Rustic Rosemary Garlic Bread (No-Knead Style)

 Rustic Rosemary Garlic Bread (No-Knead Style)

 Ingredients

• 3 cups (375g) all-purpose or bread flour

• 1 ½ tsp salt

• ½ tsp active dry yeast

• 1 ½ cups (360ml) warm water

• 2 tbsp olive oil (plus extra for brushing)

• 2–3 cloves garlic, minced

• 1–2 tbsp fresh rosemary (or 1 tsp dried)

• Optional: flaky sea salt for topping

 Instructions

1. Mix the dough

• In a large bowl, combine flour, salt, and yeast.

• Add warm water and mix until a shaggy, sticky dough forms (no kneading needed).

2. First rise (long fermentation)

• Cover the bowl with plastic wrap or a towel.

• Let it rise at room temperature for 12–18 hours (overnight works great).
  → Dough should double and look bubbly.

3. Shape the dough

• Lightly flour your surface and gently turn out the dough.

• Fold it over itself a few times (don’t overwork it).

• Shape into an oval or rectangle.

4. Second rise

• Place on parchment paper.

• Cover and let rest for 30–45 minutes.

5. Add toppings

• Preheat oven to 425°F (220°C).

• Brush dough with olive oil.

• Sprinkle garlic and rosemary over the top.

• Gently press them into the dough.

• Add flaky salt if you like.

6. Bake

• Bake for 25–30 minutes, until golden brown and crisp on top.

• Optional: brush with a bit more olive oil after baking for extra shine.

 Tips for that exact look

• Tear open the top slightly before baking for that rustic split.

• Use fresh rosemary sprigs on top for presentation (like in your photo).

• Bake on a preheated tray or stone for better crust.

 Optional Add-On