Rustic No Knead Rosemary Garlic Bread – Simple, Flavorful, and Irresistible

In a small bowl, combine the warm water with the active dry yeast. Let it sit for 5-10 minutes until it becomes foamy.

Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, salt, and rosemary (if using).

Combine Wet and Dry Ingredients:
Pour the activated yeast mixture and olive oil into the dry ingredients. Stir until the dough comes together into a sticky ball. If the dough is too dry, add a little more water, one tablespoon at a time.

Let it Rest:
Cover the bowl with a damp cloth or plastic wrap. Let the dough rest for 12-18 hours at room temperature. It will rise and become slightly bubbly.

Shape the Dough:
Once the dough has rested, turn it out onto a well-floured surface and gently shape it into a round loaf. You don’t need to knead it, just fold the edges in slightly to form a loose ball.

Preheat the Oven and Pot:
Place a Dutch oven or heavy pot with a lid in the oven and preheat to 450°F (230°C) for about 30 minutes.

Bake the Bread:
Carefully remove the hot pot from the oven. Place the shaped dough into the pot, cover with the lid, and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10-15 minutes until the bread is golden brown and crispy.

Cool and Serve:
Remove the bread from the oven and let it cool on a wire rack for about 10 minutes before slicing. Enjoy warm with a side of butter or dip in olive oil.

Serving and Storage Tips: