Roasted Garlic and Rosemary No-Knead Bread
By Bread Festival Bakers
- 1 head garlic, roasted
- 1 Tablespoon olive oil
- 3 cups all-purpose flour
- 1 1/2 teaspoon active dry yeast
- 1 Tablespoon chopped fresh rosemary
- 1 1/2 cups room temperature water
Heat oven to 425 degrees. Roast the garlic by slicing the top off the head of a garlic bulb to expose the cloves. Drizzle with 1 Tablespoon olive oil over the exposed cloves. Wrap in aluminum foil and roast for 45 minutes. Remove from oven and allow to cool until the soft garlic can be squeezed out of the papery skin.
Next, in a large bowl combine the flour, salt, yeast, rosemary and roasted garlic. Add the water and stir to combine until it starts to come together in a very shaggy dough. Cover the bowl and let it sit on the counter at room temperature for 12-18 hours.
When you are ready to bake the bread, place a Dutch oven, pizza stone or other oven-safe pan in the oven ot preheat and heat the oven to 450 degrees.
Working on a clean, well-floured surface, turn the dough out onto the counter and shape into a ball using floured hands. The dough will be very sticky. Drop the ball of dough into the preheated Dutch oven, cover and bake for 30 minutes. REmove the lid and bake for an additional 10-15 minutes uncovered, until golden brown and crusty on top.
Remove bread and allow to cool on a wire rack completely before slicing. Enjoy!