Name: No-Knead Bread With Rosemary and Olive Oil
Prep time: 360 min
Cook time: 50 min
Total time: 410 min
Ingredients: 3 cups flour; 2 tsp. yeast; 2 tsp. sea salt; 2 Tbsp. fresh rosemary (finely chopped); 1-1/4 cups warm water; 1/4 cup olive oil

There’s something undeniably comforting about fresh-baked bread—and this no-knead bread with rosemary and olive oil delivers all the warm, rustic goodness with none of the fuss. With just a handful of ingredients and minimal effort, this recipe yields a golden, crusty loaf that’s fragrant with fresh rosemary and rich with olive oil. Perfect for dipping, toasting or simply tearing apart and savoring warm from the oven, it’s an easy go-to for bakers of all levels.

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No-Knead Bread With Rosemary and Olive Oil

Prep Time 6 hours

Cook Time 50 minutes

Total Time 6 hours 50 minutes

Servings 10

Calories 191 kcal

Ingredients

3 cups flour
2 tsp. yeast
2 tsp. sea salt
2 Tbsp. fresh rosemary finely chopped
1-1/4 cups warm water
1/4 cup olive oil

Instructions

In large bowl, combine flour, yeast, salt and fresh rosemary. Add water and olive oil, stir together with wooden spoon or silicone spatula until all of flour is saturated. Cover bowl with clean dish towel and let rest at room temperature for 6 hours or overnight.
Lightly flour clean hands and stretch and fold dough, turn bowl 90 degrees. Repeat 3 more times. Cover and let sit for 2 more hours or until doubled in size.
About 30 minutes before dough is done rising, place large 6-quart Dutch oven in oven and preheat to 450 degrees F.
When dough is finished rising, uncover and sprinkle with flour, if needed. Using floured hands begin to shape dough into ball stretching and tucking dough under itself to create a smooth and tight dough ball. Place it onto piece of parchment paper.
Carefully remove Dutch oven from oven. Lift edges of parchment paper with dough on it and carefully transfer it into heated Dutch oven. Cover with the lid and bake for 30 minutes on bottom oven rack. Remove lid and continue to bake for additional 15 to 20 minutes, or until crust is golden brown.
Transfer to wire rack to cool for at least 15 minutes. Serve warm or at room temperature.