Garlic Rosemary Bread (Print Version)
# Ingredients:
→ Dough Components
01 -
3 cups all-purpose flour
02 -
3 cloves garlic, minced
03 -
1 tbsp fresh rosemary, finely chopped
04 -
1 1/4 tsp kosher salt
05 -
3/4 tsp freshly ground black pepper
06 -
1/2 tsp instant yeast
07 -
1 1/2 cups room-temperature water
→ For Dusting
08 -
2 tbsp cornmeal
# Instructions:
01 -
In a large mixing bowl, combine flour, minced garlic, chopped rosemary, salt, black pepper, and yeast. Add water and mix with a wooden spoon or hands until a wet, sticky dough forms (about 30 seconds).
02 -
Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 18-24 hours until bubbles form on the surface.
03 -
Lightly oil a 10-inch cast iron skillet and dust with cornmeal. On a floured surface, gently shape the dough into a round ball. Place the dough in the prepared skillet, cover with a clean kitchen towel, and let it rise at room temperature until doubled in size (about 2 hours).
04 -
Preheat oven to 450°F (232°C). Bake for 30-40 minutes, until the crust is golden brown and crisp.
05 -
Let cool for 10-15 minutes before slicing and serving.
# Notes:
01 -
This rustic loaf features a crispy golden crust and soft, airy interior, perfect for soups, sandwiches, or dipping in olive oil.