The Ultimate No-Knead Rosemary Bread

by

The Ultimate No-Knead Rosemary Bread

This recipe relies on time rather than muscle to develop the gluten. It’s cheap, foolproof, and yields a crispy crust with a soft, airy interior.

Ingredients

  • Flour: 3 cups all-purpose flour (or bread flour for more chew)

  • Salt: 1 ½ teaspoons

  • Yeast: ½ teaspoon active dry yeast (or instant yeast)

  • Water: 1 ½ cups warm water (about 100°F – 110°F)

  • Herbs: 1-2 tablespoons fresh rosemary, chopped (plus a bit more for the top)

  • Optional: 1 teaspoon garlic powder for extra flavor

Instructions

1. Mix the Dough

In a large bowl, whisk together the flour, salt, yeast, and chopped rosemary. Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, sticky ball forms. Do not overmix; you just want no dry flour streaks left.

2. The Long Rise (The “No-Knead” Secret)

Cover the bowl tightly with plastic wrap or a damp cloth. Let it sit at room temperature for 12 to 18 hours. The dough will double in size and be covered in tiny bubbles. This long ferment is what creates the flavor!

3. Prep for Baking

Preheat your oven to 450°F (230°C). Place a heavy Dutch oven (with the lid) inside the oven as it heats for at least 30 minutes.

4. Shape the Loaf

While the pot heats, turn the dough out onto a well-floured surface. It will be sticky! Gently fold the edges toward the center to form a ball. Place it seam-side down on a piece of parchment paper. Sprinkle the top with more rosemary and a pinch of flaky salt.

5. Bake

  • Phase 1: Carefully lift the parchment paper and drop the dough (paper and all) into the hot Dutch oven. Cover with the lid. Bake for 30 minutes.

  • Phase 2: Remove the lid. Bake for another 10–15 minutes until the crust is deeply golden brown.

6. Cool

Resistance is hard, but let the bread cool on a wire rack for at least 30 minutes before slicing. Cutting it too early lets the steam escape, which can make the inside gummy.

Pro Tips for Success

  • No Dutch Oven? Use a heavy oven-safe pot with a tight lid, or place a pan of water on the bottom rack of the oven to create steam.

  • Crispier Crust: If you want an even thicker crust, spray the top of the dough with a little water right before putting the lid on.

Leave a Comment