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–+ servings

No-Knead Rosemary Bread

This easy recipe for no-knead rosemary bread will fill your kitchen with warmth and deliciousness, featuring a delightful flavor from fresh rosemary and a crispy crust.
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Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings: 4 servings
Course: bread, side
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast make sure it's fresh
  • 1.5 cups warm water
  • 2 tablespoons fresh rosemary chopped
For Topping (Optional)
  • to taste coarse sea salt for sprinkling
  • to taste olive oil for brushing

Method
 

Preparation
  1. Mix the dry ingredients in a large bowl. Combine all-purpose flour, salt, and active dry yeast.
  2. Add the wet ingredients. Pour in warm water and mix gently until the dough forms a shaggy, sticky ball.
  3. Incorporate fresh rosemary. Fold in chopped fresh rosemary to infuse your bread with delightful herbal notes.
  4. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise at room temperature for 12 to 18 hours.
  5. Shape the dough on a floured surface. Gently turn out the risen dough onto a well-floured counter and shape it into a round loaf.
  6. Preheat your oven to 450?F (232?C). Place a Dutch oven (with the lid) inside while it heats up for about 30 minutes.
  7. Transfer the dough into the hot Dutch oven. Carefully remove it from the oven, lift off the lid, and place your shaped bread into it.
  8. Bake covered for 30 minutes, then uncovered for another 15-20 minutes until golden brown on top.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 1gSodium: 200mgPotassium: 100mgFiber: 1gCalcium: 1mgIron: 6mg

Notes

Serve with olive oil for dipping or sprinkle sea salt on top before baking.

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