Sea Salt Rosemary No-Knead Bread Recipe

Introduction

This Sea Salt Rosemary No-Knead Bread is a wonderfully simple recipe that yields a crusty, fragrant loaf with minimal effort. The fresh rosemary and sea salt flakes add a delightful, savory touch that complements the tender crumb perfectly.

Ingredients

• 3 cups all-purpose flour, plus extra for dusting before baking
• 1 ¾ teaspoons salt
• ½ teaspoon active dry yeast, slightly heaping
• ⅓ cup fresh rosemary, slightly chopped
• 1 ½ cups water, room temperature
• ¼ teaspoon sea salt flakes

Instructions

1. Step 1: In a large bowl, mix the flour, salt, yeast, and chopped rosemary together until well combined.
2. Step 2: Pour the water into the dry ingredients and stir until all components are fully incorporated and a shaggy dough forms.
3. Step 3: Cover the bowl with plastic wrap and let the dough rest on your counter for 12 to 18 hours, allowing it to ferment and develop flavor.
4. Step 4: Place a Dutch oven with its lid inside your oven and preheat the oven to 450°F (230°C) while the pot heats up.
5. Step 5: On a large piece of parchment paper dusted with flour, shape the dough into a round ball. Sprinkle 1 teaspoon of sea salt flakes evenly on top.
6. Step 6: Carefully remove the hot Dutch oven from the oven, lift off the lid, and place the parchment paper with the dough inside the pot. Replace the lid.
7. Step 7: Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15 to 20 minutes until the bread is golden brown and crusty.
8. Step 8: Remove the bread on the parchment paper from the Dutch oven and allow it to cool completely before slicing and serving.

Tips & Variations

• For a more pronounced rosemary flavor, lightly toast the fresh rosemary before mixing it into the dough.
• Try adding a tablespoon of olive oil to the dough for a softer crust and richer taste.
• You can substitute sea salt flakes on top with coarse kosher salt if preferred.
• If you don’t have a Dutch oven, use any heavy oven-safe pot with a tight-fitting lid.

Storage

Store this bread at room temperature wrapped in a clean kitchen towel or in a paper bag to keep the crust crisp. It is best enjoyed within 2 to 3 days. To refresh the crust, warm the bread in a preheated 350°F (175°C) oven for 5 to 7 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I really need to use a Dutch oven for this bread?

While a Dutch oven creates the ideal environment for a crisp crust by trapping steam, you can use any heavy, oven-safe pot with a lid. Alternatively, place a pan of water in the oven to add steam during baking.

Can I use dried rosemary instead of fresh?

Fresh rosemary gives the best flavor and texture in this recipe, but if you only have dried rosemary, use about one-third the amount and crush it slightly before adding to release its aroma.

Sea Salt Rosemary No-Knead Bread Recipe

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★★★★★

5 from 77 reviews

This Sea Salt Rosemary No-Knead Bread is a rustic and flavorful homemade loaf that requires minimal effort. Infused with fresh rosemary and topped with sea salt flakes, this bread develops a crispy golden crust and tender, airy crumb through a slow fermentation process. Perfect for serving alongside soups, salads, or simply with butter.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 12 hours 65 minutes (including 12-18 hour fermentation)
• Yield: 1 loaf (about 8–10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups All-Purpose Flour, plus extra for dusting before baking
• 1 & 3/4 teaspoons Salt
• 1/2 teaspoon Active Dry Yeast, slightly heaping
• 1/3 cup Fresh Rosemary, slightly chopped

Wet Ingredients

• 1 & 1/2 cups Water, room temperature

Topping

• 1/4 teaspoon Sea Salt Flakes

Instructions

1. Mix Dry Ingredients: In a large bowl, combine the 3 cups of flour, 1 & 3/4 teaspoons salt, 1/2 teaspoon active dry yeast, and 1/3 cup chopped fresh rosemary. Stir well to evenly distribute all ingredients.
2. Add Water: Pour 1 & 1/2 cups room temperature water into the dry mixture. Mix thoroughly until all ingredients form a sticky and shaggy dough.
3. Let Dough Rest: Cover the bowl tightly with plastic wrap and allow the dough to ferment and rise at room temperature on the counter for 12 to 18 hours. This slow fermentation develops flavor and texture without kneading.
4. Preheat Oven and Dutch Oven: Place a Dutch oven with its lid inside your oven and preheat to 450°F (232°C). This ensures the vessel is hot enough to create steam and a crusty exterior.
5. Shape Dough and Add Salt: Lightly dust a large piece of parchment paper with flour. Shape your dough into a smooth ball on the parchment and sprinkle 1 teaspoon of sea salt flakes evenly on top.
6. Bake Bread: Carefully remove the preheated Dutch oven from the oven. Lift the dough on the parchment paper and place it inside the Dutch oven. Cover with the lid and bake for 30 minutes.
7. Finish Baking Uncovered: Remove the lid and continue baking the bread for an additional 15 to 20 minutes, until the crust is golden brown and crisp.
8. Cool Before Serving: Lift the bread out using the parchment paper and set it on a cooling rack. Let the bread cool completely before slicing to ensure the crumb sets properly and the flavors develop.

Notes

• Use room temperature water to ensure optimal yeast activation.
• Do not knead the dough; the long fermentation replaces traditional kneading for gluten development.
• Make sure the Dutch oven is sufficiently preheated to create steam for a better crust.
• The bread is best enjoyed the day it is baked but can be stored in a paper bag at room temperature for up to 2 days.
• You can substitute fresh rosemary with dried rosemary if necessary, using about 1 tablespoon.
• Allow the bread to cool completely before slicing to avoid a gummy texture inside.

Keywords: no-knead bread, rosemary bread, sea salt bread, homemade bread, easy bread recipe