No Knead Rosemary Garlic Bread

Ingredients

• 3 cups all-purpose flour + more for dusting
• 2 tbsp Rosemary Garlic Seasoning
• 1 tsp salt
• ¹⁄₂ tsp instant dry yeast—not traditional. Traditional yeast requires hydrating before using; active dry yeast can be mixed right into the flour
• 1 ¹⁄₂ cups water, at room temperature

Preparation

1. In a large mixing bowl, combine flour, seasoning, salt and yeast. Pour water over top. Using a spatula, mix together as best you can. Dough will be sticky.
2. Cover bowl tightly with lightly oiled plastic wrap. Place in a draft-free place (an unheated oven works well); let stand at least 12 or up to 24 hours.
3. Wrap handle of Wok lid with tinfoil; set aside. Place the Wok (not including lid) in the oven; preheat to 450° F.
4. Scrape dough onto a lightly floured counter. Using floured hands, gently form dough into a ball as best you can, dough will be sticky.
5. Wash your hands; remove Wok from oven. Lightly dust bottom with more flour; add bread dough. Cover with lid and bake for 30 min. Remove lid; continue baking until deep golden, 15–20 more min.
6. Gently loosen bread with a spatula, and then turn out onto a cooling rack. It should come out easily. Cool, then slice and eat!