No Knead Dutch Oven Bread (Rosemary Bread)

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!

4.66 from 340 votes

No Knead Dutch Oven Bread (Rosemary Bread)

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.

Prep Time20

Cook Time50

Rest12

Total Time13 10

Course: Bread

Cuisine: American

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Dutch Oven

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

Notes

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.

Nutrition