That looks like a beautiful, rustic No-Knead Rosemary Skillet Bread. It’s a favorite for many because it relies on time rather than muscle to develop the gluten, making it perfect for anyone who wants fresh bread without a workout.
If you’d like to make this specific loaf, here is a simple guide to follow:
Ingredients
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3 cups All-purpose or Bread flour
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1 ½ cups Warm water
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1 tsp Active dry yeast
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1 ½ tsp Salt
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2 tbsp Fresh rosemary (chopped)
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Optional: A drizzle of olive oil and sea salt for the crust
Simple Instructions
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Mix: In a large bowl, whisk the flour, yeast, salt, and half of the rosemary. Pour in the warm water and stir with a wooden spoon until a shaggy dough forms.
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Rise: Cover the bowl with plastic wrap or a damp cloth. Let it sit at room temperature for 12–18 hours. The dough will double in size and be covered in tiny bubbles.
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Shape: Preheat your oven to 450°F (230°C). Place a cast-iron skillet inside to heat up. Scrape the dough onto a floured surface, fold it over itself a few times, and form a rough ball.
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Bake: Carefully pull the hot skillet out, drop the dough in, and sprinkle the remaining rosemary on top. Bake for 30 minutes. For a softer crust, you can cover it with foil for the first 15 minutes.
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Cool: Let it cool in the pan for a few minutes before moving it to a wire rack.
Why this works
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No Eggs/Butter: This is a “lean” dough, which results in that classic chewy interior and crispy, artisan-style crust.
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No Kneading: The long fermentation time does all the work for you.