No-Knead Rosemary Sea Salt Bread – So Easy! Recipe
This No-Knead Rosemary Sea Salt Bread is a simple and flavorful artisan bread that requires minimal effort but yields a crusty, golden loaf infused with fresh rosemary and flaky sea salt. Perfect for sandwiches, toast, or dipping, this bread is made with basic pantry ingredients and baked in a Dutch oven for a perfect crust and airy crumb.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 18 hours 45 minutes
- Yield: 8 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main 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
- Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sea salt, instant yeast, and chopped rosemary. Stir until all dry ingredients are evenly incorporated.
- Add Water: Slowly pour in the warm water while mixing with a wooden spoon or spatula until a shaggy, sticky dough forms with no dry flour remaining.
- First Rise: 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 it doubles in size and becomes bubbly on the surface.
- Shape the Dough: Generously flour a clean work surface, turn the dough out onto it, and sprinkle lightly with flour. Fold the dough over itself a couple of times to form a rough ball, handling it gently to retain airiness.
- Second Rise: Place the shaped dough on a piece of parchment paper, cover with a damp towel, and let rise again for 1 to 2 hours until puffed up noticeably.
- Preheat the Oven: About 30 minutes before baking, preheat the oven to 450°F (230°C) and place a Dutch oven with its lid inside to heat up.
- Transfer the Dough: Carefully remove the hot Dutch oven, lift the dough with the parchment paper, place it inside, and sprinkle extra sea salt on top.
- Bake the Bread: Cover with the lid and bake for 30 minutes. Then, remove the lid and bake uncovered for an additional 15 to 20 minutes until the crust is golden brown and crusty.
- Cool the Bread: Transfer the bread with parchment paper to a wire rack and cool for at least 30 minutes before slicing.
- Serve: Slice and enjoy plain, with olive oil, or as an accompaniment to your favorite dishes.
Notes
- Use a Dutch oven or any heavy, oven-safe pot with a lid to achieve the best crust.
- Do not over-handle the dough to keep it airy and light.
- Warm water should be around 100°F (38°C) to activate yeast without killing it.
- Letting the dough rise slowly at room temperature develops flavor.
- Store leftover bread in a paper bag at room temperature for up to 2 days for best texture.
Keywords: no-knead bread, rosemary bread, sea salt bread, artisan bread, easy bread recipe, homemade bread
