No-Knead Garlic Rosemary Bread
There’s really nothing better than freshly baked bread from the oven to dip in olive oil or to top with a pad of butter. And this is one of the least intimidating bread recipes out there. All this recipe requires are a few basic ingredients and a little bit of time to rise. It’s a great recipe to get acquainted with working with dough, and best of all, it’s completely delicious.
Ingredients
3 1/4 cups all-purpose flour
2 teaspoons pink salt
1/2 teaspoon active dry yeast
1 1/2 cups warm water (about 110 degrees F)
1 tablespoon finely chopped fresh garlic
Leaves from one fresh rosemary sprig, roughly chopped. Plus another rosemary sprig or two for topping
2 tablespoons California Olive Ranch 100% California olive oil, for brushing
Instructions
1. In a large mixing bowl, add flour, salt, yeast garlic and rosemary. Mix well.
2. Add in warm water and mix well with a wooden spoon
3. Cover dough in bowl with plastic wrap
4. Let dough rise at room temperature for no less than 12, and no more than 18 hours
5. After rising, transfer dough to a well floured surface.
6. Preheat oven to 450F with dutch oven inside of it for 20-30 minutes
7. Gently pull sides of dough out and fold them in on itself into the center a few times, shaping it into a ball. If dough is too sticky to work with, continue sprinkling with flour little by little.
8. Flip dough upside down onto a sheet of parchment paper so the smooth side is on top
9. Shape into a ball again then brush the top of dough with California Olive Ranch 100% California Olive Oil
10. Very carefully, using oven mitts, add dough in parchment paper to preheated dutch oven.
11. Place dutch oven lid on top and place dough in the oven to bake for 30 minutes
12. Carefully remove dutch oven lid and let bake for another 15 minutes
13.Remove dutch oven from oven, remove bread from dutch oven, and let cool slightly before enjoying.