So about 6 years ago, I was in grad school, and my friend introduced me to this phenomenon – no-knead bread. No-knead? How was this possible? At the time, I lived in a small apartment with a tiny kitchenette, so I was all down for shortcuts and things that don’t require a ton of counter space.
My friend got the recipe from the famous New York Times recipe. It really is super easy, mix together ingredients, set it and forget it.
While the basic no-knead bread is a classic and one that I make quite often, I have been experimenting with different flavors and my new favorite is the rosemary and garlic no-knead bread. It’s packed full of flavor and goes great dipped in olive oil & balsamic vinegar.
No-Knead Rosemary & Garlic Bread
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp active dry yeast
- 1 Tb dried rosemary
- 3 large cloves garlic, chopped
- 1 2/3 cup water
- In a large bowl, mix together flour, salt, yeast, rosemary, and garlic. Add in water and stir together until it forms a wet dough. Cover and let it sit for 18-24 hours.
- Place a dutch oven with the lid on in the oven. Preheat oven to 450°F. Flour your hands and gently scoop the dough out of the bowl and form a round shape. Once the oven is preheated, place dough in the dutch oven. Bake for 35 minutes. Remove the lid and bake for an additional 15-20 minutes, or until the top is golden brown.
- You do not need to oil the dutch oven. The bread will absolutely not stick. You can use parchment paper on the bottom of the dutch oven as a sling so it is easier to take out the bread when finished.