Rustic No-Knead Rosemary Garlic Bread

🌿🧄 Rustic No-Knead Rosemary Garlic Bread (Mediterranean Style)

📝 Description

This Rustic No-Knead Rosemary Garlic Bread captures the essence of Mediterranean baking: simple ingredients, time-developed flavor, and a crackly crust. Long fermentation replaces kneading, allowing the dough to develop depth naturally. Fresh rosemary, garlic, and olive oil create a fragrant loaf perfect for dipping, soups, or mezze platters.

---

🛒 Ingredients (1 large loaf)

• 3 cups all-purpose flour (or bread flour)

• 1½ tsp sea salt

• ½ tsp active dry yeast

• 1 tbsp fresh rosemary, finely chopped
  (or 1½ tsp dried rosemary)

• 3 cloves garlic, minced

• 1½ cups warm water

• 2 tbsp extra-virgin olive oil

• Extra flour or cornmeal for dusting

---

👩‍🍳 Instructions

1. Mix dough
   In a large bowl, mix flour, salt, yeast, rosemary, and garlic. Add water and olive oil. Stir until a sticky dough forms.

2. First rise (no knead)
   Cover bowl with plastic wrap or a lid. Let rise at room temperature 12–18 hours, until bubbly and doubled.

3. Shape
   Turn dough onto a floured surface. Gently fold edges over itself 2–3 times. Shape into a round loaf.

4. Second rise
   Place dough on parchment paper, cover lightly, and rest 30–45 minutes.

5. Preheat oven
   Place a Dutch oven (with lid) inside oven. Preheat to 230°C (450°F) for 30 minutes.

6. Bake
   Transfer dough (with parchment) into hot Dutch oven.

   • Bake covered: 30 minutes

   • Uncover and bake: 10–15 minutes until deep golden

7. Cool
   Cool on a rack at least 30 minutes before slicing.

---

🥖 Texture & Flavor

• Crisp artisan crust

• Soft, airy interior

• Fragrant rosemary and roasted garlic notes

• Mild olive oil richness

---

🍽 Serving Suggestions

• Dip in olive oil & balsamic

• Serve with Mediterranean soups or stews

• Pair with cheese, olives, and hummus

• Toast and top with tomatoes or feta

---

🧠 Nutrition Highlights

• Naturally fermented for easier digestion

• Olive oil provides heart-healthy fats

• No sugar, no butter

• Simple, traditional Mediterranean ingredients

---

❓ Q & A

Q: Can I use dried rosemary?

Yes. Use half the amount of dried rosemary.

Q: What if I don’t have a Dutch oven?

Use a heavy oven-safe pot with lid or bake on a stone with steam.

Q: Is this bread chewy or soft?

Both—crusty outside, tender and chewy inside.

Q: Can I add olives or cheese?

Yes! Add ¼–½ cup olives or feta during mixing.

Q: How long does it stay fresh?

• Room temperature: 2 days

• Fridge: 4–5 days

• Freezer: Up to 2 months

Q: Why is no kneading needed?

Time replaces kneading—long fermentation develops gluten naturally.