier, place in preheated oven and bake for about 22-28 minutes, until the crust reaches a nice deep golden brown color. Let it cool for 10-20 minutes (if you can stand waiting!) before cutting to prevent the bread from squishing.
Notes
Yeast:
Yeast quantities listed below for desired first rise time. After shaping, account for 30 minutes - 2 hours more for a second rise - timing depending on yeast amount and kitchen temperature. (These estimates below are for the FIRST rise, not total rise.)
8 hours+ : 1/4 tsp yeast (incredible overnight rise results - great texture!)
~4 hours: 1/2 tsp yeast
~1-2 hours: 1 tsp yeast
Flour:
You can substitute all purpose flour, but I prefer the results from the higher protein content in bread flour. I don't suggest this bread as 100% whole wheat, as it just makes it denser, but you can do half and half if you prefer.
Loaf shapes:
I demonstrate this as a round loaf, but you can also make as longer loafs and make 3 slashes down the center more like a french baguette.
Storing:
Store in a paper bag or plastic bag and you can store at room temperature for a few days. It also freezes well!