No Knead Dutch Oven Bread is such a simple way to make homemade bread. Making no knead bread in a Dutch oven is just so easy, it’s completely changed the way I think about baking bread! This rosemary bread with sea salt is simply perfect and tastes amazing. If you’re looking for an easy bread recipe, this is it!

a loaf of bread in a red dutch oven.

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What’s in this Rosemary Bread Recipe?

This no knead Dutch oven bread recipe couldn’t be easier. I’m using my 4½-quart Dutch oven (Cherry Red, it’s a beaut!) for this recipe. All you need to make this rosemary bread is all-purpose flour, water, yeast, sea salt, and fresh rosemary. Simple, fresh, delicious!

  • All-Purpose Flour: Gives the bread structure.
  • Sea Salt: Enhances the natural flavor of the bread.
  • Fresh Rosemary: Adds a fresh, herbaceous flavor.
  • Active Dry Yeast: Helps the bread rise!
  • Water: Adds moisture to the bread.

Pro Tip: If you don’t have fresh rosemary, you can use 2-4 tablespoons of dried.

Variations on Dutch Oven No Knead Bread

You can flavor this delicious bread with just about any fresh herbs and spices you like. Sage, thyme, oregano, basil, dill… the possibilities are endless! You can also fold in up to ½ cup of freshly shredded cheese. Parmesan or mozzarella would go great with rosemary!

bubbly dough in a glass bowl.
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Why is no knead bread better?

This no knead bread recipe is better because it is very hands off and doesn’t require a lot of guessing. With a kneaded bread, you may be left wondering if you over or under-kneaded it. This no knead recipe takes all that guesswork out!

Do you grease a Dutch oven for bread?

No! This could cause oil to polymerize onto the surface of the Dutch oven, which is harmless but doesn’t look nice. Always place the bread directly in the dry oven or on a piece of parchment paper.

Do you bake bread covered or uncovered in a Dutch oven?

You should start baking with the lid on to trap moisture and help get a good rise, then remove the lid towards the end of baking to help get a crisp crust.

How do you know when Dutch oven bread is done?

The loaf should be nice and browned on top and the crust should look crisp. If you gently tap on the bottom of the loaf with your finger, it should sound hollow. The proper internal temperature for baked bread is 195-210°F.

Why is my Dutch oven bread so hard?

Hard bread can be the result of too little moisture, too much rise time, or baking in too hot of temperatures or for too long. Make sure to measure your flour using the spoon-and-level method to avoid adding too much, and check your oven temperature with a thermometer to ensure it is correct.

Why is my no knead bread gummy?

If your bread is gummy and dense, check your oven temperature. Gummy bread is usually the result of the crust forming before the bread inside has had a chance to fully expand. Turn down the oven temperature if needed!

bread dough in a red dutch oven.

How to Store and Reheat

Store leftover no knead Dutch oven bread in an airtight container at room temperature for up to 3 days. I do not recommend storing homemade bread in the refrigerator.

How to Freeze

To freeze this rosemary bread, cut it into individual slices, then freeze in an airtight container or tightly wrapped in plastic wrap. It will keep for up to 3 months. Remove individual slices and thaw in the refrigerator or microwave before enjoying.

Serving Suggestions

Serve this delicious no knead Dutch oven bread simply with some butter or olive oil. It’s great for eating with your favorite dips, such as Caprese dip, tomato goat cheese dip, bacon spinach dip, crab dip, or cheese fondue. You can also use it to make goat cheese crostini or tomato bruschetta!

A slice of rosemary bread on a white plate with butter and thyme leaves.

5-Star Review

“I’ve never made bread before and it turned out amazing! my boyfriends family loved it.” – Olivia

Recipe Card

No Knead Dutch Oven Bread (Rosemary Bread)

4.65 from 339 votes
Prep: 20 minutes
Cook: 50 minutes
Rest: 12 hours
Total: 13 hours 10 minutes
Servings: 8 slices
Author: Becky Hardin
Dutch Oven Bread is such a simple way to make homemade bread. Making no knead bread in a dutch oven is just so easy, it's completely changed the way I think about baking bread! This Rosemary Bread with Sea Salt is simply perfect & tastes amazing. If you're looking for an easy bread recipe, this is it!
This crazy simple Rosemary Sea Salt Dutch Oven Bread is 100% fool-proof. It's easy AND delicious, so you'll have an easy bread recipe to whip up any time you need to impress someone.
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Equipment

Ingredients 

  • 3 cups all-purpose flour 360 grams
  • teaspoons sea salt 9 grams
  • ¾ cup fresh rosemary leaves 22 grams, chopped
  • ½ teaspoon active dry yeast 2 grams
  • cups water 341 grams, room temperature

Instructions 

  • In a large bowl, mix the flour, sea salt, rosemary, and yeast together. Mix in the water and use a spatula to blend until well combined.
    3 cups all-purpose flour, 1¾ teaspoons sea salt, ¾ cup fresh rosemary leaves, ½ teaspoon active dry yeast, 1½ cups water
  • Cover the bowl with plastic wrap or a clean, damp dish towel and allow it to sit on the counter overnight, at least 12 hours. (patience is a virtue!)
  • Preheat oven to 450°F degrees with a Dutch oven inside.
  • Once preheated, carefully remove the Dutch oven from the hot oven and remove the lid from it. Use oven mitts!
  • Flour a clean work surface as well as your hands. Remove the dough from the bowl and form it into a ball. This is a no-knead recipe, but you may have to fold it a couple of times to get it to form the shape you want. Place the dough into the bottom of the Dutch Oven (be careful not to burn your hands; the cast iron will be HOT!)
  • Bake for 30 minutes with the lid on, then remove the lid and bake another 15-20 minutes, until the bread is golden brown.
  • Remove from the oven and allow to cool. Cut and serve! Perfect compliment for soups!

