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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432 Comments
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Christine
Christine
September 3, 2018 3:33 pm

My bread turned out amazing! I love the original from Jo cooks and this was a nice addition to the recipe. Thanks so much!

Brittney Fordyce
Brittney Fordyce
May 4, 2018 10:19 am

Would it be bad to let the dough sit longer than 12 hours? Maybe closer to 18/20? My math was off and looks like I’ll be at work when I hit my 12 hour mark.

Lindsey
Lindsey
April 24, 2017 9:09 am

Do you mix in the water with a whisk or just a spatula? I do not have a kitchen aid mixer

Keri
Keri
November 28, 2016 7:40 pm

Pinterest fail for me. I was worried about the dough as it looked very wet and was a blob and impossible to make into a ball shape. I let it sit for 24 hours too. Should I have dissolved the yeast prior to mixing? I have a loaf that is now cooling off but looks like it’s stuck to my Le Crueset. I doubt it’ll be edible once I pry it out of there. I’m so bummed. What did I do wrong?

Chelsea Rahme
Chelsea Rahme
December 23, 2016 2:33 pm
Reply to  Keri

Hi Keri,

I had the same issue. I want to try the recipe again and maybe dissolve the yeast first. I feel like that could be the only thing that would affect it like this. Let me know if you’ve tried again and what you did!

Sarah
Sarah
August 4, 2016 7:17 pm

Whoa, surely “3/4 cup chopped fresh rosemary” is a typo? That’s a lot of rosemary! Did you mean 3/4 tbsp? Thanks!

Marcelle
Marcelle
September 15, 2016 5:55 pm
Reply to  Sarah

Must be a mistake. Other similar recipes list 1.5 – 2 teaspoons.

Jamie
Jamie
September 16, 2016 10:34 am
Reply to  Sarah

3/4 cup of fresh full rosemary sprigs isn’t that much and I didn’t pack it either. Once I measured out the full sprigs into a 3/4 cup and then chopped that it really wasn’t that much. And my bread turned out wonderfully and seemed to have the perfect amount of rosemary.

Beth
Beth
June 6, 2016 2:42 pm

I didn’t have a Dutch Oven so I used my Pampered Chef covered casserole. What could be easier? I love being able to do it a day ahead. It was wonderful. Enough for 2 company meals. Thanks much. I will be making it often.

Jon Gerlach
Jon Gerlach
April 26, 2016 9:01 pm

This came out perfectly. I made two loaves, back to back and both were excellent. The only modifications I made were to add 1/2 tsp of sugar and 2 Tbsp olive oil into the dough.

Thanks for the recipe.

Erika
Erika
March 6, 2016 9:02 pm

Can you double the recipe to make a larger portion? Would I adjust time cooked?

Lori Denig
Lori Denig
January 22, 2016 6:44 am

I tried jo’s wheat bread recipe a while ago and lost the recvipe. Can’t wait to try yours rosemary and seas salt yum

Donna
Donna
December 25, 2015 12:28 pm

Wow, this recipe was an EPIC fail. I was suspicious from the beginning so reread it several times to make sure I wasn’t missing anything. That being said it was bad from the onset. The dough was waaay too wet. It slumped so bad it was almost impossible to get in the Dutch oven. I had to PRY it out of the pan. Once it was out of the pan I was actually contemplating a band saw to cut it. It is SO hard I can’t even salvage it for croutons. So disappointing. I’m an accomplished baker & have never had this kind of trouble w/ bread dough. True waste of time & ingredients.

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