The easiest bread you’ll ever bake — now flavored with fresh rosemary and minced garlic for even more yumminess.
- 3 cups all-purpose flour
- 2 teaspoons fine sea salt
- 1 teaspoon active dry yeast
- 3 tablespoons fresh rosemary, roughly chopped
- 3 cloves fresh garlic, minced
- 1 1/2 cups warm water (110°F to 115°F)
- In a large bowl, whisk flour, salt and yeast until well mixed; then, whisk in rosemary and garlic. Pour in warm water and use a wooden spoon to stir just until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
- Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.
- Heat oven to 450°F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.
- Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
- Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.
- Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered, until dough is baked through and golden brown on top. Cool before slicing.
- Use fresh rosemary for this recipe. I do not recommend using dried rosemary, as the flavor will not come through well. (I also recommend using fresh garlic, not minced from the jar!)
- Can I preheat an empty Dutch oven safely? That’s a complicated question. According to manufacturers, it is recommended that you don’t do this because your enameled Dutch oven may crack in the oven. HOWEVER, I’ve been baking no-knead bread by preheating the same empty Dutch oven for years and have never had an issue. If you’re concerned about cracking, though, you can try baking no-knead bread using King Arthur Flour’s method of baking in a cold Dutch oven.
- You can store this bread uncovered up to 24 hours, or in a bread box up to 2 days. Once sliced, store the bread sliced-side down on a cutting board at room temperature up to 24 hours (or in a paper bag).
- Looking for the OG recipe? Here’s my very favorite recipe for No-Knead Dutch Oven Bread.
Keywords: artisan bread, rosemary bread, Dutch oven bread, homemade bread