Rustic No Knead Rosemary Garlic Bread

### Rustic No-Knead Rosemary Garlic Bread: Easy Artisan Bread at Home

Imagine the aroma of freshly baked bread wafting through your kitchen—a warm, hearty loaf with crispy crust, soft interior, and the savory flavor of rosemary and garlic. With **Rustic No-Knead Rosemary Garlic Bread**, you can bring the magic of artisan baking into your home with minimal effort.

This recipe is perfect for beginners and seasoned bakers alike. Its no-knead method makes it simple and fuss-free while still delivering bakery-quality results.

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#### Why You’ll Love This Bread

– **Effortless**: Minimal hands-on time and no kneading required.
– **Flavorful**: Rosemary and garlic infuse the bread with a delightful, savory aroma and taste.
– **Versatile**: Perfect for sandwiches, dipping in soups, or serving alongside a hearty meal.
– **Artisan Appearance**: Achieves a golden crust and rustic texture with ease.

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#### Ingredients

To create this delicious bread, you’ll need just a handful of simple ingredients:

– **3 cups all-purpose flour**
– **1 teaspoon salt**
– **½ teaspoon instant yeast**
– **1 ½ cups warm water**
– **2 cloves garlic**, minced
– **1 tablespoon fresh rosemary**, chopped (or 1 teaspoon dried rosemary)
– **1 tablespoon olive oil** (optional, for added richness)

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#### Step-by-Step Instructions

**1. Mix the Dough**
– In a large mixing bowl, combine the flour, salt, and instant yeast. Stir in the minced garlic and chopped rosemary.
– Gradually pour in the warm water and mix until a shaggy dough forms. The dough will be sticky—this is normal!
– Cover the bowl with plastic wrap or a clean kitchen towel. Let it rest at room temperature for 12-18 hours.

**2. Shape the Dough**
– After the resting period, the dough will have risen and become bubbly. Lightly flour a clean surface and your hands.
– Gently scrape the dough out of the bowl and shape it into a round loaf. Avoid overhandling to keep the air bubbles intact.

**3. Prepare the Oven**
– Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy pot with a lid inside to heat up for 30 minutes.

**4. Bake the Bread**
– Carefully remove the hot Dutch oven from the oven. Place the shaped dough onto parchment paper and transfer it to the pot. Cover with the lid.
– Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 10-15 minutes to achieve a golden, crispy crust.

**5. Cool and Serve**
– Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing.

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#### Tips for Success

1. **Use Instant Yeast**: It’s easier to work with and doesn’t require proofing.
2. **Don’t Overmix**: The no-knead method relies on a long resting period to develop gluten naturally.
3. **Experiment with Herbs**: Add thyme, oregano, or a sprinkle of sea salt for extra flavor.
4. **Ensure a Hot Pot**: A preheated Dutch oven creates the perfect environment for a crispy crust.
5. **Let It Cool**: Slicing too soon can result in a gummy texture. Allowing the bread to cool helps it set properly.

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