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No-Knead Rosemary Sea Salt Bread Recipe

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★★★★★

4.6 from 145 reviews

This No-Knead Rosemary Sea Salt Bread is a simple yet flavorful artisan-style loaf featuring a high-hydration dough infused with fragrant fresh rosemary and a crunchy coarse sea salt crust. With minimal effort and no kneading required, this recipe allows you to enjoy bakery-quality bread at home baked in a hot Dutch oven for a perfect crispy crust and airy crumb.

Ingredients

Scale

Main Ingredients

  • 3 cups (360 g) all-purpose flour
  • 1 ½ cups (360 ml) lukewarm water

Leavening

  • ¼ teaspoon instant yeast

Seasonings & Herbs

  • 1 ½ teaspoons coarse sea salt (plus extra for topping)
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 tablespoon extra-virgin olive oil (optional)

Instructions

  1. Mixing the Dough: In a large mixing bowl, combine the flour, instant yeast, and 1 ½ teaspoons of sea salt. Stir briefly to distribute the yeast evenly. Create a well in the center and pour in the lukewarm water, drizzle the olive oil if using, and add the chopped rosemary. Using a sturdy spoon, stir until the mixture forms a shaggy, slightly sticky dough. No kneading is needed as gluten develops during the long rise.
  2. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature (ideally 70-75°F) for about 2 hours until it doubles in size and has visible bubbles, allowing the rosemary flavor to infuse and an airy texture to develop.
  3. Shaping & Preparing for Bake: Generously flour a clean work surface. Gently turn the risen dough onto it without deflating completely. With floured hands, fold edges toward the center to shape a rough ball. Place the dough ball on a parchment sheet and sprinkle generously with extra coarse sea salt to create a crisp, crackly crust.
  4. Baking in a Hot Dutch Oven: Preheat the oven to 475°F (245°C) with a 4-quart Dutch oven with lid placed on the middle rack for at least 30 minutes to ensure intense heat. Carefully remove the hot Dutch oven using oven mitts, lift the parchment with the dough and place it inside. Cover tightly with the lid to trap steam.
  5. Bake Covered: Bake the dough covered for 30 minutes to allow steam to expand the loaf, promoting oven spring and crust formation.
  6. Finish Uncovered: Remove the lid and continue baking for an additional 15-20 minutes until the crust is deep amber and the loaf sounds hollow when tapped on the bottom. This step develops the signature crackled crust and rosemary aroma.
  7. Cool the Bread: Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool at least 30 minutes before slicing to prevent sogginess and retain texture.

Notes

  • Use lukewarm water around 105°F to avoid killing the yeast but ensure proper fermentation.
  • Cover the dough tightly during rising to prevent skin formation and ensure even expansion.
  • The dough should feel sticky; avoid adding excessive flour to maintain a light crumb.
  • Optional flavor variations: add lemon zest to the dough for brightness, or red-pepper flakes on top for subtle heat.
  • If a Dutch oven is unavailable, use a preheated baking stone with a tray of hot water to simulate steam.
  • Score the dough lightly before baking to control expansion and create patterns.
  • Store leftover bread in a paper bag inside a sealed container to maintain crust crispness; refrigerate up to 4 days or freeze up to 3 months.
  • Reheat bread wrapped in foil or on a baking sheet to revive crust and softness.

Keywords: no-knead bread, rosemary bread, sea salt bread, Dutch oven bread, artisan bread, easy bread recipe, homemade bread

Find it online: https://liamjayne.com/no-knead-rosemary-sea-salt-bread-recipe/