No Knead Rustic Rosemary Bread

In a large bowl, combine the flour, yeast, and salt. Stir in the warm water until the mixture forms a shaggy dough.

Add the chopped rosemary and gently fold it into the dough.

Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours, until the surface is dotted with bubbles.

Preheat your oven to 450°F (230°C). Place a Dutch oven or heavy pot with a lid in the oven as it heats.

Turn the dough out onto a well-floured surface and shape it into a ball. Cover it with a piece of plastic wrap and let it rest while the oven heats.

Carefully remove the hot pot from the oven. Place the dough inside, cover with the lid, and bake for 30 minutes.

Remove the lid and bake for an additional 10 to 15 minutes, until the bread is golden brown and crusty.

Let the bread cool on a wire rack before slicing.

For a different flavor profile, try adding a handful of chopped olives or sun-dried tomatoes to the dough. You can also experiment with different herbs like thyme or sage. If you prefer a slightly sweeter bread, add a tablespoon of honey to the dough. Remember, the key to this recipe is patience; allowing the dough to rise slowly develops its rich flavor and texture.