One of my favorite parts about summer is the herbs in my garden. I love being able to walk out back and pick some fresh herbs to brighten up my dinner. I suppose I could keep herbs year round in the house but I’m notoriously bad with house plants. I do pretty well with the garden outside but the second I bring a plant indoors there’s a 90% chance it’s going to die.
This bread is yet another variation of the No-Knead White Bread. I prefer to use fresh from the garden rosemary but you can also use dried rosemary. If you don’t feel like roasting your own garlic, no worries! Feel free to use store bought roast garlic. This bread is the ultimate garlic bread with chunks of creamy roast garlic in every bite. It is half the size of my typical loaves making it the perfect side for dinner. I like it best fresh from the oven with butter.
No-Knead Roasted Garlic and Rosemary Bread
Prep Time: 15 minutes + over night rest
Garlic Cook Time: 30 minutes
Bread Cook Time: 45 minutes
Yields: 1 loaf
2 cups all-purpose flour
1 head of roasted garlic
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon active dry yeast
1 cups water (room temperature)
Roasting the garlic: Preheat the oven to 425°F.
Slice off the top off of a head of garlic to expose the cloves inside. Drizzle olive oil over the exposed garlic cloves. Wrap tightly in aluminum foil and bake until tender and fragrant, approximately 30 minutes.
Remove from the oven and let cool. Peel the outside off the bulb of garlic, then gently squeeze each clove out.
Making the bread: In a big bowl mix flour, roasted garlic cloves, rosemary, salt and yeast together. Pour water into the bowl and using a spatula mix it until it’s all incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
Preheat oven to 450°F. Add your cast iron pot to the oven and heat it as well until it’s at 450°F.
Remove pot from oven and remove the lid from it.
Flour your work surface really well and make sure you flour your hands really well. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 minutes until golden brown.
Remove from the oven and let cool.