I love bread and I love rosemary so it shouldn’t be a surprise that I love this rosemary and sea salt bread. I always thought that artisan breads required insane skills and fancy equipment to make but it turns out to be way easier than I had ever expected. This recipe requires NO kneading and bakes in a standard dutch oven. With only 5 minutes of prep and 5 simple ingredients you can make this tasty bread that will be sure to impress your family and friends.
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The dutch oven is what gives this bread it’s crusty exterior and chewy inside. While a small 3.5 quart dutch oven would probably work best, I only have a 6 quart dutch oven and it works just fine. It makes the bread a little flatter and doesn’t rise up as much but it still tastes the same in the end.
A few tips before you dive into the recipe card below.
1. Make sure your ingredients are at room temperature.
This may sound odd but I keep my flour in the freezer. I heard once that it keeps longer but I have no idea if there is any truth to that. It is important to use room temperature ingredients so that the active yeast can do it’s job. If the flour, yeast or water is too cold, you won’t get a good rise on your dough and the consistency of your bread will be off.
2. Use fresh active dry yeast
I don’t bake that often and have had issues in the past with the active dry yeast sold in the jars losing it’s effectiveness. I now buy the small packets and use what I need for my recipe and then just throw away the rest.
3. Be sure to cover the bowl tightly with plastic wrap
4. Be patient and wait the full 12-18 hours for the dough to rise
Prepping and baking this bread in the same day isn’t the easiest task given the amount of time needed for the bread to rise. I like to mix everything the night before I plan to bake the bread. By mid day the next day you’ll be all set to bake the bread.
First, mix ingredients, cover with plastic wrap and let it sit for 12-18 hours. here is what it should look like after it has sat for 12-18 hours.
Then drop it into the preheated dutch oven and top with more rosemary and sea salt.
Next, bake for 30 minutes at 450 degrees with the lid on and another 10 – 15 minutes with the lid off.
Finally, remove the bread from the dutch oven, let cool, cut and enjoy!
- 3 cups flour
- 2 tsp sea salt
- 2 tsp dried rosemary leaves
- 1/2 tsp active dry yeast (room temp)
- 1-1/2 cups water (room temp)
In a medium to large bowl, mix together the flour, 1-1/2 tsp of sea salt, 1-1/2 tsp of dried rosemary leaves and active dry yeast. Add in the water and mix until well incorporated.
Cover the bowl tightly with plastic wrap and let sit at room temperature for 12-18 hours.
After 12-18 hours of letting the dough sit and rise, put the dutch oven with lid on into the cool oven and then preheat to 450 degrees F. You will want the dutch oven to reach 450 degrees before adding the dough.
Once the oven has reached 450 degrees, remove the dutch oven and lid and place the dough into the dutch oven. To prevent the bread from sticking, sprinkle a little bit of flour into the bottom of the dutch oven and continuously add flour to your hands as you form the dough into a round shape.
After the dough is added to the dutch oven, sprinkle the remaining rosemary leaves and sea salt over the top of the dough.
Bake with the lid on for 30 minutes and then after 30 minutes remove the lid and bake for an additional 10-15 minutes until it's nice and brown on top.
Remove the bread from the dutch oven and let cool before serving.
This really is a foolproof recipe. I was so impressed with myself the first time that I made this having never attempted to make bread before. Trust me, if I can do it, so can you! I’m looking forward to playing around with different herbs and spices to make several variations of this bread.