No Knead Garlic Bread

No Knead Garlic Bread

Ingredients:

The Garlic Confit

• 16 cloves garlic
• olive oil, enough to cover the cloves

The Dough

• 3 cups all-purpose flour, plus more for dusting the counter and top of the bread
• 1 teaspoon salt
• ½ teaspoon active dry yeast, check the expiration
• dry oregano or rosemary, to taste
• 1 ¾ cups warm water, between 100 and 110 degrees Fahrenheit or 37 to 43 degrees Celsius
• additional flour for dusting the counter plus the top of the bread, no kneading, dust the top and bottom well, gently shape and transfer

Instructions:

The Garlic Confit

• Preheat the oven to 400F (200C).
• Peel the garlic cloves and add to a small dish or ramekin. Pour olive oil on top. I like to add enough to cover the garlic.
• Cover it and place in the oven for 30-40 minutes.
• The garlic should be cooked until it turns light golden and becomes soft enough to poke through with a knife.
• Take it out, let it cool, and set aside.

The Dough

• In a large bowl, combine the flour, salt, and yeast. Mix with a whisk, wooden spoon, or with clean hands.
• Remove the garlic from the oil, ensuring to strain any excess oil, and add it to the bowl. Add dry oregano or any preferred herb.
• Tip: Remember to reserve the garlic-infused oil for dipping later!
• Now, Add the water and mix with a spatula until you have a sticky dough. Note: The water must be **between 100 and 110 degrees Fahrenheit** (37 to 43 degrees Celsius). If the water is too hot or too cold the yeast will not activate.
• Cover the bowl with a clean kitchen towel and let rest at room temperature for at least 3 hours (or overnight). Place the bowl of dough away from drafty areas, such as in the microwave, cupboard, or in a cold oven.
• After the dough has tripled in size, uncover it, and flour the counter. Pour the dough out onto the counter and generously sprinkle the top with flour.
• You do NOT need to knead the dough. You can simply move it around until you have a really nice and soft dough that is no longer sticky and is oval in shape. If the loaf sticks to your hands or the counter, sprinkle on a little more flour.
• Place the loaf into any oven-safe dish lined with parchment paper. Place a lid on the dish, and place the dish in a cold oven (an oven that is NOT preheated).
• Turn the oven on to 450F (230C) once the bread is inside. Bake the bread with the lid on the dish for 30 minutes. After 30 minutes, carefully remove the hot lid from the dish and bake the bread for another 25 to 30 minutes.
• The bake time will depend on your oven, so keep an eye on it. Total bake time will be about 1 hour from the moment you place the bread into the cold oven.
• The bread is done once it’s light and golden all over. Let it cool for 5 to 10 minutes.
• In a separate bowl, I mix garlic-infused oil with balsamic vinegar and serve it with fresh bread for dipping.
• To store leftover bread, let the bread cool completely, wrap it up in plastic wrap, beeswax wrap, or a clean kitchen towel, and store the bread on the counter. This bread is always best served warm the same day.