🍞 Rustic No-Knead Rosemary Garlic Bread (Mediterranean)
Makes: 1 crusty round loaf
Prep Time: 5 minutes
Rest Time: 12–18 hours
Bake Time: 40–45 minutes
🛒 Ingredients
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3 cups all-purpose flour
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1½ tsp salt
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½ tsp instant or active dry yeast
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1½ cups warm water
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2 tbsp extra-virgin olive oil
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1½ tbsp fresh rosemary, finely chopped
(or 1 tsp dried rosemary) -
3 cloves garlic, finely minced
🔪 Instructions
1. Mix (No Kneading!)
In a large bowl, mix flour, salt, yeast, rosemary, and garlic.
Add warm water and olive oil. Stir with a spoon until a sticky, shaggy dough forms.
2. Long Rise
Cover the bowl and let rest at room temperature 12–18 hours, until dough doubles and is bubbly on top.
3. Shape Gently
Lightly flour your hands and surface.
Fold dough over itself once or twice—do not knead.
Shape into a loose round.
4. Second Rest
Place dough on parchment paper, cover, and rest 30 minutes.
5. Bake
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Preheat oven to 230°C (450°F).
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Place a heavy pot or Dutch oven inside to heat for 30 minutes.
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Carefully transfer dough (with parchment) into hot pot.
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Cover and bake 30 minutes.
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Uncover and bake 10–15 minutes until deeply golden.
6. Cool
Let bread cool 20 minutes before slicing.
🌿 Serving Ideas
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Olive oil & balsamic dip
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Alongside soups, stews, or mezze
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Perfect for bruschetta or sandwiches
❓ Q & A
Q1: Can I make this bread without a Dutch oven?
A: Yes. Bake on a preheated baking tray and place a heat-safe bowl of hot water on the lower rack to create steam.
Q2: Why is my dough very sticky?
A: That’s normal for no-knead bread. The high moisture creates the airy crumb and crusty texture—don’t add extra flour.
Q3: Can I make this bread the same day?
A: Yes. Let the dough rise in a warm place for 2–3 hours, then continue with shaping and baking. The flavor will be milder but still delicious.
