No Knead 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 and tastes amazing. If you’re looking for an easy bread recipe, this is it!
What’s in this Rosemary Bread Recipe?
This no knead Dutch oven bread recipe couldn’t be easier. I’m using my 4½-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!
- All-Purpose Flour: Gives the bread structure.
- Sea Salt: Enhances the natural flavor of the bread.
- Fresh Rosemary: Adds a fresh, herbaceous flavor.
- Active Dry Yeast: Helps the bread rise!
- Water: Adds moisture to the bread.
Pro Tip: If you don’t have fresh rosemary, you can use 2-4 tablespoons of dried.
Variations on Dutch Oven No Knead Bread
You can flavor this delicious bread with just about any fresh herbs and spices you like. Sage, thyme, oregano, basil, dill… the possibilities are endless! You can also fold in up to ½ cup of freshly shredded cheese. Parmesan or mozzarella would go great with rosemary!
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This no knead bread recipe is better because it is very hands off and doesn’t require a lot of guessing. With a kneaded bread, you may be left wondering if you over or under-kneaded it. This no knead recipe takes all that guesswork out!
No! This could cause oil to polymerize onto the surface of the Dutch oven, which is harmless but doesn’t look nice. Always place the bread directly in the dry oven or on a piece of parchment paper.
You should start baking with the lid on to trap moisture and help get a good rise, then remove the lid towards the end of baking to help get a crisp crust.
The loaf should be nice and browned on top and the crust should look crisp. If you gently tap on the bottom of the loaf with your finger, it should sound hollow. The proper internal temperature for baked bread is 195-210°F.
Hard bread can be the result of too little moisture, too much rise time, or baking in too hot of temperatures or for too long. Make sure to measure your flour using the spoon-and-level method to avoid adding too much, and check your oven temperature with a thermometer to ensure it is correct.
If your bread is gummy and dense, check your oven temperature. Gummy bread is usually the result of the crust forming before the bread inside has had a chance to fully expand. Turn down the oven temperature if needed!
How to Store and Reheat
Store leftover no knead Dutch oven bread in an airtight container at room temperature for up to 3 days. I do not recommend storing homemade bread in the refrigerator.
How to Freeze
To freeze this rosemary bread, cut it into individual slices, then freeze in an airtight container or tightly wrapped in plastic wrap. It will keep for up to 3 months. Remove individual slices and thaw in the refrigerator or microwave before enjoying.
Serving Suggestions
Serve this delicious no knead Dutch oven bread simply with some butter or olive oil. It’s great for eating with your favorite dips, such as Caprese dip, tomato goat cheese dip, bacon spinach dip, crab dip, or cheese fondue. You can also use it to make goat cheese crostini or tomato bruschetta!
5-Star Review
“I’ve never made bread before and it turned out amazing! my boyfriends family loved it.” – Olivia
No Knead Dutch Oven Bread (Rosemary Bread)
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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
Turned out perfectly! Crispy on the outside and fluffy inside – and SOOOO easy to make! I don’t like baking, but I loved making this. I bet I spent a total of 15 active minutes making two loaves.
I’ve never made bread before and it turned out amazing! my boyfriends family loved it.
We’re so happy to hear you all loved this recipe, Olivia!
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?
We 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?
We would not recommend following this recipe using gluten-free flour, as it will not behave in the same way as regular flour. We 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 our about page, you’ll see that Becky started this blog as someone who had never cooked before. For the past 10 years, she has been learning and sharing along the way so that other inexperienced cooks could learn along with her. Her recipes are designed for every skill level and are tested rigorously before she posts them. So while it’s true she’s not really a bread baker, she decided to make an easy no knead bread recipe for herself and other cooks who may be intimidated by making bread. If you’re looking for a professional chef, she’s 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!
Next time put Saran Wrap over the bowl. It keeps the heat and moisture.
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.
Our apologies; it should say 341 grams! You can still salvage it by adding an extra cup of flour!
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!
Thanks!
Looks amazing!