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A no-knead rosemary sea salt bread with a tender inside, lightly crunchy crust, and infused with fresh rosemary, sea salt, and black pepper. It is easy to prepare without any mixer and can be baked in a dutch oven for a crispy crust.

  • Total Time: 14 hours 55 minutes 10 seconds
  • Yield: 1 loaf (about 8-10 servings) 1x

Ingredients

Scale
  • 1 cup warm water (110°F)
  • 1 tablespoon sugar
  • 1 package active dry yeast (about 2¼ teaspoons)
  • 1 ½ cups all-purpose flour
  • ½ cup bread flour + more for kneading (can substitute with more all-purpose flour)
  • 2 tablespoons fresh rosemary, finely chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon coarse sea salt for sprinkling

Instructions

  1. Whisk together warm water, sugar, and yeast in a small bowl. Let it sit for about 10 minutes until bubbly (yeast proofing).
  2. In a large mixing bowl, combine all-purpose flour, bread flour, rosemary, black pepper, and sea salt. Pour in the yeast mixture and olive oil. Stir gently until just combined and a loose dough forms.
  3. Cover the bowl with a kitchen towel and place it in a warm spot to rise slowly for at least 10 to 12 hours or overnight. The dough will rise and fall during fermentation.
  4. After rising, gently punch down the dough and turn it onto a lightly floured surface. Shape loosely into a round loaf; minimal kneading needed.
  5. Place shaped dough on parchment paper. Cover with a damp towel and let rise again for about 45 minutes.
  6. Preheat oven to 450°F. Place a dutch oven inside to heat along with oven. Alternatively, use a pizza stone or pan if no dutch oven is available.
  7. Once dough has puffed, score 2-3 slashes on top using a sharp knife and sprinkle with coarse sea salt.
  8. Carefully transfer dough with parchment paper into the hot dutch oven. Bake covered for 45 minutes.
  9. Remove lid and bake for an additional 15 minutes until crust is golden brown and sounds hollow when tapped.
  10. Remove bread from oven and let cool slightly before slicing.

Notes

Optionally knead dough by hand or with a dough hook for 5-7 minutes. Let rise for 1-2 hours until doubled before shaping., Rosemary and sea salt topping are optional, but add excellent flavor., Can substitute bread flour with all-purpose or whole wheat flour depending on availability., The dough’s rise and fall during fermentation is normal and beneficial for flavor development., If lacking a dutch oven, bake on a baking sheet or pizza stone; placing a small pan of water in the oven helps mimic steam for crust.

  • Author: Laura
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 1 hour 0 minutes
  • Category: Bread
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice