Rustic No Knead Rosemary Garlic Bread

 This incredibly easy, no-knead  bread develops a deep, complex flavor with an open, airy crumb and a crisp, golden crust. The long rise is the secret to its fantastic texture and taste.

Yields: 1 loaf
Prep time: 20 minutes + 18-24 hours rising
Cook time: 30-40 minutes

Ingredients

• 3 cups (360g) all-purpose  flour

• 3 cloves  garlic, minced

• 1 tablespoon finely chopped fresh rosemary

• 1 ¼ teaspoons kosher salt

• ¾ teaspoon freshly ground black pepper

• ½ teaspoon instant yeast
  

  • 1 ½ cups (350ml) water, at room temperature

  • 2 tablespoons cornmeal, for dusting
    

    Method 1: Classic Oven Baking

    This method produces a traditional, round loaf with a crisp, crackly crust.

    Step 1: Mix and First Rise
    In a large bowl, whisk together the flour, minced garlic, rosemary, salt, pepper, and instant yeast. Pour in the water and stir with a wooden spoon or your hand until a shaggy, sticky dough forms and no dry streaks of flour remain. This should take about 30-60 seconds.

    Step 2: Long Fermentation
    Cover the bowl tightly with plastic wrap and let it rest at room temperature (ideally 70°F/21°C) for 18 to 24 hours. The dough is ready when its surface is covered with small bubbles and it has more than doubled in size.

    Step 3: Shape and Second Rise
    Lightly oil a 10-inch cast-iron skillet or coat it with nonstick spray. Sprinkle the bottom and sides evenly with the cornmeal.

    Turn the risen dough out onto a lightly floured surface. With floured hands, gently fold the dough over itself a few times and shape it into a rough ball. Place the dough ball into the prepared skillet.

    Step 4: Final Rise
    Cover the skillet with a clean kitchen towel and let the dough rise again at room temperature until it has puffed up and nearly doubled. This will take about 2 hours. The dough is ready when it holds a slight indentation when gently poked with a finger.

    Step 5: Bake
    Place a rack in the center of your oven and preheat it to 450°F (230°C). Once hot, place the skillet in the oven and bake for 30-40 minutes, until the crust is deeply golden brown and the loaf sounds hollow when tapped on the bottom.

    Step 6: Cool
    Transfer the bread from the skillet to a wire rack and let it cool completely for at least 1 hour before slicing. This allows the interior crumb to set.

    Method 2: Air Fryer Method (Quicker Option)

    This method is faster for a fresh-baked loaf but yields a different shape and crust. It skips the long, 18-hour rise.

    Step 1: Mix and First Rise
    Combine all dry ingredients in a large bowl. Add the water and mix until a sticky dough forms. Cover the bowl and let it rise at room temperature for 1-2 hours, or until noticeably puffy.

    Step 2: Shape
    Punch down the dough and shape it into a round or oblong loaf that will fit in your air fryer basket.

    Step 3: Cook
    Line your air fryer basket with parchment paper. Place the shaped loaf inside. For extra flavor, drizzle the top with a little olive oil and sprinkle with additional minced garlic, rosemary, or Parmesan cheese.

    Cook at 375°F (190°C) for 15-20 minutes, rotating the loaf halfway through for even browning. The bread is done when golden brown and it sounds hollow when tapped.

    Step 4: Cool
    Let the loaf cool on a wire rack for 10-15 minutes before slicing.

    Chef’s Tips & Notes

    • Consistency is Key: For the best results, measure your flour by weight (360g). If using cups, fluff the flour with a spoon before scooping and level it off with a knife.

    • Don’t Over-Flour: The dough is meant to be wet and sticky. Using too much flour when shaping will result in a dense loaf.

    • Air Fryer Variations: All air fryers cook differently. Begin checking for doneness at the 15-minute mark.

    • Storage: Keep leftover bread in a paper bag at room temperature for 2-3 days. For longer storage, slice and freeze in a sealed bag.

    Enjoy the incredible aroma and taste of your homemade bread