No-Knead Rosemary Bread

8 servings
1 hr

This No-Knead Rosemary Bread is so easy to make and tastes just like artisan bread from a bakery. Your house will smell amazing and you will have fresh bread that is delicious on its own or perfect for dipping in soup or even making sandwiches! This bread is made 100% from scratch and everyone will think you took hours folding and kneading. The best way to cook this bread is in a covered dutch oven. The only part of making this bread is waiting for the bread to rise, other than that it's quick and easy and totally worth it!

No-Knead Rosemary Bread in a dutch oven.

No-Knead Rosemary bread before baking.

Sliced No-Knead Rosemary Bread.

Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 3 cups all-purpose flour
  • ½ tsp quick-rise instant yeast
  • 1½ tsp salt
  • 1½ cups water, room temp
  • 1½ tbsp fresh rosemary, finely chopped
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!
  • If you don’t have quick-rise instant yeast or want to use active dry yeast, just mix the active dry yeast with warm water and let it rest for 10 minutes to dissolve the yeast. Then you can continue the recipe as written.
  • If you don't have a dutch oven, you can use another pan or dish, preferable with a cover, that is oven-safe at 450º.
Emily |
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