No Knead Rosemary Olive Oil Bread
Prep
Cook
Inactive
Total
Yield 8 servings
This No Knead Rosemary Olive Oil Bread is super simple and will bring fresh baked bread to your home in no time!
Ingredients
- 3 cups all purpose flour
- 1 1/2 teaspoons salt
- 2 tablespoons fresh rosemary, chopped
- 1/2 teaspoon instant yeast
- 1 1/4 cups room temperature water
- 3 tablespoons olive oil
Instructions
- In a large bowl, or the bowl of your stand mixer, combine flour, rosemary, salt and instant yeast. Add water followed by olive olive and mix until just combined. Dough will be sticky and wet.
- Cover bowl with plastic wrap and let rest, in a warm, room temperature place, for 12-18 hours. Overnight is best.
- When ready to bake, preheat oven to 450 degrees and place a dutch oven in for 30 minutes to heat. In the meantime, flour a surface and place dough on top. Shape into a ball and carefully place into your pan when heated.
- Bake covered for 30 minutes, and then uncovered for 10-15 minutes or until golden brown.
Courses Bread
Cuisine American
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/no-knead-rosemary-olive-oil-bread/