What if I do not have a Dutch Oven?

You can use a glass or stainless oven safe bowl or even place your formed dough on parchment paper and fold it up around the sides. If doing the latter, place the bread on a cookie sheet. Then place the bread (in bowl or on cookie sheet) on the top rack of the oven. Put a second bowl or cookie sheet on the bottom rack and fill it with water. This will create steam in the oven to create the artisan look.

Can I mix this ahead of time and cook it later?

You can mix this, allow it to rise and then store it in the fridge, covered for a few hours but this will affect the rise and “fluffiness” of your loaf. You’ll have a slightly more dense loaf as a result. Because of this, I recommend baking it as soon as it is done rising.

Can I knead the dough?

Yes. You can either knead it by hand for a couple of minutes or allow it to mix in your mixer with a dough hook for a couple of minutes. I prefer the second method as it is easier. However, very little to no kneading is required for this recipe as long as your ingredients are mixed together well in the mixer.

Rosemary Garlic Bread - Alaskan Skillet

Description

I love this recipe because it is so quick to make but it is so delicious and full of flavors that no one will believe that you whipped it up in an effortless two hours, most of which is passive time. This no knead loaf is fragrant, aromatic and full of savory flavors. It’s crisp exterior and soft interior make it irresistible. Bread couldn’t be made more easily with a more perfect outcome.

Ingredients

Scale

2 cups (475ml) water

2 tablespoons (30g) granulated sugar

2 tablespoons (20g) traditional yeast

1 1/2 tablespoons (25-28g) and some juice minced garlic

5-6 cups (745-800g) all purpose flour

1 1/2 tablespoons salt

2 teaspoons dried rosemary

1 teaspoon black pepper

1 cup (145g) chopped/sliced black olives (optional)

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Instructions

Warm water in a large bowl or glass measuring cup. You want it to be slightly warmer than lukewarm but not hot. You should be able to comfortably put your finger in the water and feel a slight bit of warmth to it. Add your sugar and yeast and gently stir in. Set aside and allow bubbles to form. You’ll know it’s activated enough when you have about equal parts liquid and bubbles. How long this takes will depend on the warmth of your kitchen but generally it takes about 10 minutes.
In your mixer bowl combine 3 cups of flour, the salt, pepper, rosemary and olives.
When your yeast is fully activated add the minced garlic to it and then immediately pour into the flour mixture. This will help the garlic to mix into the dough more evenly.
Begin to mix on low speed. Use a spatula or spoon to help it mix together as needed. Slowly add in the remaining flour until a soft dough forms. You’ll know this is achieved by touch but also when the dough comes together and is no longer sticking to the mixing bowl. You may need a little more than 5 cups and that is fine. Allow it to mix for an additional 5 minutes.
Remove the dough from the bowl and form into a ball. Place in a lightly oiled bowl and cover with a towel and set in a warm place to rise. Let the dough rise for 30-60 minutes or until doubled in size.
Preheat oven to 400 degrees Fahrenheit and place your dutch oven (including the lid*) inside to heat up as the oven preheats.
Once the dough has finished rising, remove the dutch oven (with gloves, it’ll be hot) and lightly flour the bottom. Remove the dough from the bowl, shape into a ball* and place it in the dutch oven. Lightly flour the top and use a knife to make three shallow slices along the top to give it that artisan look.
Cover with the lid and place in the oven to bake for 30 minutes. Then, remove the lid and bake for an additional 5-7 minutes or until a light golden brown. Remove from the oven and place on a cooling rack.
Allow to cool for 15 minutes before slicing.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

1. Ensure you lid and the handle of the lid are oven safe before placing it in the oven.

2. You can create a tight ball of dough by placing the dough on a clean surface. Place your hands on the dough on the side furthest from you and then gently pull the dough towards you, allowing it to drag along the surface. Turn the dough 90 degrees and repeat. Continue turning and pulling until a tight ball is formed.

Prep Time: 15 minutes
Rest Time: 30 minutes
Cook Time: 30-35 minutes
Category: Bread
Method: Bake
Cuisine: American