No-Knead Rosemary Bread

Dough Prep Part 1

Place the flour, yeast, and salt in a large mixing bowl and whisk together to fully combine. Add the water and stir it in using your spatula or spoon. If you feel like you need a little more water, add just a tbsp at a time. The dough will be very wet and sticky.

Add in the chopped rosemary and fold in completely with the spatula or spoon. Don't be too aggressive since the yeast is starting to develop.

Tightly cover the bowl with plastic wrap and allow the dough to rest for a minimum of 12 hours at room temp. I made my dough in the evening and let it rest overnight. Easy and perfect timing!

Dough Prep Part 2

Preheat your oven to 450° and place your dutch oven in to warm up too for 30 minutes. While it's warming, the dough can rest one more time once you get it into a ball. The dough should have risen quite a bit and have lots of lovely bubbles. Use your silicone spatula to gently scrape the dough out of the bowl onto a piece of lightly floured parchment paper on a lightly floured surface. With floured hands, gently shape the dough in a ball the best you can (mine was more of an oval but it's fine, it turned into a beautiful round in the end…think rustic!). You will need some flour on the surface to keep it from sticking to your hands, that's fine and creates a nice look at the end of baking. Cover with plastic wrap or a towel to rest while the oven is heating up.

Bake the Bread

After 30 minutes, take the parchment paper with the bread on top and place the entire thing in the preheated dutch oven. BE CAREFUL, IT'S REALLY HOT! Place the lid on top and bake for 30 minutes. Remove the lid and bake for another 15 minutes to get a brown crust.

Remove from the oven and allow to cool in the uncovered dutch oven or on a cooling rack. Enjoy!