No Knead Rosemary Bread

Bread, Loaf, To Try


3 cups all-purpose flour

3 large garlic cloves, minced

1 tablespoon finely chopped fresh rosemary, or more, to taste

1 1/4 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/2 teaspoon active rapid rise yeast

1 1/2 cups water, at room temperature

2 tablespoons cornmeal


In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.

Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.

Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.

Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.

Working on a lightly floured surface, gently shape dough into a round.

Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.

Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.

Serve warm.