Ingredients:
1 ½ tablespoons fresh rosemary, finely chopped
3 cups all-purpose flour
1 ½ teaspoons salt
½ teaspoon active dry yeast
1 ½ cups lukewarm water
Instructions:
Mix Dry Ingredients: In a large mixing bowl, combine flour, salt, yeast, and chopped rosemary. Stir until well combined.
Add Water: Gradually pour lukewarm water into the dry ingredients, stirring with a wooden spoon or spatula until a shaggy dough forms. Make sure all the flour is incorporated, but don’t overmix.
Cover and Rest: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12-18 hours. During this time, the dough will rise and develop flavor.
Preheat Oven: About 30 minutes before you’re ready to bake, preheat your oven to 450°F (232°C). Place a covered Dutch oven or heavy pot with a lid inside the oven as it preheats.
Shape Dough: Once the oven is preheated, carefully remove the hot pot. Lightly flour your hands and shape the dough into a ball. You can also sprinkle a bit of flour on top if it’s too sticky.
Bake: Carefully transfer the dough ball into the preheated pot. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve: Once baked, remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing. Enjoy your delicious homemade savory rosemary no-knead bread with butter or your favorite toppings!
“Indulge in the delightful aroma and taste of freshly baked Savory Rosemary No-Knead Bread. This easy-to-follow recipe yields a crusty artisanal loaf infused with aromatic rosemary, perfect for impressing guests or elevating everyday meals. Enjoy the simplicity and deliciousness of homemade bread with this flavorful twist.”