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.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
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 make this bread probably once or twice a month now since discovering this recipe! So good for grilled cheese.
Grilled cheese is delicious!
Very misleading. Total time says 1 1/2 hours yet you have to leave it sit for 12 hours. To me that IS part of prep. I’ve baked plenty of bread and not had to prove it for so long.
You can modify the proof time if you like!
Wow wow! This recipe is a keeper! First attempt at bread and I was worried the whole time that I was screwing it up. It came out perfect. I can’t stop eating it. I probably added the exact amount of Rosemary or more honestly and it taste incredible. If you are worried about how long it will take to get the right amount of fresh Rosemary just google how to do it quickly. That’s what I did and it was very quick and easy. I LOVE this! I have been craving Rosemary bread for so long. Thank you for sharing your recipe
I am so happy to hear, Noelle!
No sugar for the yeast?
You can add some if you like!
Can I use instant yeast?
Yes, you can give it a shot!
Regarding the rosemary…. 3/4 cup is not correct. Chopped at that too, true madness here lol. I baked this bread following all instructions as is without modifications (including the insane amount of rosemary!!) and I can say without a doubt that it was WAY TOO MUCH. I mean come on here. According to taste – do you just eat rosemary plain then? That’s how much you would have to like this recipe… It legitimately took me 30 minutes to strip rosemary springs for it. The bread itself would have been worth making if I listened to my gut feeling about using so much rosemary but you don’t know until you try I suppose. I’m still just amazed that there’s this much darned rosemary. I can’t get over it. So many other recipes are in line with 3/4 tablespoon….
So do you measure Rosemary before stripping it off the stem? 3/4 cup is a lot of rosemary…I will need to start growing bushes of it. Other recipes call for 3-4 tablespoons
You can definitely modify it to your taste!
hi. I only have rosemary in spice jar. how much of this would I use. instead of 3/4 c of fresh. I really want to make this bread
About four tablespoons, maybe a little less!
we do that thx for getting back to me so quickly
Enjoy!!
Easy and delicious!
That looks absolutely delicious, Kathy!!
Thank you!
Love this bread. Its my go to recipe now! I don’t usually use rosemary, and it still tastes amazing! Thanks!
Thanks for stopping by and sharing, Rachel!