Sunday, June 2, 2019

Olive Oil And Rosemary No Knead Bread

Olive Oil And Rosemary No Knead Bread

15 oz (3 cups) all-purpose flour
1/2 tsp instant yeast
1 1/2 tsp table salt
2-3 tbsp chopped fresh rosemary
1 1/4 cups room temperature water

  • In a large bowl combine the flour, yeast, salt, and rosemary. Add the water and olive oil and stir with a large spoon until the flour is completely incorporated. You may need to get your hands in there to finish mixing in the flour. The dough will be wet and sticky. Cover the bowl with plastic wrap and let it sit in a warm spot in the kitchen for 10-12 hours.
  • Once the dough is covered in bubbles and looks puffy the dough is ready to be shaped.
  • Lightly dust a work surface with flour and sprinkle a little more flour over the top of the dough. Using your fingertips, scrape the dough out of the bowl onto the floured surface. Fold over the dough a few times to give the dough a little structure. Then gather the dough into a ball. Brush a piece of parchment paper with oil. Put the dough onto the parchment and cover it with a damp kitchen towel. Let the dough rest for 1 hour.

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