NO KNEAD ROSEMARY BREAD

Adapted From a cooking blog

INGREDIENTS:

3 cups all-purpose flour (I used 2 cups WW flour 1 c bread flour)

3 large garlic cloves, minced (You can roast it first if you'd like)

1 1/2 tablespoon finely chopped fresh rosemary, or more, to taste

1 1/4 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1/2 teaspoon active rapid rise yeast

1 1/2 cups water, at room temperature

2 tablespoons cornmeal

DIRECTIONS:

In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.

Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.

Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.

Working on a lightly floured surface, gently shape dough into a round.

Place on parchment paper, cover with a clean dishtowel, and let stand at room temperature until dough has doubled in size, about 2 hours.

Preheat oven to 450 degrees F. Place dutch oven inside oven for 30 minute, to heat the pan, then CAREFULLY remove pan and place bread with parchment paper inside and placed into oven and bake until golden brown, about 30 minutes with lid on. Remove lid and cook for another 5 minutes to brown the crust.

Serve warm.