No Knead Bread with Garlic and Rosemary
Servings 1 loaf
Ingredients
Garlic Confit
- 2 heads garlic
- 1 cup extra virgin olive oil or as needed
- 1 sprig rosemary
No Knead Bread with Garlic and Rosemary
- 3 cups flour
- 2 tsp kosher salt
- 1 tsp traditional active dry yeast
- 1 ½ cups water between 105°F and 115°F
- 1 recipe Garlic Confit
- 2 tbsp chopped fresh rosemary
- extra virgin olive oil as needed
- extra flour for dusting
- coarse sea salt if desired
Instructions
Garlic Confit
- The garlic confit can be made ahead of time and stored in the fridge. Preheat the oven to 300°F. Peel the garlic cloves and place in a small baking dish or ramekin. Cover with olive oil. Add a sprig of rosemary.
- Cover the baking dish and bake for 1 hour until the garlic is completely soft and golden brown in colour. Allow the garlic to cool before using. The garlic infused olive oil can be strained and used in other recipes. Store both the garlic and oil in the fridge.
No Knead Bread with Garlic and Rosemary
- In a mixing bowl combine the flour, salt, and yeast. Stir together until well mixed. Add the warm water and stir together. It will be a soft and sticky dough. Cover with cling film and a tea towel. Set in a warm place for at least 8 hours but as long as 12 hours if desired.
- Sprinkle a liberal amount of flour on the counter. Use a spatula to scrape the dough out of the mixing bowl onto the counter. The dough will be very sticky. Sprinkle the dough generously with flour and use your hands to pat the dough out into a rough circle about 1 inch thick.
- Top the dough with some of the garlic cloves and sprinkle with the chopped rosemary. Pick up one side of the dough and fold it over the garlic. Top the folded piece with more garlic and rosemary. Pick up another side of the dough and fold it over the first fold. Top with more garlic and rosemary. Repeat one more time. Fold the dough over one more time to seal in the garlic.
- Flip the dough over and shape into a round ball. Place a piece of parchment paper into a clean mixing bowl. Place the dough in the bowl on top of the parchment. Gently brush the top of the dough with olive oil. Cover with a tea towel and let rise for 1 hour.
- Preheat the oven to 450°F. Half an hour after shaping the dough place a dutch oven or clay baking dish with lid in the oven to preheat. You want the dutch oven to be as hot as the oven itself. To bake the bread, remove the lid from the dutch oven. Carefully pick the bread dough up by the parchment paper and lower it into the dutch oven.
- Sprinkle the top of the dough with flakey sea salt. Use a sharp knife to score a slash across the top of the dough. Replace the lid on the dutch oven and place into the oven. Bake for 40 minutes. Remove the lid and continue to cook for another 5 to 10 minutes until the bread is golden brown.
- Transfer the bread to a rack to cool. This bread is quite soft and is easier to cut after cooling. Enjoy!