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Rosemary and Roasted Garlic No-Knead Bread

  • Author: hungrygirlinqueens
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 14 hours
  • Yield: 1 loaf of bread 1x
  • Category: Baking
  • Method: Oven
  • Cuisine: Bread

Description

Simple and easy rosemary and roasted garlic no-knead bread. Fragrant and bold in flavor with a soft center and crusty exterior.


Scale

Ingredients

1 head garlic, roasted

1 tablespoon olive oil

3 tbsp chopped fresh rosemary

15 oz (3 cups) all-purpose flour

1/2 tsp instant yeast

1 1/2 tsp table salt

1 1/4 cups room temperature water

1/4 cup olive oil


Instructions

  1. Preheat oven to 400 degrees.
  2. Slice the top of the head of garlic off and place in a piece of foil drizzle 1 tablespoon olive oil  on top of the garlic and wrap the foil up.
  3. Place the garlic in the oven and roast for 30-40 minutes.
  4. Let the garlic cool for 10 minutes and squeeze the garlic head to release the the garlic cloves.
  5. In a large mixing bowl, combine flour, salt, yeast and chopped rosemary
  6. Add water, roasted garlic and olive oil and mix with a large spoon. (You may need to use you hand to get it fully mixed)
  7. The dough will be wet and sticky so once it is fully mixed leave it in the bowl covered with a damp towel or plastic wrap for 12- 18 hours ina. warm kitchen.
  8. Once the dough has risen, lightly sprinkle flour onto a piece of parchment.
  9. Pour the dough onto the floured sparchment, you may want to use a kitchen scraper to get all the dough off the the bowl.
  10. Fold over the edges of the dough to the center to create a spherical shape.
  11. Cover the dough with a towel and let rise for another hour.
  12. Preheat the oven to 500 degrees.
  13. When there are 30 minutes left for the secodn rise, place a dutch oven with the lid into the oven to heat up.
  14. When dough has risen, use the parchment paper to lift the dough into the dutch oven and cover with lid and place into the oven.
  15. Lower the ehat to 425 degrees and bake for 30 minutes.
  16. Remove the lid from the dutch oven pot and bake for another 15 minutes.
  17. Remove the dough from the dutch oven and allow to cool.

Notes

  • Foil needs to be large enoguh to completely wrap the garlic head
  • Before placing the dough into the oven you can slice the dough with a sharp serated knife.