No-Knead Rosemary Bread: A Simple Artisan Delight

 

Introduction

Imagine creating a rustic, aromatic bread with minimal effort—that's the magic of no-knead bread. This rosemary-infused version brings restaurant-quality artisan bread right into your home kitchen, with nothing more than a few simple ingredients and some patient waiting.

Ingredients

• 3 cups all-purpose flour
• 1½ teaspoons salt
• ¼ teaspoon active dry yeast
• 1½ cups warm water
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon olive oil
• Flaky sea salt for topping (optional)

Equipment

• Large mixing bowl
• Dutch oven or heavy-bottomed pot with lid
• Parchment paper
• Kitchen towel

Step-by-Step Instructions

Mixing the Dough

1. In a large mixing bowl, combine flour, salt, yeast, and chopped rosemary. Stir until well mixed.
2. Add warm water and olive oil. Mix with a wooden spoon until a shaggy, sticky dough forms. The mixture will look messy—this is exactly right.
3. Cover the bowl with a kitchen towel and let it rest at room temperature for 12-18 hours. During this time, the dough will develop flavor and rise slowly.

Preparing the Bread

1. After the initial rise, the dough will look bubbly and wet. Dust a work surface with flour and carefully turn out the dough.
2. Gently shape the dough into a round loaf, being careful not to deflate the bubbles. Dust with a bit more flour if needed.
3. Let the shaped dough rest for another 1-2 hours, covered with a towel.

Baking

1. Preheat your oven to 450°F (230°C) with the Dutch oven inside for 30 minutes.
2. Carefully remove the hot Dutch oven and line it with parchment paper.
3. Gently transfer the dough into the hot pot. Sprinkle with flaky sea salt if desired.
4. Cover and bake for 30 minutes.
5. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.

Tips for Success

• Use fresh rosemary for the most vibrant flavor
• Let the dough rise in a warm, draft-free area
• Don't skip preheating the Dutch oven—this creates the perfect crispy crust
• Allow the bread to cool completely before slicing

Serving Suggestions

Serve warm with olive oil and balsamic vinegar, or use for sandwiches. This bread also makes an excellent accompaniment to soups and salads.

Storage

Store cooled bread in a paper bag at room temperature for 2-3 days. For longer storage, slice and freeze.

Variations

• Add roasted garlic cloves to the dough
• Substitute some flour with whole wheat flour
• Experiment with different herbs like thyme or oregano

Enjoy your homemade artisan rosemary bread—crusty on the outside, soft and fragrant on the inside!