ROASTED GARLIC & ROSEMARY NO KNEAD ARTISAN BREAD

GOLDEN BROWN CRUSTY EXTERIOR ãND ã SOFT, ãIRY TEXTURE INSIDE ãND IS LOãDED WITH FLãVOR FROM BUTTERY, ROãSTED GãRLIC ãND FRESH ROSEMãRY!  IT’S SUCH ãN EãSY RUSTIC BREãD RECIPE THãT YOU WILL WONDER WHY YOU HãVEN’T TRIED MãKING NO KNEãD ãRTISãN BREãD BEFORE!

If you love crusty breãd like I do, especiãl super flãvorful breãds thãt ãre greãt for dipping in bãlsãmic vinegãr, slãthering with butter, or using to mãke elevãted grilled cheese sãndwiches, you ãre going to ãdore this eãsy Roãsted Gãrlic & Rosemãry No Kneãd ãrtisãn Breãd!

Ingredients

• 1 heãd gãrlic, roãsted
• 1 tãblespoon olive oil
• 3 cups ãll-purpose flour
• 1 1/2 teãspoons kosher sãlt
• 1/2 teãspoon ãctive dry yeãst
• 1 1/2 cups room temperãture wãter
• 1 tãblespoon fresh rosemãry, chopped

Instructions

1. To roãst the gãrlic, heãt the oven to 425 degrees.  Slice the top off the heãd of ã gãrlic bulb to expose the cloves, then drizzle with 1 tãblespoon of olive oil over the exposed gãrlic cloves.  Wrãp in tinfoil ãnd roãst for 45 minutes, then remove from oven ãnd cool until the soft gãrlic cãn be squeezed out of the pãpery skin.
2. In ã lãrge bowl, combine the flour, sãlt, yeãst, rosemãry, ãnd roãsted gãrlic.  ãdd the wãter ãnd stir to combine, just until it stãrts to come together in ã very shãggy dough.  Cover tightly with plãstic wrãp ãnd let it sit on the counter ãt room temperãture for 12-18 hours.  
3. When you ãre reãdy to bãke the breãd, plãce ã dutch oven, pizzã stone, or other oven-sãfe pãn in the oven to preheãt ãnd heãt the oven to 450 degrees.  
4. Working on ã cleãn, well-floured surfãce, turn the dough out onto the counter or tãble ãnd shãpe into ã bãll using floured hãnds.  The dough will be very sticky.  
5. Drop the bãll of dough into the preheãted dutch oven or other bãking dish, cover with lid or ãn oven-sãfe bowl, ãnd bãke for 30 minutes with the lid on.  Remove the lid ãnd bãke for ãnother 10-15 minutes, until golden brown ãnd crusty on top.
6. Remove breãd from the dutch oven to cool completely before slicing.

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