Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast, but you’ll need to activate it first by dissolving it in the warm water before mixing it with the dry ingredients. This extra step ensures the yeast is alive and ready to rise.

What if I don’t have a cast iron skillet?

No problem! You can use a Dutch oven or any oven-safe baking dish. The crust may vary slightly in texture, but the bread will still bake beautifully.

Why didn’t my dough rise properly?

This is often due to expired or improperly stored yeast. Also, cooler room temperatures can slow down the rise. Ensure your yeast is fresh and your kitchen is warm enough.

No knead rosemary bread - Superb Recipe

Description

This no-knead rosemary bread is the ultimate beginner-friendly recipe—simple, aromatic, and bakery-worthy with just a few ingredients and minimal effort. Perfect for pairing with soups, pastas, or enjoying on its own.

Ingredients

Scale

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
Olive oil or nonstick spray (for greasing the skillet)

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Instructions

Mix the Dry Ingredients: In a large mixing bowl, combine the flour, garlic, rosemary, salt, pepper, and yeast. Stir well so everything is evenly distributed before adding any liquid.
Add the Water: Pour in the room temperature water and use a wooden spoon or clean hands to mix until a shaggy, sticky dough forms. This should take less than a minute. The dough will look messy—that’s perfect.
Let It Rest: Cover the bowl tightly with plastic wrap and leave it at room temperature for 18 to 24 hours. When ready, the surface should be bubbly and slightly jiggly, showing that fermentation has worked its magic.
Shape the Dough: Lightly flour your work surface and gently shape the dough into a rough round. No need to knead. The dough may be sticky, so flour your hands and surface as needed.
Prepare the Pan: Lightly oil a 10-inch cast iron skillet or Dutch oven and sprinkle the bottom with cornmeal. Carefully place the shaped dough into the pan, seam side down.
Final Rise: Cover the dough loosely with a clean dish towel and let it sit at room temperature for about 2 hours. It should roughly double in size and slowly spring back when gently poked.
Bake the Bread: Preheat your oven to 450°F. Bake uncovered for 30 to 40 minutes until the crust is deeply golden and the loaf sounds hollow when tapped. Let it cool slightly before slicing to avoid crushing the interior.

Notes

For added flavor, mix in grated cheese, chili flakes, or additional herbs before the first rise.
If your dough is too wet to shape, add a tablespoon of flour at a time until manageable—avoid over-flouring to keep it light.

Prep Time: 15 minutes (plus resting time)
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of loaf)
Calories: 170
Sugar: 0.2g
Sodium: 310mg
Fat: 1.5g
Saturated Fat: 0.2g
Unsaturated Fat: 1.3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1.5g
Protein: 5g
Cholesterol: 0mg