Rustic No-Knead Rosemary Garlic Bread

In a large bowl, combine the flour, garlic, rosemary, salt, and sugar.
Add the warm water and olive oil to the dry ingredients and stir with a wooden spoon until the mixture forms a sticky dough.
Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for 12-18 hours. The dough will rise and become bubbly. Don’t worry if it looks a bit shaggy; that’s perfectly normal for no-knead bread.
Shape the Dough:

After the dough has rested and risen, turn it out onto a floured surface. Gently fold it over itself a few times, shaping it into a round loaf. Be careful not to overwork the dough.
Place the shaped dough onto a piece of parchment paper, ready to go into your cooking pot.
Preheat and Bake:

Preheat your oven to 220°C (425°F) and place a Dutch oven or heavy pot with a lid inside to heat up for 30 minutes.
Once the pot is preheated, carefully transfer the dough (still on the parchment paper) into the hot pot. Cover with the lid.
Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 10-15 minutes to allow the bread to become golden and crispy.
Cool and Serve:

Remove the bread from the pot and let it cool on a wire rack for about 10 minutes before slicing. Enjoy with butter, a drizzle of olive oil, or alongside your favorite dish!
Serving and Storage Tips