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!
can I add garlic along with the rosemary?
You can sure give it a try!
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?
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’.
Take it as loosely filling up the cup and not pushing the rosemary down and compacting.
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.
No picture but I am sure it looks amazing!!
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.
Thanks for stopping by!
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.
Yay! Thanks for sharing, Jake.
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.
Thanks for sharing your success with us, Kerry!
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.
Sounds delicious!
I believe a deep dish cast iron skillet is a Dutch oven.
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!
That looks beautiful, Lacey!
No second proof needed ?
We let it rise for at least 12 hours!