No Knead Rosemary Garlic Bread -

5 minutes hands on is all it takes! Stir and then let it do its thing – a rise in the bowl and a rise in the skillet. Homemade never tasted so good!

Combine water and yeast in a large bowl.
Stir in 1 cup of the flour with a wooden spoon. Mix until flour is fully incorporated.
Stir in minced rosemary and garlic, reserving a bit for garnish.
Mix the ½ tablespoon coarse salt evenly into the remaining 3 ⅓ cups of flour. Make sure it is evenly distributed. Add the rest of the flour 1 cup at a time, mixing until well incorporated before adding more.
Cover with plastic wrap and let rise for 1 hour in a warm spot.
Grease the cast iron skillet (8-10″) with a bit of the olive oil. I dip a bit of paper towel in the oil and use it to grease the bottom and sides of the skillet.
Remove the plastic wrap and flour your hands to prevent the dough from sticking. Pull the dough out of the bowl and shape it into a disk in the skillet.
Cover with a towel and let rise for 30 more minutes.
Preheat the oven to 400 degrees F.
After the second rise, brush the olive oil over the top of the risen dough, sprinkle top with coarse sea salt and the rosemary, garlic garnish.
With a sharp knife make 3 shallow, evenly spaced cuts across the surface of the dough.
Bake for 30-35 minutes. Top should be nicely browned.
Remove loaf from the skillet and let cool on a rack.
Slice and serve when cool.

Nutrition assumes a ½” slice.

No Knead Rosemary Garlic Bread