No Knead Rosemary Bread
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A basic, FOOLPROOF homemade bread recipe here! Anyone can make this! And the bread comes out just perfect!
Bread-making has been my jam lately. I mean. Sometimes it takes hours and hours.
This one here takes over 24 hours. But, guys. It’s only 15 minutes of prep work. If that, even. Then you just let the yeast do its thing.
And this here is a no-knead recipe. Which basically means less work for you guys. It’s so easy, it’s ridiculous. ANYONE can make it. And I mean anyone.
Serve with butter, or use to dunk into my favorite tomato basil soup.
No Knead Rosemary Bread
A basic, FOOLPROOF homemade bread recipe here! Anyone can make this! I PROMISE!!!! And the bread comes out just perfect!
Ingredients
- 3 cups all-purpose flour
- 3 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary, or more, to taste
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon instant yeast
- 1 ½ cups water, at room temperature
- 2 tablespoons cornmeal
Instructions
- In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.
- Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
- Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.
- Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
- Working on a lightly floured surface, gently shape dough into a round.
- Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
- Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
- Serve warm.
Did you make this recipe?
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I’m an experienced bread maker. I followed instructions exactly and this was a total failure for me. The dough did rise, but it was just soup when I put it on the counter. There was no way to shape it at all without adding a lot more flour. It did not rise much during the second proof, so I ended up with a flat, pale loaf. The flavor was really good, and I would love to figure out what went wrong.
Same result for me. Although the dough did have plenty of bubbles on top, it was just very runny. I had to pour it into the pan. Did not raise.
Do you really leave the dough out on the counter at room temp for 20 hours? Mine has been rising for two hours and already is bubbly in the top.
Can you use regular yeast instead of instant?
Making this now. I’m at 22 hours and tried to shape the load but it’s really wet and gooey. Any advice? Thank you!
I don’t like round loaves because my family likes uniform size slices of bread. After reading comments about no rise, shaping, and gooey dough, I decided to bake this in my 9×5 loaf pan. That really made a difference! Having some experience baking no-knead bread recipes, I have found that the dough is always wet and gooey.
I think my dough was too wet and I couldn’t get it shaped into a ball after 24 hours.
Hi, Can you use a Dutch over rather than a skillet pan?
This bread is amazing!! First time ever making bread and I couldn’t be happier. Yum!
Great recipe — it’s going to become a staple in our household, as I love rosemary. I think it’d make great ham or roast beef sandwiches.
SO EASY to mix up, but I used too little grease, and I neglected the corn meal — never again. Mine stuck something awful, and I lost the bottom layer. My own fault. Also, I didn’t ‘specially love the round shape. Next time I’m going to try it out in a loaf pan; I don’t see what I have to lose.
Thanks for a real winner!
Can I use bread flour?
My success with this recipe was mixed. On the one hand, it was super easy, inexpensive and DELICIOUS; I will definitely make it again. I love rosemary, and I think this bread’d be really good for sandwiches. On the other hand, I neglected to include the cornmeal (and went pretty light on the oil), and it stuck something awful — my own fault. I dread cleaning the pan. I wasn’t thrilled with the round shape (though it was easy); I’m going to try it in a loaf pan next time — and the next time will be SOON!
Thanks for the recipe! Do you think this would work with spelt flour?
This recipe looks great. I’m a bread and baking beginner. What can i use instead of cornmeal? I’m in the UK and don’t recognise it as something on our shelves. Can i just omit this ingredient?
Cornmeal is coarse polenta. If you have wheat farina, that would be a good substitute.
Do I need to start over? I left the dough out for day and a half now.
I made this recipe… my bread was amazing but I only rise for 4 hrs as it was overflowing from my bowl. I only had regular yeast not instant.. is this why it rose so quickly? I flipped it into pan and rose 2’hrs, baked, fantastic! I was afraid to leave it for the 18-24 hrs
I think elevation and temp play a big role..I’m waiting on mine right now but I accidentally added the cornmeal to the whole mixture so it may be a total dud.
I made the No Knead Rosemary Bread today. It turned out fantastic. I increased the amount of Rosemary to 2 rounded Tablespoons, of fresh rosemary, finely chopped.
Will be wonderful with a big plate of lasagna or spaghetti.
Amazing recipe!! The bread is phenomenal!
I would love to try making this beautiful bread! I am allergic to corn; is there an alternative to the cornmeal one uses to keep the dough from sticking to the heated pan when baking? Would a piece of parchment paper work? Is there an alternative flour that would work? Thanks!
Semolina is used quite often as a corn meal substitute to keep breads from sticking.
Excellent bread. I followed the recipe exactly except that I cooked my bread in a dutch oven and didn’t have cornmeal (I used a piece of parchment paper in the bottom of the pan instead). I had no issues with the dough and found it fairly simple to form into a ball before the second proof. I do think it’s a little strong on the garlic so I might reduce it a bit next time, but overall I think it turned out great.
Very easy, tasted delicious, will make again. I added more rosemary and omitted the cornmeal.
This was awesome! I used 1 1/2 tsp crushed rosemary.
So easy, I shared it with several friends!
Incredible!
I followed the directions pretty much exactly.
Initial covered rise was about 20 hours.
Then I moved to an oiled cast iron pan (I didn’t have a corn meal).
Second rise for 2 hours in the cast iron.
15 minutes in the oven and then I coated the top with olive oil. Then another 10 minutes and it was perfect!!
Crunchy on the outside and perfectly gooey on the inside!
I wish I could post a photo!