Rustic No-Knead Herb Bread

Rustic No-Knead Herb Bread

🧺 Ingredients

Dough

• 3½ cups all-purpose flour

• 1½ tsp salt

• 1 tsp sugar

• 2¼ tsp (1 packet) instant or active dry yeast

• 1¼ cups warm water (110°F / 43°C)

• 2 tbsp olive oil

Herb Topping

• 2 tbsp olive oil or melted butter

• 1½ tsp dried rosemary (or thyme)

• ½ tsp garlic powder

• Coarse salt for sprinkling (optional)

🥣 Step 1: Activate the Yeast

1. In a bowl, mix warm water + sugar + yeast.

2. Let sit 5–10 minutes until foamy.

👉 If it doesn’t foam, water was too hot or yeast is dead.

🍞 Step 2: Make the Dough

1. Add flour, salt, and olive oil to the yeast mixture.

2. Stir until a sticky, shaggy dough forms.

3. Cover with a towel or plastic wrap.

⏳ Step 3: First Rise

• Let dough rise 1–1½ hours in a warm place

• It should double in size

🔄 Step 4: Shape the Loaf

1. Lightly flour your hands and surface.

2. Gently fold dough over itself a few times.

3. Shape into a round or oval loaf.

4. Place on parchment-lined baking tray.

Cover and rest 20–30 minutes.

🌿 Step 5: Herb Oil Topping

1. Mix olive oil (or butter), rosemary, and garlic powder.

2. Brush generously over loaf.

3. Lightly sprinkle coarse salt.

🔥 Step 6: Bake

1. Preheat oven to 425°F (220°C).

2. Place an empty pan on lower rack (for steam).

3. Put bread in oven and add ½ cup hot water to empty pan.

4. Bake 25–30 minutes until:

   • Deep golden crust

   • Hollow sound when tapped

🧈 Optional Finish (Like the Photo)

• Brush hot bread with melted butter

• Sprinkle extra herbs

Let cool 15 minutes before slicing (hardest part 😭).

😮‍💨 Pro Tips

• Steam = crispy crust

• Olive oil gives rustic chew

• Add cheese inside for next-level bread

• Store wrapped at room temp up to 2 days