Craving fresh, bakery-quality bread without the hassle of kneading or waiting for hours?
This No-Knead Rosemary Bread is the perfect solution.
With just a few simple ingredients and minimal effort, you’ll enjoy a golden, fragrant loaf with a crispy crust and a hint of fresh rosemary.
Just mix the ingredients, let it rest overnight, and bake it the next day—it’s that easy!
Perfect for pairing with soups, salads, or enjoying on its own with butter.
For No-Knead Rosemary Bread:
- All-purpose flour – The base of the bread, giving it structure and texture.
- Instant yeast – Helps the dough rise without kneading, making the bread light and airy.
- Kosher salt – Adds flavor to the dough and enhances the taste of the bread.
- Water – The liquid that activates the yeast and brings the dough together. Use room temperature or slightly warm water.
- Fresh rosemary – Adds a fragrant, earthy flavor that complements the bread perfectly.
No-Knead Rosemary Bread Recipe
Notes
Ingredients:
- 3 cups all-purpose flour
- ½ teaspoon quick-rise instant yeast
- 1½ teaspoons kosher salt
- 1½ cups water (room temperature or slightly warm)
- 1½ tablespoons fresh rosemary (finely chopped)
Instructions:
- Mix the Dough (Part 1):
- In a large bowl, whisk together the flour, yeast, and salt.
- Add the water and stir with a spatula or wooden spoon. The dough will be very wet and sticky—if it seems too dry, add a tablespoon of water at a time.
- Once the water is incorporated, fold in the chopped rosemary gently.
- Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for at least 12 hours (overnight works well).
- Shape the Dough (Part 2):
- When the dough has rested and risen, move your oven rack to the lowest setting.
- Place your Dutch oven (or any oven-safe pot) in the oven and preheat it to 450°F.
- Gently turn the dough out onto a piece of lightly floured parchment paper.
- Flour your hands and shape the dough into a rough ball or oval shape—don’t worry about perfection, as it will shape nicely during baking.
- Cover the dough with plastic wrap or a towel and allow it to rest while the oven preheats.
- Bake the Bread:
- Once the oven is preheated, carefully transfer the dough (with the parchment paper) into the hot Dutch oven.
- Cover with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid and continue baking for 10-15 minutes to achieve a golden brown, crispy crust.
- Cool and Serve:
- Once the bread is done, remove it from the oven.
- Let it cool in the Dutch oven or on a wire rack.
- Slice and enjoy!
Notes:
- This recipe is no-knead, and you don't need to score the dough. The natural rise creates a beautiful, rustic look.
- Parchment paper is essential to help move the sticky dough into the hot pot and prevent it from sticking.
- Ensure that your Dutch oven or pan is safe for high temperatures (450°F).
- Preheating the Dutch oven is key for getting that perfect crust.
- Only use fresh rosemary for the best flavor and texture. Dried rosemary won't give the same result. You can substitute other fresh herbs or omit them entirely if needed.
- If using active dry yeast instead of quick-rise instant yeast, dissolve it in warm water and let it sit for 10 minutes before mixing it into the dough.
Nutrition
Calories: 173kcal | Carbohydrates: 36g | Protein: 5g | Fat: 0.6g | Saturated Fat: 0.1gCholesterol: 0mg | Sodium: 441mg | Potassium: 57mg | Fiber: 1.5g | Sugar: 0.1g
Vitamin A: 17IU | Vitamin C: 0mg | Calcium: 17mg | Iron: 2mg
- Can I use a different kind of flour?
Yes, you can! While all-purpose flour is ideal for this recipe, you can substitute it with whole wheat flour for a slightly denser loaf. Just keep in mind that you may need to adjust the water slightly since whole wheat flour absorbs more moisture.
- How long should I let the dough rest?
Let the dough rest for at least 12 hours, but you can leave it for up to 18 hours for a more developed flavor. I like to make the dough in the evening and bake it the next morning—it’s perfect!
- Do I need to preheat my Dutch oven?
Absolutely! Preheating the Dutch oven ensures a crispy crust and even baking. Just pop it in the oven while it’s preheating, and it’ll be ready for your dough when it’s time to bake.
- Can I make this bread without a Dutch oven?
Yes! You can use any oven-safe pot with a lid, or even a heavy baking pan covered with aluminum foil. Just make sure the container can handle high temperatures of 450°F.
- What if my dough is too sticky to shape?
No problem! If the dough is too sticky, simply flour your hands and surface lightly. It’s normal for the dough to be a little wet, and the flour will help you shape it into a rough ball for baking.
