Quick No Knead Rosemary Bread
This post may contain affiliate links. Please read our disclosure policy.
This quick and easy No-Knead Rosemary Bread is an easy way to make a delicious loaf of homemade bread in a Dutch oven. When you add fresh rosemary, it becomes an artisan-style loaf that is utterly irresistible!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Are you ready for an easy, foolproof, rustic, quick, no knead bread? I hope so! It’s scrumptiously delicious and truly one of the easiest bread recipes you can make.
Inspired by my no-knead whole wheat bread, this no-knead Dutch oven bread brings a savory flavor to a light-textured yet tender artisan-style loaf.
What Makes This No Knead Bread Quick?
Traditional no knead bread recipes take anywhere from 12 hours to 18 or even 24 hours to rise. They use a small amount of yeast and require no kneading. Time is your best friend with no these recipes as it replaces the need to knead (sorry, I couldn’t help myself).
I don’t often have the luxury of time, so this recipe depends on a bit more yeast. This causes the bread to double more quickly, saving time but still yielding a delicious loaf.
Rosemary Bread Ingredients
- All-purpose flour: I’ve not yet tested this recipe with any other flour.
- Salt: I prefer sea salt for flavor
- Rosemary: If possible, opt for fresh rosemary, as it adds such a beautiful flavor to the bread, but dry rosemary can also work.
- Instant Yeast: Be sure it is fresh and not expired.
- Honey: For a subtle hint of sweetness
How to Make No Knead Rosemary Bread
Step-by-step instructions are also in the recipe card below, but here is a quick overview with images.
Step 1: Combine dry and wet ingredients
Mix the flour, sea salt, rosemary, and yeast in a large bowl. Add the honey to the warm water and mix well. Add the dry ingredients to the bowl with a spatula.
Step 2: Rise
Cover the bowl and set it in a warm place for 3 to 4 hours, or until the dough has doubled.
Step 3: Shape loaf and bake
Preheat oven to 450°F degrees.
Remove the dough from the bowl and form it into a ball on a generously floured surface. Even though this is a no-knead bread, you may need to turn the dough a couple of times to shape it into a ball. Place the dough in the Dutch oven. Score the top of the dough with a sharp knife and cover with the lid.
Bake for 30 minutes with the lid on, then remove the lid and bake another 15-20 minutes or until the bread is golden brown.
Carefully remove the bread from the Dutch oven and let it cool on a metal rack.
Variations on Dutch Oven No Knead Bread
One of the things I love best about this homemade bread recipe is how versatile it is. Instead of rosemary, you can add just about any fresh herb or spice you want. Favorites are sage, thyme, oregano, basil, dill, or even a combination for an herbal loaf.
You could add up to ½ cups of freshly shredded cheese with the rosemary, like Parmesan or mozzarella. Garlic is delicious but can sometimes affect the rise of bread. If you add minced garlic, knead it into the bread as you shape the loaf before baking.
No Knead Dutch Oven Bread FAQs
No-knead bread is an easy, delicious, and almost effortless homemade bread. It removes the guesswork from determining whether the bread has been kneaded enough or is under-kneaded. This hands-off approach to bread making is fun and foolproof.
No. You do not need to grease the Dutch oven before adding the dough. Always place the bread directly in the dry oven or on a piece of parchment paper.
Yes! Begin baking the bread with the lid on to trap moisture and help the bread rise. After 30 minutes, remove the lid and bake uncovered for a crisp crust.
The top of the loaf should be beautifully browned, and the crust should look crisp. When gently tapping on the bottom, the loaf should sound hollow. The internal temperature for baked bread is 190-210°F.
Kitchen Tools
- Large mixing bowl: Both glass and stainless work well.
- Dutch Oven: I’m using my 4.5-quart Dutch oven, which is oven-safe up to 500 degrees.
- Spatula for combining the ingredients.
More Bread Recipes You Will Also Love
SAVE THIS AND PIN IT FOR LATER!
If you are not already, you can follow me on Pinterest and keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would love it if you would tag me in your photos and leave a star rating below!
To be notified of new recipes, subscribe to my e-mail list. It’s free, and you’ll also receive a free e-book of our reader’s favorite recipes.
No Knead Rosemary Bread
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons sea salt
- 1/3 cup fresh rosemary leaves chopped
- 2 teaspoons instant yeast
- 1 ½ cups warm water
- 1 tablespoon honey
Instructions
- Mix the flour, sea salt, rosemary, and yeast together in a large bowl. Mix the honey into the warm water and add to the dry ingredients with a spatula until well combined.
- Cover the bowl and set it in a warm place for 3 to 4 hours, or until the dough has doubled.
- Preheat oven to 450°F degrees.
- Remove the dough from the bowl and form into a ball on a generously floured surface. Even though this is a no knead bread, you may need to turn the dough a couple of time to shape it in a ball. Place the dough into the Dutch oven. Score the top of the dough with a sharp knife and cover with the lid.
- Bake for 30 minutes with the lid on, then remove the lid and bake another 15-20 minutes, or until the bread is golden brown.
- Remove from the oven and allow to cool.
Video
Notes
- Instant Yeast: This allows you to add the yeast directly to the flour without proofing it in water first.
- Fresh Rosemary: I love the flavor that fresh rosemary brings to this bread, but if you want to substitute it for dry rosemary, use about 1 to 2 tablespoons.
- Storing: You can store this Dutch oven bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.