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)

4.66 from 340 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.

4.66 from 340 votes (255 ratings without comment)
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435 Comments
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jan
jan
December 29, 2020 9:03 am

can I add garlic along with the rosemary?

Becky Hardin
Becky Hardin
December 31, 2020 12:05 pm
Reply to  jan

You can sure give it a try!

Marzena
Marzena
December 26, 2020 5:51 pm

Happy Holidays Becky!
I would like to use double of the ingredients to make the bread bigger. For how long and what temperature should I bake the bread?

Marcia A Bickford
Marcia A Bickford
December 24, 2020 9:47 pm

How can it be 3/4 CUP Rosemary? In Austin TX people have it growing in their yards as shrubs. You would need to have a whole bush to get enough to make this bread more than once. I used under 1/4, that’s all I had. Other recipes call for 1 T. It was very good tho’.4 stars

Becky Hardin
Becky Hardin
December 31, 2020 12:38 pm

Take it as loosely filling up the cup and not pushing the rosemary down and compacting.

Robin
Robin
December 23, 2020 10:22 am

So easy and delicious. My third time using this recipe. After the rise, I transfer the dough onto a piece of parchment paper and bake it in a dutch oven. The parchment system transfer is easier for me than the “dough plop” into a hot dutch oven. I tried to post a pic–not sure if went through.5 stars

Becky Hardin
Becky Hardin
December 31, 2020 12:13 pm
Reply to  Robin

No picture but I am sure it looks amazing!!

Dfletcher
Dfletcher
December 17, 2020 7:45 am

This was the first bread I have ever made in my 50 years as an adult. It was a huge success. The taste is amazing however I cut the salt down to half recommended and glad I did. Also on second half of baking I cut the time by half also because it was starting to brown quickly. Perfect. Thanks for sharing.

Becky Hardin
Becky Hardin
December 21, 2020 4:13 pm
Reply to  Dfletcher

Thanks for stopping by!

Jake
Jake
December 13, 2020 9:31 am

This recipe turned out great! Crisp outside, chewy in the middle. The Rosemary gives it a good bite. Fits right in with the holidays-a good warm and cozy bread.5 stars

Becky Hardin
Becky Hardin
December 16, 2020 3:11 pm
Reply to  Jake

Yay! Thanks for sharing, Jake.

Kerry
Kerry
December 12, 2020 11:18 am

Great recipe! My dough was super wet and didn’t really form a ball, so I was a little skeptical of how it would turn out. But it ended up perfectly! I did cut back on the amount of rosemary – used about 1/4 cup of fresh rosemary and the flavor was plenty for me.5 stars

Becky Hardin
Becky Hardin
December 16, 2020 3:20 pm
Reply to  Kerry

Thanks for sharing your success with us, Kerry!

Doris Hackman
Doris Hackman
December 7, 2020 12:13 pm

We loved it ! I did not have rosemary so I folded in chopped kalamata olives in about 1 hour before baking,it turn out great !! I didn’t have a Dutch oven, so I used my deep dish cast iron skillet.5 stars

Becky Hardin
Becky Hardin
December 8, 2020 11:28 am
Reply to  Doris Hackman

Sounds delicious!

John
John
January 17, 2021 9:25 pm
Reply to  Doris Hackman

I believe a deep dish cast iron skillet is a Dutch oven.

Lacey Stanley
Lacey Stanley
December 5, 2020 1:11 pm

My first time trying to make bread and this recipe was super easy and tastes great. Soft inside and extra crunchy on the outside. The only issue I had was that the bottom was a tad hard. I had trouble cutting through it with my bread knife. Other than that it turned out great!4 stars

E5F620FF-96B2-4F8F-8720-83999E77A0CF.jpeg
Becky Hardin
Becky Hardin
December 8, 2020 11:30 am
Reply to  Lacey Stanley

That looks beautiful, Lacey!

Kayla
Kayla
November 7, 2020 6:29 pm

No second proof needed ?

Becky Hardin
Becky Hardin
November 12, 2020 12:31 pm
Reply to  Kayla

We let it rise for at least 12 hours!

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