Garlic bread just met its rival.
Like all no-knead doughs, this one is really simple. Just measure your ingredients out into a bowl ; stir them together with your hand; cover the bowl with plastic; and let it rest overnight. No kneading, no futzing, no problem.
Once the dough has risen and relaxed, into the oven it goes, at a blazing-hot 550°F . The high heat helps promote good oven spring, causing the bubbles in the dough to rapidly expand, for a crumb that's airy but chewy at the same time.
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