Description
This No Knead Rosemary Bread is a rustic and aromatic loaf that’s surprisingly simple to make. With its crispy crust, soft interior, and fragrant rosemary throughout, it’s the perfect bread for any meal. Whether you’re pairing it with soup, serving it alongside dinner, or enjoying it with a drizzle of olive oil, this recipe is a must-try for both beginner and seasoned bakers.
Ingredients
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3 cups all-purpose flour
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1½ teaspoons salt
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½ teaspoon instant yeast
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1 tablespoon fresh rosemary, chopped (or 1 to 1½ teaspoons dried)
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1½ cups warm water (not hot)
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Extra flour for dusting
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Olive oil (optional, for brushing)
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Additional rosemary or coarse salt for topping (optional)
Instructions
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In a large bowl, mix flour, salt, yeast, and rosemary.
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Add warm water and stir until a shaggy dough forms.
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Cover the bowl with plastic wrap or a clean towel. Let it rest at room temperature for 12–18 hours.
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After the first rise, the dough should be bubbly and doubled in size.
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Lightly flour a surface and your hands. Gently turn out the dough and shape it into a round loaf without over-kneading.
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Place the dough on a piece of parchment paper. Cover loosely with a towel and let it rest for 30–45 minutes.
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Meanwhile, preheat your oven to 450°F (230°C) with a Dutch oven inside.
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Once preheated, carefully place the dough (with parchment paper) into the Dutch oven.
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Cover and bake for 30 minutes. Then remove the lid and bake for another 10–15 minutes, or until golden and crusty.
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Remove from oven and let cool on a wire rack before slicing.
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Brush with olive oil and sprinkle extra rosemary or salt if desired.
Notes
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Make sure the water is warm, not hot, to avoid killing the yeast.
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You can store leftover bread in a paper bag at room temperature for up to 2 days. Reheat in the oven to restore crispness.
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This dough is very sticky—don’t add extra flour during mixing, only when shaping.
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For added depth of flavor, you can refrigerate the dough overnight during the first rise.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes