Rosemary Bread Recipe

Servings: 8

Total Time: 25 hours



  • 3 cups all-purpose flour

  • 3 large garlic cloves, minced

  • 1 tablespoon finely chopped fresh rosemary, or more, to taste

  • 1 1/4 teaspoons kosher salt

  • 3/4 teaspoon freshly ground black pepper

  • 1/2 teaspoon instant yeast

  • 1 1/2 cups water, at room temperature

  • 2 tablespoons cornmeal


  1. In a large bowl, combine flour, garlic, rosemary, salt, pepper, and yeast.

  2. Add water and mix with your hands until a wet, sticky dough forms.

  3. Cover the bowl tightly with plastic wrap and let rest at room temperature for about 18 to 24 hours.

  4. Once your dough has bubbles on its surface, lightly coat your Larder & Vine skillet or braiser with oil and sprinkle with cornmeal. 

  5. Preheat oven to 450 degrees F.

  6. Working on a floured surface, shape your dough into a round tight ball.

  7. Place dough into your skillet or braiser. Lightly cover with a towel and let rest at room temperature until dough has doubled in size, about 2 hours.

  8. Place into oven and bake until golden brown, about 30 to 45 minutes. Slice and enjoy!