April 22, 2020

Cooking in Quarantine | No-Knead Garlic and Rosemary Bread

Cooking in Quarantine | No-Knead Garlic and Rosemary Bread

No-Knead Garlic and Rosemary Bread |23 Hours | 1 Loaf

With all Attune employees working from home, we asked them to share favorite recipes and ones they tested out recently.

The credit goes directly to Jim Lahey, the owner of Sullivan Street Bakery, and The New York Times for publishing one of the easiest bread recipes out there. Our Marketing Manger took it a step further and added two of his favorite flavors, rosemary and garlic.


  • 3 cups of all-purpose flour (you'll need more for dusting)
  • 1/4 tsp of instant yeast
  • 1 and 1/4 tsp of salt
  • 1 and 1/2 cups of water
  • Cornmeal (optional)
  • 1-2 heads of garlic (depending on how much garlic you like)
  • 1 tbsp chopped rosemary
  • 1 tsp of olive oil
  • salt and pepper


  1. Preheat your oven to 450 degrees. Cut off the top of the head of garlic, drizzle with olive oil, add some salt and pepper, and wrap in tinfoil. Roast the garlic until soft (about 45 minutes).
  2. In a large bowl combine the rosemary, flour, yeast, salt, and roasted garlic cloves. Add water gradually and stir until blended. The New York Times has a helpful video for first-time bread makers. Cover the bowl with plastic wrap and let the dough rest for 18 hours.
  3. Once your dough is ready, flour a clean surface and place your dough on it. Cover the top of your dough with some additional flour and fold it over itself twice. Using the plastic wrap from before, lightly cover your dough and let it rest for 15 minutes.
  4. Add a little more flour to the top of your dough and quickly shape it into ball. Grab a cotton towel, coat it with flour, place your dough on it, cover it with your towel, and let your dough sit for 2 more hours.
  5. About an hour and a half after you complete the previous step, preheat your oven to 450 degrees and place a covered pot (cast iron, enamel, Pyrex, or ceramic) in your oven as it heats. After your dough rests for the the full 2 hours, carefully place your dough seam-side up in your pot. Carefully cover the lid and bake for 30 minutes. Remove the lid and bake uncovered for an additional 15-30 minutes until the bread is browned to your liking. Remove from the pot and cool on a rack.
  6. Enjoy with your favorite toppings!