Hey friends! I hope this finds you well and cozy at home. Even though many of us are still spending a lot of time in our kitchens or stepping out carefully, bread baking is still all the rage. Honestly, I haven’t been whipping up bread batches like everyone else, but during these nearly four months at home, I did manage to bake just this one loaf. And wow, this No-Knead Rosemary Sea Salt Bread has been a game changer for me—it’s the only homemade bread I’ve made in this long stay-at-home stretch.

Don’t get me wrong—I’ve been busy baking almost every week. It’s just been sweets like banana bread, lemon olive oil loaf, chocolate chip cookies, strawberry pie, and even banana foster cheesecake. Those sweet treats have been hitting the spot as my comfort food lately. For me, baking bread hasn’t given that same calming, peaceful feeling that many others seem to find in it.

But if I’m honest, the one bread I’ve wanted to bake is this rosemary olive oil bread. It’s a longtime favorite I first discovered at my local Wegmans grocery store, and a few years back, I recreated it and shared the recipe here on the blog. It’s still in my top recipes because you all love it! I get so many sweet messages and questions about it, and that just warms my heart.

Since so many of you are baking bread and I’ve got limited time juggling work and two little ones under five, I thought I’d answer some of the top questions you’ve sent my way. Plus, I’ve tweaked the technique a bit from the original to make it even simpler and fit what you’ve asked for the most.

The end result? A loaf bursting with fragrant rosemary and just the right sprinkle of sea salt, with a tender inside and that perfect lightly crunchy crust we all dream about when baking bread at home.

Let me dive into some of your burning questions:

Do I need a mixer to make this recipe? 

Nope! You absolutely do not. This recipe is adjusted to be totally no-knead, so all you need is a big bowl and a spatula to mix everything together. It’s honestly one of the easiest breads you’ll ever make but tastes absolutely amazing, I promise!

Do I need to use bread flour?

Not at all if you don’t have it on hand! These days, flour can be hard to get, so don’t stress. The recipe below does use some bread flour for extra chew, but you can definitely swap it with all-purpose or even whole wheat flour if that’s what’s in your pantry. It works great either way, so go with what you’ve got!

Can I bake this in a dutch oven?

Yes, you can definitely do that! I’ve tested the recipe in a dutch oven because lots of you asked about it. The original loaf was baked on a baking sheet since that’s what I had back in my grad school days—no fancy equipment back then! But now that I’ve learned a bit more, using a dutch oven adds that wonderful crispy crust that we all love. If you don’t have one, a pizza stone or pan works too. You’ll be so happy with the results.

Do I need to use the rosemary or sea salt? 

Not at all—they’re completely optional. But let me just say, rosemary and sea salt together make such a delicious combo that hits all the right savory notes. This bread pairs wonderfully with something like a Sunday spaghetti dinner or any simple meal. If that’s not your thing though, feel free to leave them out! This is a fantastic basic no-knead dutch oven bread recipe even without the herbs and salt topping.

So there you go! Another simple, foolproof no-knead bread recipe for you to add to your baking rotation. Even easier than the original, with the same great flavor we all crave.

If I missed anything you’re wondering about, just drop your questions in the comments below. I love hearing how you’re trying out bread at home and making this recipe your own.

Take care, my friends!

Storage Tips

Wondering how to keep your rosemary sea salt bread fresh after baking? Store it loosely wrapped in a paper bag or kitchen towel at room temperature for up to 2 days. That keeps the crust crisp while the inside stays soft and tasty. For longer storage, slice the loaf and freeze the bread in an airtight bag for up to 3 months. When you want a slice, just toast it straight from the freezer—it tastes freshly baked!

Make-Ahead Tips

This bread dough is great for making ahead. You can mix your dough and let it rise slowly in the fridge overnight or up to 24 hours. Just make sure to cover it tightly with plastic wrap. When ready to bake, take it out, shape it, let it rise at room temp for about 45 minutes, then bake as usual. This slow fridge rise develops amazing flavor with minimal effort!

Variations

Feel like switching it up? Here are some easy variations to try:

• Swap fresh rosemary for thyme or oregano for a different herb twist.
• Add a handful of grated Parmesan or shredded mozzarella before the second rise for cheesy goodness.
• Mix in some chopped olives or sun-dried tomatoes for a Mediterranean vibe.
• Try sprinkling flaky sea salt and a little crushed red pepper on top for a spicy crust.

Remember, this recipe is forgiving and open to your favorite flavors, so have fun experimenting!

Serving Suggestions

This rosemary sea salt bread pairs beautifully with all kinds of meals. Serve it warm with extra virgin olive oil and balsamic vinegar for dipping, or alongside a bowl of homemade soup like tomato basil or chicken noodle. It’s also fantastic for breakfast smeared with butter and honey or toasted to accompany your favorite sandwich. Honestly, it’s a versatile crowd-pleaser that fits any table.

Recipe FAQs

• Can I use instant yeast instead of active dry yeast? Yes! If using instant yeast, just mix it right into the dry ingredients without proofing. It may rise a little faster, so keep an eye on your dough.
• Why does the dough rise and then fall during the long rise? That’s totally normal for no-knead breads with a long fermentation time. The yeast activity peaks and then deflates a bit before shaping — it’s actually a good sign of flavor development!
• What if I don’t have a dutch oven? No problem! Bake the loaf on a baking sheet or pizza stone. To mimic the steam effect a dutch oven provides, place a small pan of water in the oven while baking.
• Can I double the recipe? Absolutely! Just use a bigger bowl for mixing and make sure you have a dutch oven or baking vessel large enough to hold the bigger loaf or divide into two.