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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!

No Knead Dutch Oven Bread (Rosemary Bread)

Course: Bread
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Rest: 12 hours
Total Time: 13 hours 10 minutes
Servings: 8 slices
Calories: 176kcal
Author: Becky Hardin
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.
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Equipment

Ingredients

  • 3 cups all-purpose flour 360 grams
  • teaspoons sea salt 9 grams
  • ¾ cup fresh rosemary leaves 22 grams, chopped
  • ½ teaspoon active dry yeast 2 grams
  • cups water 341 grams, room temperature

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!

Video

Notes

  • 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.
Storage: Store Dutch oven bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. Do not store homemade bread in the refrigerator.

Nutrition

Serving: 1slice | Calories: 176kcal | Carbohydrates: 37g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 513mg | Potassium: 74mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg