Roasted Garlic & Rosemary No Knead Artisan Bread
User Reviews
5
Roasted Garlic & Rosemary No Knead Artisan Bread
Description
The recipe begins by roasting a whole head of garlic with olive oil, which softens the cloves and brings out their sweetness. After cooling, the garlic is squeezed from its skin and mixed directly into a dough made from flour, kosher salt, yeast, fresh chopped rosemary, and water. The mixture requires no kneading; it simply rests covered at room temperature for 12 to 18 hours, allowing natural fermentation to develop flavor and structure.
Before baking, the dough is shaped into a sticky ball and baked in a preheated Dutch oven or similar vessel at 450°F, producing a crunchy outer crust and a tender interior. The roasted garlic adds a mellow, caramelized garlic flavor that infuses throughout, complemented by fragrant rosemary. This bread works well alongside soups, stews, or simply with butter.
The recipe notes suggest using bread flour if preferred, and preheating the baking vessel helps prevent sticking. This traditional, simple technique yields an artisanal loaf with minimal effort.
Ingredients
- 1 garlic roasted, head
- 1 Tablespoon olive oil
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups water room temperature
- 1 Tablespoon rosemary chopped, fresh
Instructions
- To roast the garlic, heat the oven to 425°F. Slice the top off the head of a garlic bulb to expose the cloves, then drizzle with 1 tablespoon of olive oil over the exposed garlic cloves. Wrap in tinfoil and roast for 45 minutes, then remove from oven and cool until the soft garlic can be squeezed out of the papery skin.
- In a large bowl, combine the flour, salt, yeast, rosemary, and roasted garlic. Add the water and stir to combine, just until it starts to come together in a very shaggy dough. Cover tightly with plastic wrap and let it sit on the counter at room temperature for 12-18 hours.
- When you are ready to bake the bread, place a dutch oven, pizza stone, or other oven-safe pan in the oven to preheat and heat the oven to 450°F.
- Working on a clean, well-floured surface, turn the dough out onto the counter or table and shape into a ball using floured hands. The dough will be very sticky.
- Drop the ball of dough into the preheated dutch oven or other baking dish, cover with lid or an oven-safe bowl, and bake for 30 minutes with the lid on. Remove the lid and bake for another 10-15 minutes, until golden brown and crusty on top.
- Remove bread from the dutch oven to cool completely before slicing.
Notes
- Bread flour can be substituted or combined with all-purpose flour depending on your preference.
- Preheating the Dutch oven or baking vessel is important to avoid the bread sticking to the bottom.
- Using a piece of parchment paper under the dough can help transfer it without sticking if preheating concerns arise.
- This method is adapted from a well-known simple artisan bread technique that relies on long fermentation and high-temperature baking for crust and crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 320mg | 13% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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