Video

Becky’s Tips

  • If you don’t have fresh rosemary, you can use 2-4 tablespoons of dried.
  • If, after the 12-hour rest, your dough is dense and has not doubled in side, your yeast may be expired.
Storage: Store Dutch oven bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. Do not store homemade bread in the refrigerator.
Serving: 1sliceCalories: 176kcalCarbohydrates: 37gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 513mgPotassium: 74mgFiber: 2gSugar: 0.1gVitamin A: 74IUVitamin C: 1mgCalcium: 17mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

More Homemade Bread Recipes We Love

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.65 from 339 votes (255 ratings without comment)
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Emily
Emily
October 6, 2015 12:16 pm

Hi! I just bought a le Creuset and noticed the instructions say not to heat it past 375 F but this recipe is much higher. Will it be ok on the pot?

Becky Hardin
Becky Hardin
October 6, 2015 5:58 pm
Reply to  Emily

I hadn’t heard this Emily so you are opening my eyes!! I really appreciate you commenting! I did a little research and it appears that the part that might have trouble is the black knob on the top of the lid. The black side handles should be fine. My lid didn’t have any issues, but that’s not to say that every lid will be the same. The actual cast iron should be totally fine at the higher temps. I didn’t personally have problems with the knob on my lid and I hope you don’t either!!

Amy Vincent
Amy Vincent
September 26, 2015 5:58 pm

Made this today! It was so easy and delicious. Simplest recipe ever and produced great results. Only thing I did differently was lightly oil the bottom of the Dutch oven after it was preheated just in case the bread got stuck. Thanks for posting. Can finally say I’ve made bread!4 stars

Becky Hardin
Becky Hardin
September 27, 2015 10:16 am
Reply to  Amy Vincent

That’s a great idea on the extra oil. I think I”ll do it that way next time! Thanks for stopping by Amy, means a lot!

Jo auBuchon
Jo auBuchon
June 24, 2015 12:37 am

I had a plain black cast iron Dutch oven but I hated all the work to maintain it so I gave it to my son-in-law and bought an enamel lined one for easier clean-up. However, when I was getting ready to use it to make the bread, the Dutch oven’s instructions specifically stated that a liquid must be used to prevent damage to the pot. I still made the bread but I made sure that I had a layer of melted butter on the bottom on the pan. So much for low calorie!!

I will continue to use the enamel lined pot for meat, etc but I went out and bought another black cast iron pot for making bread.5 stars

Becky Hardin
Becky Hardin
June 29, 2015 2:46 pm
Reply to  Jo auBuchon

Never hurts to have two right?? haha. Thanks so much for stopping by Jo!

Rachel from Rose Tinted Home
Rachel from Rose Tinted Home
June 11, 2015 2:43 pm

My absolute favorite bread is rosemary sea salt bread! Quick question though (I’m new to bread making) – your instructions don’t mention the rosemary. Do you add it at the beginning when you are mixing all of the ingredients together or the next day after the loaf has risen? Small thing really but I wasn’t sure if it made a difference :)

Can’t wait to try this! I don’t have a Le Creuset pot but I may try it in the crock pot!

xo Rachel

Becky Hardin
Becky Hardin
June 11, 2015 10:49 pm

Oops!!! Totally my fault. Yes I added it while mixing all of the other ingredients. Just toss some right in the dough! Thanks for pointing that out!!

Rachel from Rose Tinted Home
Rachel from Rose Tinted Home
June 12, 2015 3:26 pm
Reply to  Becky Hardin

Ah now that I see the dough the next that makes total sense (sorry about my silly question ha). Thanks!

xo Rachel5 stars

Becky Hardin
Becky Hardin
June 12, 2015 9:27 pm

Not silly AT ALL!! My fault for writing the recipe wrong. Thanks again for stopping by :)

Andrew @ Dutch Oven For Beginners
Andrew @ Dutch Oven For Beginners
May 4, 2015 7:24 pm

Thanks for sharing this bread recipe! I now have a few to try!

Question…. Have you tried making bread in a traditional Dutch oven? If so how did it turn out? Did it stick to the oven?4 stars

Becky Hardin
Becky Hardin
May 7, 2015 1:39 pm

This is the only way I’ve made it, but I think if you grease the oven a bit it would be just fine! Thanks for stopping by!

Adriane
Adriane
April 9, 2015 11:56 pm

Hi! I just found this recipe on Pinterest and am going to try it tonight. I’ve read over and over the recipe and I don’t see anywhere where it actually says to add the rosemary so I’m assuming I just mix it together with the dry ingredients! I can’t wait to bake and eat it tomorrow! :)

Becky Hardin
Becky Hardin
April 10, 2015 10:21 pm
Reply to  Adriane

Yes that’s right!! Sorry, Im so glad you noticed that!!

Janamarek
Janamarek
March 6, 2015 12:08 am

fun!

Jenny Jensen
Jenny Jensen
March 5, 2015 10:22 pm

I’ve been looking for a nice dutch oven bread recipe. This looks delicious! Thank you!

Ellen Casper
Ellen Casper
March 5, 2015 9:15 pm

I would make chili in it.

Brenda Campbell
Brenda Campbell
March 5, 2015 8:42 pm

I love sitting down and reading your blog! So glad I found it :) Can’t go wrong with Le Creuset!

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