No Fuss - No Knead Rosemary Olive Bread

by Marie-Luise Smith

Ingredients:

3 cups flour
1/4 teaspoon yeast
1 teaspoon salt
Rosemary or other herbs to your liking
1 1/2 cup water
(warm if you want to bake in 3 hours; cold if within 8-24 hours)

Steps:

•  measure dry ingredients into bowl, whisk to aerate, make a well in the middle

•  add water to the well and stir from the middle out until all combined dough will be wet and sticky

• cover with plastic wrap

Baking time:

• put a good handful of flour on the counter, wooden board etc.

• dump the dough on it and put a good handful on top

• with a spatula turn over 10-12 times incorporating flour

• place in a parchment lined bowl and cover with a towel

• heat your oven to 450 degree Fahrenheit while the dough sits about 30 min

• Oil dough with olive oil if desired

• place dough, parchment paper and all in the hot oven

• let bake about 35 min

• quickly baste or spray some more olive oil on it and let bake another 10-15 min

• bread is done when it sounds hollow

• Let it cool - it'll slice much more evenly

Recipe found at Jenny can cook on youtube.com