Dutch Oven Bread is such a simple way to make homemade bread. Making no knead bread in a dutch oven is just so easy, it’s completely changed the way I think about baking bread! This Rosemary Bread with Sea Salt is simply perfect & tastes amazing. If you’re looking for an easy bread recipe, this is it!
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Dutch Oven Bread Recipe
This dutch oven bread recipe is simply delicious. Sea Salt and Rosemary Bread baked in a dutch oven, no kneading required. So easy!
Making homemade bread used to terrify me. I’m not the World’s Best Baker by any means, and bread just always seemed like the ULTIMATE in baking. It takes time, it takes patience, and it seems like it takes a little bit of magic too. Sounds like something SO not for me…
But this amazing Dutch Oven Bread recipe has changed my view of bread-making! No knead bread in a dutch oven…THAT sounds like something that IS for me. I gave it a whirl and it worked beautifully!
This Sea Salt and Rosemary bread turned out just perfect. The perfect flavor, the perfect texture, the perfect bread.
Baking bread in a dutch oven is the way to go if you’re intimidated by homemade breads like I am. This easy bread recipe will make all that fear disappear, so you can have fresh, flavorful bread in your home without stress!
Rosemary Bread
This crazy simple Rosemary Sea Salt Dutch Oven Bread is 100% fool-proof. It’s easy AND delicious, so you’ll have an easy bread recipe to whip up any time you need to impress someone.
What is it about baking bread at home that makes someone seem like they have their whole life figured out? Or is that just me…
Anyways, this rosemary bread is so fresh and so flavorful. It has that perfect combination of crunchy on the outside, soft on the inside. And the sea salt really adds to the overall flavor. Slice it up, add a pat of butter, and enjoy!
Bonus: your house will smell amazing. Holy yum!
No Knead Bread in a Dutch Oven
Baking bread in a dutch oven is easy! Although it does have to sit and rise overnight (it needs a good 12 hours), the prep for it is basically nothing, and you only need 5 ingredients.
There’s no fussing around in the kitchen to worry about. There’s no need for kneading with this easy dutch oven bread recipe. Just let the dough rise, form it into a ball, set it in the dutch oven, and bake!
Baking Bread in a Dutch Oven
This no knead dutch oven bread recipe couldn’t be easier. I’m using my 4 1/2 Quart Dutch Oven (Cherry Red, it’s a beaut!) for this recipe. All you need to make this rosemary bread is all purpose flour, water, yeast, sea salt, and fresh rosemary. Simple, fresh, delicious!
How to Make Rosemary Bread in a Dutch Oven:
Be sure to see the recipe card below for full ingredients & instructions!
- Mix flour, sea salt, rosemary, and yeast together in a mixing bowl. Then use a spatula to mix in the water.
- Cover the bowl and let it sit out overnight to rise (give it at least 12 hours).
- When you’re ready to bake, preheat the oven to 450°F and let the dutch oven preheat as well.
- Flour your work surface and your hands. Remove the dough from the bowl and form it into a bowl. Place the dough into the preheated dutch oven.
- Bake 30 minutes with lid on (450°F), then remove the lid and continue baking 15-20 minutes.
Let the bread cool, slice and serve! I love snacking on this rosemary bread, or serving it with soup or pasta.
More Easy Bread Recipes
I’m a big fan of easy bread recipes. This dutch oven bread is the ultimate easy bread, but I have plenty of other breads, rolls, biscuits, etc. to share as well.
Make this easy dutch oven bread next time you need some fresh bread in your life. Sea Salt and Rosemary Bread is just SO delicious! I love it for Easter and spring holidays, but it’s perfect for any time.
Dutch Oven Bread – No Knead Rosemary Bread
Ingredients
- 3 cups all purpose flour
- 1 3/4 tsp sea salt
- 1/2 tsp active dry yeast
- 1 1/2 cups room temperature water
- 3/4 cup chopped fresh rosemary
Instructions
- In a large bowl mix flour, sea salt, rosemary and yeast together. Mix in the water and use a spatula to blend until well combined.
- Cover the bowl and allow to sit on the counter overnight, at least 12 hours. (patience is a virtue!)
- Preheat oven to 450 F degrees. While oven is heating, place your Dutch Oven in the oven to allow it to preheat as well.
- Remove pot from oven and remove the lid from it.
- Flour your work surface as well as hands. Remove your dough from the bowl and form into a ball. This is a no knead recipe, but you may have to fold it a couple times to get it to form the shape you want. Place the dough into the bottom of your Dutch Oven (be careful not to burn your hands, the cast iron will be HOT!)
- Bake for 30 minutes with the lid on, then remove the lid and bake another 15-20 minutes until the bread is golden brown.
- Remove from the oven and allow to cool. Cut and serve! Perfect compliment for soups!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
I mixed the bread about 10am & don’t want to bake until tomorrow morning. Is it ok to leave on the counter over night or should it go in the refrigerator?
I am guessing you’ve already baked this. Bread can be a little tricky as you don’t want it to over rising. Definitely monitor it but it will still rise some even in the refrigerator.
First time to bake bread using the dutch oven. It came out lovely. I definitely will try again.
That’s great! Thanks for sharing, Laurie!
This bread is amazing! I tried making the yeast rolls over Thanksgiving and they just didn’t turn out very well. I opted for this recipe for Christmas and I’m glad I did! This was SO easy and it turned out perfect! Everyone loved it. Some enjoyed it with olive oil and others with just butter. Thank you!
Thanks for sharing, Lynne!!
can I add garlic along with the rosemary?
You can sure give it a try!
How can it be 3/4 CUP Rosemary? In Austin TX people have it growing in their yards as shrubs. You would need to have a whole bush to get enough to make this bread more than once. I used under 1/4, that’s all I had. Other recipes call for 1 T. It was very good tho’.
Take it as loosely filling up the cup and not pushing the rosemary down and compacting.
So easy and delicious. My third time using this recipe. After the rise, I transfer the dough onto a piece of parchment paper and bake it in a dutch oven. The parchment system transfer is easier for me than the “dough plop” into a hot dutch oven. I tried to post a pic–not sure if went through.
No picture but I am sure it looks amazing!!
This was the first bread I have ever made in my 50 years as an adult. It was a huge success. The taste is amazing however I cut the salt down to half recommended and glad I did. Also on second half of baking I cut the time by half also because it was starting to brown quickly. Perfect. Thanks for sharing.
Thanks for stopping by!
This recipe turned out great! Crisp outside, chewy in the middle. The Rosemary gives it a good bite. Fits right in with the holidays-a good warm and cozy bread.
Yay! Thanks for sharing, Jake.
Great recipe! My dough was super wet and didn’t really form a ball, so I was a little skeptical of how it would turn out. But it ended up perfectly! I did cut back on the amount of rosemary – used about 1/4 cup of fresh rosemary and the flavor was plenty for me.
Thanks for sharing your success with us, Kerry!
We loved it ! I did not have rosemary so I folded in chopped kalamata olives in about 1 hour before baking,it turn out great !! I didn’t have a Dutch oven, so I used my deep dish cast iron skillet.
Sounds delicious!
I believe a deep dish cast iron skillet is a Dutch oven.