No Knead Rosemary Bread

Name: No Knead Rosemary Bread
Prep time: 24 h 15 min
Cook time: 40 min
Total time: 24 h 55 min
Ingredients: 3 cups all-purpose flour; 3 cloves garlic (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 instant yeast; 1 1/2 cups water (at room temperature); 2 tablespoons cornmeal

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Prep Time: 1455 minutes

Cook Time: 40 minutes

Total: 1495 minutes

Servings: 8

Ingredients

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3 cups all-purpose flour3 cloves garlic (minced)1 tablespoon finely chopped fresh rosemary (or more, to taste)1 1/4 teaspoons kosher salt3/4 teaspoon freshly ground black pepper1/2 teaspoon instant yeast1 1/2 cups water (at room temperature)2 tablespoons cornmeal

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Instructions

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Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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.

Step 7

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

Step 8

Serve warm.