NO KNEAD ROSEMARY BREAD

This No Knead Rosemary Bread is a rustic, bakery-style loaf that’s crusty on the outside and soft on the inside — all without the hassle of kneading. With fragrant rosemary and a hint of sea salt, it's perfect for dipping, toasting, or serving alongside soups and salads. Ideal for beginner bakers or anyone who loves homemade bread with minimal effort.

Prep Time: 10 minutes
Rise Time: 12-18 hours
Bake Time: 45 minutes
Total Time: ~ 13 hours (mostly inactive)

Servings: 1 large round loaf (about 8-10 slices)

Ingredients

3 cups all-purpose flour (plus more for dusting)
1½ tsp salt
½ tsp active dry yeast
1½ tbsp chopped fresh rosemary (or 1 tbsp dried)
1½ cups warm water (about 110°F)
Olive oil for coating (optional)
Coarse sea salt for topping (optional)

Instructions:

In a large bowl, stir together flour, salt, yeast, and rosemary. Add warm water and mix with a wooden spoon until a sticky dough forms. No kneading required!
Cover the bowl tightly with plastic wrap and let it sit at room temperature (65°F–75°F) for 12 to 18 hours. The dough will rise and become bubbly.
Lightly flour a surface and your hands. Gently shape the dough into a round ball (do not knead). Let it rest for about 30–45 minutes while the oven preheats.
Place a Dutch oven (or any heavy oven-safe pot with a lid) in the oven and preheat to 450°F (232°C) for at least 30 minutes.
Carefully place the dough into the hot pot (you can use parchment paper if desired). Cover and bake for 30 minutes. Remove the lid and bake an additional 10–15 minutes until golden and crusty.
Remove from the pot and let cool on a wire rack before slicing.

Serving Suggestions:

Serve warm with olive oil and balsamic vinegar
Great with soup, pasta, or as a sandwich base
Toast with garlic butter for a savory snack

Tips:

For extra flavor, drizzle olive oil over the dough before baking.
Add roasted garlic, black olives, or sun-dried tomatoes for variations.
Store in a paper bag or bread box for best texture.

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