My webmaster’s sister, Jocelyn, gave me this recipe last summer. A no-knead bread, that makes TWO loaves, with VERY little mess—WOWZACOWZA! I added a little sprinkle of salt, cornmeal, and extra rosemary to the crust before baking which, I think, sends it over the top. Remember, no-knead breads don’t rise as much as regular bread—just a bit more than a focaccia—but I know you’re going to love this!

Rustic Rosemary Bread

Start 2½ hours ahead to allow for two rises.

INGREDIENTS

• 2½ teaspoon dry yeast, or 1 packet
• 2 cups warm water, about 115°
• 1 Tablespoon sugar
• 2 teaspoons salt
• 4 cups flour
• 1-2 teaspoons fresh rosemary plus more for topping OR 1 teaspoon dried rosemary, crushed
• Olive oil
• Corn meal
• Melted butter
• Kosher salt

DIRECTIONS

1. Dissolve yeast in the warm water, about 115°, and sugar.
2. Add flour, salt, and 1-2 teaspoons of rosemary and stir until blended, do not knead!
3. Cover and let rise for 1 hour or until double in size.
4. Remove dough from bowl, it will be sticky, and shape into two rounds and place on a cookie sheet lightly coated in oil and sprinkled with corn meal—don’t skip the corn meal! It gives the loaves a lot of character. Make your rounds tall-ish rather than round-ish—think cupcake shape!
5. Cover rounds with a towel or greased plastic wrap and let rise another hour.
6. Brush each round with melted butter and lightly sprinkle with more rosemary, a bit of cornmeal, and Kosher salt—yes! sprinkle the top and sides of the dough with salt, YUM.
7. Bake at 425° for 10 minutes, then reduce temp to 375° for 15 minutes more.

With a special bow to Jocelyn, I thank you for stopping by today!