Here’s a simple No-Knead Rosemary Bread recipe you can make at home. It’s rustic, flavorful, and doesn’t require kneading—perfect for a fresh homemade loaf without the fuss.
Ingredients
-
3 cups (360 g) all-purpose flour
-
1 ½ tsp salt
-
½ tsp instant yeast
-
1 ½ cups (360 ml) warm water
-
2 tbsp olive oil (plus a little for drizzling)
-
2 tsp fresh rosemary (or 1 tsp dried)
-
Optional: coarse sea salt for topping
Instructions
-
Mix the dough:
In a large bowl, combine flour, salt, yeast, and rosemary. Add water and olive oil, then stir with a wooden spoon until a sticky dough forms. No kneading needed! -
First rise:
Cover the bowl with plastic wrap or a kitchen towel. Let the dough rise at room temperature for 8–12 hours (overnight works best). It should double in size and look bubbly. -
Shape the loaf:
Dust a surface with flour. Scrape the dough out and fold it gently over itself a few times to form a rough round. Place it on parchment paper. -
Second rise:
Cover loosely with a towel and let it rise for 1–2 hours until puffy. -
Preheat oven:
Place a Dutch oven (or heavy oven-safe pot) in the oven and preheat to 450 °F (230 °C) for 30 minutes. -
Bake the bread:
Carefully remove the hot pot from the oven. Lift the dough with the parchment and place it inside. Cover with the lid and bake 30 minutes. Then remove the lid and bake another 15–20 minutes until the crust is golden brown. -
Cool and enjoy:
Let the bread cool completely on a wire rack before slicing. Drizzle with a little olive oil or sprinkle extra rosemary if desired.
✅ Tips:
-
Fresh rosemary gives a more fragrant flavor than dried.
-
A cast-iron Dutch oven creates a crisp crust, but a baking sheet with a pan of water works too.
-
This dough is sticky—don’t worry, that’s normal!
If you want, I can also give you a faster 3-hour version that still tastes amazing, without the overnight rise.