This vegan rosemary bread has a crispy golden crust on the outside but is soft and chewy on the inside. This savoury no-knead bread, flavoured with fresh rosemary and garlic, makes an excellent sandwich or dipping for a cup of soup!
Ingredients
- 3 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 1/2 tablespoons fresh rosemary, finely chopped
- 1 1/2 cups warm water (about 110°F or 45°C)
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, salt, active dry yeast, and finely chopped rosemary.
- Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms. Make sure all the flour is incorporated, but don’t overmix.
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for about 12-18 hours. The dough should rise and develop air bubbles during this time.
- After the resting period, preheat your oven to 450°F (230°C). Place a cast-iron pot or a heavy oven-safe pot with a lid into the oven while it preheats.
- Carefully remove the hot pot from the oven and place the dough into it. Be cautious as the pot will be extremely hot.
- Put the lid back on the pot and return it to the oven. Bake the bread covered for 30 minutes.
- After 30 minutes, remove the lid and continue baking the bread for an additional 15-20 minutes or until the crust turns golden brown.
- Once the bread is done baking, remove it from the pot and let it cool on a wire rack before slicing.
Nutrition Facts
- Calories: 130 kcal
- Fat: 0.2g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Carbohydrates: 28g
- Fiber: 1g
- Sugars: 0.2g
- Protein: 3g
- Sodium: 195mg
