Here’s a simple, rustic No-Knead Rosemary Bread — perfect for a crusty, flavorful loaf without the fuss of kneading. 🌿🍞
🍞 No-Knead Rosemary Bread
Makes: 1 loaf
Prep Time: 10 min
Rise Time: 12–18 hours
Cook Time: 40–45 min
Ingredients
- 3 cups (360 g) all-purpose flour
- 1½ tsp salt
- ¼ tsp instant yeast
- 1½ cups (360 ml) warm water
- 1–2 tbsp fresh rosemary, chopped (or 1 tsp dried)
- Optional: 1 tbsp olive oil for brushing
Instructions
1. Mix the Dough
- In a large bowl, whisk together flour, salt, and yeast.
- Add warm water and chopped rosemary.
- Stir with a spatula or wooden spoon until a sticky dough forms.
- Cover bowl with plastic wrap or a towel.
2. First Rise
- Let dough rest at room temperature 12–18 hours, or until doubled in size and bubbly.
3. Shape the Dough
- Lightly flour a work surface and hands.
- Gently fold dough over itself a few times to shape into a rough ball.
- Place dough on a parchment-lined baking sheet or in a floured proofing basket.
- Cover and let rise 1–2 hours until slightly puffy.
4. Preheat Oven
- Place a Dutch oven or heavy pot in the oven and preheat to 450°F (230°C) for at least 30 minutes.
5. Bake
- Carefully place dough into the hot Dutch oven (with parchment).
- Score the top with a sharp knife.
- Cover and bake 30 minutes, then remove lid and bake another 10–15 minutes until golden brown.
- Optional: brush with olive oil for a shiny crust.
6. Cool
- Let bread cool on a wire rack at least 30 minutes before slicing.
Tips
- Flavor Boost: Add garlic, olives, or sun-dried tomatoes along with rosemary.
- Crusty Loaf: Bake uncovered for the last 10–15 minutes for extra crustiness.
- No Dutch Oven: Bake on a baking stone or sheet, placing a small oven-safe dish with water to create steam.
This bread is aromatic, rustic, and delightfully chewy — great with olive oil, butter, or as a sandwich base.
I can also give you a garlic rosemary version with Parmesan for a more savory twist if you want.
Do you want me to provide that?
