No Knead Rosemary Bread

No Knead Rosemary Bread

from damndelicious.net

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

Directions

  1. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 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.

  7. 7

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

  8. 8

    Serve warm.