Introduction

This No Knead Dutch Oven Bread is a simple and flavorful homemade loaf infused with fresh rosemary. With minimal effort and just a little patience, you’ll enjoy a crusty, golden bread perfect for dipping, sandwiches, or enjoying on its own.

A close-up view of a single round loaf of golden-brown bread with visible green herb pieces baked inside, resting inside a white pot with a red handle. The bread has a slightly cracked top crust with a light, airy texture underneath. The pot sits on a white marbled surface with a white and gray cloth partially visible beneath it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (360g)
1¾ tsp sea salt (9g)

¾ cup fresh rosemary leaves (22g, chopped, or 2-4 tbsp dried)
½ tsp active dry yeast (2g)

1½ cups water (341g, room temperature)

Instructions

Step 1: In a large bowl, mix the flour, sea salt, rosemary, and yeast together until evenly combined.

Step 2: Add the water and use a spatula to blend everything into a sticky dough, ensuring all dry ingredients are incorporated.
Step 3: Cover the bowl with plastic wrap or a clean, damp dish towel and let it rest on the counter for at least 12 hours or overnight.
Step 4: Preheat your oven to 450°F, placing a Dutch oven with its lid inside to heat up along with it.

Step 5: When preheated, carefully use oven mitts to remove the Dutch oven, then take off the lid.
Step 6: Lightly flour a clean work surface and your hands. Remove the dough from the bowl and gently shape it into a ball, folding it a few times if needed.
Step 7: Place the dough ball into the hot Dutch oven. Be cautious not to touch the hot cast iron.

Step 8: Cover with the lid and bake for 30 minutes. Then remove the lid and bake an additional 15-20 minutes until the bread is golden brown and crusty.
Step 9: Check doneness by tapping the bottom of the loaf; it should sound hollow. The internal temperature should be between 195-210°F for fully baked bread.
Step 10: Remove the bread from the oven and let it cool before slicing and serving.

Tips & Variations

For a different flavor, substitute rosemary with thyme, oregano, or a mix of dried herbs.
You can use dried rosemary if fresh is unavailable—reduce to 2-4 tablespoons as dried herbs are more concentrated.
Add a tablespoon of olive oil to the dough for a richer texture.

Use bread flour instead of all-purpose for a chewier crumb and higher rise.
Make sure your water is at room temperature to activate the yeast properly without killing it.

Storage

Store leftover bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 2 days to maintain crustiness. For longer storage, freeze the bread in an airtight bag for up to 3 months. To reheat, thaw at room temperature and warm in a preheated oven at 350°F for 10 minutes to refresh the crust.

How to Serve

The image shows a loaf of herb bread partially sliced on a white marbled surface. Three slices with a light golden-brown crust and soft, airy, pale interior with small green herb pieces are laid out next to the remaining loaf. A silver knife with a wooden handle rests diagonally beside the bread with crumbs scattered around. In the top left corner, a white round dish with a small amount of spread and another silver knife with a bit of spread on its blade are partially visible. There are small green herb sprigs on the white marbled surface near the slices. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t need to be dissolved first, just mix it directly with the dry ingredients and reduce the rising time slightly if needed.

Do I really need a Dutch oven to make this bread?

Using a Dutch oven helps create steam during baking, which forms a crisp crust and good oven spring. If you don’t have one, try using a heavy oven-safe pot with a lid or place a pan of water in the oven to generate steam.