Name: No-Knead Rosemary Sea Salt Bread – So Easy! Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 18 h 45 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 ½ teaspoons sea salt; ½ teaspoon instant yeast; 1 ½ cups warm water (about 100°F or 38°C); 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried rosemary); Extra sea salt for sprinkling; Olive oil for greasing

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Introduction

This no-knead rosemary sea salt bread is incredibly easy to make and delivers a crisp crust with a soft, aromatic crumb. Perfect for home bakers who want fresh, flavorful bread without the fuss of kneading. With just simple ingredients and a long rise, you’ll have a beautiful loaf ready to enjoy.

A golden brown focaccia bread cut into nine thick square pieces, each piece showing a soft, light beige inside with many small air holes. The top is shiny with a brushed glaze, sprinkled with coarse white salt and black pepper, and decorated with small sprigs of fresh green rosemary. The focaccia rests on a wooden board with a shiny oily surface reflecting warm light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 ½ teaspoons sea salt
½ teaspoon instant yeast
1 ½ cups warm water (about 100°F or 38°C)
2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried rosemary)
Extra sea salt for sprinkling
Olive oil for greasing

Instructions

Step 1: In a large mixing bowl, combine the flour, sea salt, instant yeast, and chopped rosemary. Stir the dry ingredients together until evenly mixed.
Step 2: Slowly pour in the warm water, stirring with a wooden spoon or spatula until a shaggy, sticky dough forms with no dry flour remaining.
Step 3: Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise at room temperature for 12 to 18 hours, until doubled in size and bubbly on the surface.
Step 4: Generously flour a clean work surface. Turn the dough out and lightly dust with flour. With floured hands, fold the dough over itself a few times to form a rough ball, taking care not to overwork it.
Step 5: Place the dough on a piece of parchment paper, cover with a damp kitchen towel, and let it rise for another 1 to 2 hours, until puffed.
Step 6: About 30 minutes before baking, preheat the oven to 450°F (230°C) and place a Dutch oven with its lid inside to heat.
Step 7: Carefully remove the hot Dutch oven. Using the parchment paper, lift the dough and place it into the pot. Sprinkle extra sea salt on top for flavor.
Step 8: Cover the Dutch oven and bake for 30 minutes. Remove the lid and bake for an additional 15 to 20 minutes until the bread is golden brown and crusty.
Step 9: Transfer the bread on the parchment paper to a wire rack and let cool for at least 30 minutes before slicing.
Step 10: Serve with olive oil, use for sandwiches, toast, or alongside your favorite soup.

Tips & Variations

For a more intense rosemary flavor, lightly toast the fresh rosemary before adding it to the flour mixture.
If you don’t have a Dutch oven, bake the dough on a preheated baking stone or heavy baking sheet and place a heatproof bowl over the dough to trap steam.
Experiment by adding garlic powder or sun-dried tomatoes for a tasty twist.
Use bread flour instead of all-purpose flour for a chewier texture.

Storage

Store the bread in a paper bag or bread box at room temperature for up to 2 days to maintain the crust’s crispness. To keep it fresh longer, wrap in plastic wrap and freeze for up to 3 months. Reheat slices in a toaster or oven to restore crispness before serving.

How to Serve

A golden brown baked bread loaf with deep diagonal cuts on the top, each cut showing the soft, airy inside texture. The shiny crust is sprinkled with white coarse sea salt and small green rosemary leaves, which add a fresh touch. The bread is placed on a long wooden board with visible grain texture, and the background has a cozy warm light coming from the side. The bread looks soft yet crisp from the outside, with a light buttery glaze giving it a slight shine. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof the active dry yeast in the warm water for about 5 to 10 minutes before mixing with the dry ingredients.

Why does the dough need such a long rise?

The long rise allows the gluten to develop slowly and enhances flavor and texture without kneading. It also creates the open, airy crumb typical of no-knead breads.