Description:
This crusty, bakery-style no-knead bread is infused with fragrant rosemary and garlic, with a chewy interior and golden crackly crust. Made with minimal effort and simple ingredients, it’s perfect for soups, pasta, dipping in olive oil, or making gourmet sandwiches.
📝 Ingredients (Makes 1 loaf, 10 slices):
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3 cups all-purpose flour
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1½ teaspoons salt
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½ teaspoon active dry yeast
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1½ cups warm water
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2 cloves garlic, minced
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1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
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1 tablespoon olive oil (optional, for brushing top)
👩🍳 Instructions:
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Mix dough:
In large bowl, stir flour, salt, yeast, garlic, and rosemary. Add water and mix until shaggy dough forms. -
First rise:
Cover bowl loosely and let sit at room temperature 12–18 hours, until bubbly and doubled. -
Shape dough:
Turn dough onto floured surface, fold a few times, and shape into ball. Let rest 30 minutes. -
Preheat oven:
Place Dutch oven (with lid) inside oven and heat to 450°F (230°C). -
Bake:
Carefully place dough into hot Dutch oven. Cover and bake 30 minutes. Uncover and bake 10–15 minutes until golden brown. -
Cool:
Transfer to rack and cool before slicing.
⭐ Recipe Notes:
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Long fermentation creates flavor and chewy texture.
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Fresh rosemary gives best aroma.
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Dough will be sticky — that’s normal.
💡 Tips:
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Add grated Parmesan for cheesy bread.
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Use parchment paper for easy transfer.
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Sprinkle sea salt on top before baking.
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Store wrapped at room temp 2 days or freeze.
🥗 WW (Weight Watchers) Points (Per Slice):
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WW Blue/Purple: ~4 points
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WW Green: ~5 points
👉 Lower Points Tip: Slice thinner or use olive oil spray — reduces to 3 points per slice.
🍽️ Serving Ideas:
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With soups and stews
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As garlic toast
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For sandwiches