Rosemary & Olive Oil No-Knead Bread

The best thing since...well, you know.

     If you've ever been to Romano's Macaroni Grill and enjoyed the Rosemary bread that was brought to the table, we've got just the thing for you! This very simple recipe has only six ingredients and is easily do-able for even the most novice baker.

A Savory Bread Masterpiece

     Here at Dry Heat Gardens, we grow a lot of Rosemary. Rosemary is a shrub that is native to dry scrub and rocky places in the Mediterranean areas of southern Europe and western Asia. It grows well in New Mexico too!
     I've grown Rosemary for almost 20 years. It smells amazing but I didn't always know how to cook with it. It's not the kind of herb that you would just chop up and put in a salad.
     In my opinion, the absolute best thing to do with Rosemary is to make bread. A wonderfully savory, crusty bread is the perfect compliment to almost any autumnal comfort food. Stews, especially those featuring lamb or beef become little bites of heaven when soaked up in Rosemary bread!     

Only Six Ingredients

     This recipe for Rosemary & Olive Oil No-Knead Bread requires only six ingredients.

• 3 cups (15oz) all-purpose flour
• 1/2 teaspoon instant yeast or active dry yeast
• 1 1/2 teaspoons table salt
• 2 tablespoons chopped fresh, or dried, Rosemary
• 1 1/4 cups room temperature water
• 1/4 cup olive oil

​     There are a few other accessories that will also be needed. These are:

• Dutch oven or large oven safe pot with a lid
• large mixing bowl
• plastic wrap
• parchment paper
• patience, bread making takes awhile

Fresh vs. Dried Rosemary

     We tested this recipe using both fresh and dried Rosemary from our garden. In this instance, even the dried Rosemary is relatively fresh in that it was only dried about a month ago and is still very fragrant.
     To be honest, I couldn't tell a difference in taste between the the loaf made with fresh Rosemary and the loaf made with dried Rosemary. In my opinion, one is as good as the other.

Instructions

1. In a large bowl combine the flour, yeast, salt and Rosemary.
2. If using active dry yeast, combine the yeast with the water and allow to sit for 10 minutes. If using instant yeast, it will be stirred into the dry mixture at the same time as the water and olive oil.
3. Add the water and olive oil and stir with a large spoon until the flour is completely mixed in. If you can't get all the flour incorporated using the spoon, it may be necessary to use your hands to get the last bits mixed in. If the the mixture seems too dry, try sprinkling a small amount of water on the dough ball and continue mixing. You'll know it's right when all the flour is mixed in and the dough is wet and sticky. Cover the bowl with plastic wrap and allow it to sit in a warm spot in the kitchen for 10-12 hours.

     The photo above is how the dough should look once it has been thoroughly mixed. The photo below is how the dough should look after it's been covered with plastic wrap and allowed to sit in a warm place for 10-12 hours. 

     Once the dough is covered in bubbles and looks puffy it is ready to be shaped.
     4. Lightly dust a work surface with flour and sprinkle a little more flour over the top of the dough. Using your hands, scrape the dough from the bowl onto the floured surface. Fold the dough over a few times to give it a little structure. Then gather the dough into a ball and place on a piece of parchment paper that is large enough to cover the bottom of a Dutch Oven. Cover the dough with a damp kitchen towel and allow it to rest for one hour.

     5. 30 minutes before you are going to start baking the bread, place the Dutch Oven into the oven and heat the oven to 450F.
      6. When you are ready to bake, remove the Dutch Oven from the oven. Remove the towel from the dough and place the dough along with the piece of parchment paper that it's already sitting on into the Dutch Oven. If the parchment paper is not large enough to cover the bottom of the Dutch Oven it will be necessary to use a new and larger piece of parchment paper. Once the dough is in the Dutch Oven you can slit the top with a serrated knife if you like, or don't and allow the dough to erupt naturally as it expands while cooking. (we don't use the knife and allow the dough to erupt naturally)

No Knead Rosemary & Olive Oil Bread dough ready to go in the oven.

     7. Reduce oven temperature to 425F and bake covered for 30 minutes. This particular type of bread needs a well developed crust. By baking for the first 30 minutes with the lid on the Dutch Oven, you are trapping the steam inside the pot and that steam is developing the crust!
     8. Remove lid from Dutch Oven and bake uncovered for another 15 minutes. 
     9. Remove from oven and, using the edges of the parchment paper, lift the bread out of the Dutch Oven and place on a rack to cool.

**Baking times and temperatures may vary slightly depending on your oven and the altitude at which you live. Monitor closely and don't be afraid to make necessary adjustments. 

No Knead Rosemary & Olive Oil Bread fresh from the oven.

Serving Suggestions

     This bread is amazing and, if it were up to me, I would eat it with every meal every day!
     One of the simplest ways to serve this Rosemary Bread is just to slice it and dip it in a shallow bowl or saucer of olive oil topped with fresh ground black pepper. This bread is also the perfect compliment to any type of stew, especially those featuring red meat. Using Rosemary bread to soak up the extra juice from a pot roast or beef tip stew instantly transforms the meal into something from a five star restaurant!

Stock Up On Rosemary!

     If fresh Rosemary doesn't grow in your yard, be sure to replenish your supply of dried Rosemary by visiting our Dry Heat Garden store!