Description
A basic, FOOLPROOF homemade bread recipe here! Anyone can make this! I PROMISE!!!! And the bread comes out just perfect!
Ingredients
- 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
Instructions
In a large bowl, combine flour, garlic, rosemary, salt, pepper, and yeast.
Using a wooden spoon or your hand, add the water and mix until a wet, sticky dough forms (about 30 seconds).
Cover the bowl tightly with plastic wrap and let stand at room temperature until the surface is dotted with bubbles, about 18 to 24 hours.
Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
On a lightly floured surface, gently shape the dough into a round.
Place the dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until the dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
Preheat oven to 450°F (230°C).
Bake in the preheated oven until golden brown, about 30–40 minutes.
Serve warm.
Notes
Use fresh rosemary for the most flavor. The long resting time helps develop flavor and texture—don’t skip it. This bread is best served fresh but can be stored at room temperature in an airtight container for 2–3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 165 kcal
- Sugar: 0 g
- Sodium: 370 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg