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!
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:
You can jump to the recipe card 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 the lid on (450°F), then remove the lid and continue baking for 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.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Dutch Oven Bread – No Knead Rosemary Bread
Ingredients
- 3 cups all-purpose flour 360 grams
- 1¾ teaspoons sea salt 9 grams
- ¾ cup fresh rosemary leaves 22 grams, chopped
- ½ teaspoon active dry yeast 2 grams
- 1½ cups water 341 grams, room temperature
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- In a large bowl, mix the flour, sea salt, rosemary, and yeast together. Mix in the water and use a spatula to blend until well combined.3 cups all-purpose flour, 1¾ teaspoons sea salt, ¾ cup fresh rosemary leaves, ½ teaspoon active dry yeast, 1½ cups water
- Cover the bowl with plastic wrap or a clean, damp dish towel and allow it to sit on the counter overnight, at least 12 hours. (patience is a virtue!)
- Preheat oven to 450°F degrees with a Dutch oven inside.
- Once preheated, carefully remove the Dutch oven from the hot oven and remove the lid from it. Use oven mitts!
- Flour a clean work surface as well as your hands. Remove the dough from the bowl and form it into a ball. This is a no-knead recipe, but you may have to fold it a couple of times to get it to form the shape you want. Place the dough into the bottom of the 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!
Becky’s tips
- If you don’t have fresh rosemary, you can use 2-4 tablespoons of dried.
- If, after the 12-hour rest, your dough is dense and has not doubled in side, your yeast may be expired.
Nutrition Information
Hi! I’ve made this so many times and it’s absolutely delicious! I was wondering though, if I wanted to make bread the same day rather than let it rise for 12 hrs, can I use rapid rise instant yeast? If so, what would be the measurements in the recipe and how long would I leave it to rise?
I would recommend about an hour rise with rapid rise yeast, give or take (depending on ambient temperature). You can probably use the same amount with little impact on the final product.
I want to make this, can you a use gluten free flour?
I would not recommend following this recipe using gluten-free flour, as it will not behave in the same way as regular flour. I would seek out a gluten-free no knead bread recipe!
When I see “Cookie Rookie” and in this recipe made mention Your not really a bread maker,why would anyone follow you?Ive always bypassed your site because who wants a “Rookie,inexperienced person,telling us what to to do.I’m sure your a nice person but anyone taking your suggestions on recipes is crazy.
I want someone experienced to show and tell me how.
Hi Jeff, if you visit my about page, you’ll see that I started this blog as someone who had never cooked before. For the past 10 years, I have been learning and sharing along the way so that other inexperienced cooks could learn along with me. My recipes are designed for every skill level and are tested rigorously before I post them. So while it’s true I’m not really a bread baker, I decided to make an easy no knead bread recipe for myself and other cooks who may be intimidated by making bread. If you’re looking for a professional chef, I’m not it, and that’s ok!
Wow that’s a horrible assumption to make about someone simply by their internet name, this recipe looks good and I’m excited to try it! WAY too many people claim to be experts online and it’s actually refreshing to see someone humble post such delicious looking recipes (I am Culinary Nutritionist so I see a lot) Keep it up Cookie Rookie – don’t change a thing!
It was pretty easy to make. I had fun doing it . It made my kitchen smell delightful 😊 while baking it It was also my first time making bread. 😋.
Love a recipe that tastes as good as it smells!!
Hi! This recipe looks great! Only one thing – 1½ cups water = 568 grams is not correct. It is 236 grams! I just made it and understood, that the dough is too watery.
My apologies; it should say 341 grams! You can still salvage it by adding an extra cup of flour!
Thanks!
Looks amazing!
Is it really supposed to have 3/4 cup of rosemary? Thanks
Fresh!
I haven’t made this yet. Just wondering if 3/4 cup of rosemary is a typo. It seems to be a lot more than similar recipes. Thanks
Nope!
I use 1/2 cup of rosemary. I found 3/4cup to be too much for my taste.
This recipe is obviously geared towards first time bread makers. Unfortunately I covered my dough with a dish towel as I seem to remember my father doing- and there was a thick dried out crust on top of my dough. I googled it and I should have used a damp towel to keep it from drying out. The appropriate way to cover the dough should have been included in the recipe. My bread is in the oven- I just took the lid off and the bread is tiny- obviously did not rise enough due to the dry crust . Not expecting it to be edible. A few simple instructions could have made this a more positive experience.
Thank you for sharing what works for you.
Mine is always a bit dry on the top (I use a damp tea towel). I just knead it in a bit and but that side down in the dutch oven. It’s always fabulous!
Next time put Saran Wrap over the bowl. It keeps the heat and moisture.
Delicious and fun!
I made it wheat, because I can’t do too much white flour.
It’s not huge, but this is pretty bread!!
Thanks, CookieRookie!!
How cool, Mark!
So Delicious, Fun, and Easy! I will definitely make this on the regular!! *AND I’m excited to learn and grow – this is my first bread made and baked…Ever! :)
Thank you !
I love to hear that!