Rustic No-Knead Rosemary Garlic Bread: A Flavorful and Easy Homemade Delight

In a large mixing bowl, whisk together the flour, salt, instant yeast, rosemary, and minced garlic until evenly combined.
Add the Wet Ingredients:

Pour the warm water into the dry ingredients and stir with a wooden spoon until the dough comes together. The dough will be sticky, which is perfectly fine. If you’re using olive oil, add it at this stage and stir to incorporate.
Let the Dough Rise:

Cover the bowl with a clean kitchen towel or plastic wrap. Leave the dough to rise at room temperature for 12-18 hours, or overnight. The dough will double in size and develop bubbles on the surface.
Shape the Dough:

Once the dough has risen, turn it out onto a well-floured surface. Gently shape it into a round loaf by folding the edges toward the center and then rolling it into a ball.
Second Rise:

Place the dough onto a parchment-lined baking sheet or into a greased Dutch oven. Cover it with a towel and let it rise for an additional 30-60 minutes.
Preheat the Oven:

While the dough is undergoing its second rise, preheat the oven to 450°F (230°C). If using a Dutch oven, place it inside the oven while preheating to ensure it is hot when the dough is placed inside.
Bake the Bread:

If baking on a sheet, drizzle some olive oil over the top of the dough and sprinkle with coarse sea salt for extra flavor.
Bake the bread for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
If using a Dutch oven, bake covered for 20 minutes, then uncover and bake for an additional 10-15 minutes to develop a crisp, golden crust.
Cool and Serve:

Let the bread cool on a wire rack for at least 15 minutes before slicing. This allows the steam to settle and ensures clean slices.
Serving and Storage Tips: