Sea Salt Rosemary No-Knead Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
