Bread Recipe | Roasted Garlic & Rosemary No Knead Artisan Bread

Roasted Garlic & Rosemary No Knead Artisan Bread

1 head garlic, roasted
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 room temperature water
1 tablespoon fresh rosemary, chopped

  • To roast the garlic, heat the oven to 425 degrees. 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 degrees.
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