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!
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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!
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!
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.
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.
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.
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.
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!
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!
5-Star Review
“I’ve never made bread before and it turned out amazing! my boyfriends family loved it.” – Olivia
No Knead Dutch Oven Bread (Rosemary Bread)
Equipment
- Kitchen Scale (optional)
Ingredients
- 3 cups all-purpose flour 360 grams
- 1¾ teaspoons sea salt 9 grams
- ¾ cup fresh rosemary leaves 22 grams, chopped
- ½ teaspoon active dry yeast 2 grams
- 1½ 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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?
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!!
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!
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!
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.
Never hurts to have two right?? haha. Thanks so much for stopping by Jo!
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
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!!
Ah now that I see the dough the next that makes total sense (sorry about my silly question ha). Thanks!
xo Rachel
Not silly AT ALL!! My fault for writing the recipe wrong. Thanks again for stopping by :)
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?
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!
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! :)
Yes that’s right!! Sorry, Im so glad you noticed that!!
fun!
I’ve been looking for a nice dutch oven bread recipe. This looks delicious! Thank you!
I would make chili in it.
I love sitting down and reading your blog! So glad I found it :) Can’t go wrong with Le Creuset!