No-Knead Rosemary Sea Salt Bread – So Easy Recipe

Imagine a golden, crackly crust giving way to a fluffy, aromatic crumb studded with fresh rosemary—the kind of bread you’d expect from an artisan bakery, except you made it in your own kitchen, no kneading or fancy skills required! That’s the joy of No-Knead Rosemary Sea Salt Bread – So Easy: it’s a foolproof, flavor-packed loaf that impresses on the table and brings pure comfort to every meal. Whether you’re a seasoned baker or just starting out, this recipe rewards patience with bakery-tier results every single time.

Ingredients You’ll Need

Each ingredient in this bread recipe serves a simple but crucial purpose, coming together to create that unmistakable combination of crisp crust and aromatic, soft interior. Don’t substitute or skip—these are the building blocks for your perfect No-Knead Rosemary Sea Salt Bread – So Easy!

• All-purpose flour: This provides the sturdy backbone of the loaf, giving structure and a tender crumb that’s perfect for slicing.
• Sea salt: Not just for seasoning—it makes every flavor pop while lending a beautiful finish on top.
• Instant yeast: The tiniest amount creates all that airy lift, so your bread is light instead of dense.
• Warm water (about 100°F/38°C): The key to activating yeast and making the dough irresistibly moist and bubbly.
• Fresh rosemary (or dried): Infuses every bite with woodsy, herbal aroma and gorgeous green flecks throughout the loaf.
• Extra sea salt for sprinkling: A pinch on top adds crunch, sparkle, and an irresistible savory hit.
• Olive oil for greasing: Keeps your dough from sticking to the bowl or your hands—plus a subtle richness in flavor.

How to Make No-Knead Rosemary Sea Salt Bread – So Easy

Step 1: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sea salt, instant yeast, and chopped rosemary. Stir them gently together until everything is well mingled—this spreads the herbs and yeast evenly, setting the stage for the wonderful flavors in the final loaf. Don’t rush; a thorough mix means rosemary in every bite!

Step 2: Add Water and Form Dough

Gradually pour in your warm water while mixing with a sturdy wooden spoon or spatula. You want to stir until a shaggy, sticky dough forms—something that looks a little unruly but holds together with no dry flour hiding at the bottom. This is the magic of No-Knead Rosemary Sea Salt Bread – So Easy: you barely have to handle the dough, and yet, it transforms beautifully.

Step 3: First Rise

Cover your bowl with plastic wrap or a damp towel, then set it aside at room temperature. Let it rest and rise for 12 to 18 hours—the dough will double in size and become bubbly on top. This leisurely fermentation time coaxes out deep flavors and gives you that soft, pull-apart crumb with zero kneading required.

Step 4: Shape the Dough

Dust a work surface with flour, then gently turn out your dough using a spatula. Sprinkle a bit more flour over the sticky surface and give it a couple of gentle folds to form a loose ball—don’t overwork it, as you want to preserve all that lovely air inside. Sticky hands are a good sign here!

Step 5: Second Rise

Place your shaped dough ball onto a piece of parchment paper and cover it with a damp towel. Let it rise again for 1 to 2 hours until it looks puffed and slightly domed. This second rise is key for achieving a stellar oven spring, making your No-Knead Rosemary Sea Salt Bread – So Easy look just as good as it tastes.

Step 6: Preheat the Oven and Dutch Oven

About 30 minutes before you’re ready to bake, preheat your oven to 450°F (230°C) with your Dutch oven (lid on) inside. Getting both screaming hot is crucial—it creates that signature crispy, shattery crust you crave in homemade bread.

Step 7: Transfer the Dough & Finish the Top

When preheated, carefully remove the Dutch oven (it will be hot, so mind your fingers!). Gently lift the parchment paper carrying the dough and lower it into the pot. Sprinkle extra sea salt over the top to create those irresistible savory pops in every slice.

Step 8: Bake the Bread

Pop the lid on and bake for 30 minutes to trap in steam, then remove the lid and let it bake for 15 to 20 more minutes. The transformation is incredible: the bread turns golden and crusty while the kitchen fills with an aroma that’s nothing short of intoxicating.

Step 9: Cool and Enjoy

Carefully lift your baked bread out of the Dutch oven (the parchment will help) and transfer it to a wire rack. Wait at least 30 minutes before slicing—this lets the crumb set and the flavors develop fully. At last, your No-Knead Rosemary Sea Salt Bread – So Easy is ready to steal the spotlight on any table.

How to Serve No-Knead Rosemary Sea Salt Bread – So Easy

Garnishes

This bread shines simply sliced and served with just a drizzle of fruity olive oil, but don’t stop there! A pat of good salted butter, an extra sprinkle of flaky sea salt, or even a quick rub of garlic on the warm crust can take things to the next level.

Side Dishes

No-Knead Rosemary Sea Salt Bread – So Easy pairs beautifully with cozy classics: think creamy tomato soup, rustic stews, or vibrant green salads. It’s also a standout alongside a cheese board or as the base for your favorite sandwiches.

Creative Ways to Present

Try slicing and toasting pieces for crostini topped with whipped ricotta, roasted vegetables, or herby spreads. For a brunch twist, serve it slightly warm under poached eggs or with smoked salmon and dill. The rustic look of the loaf also makes it a fantastic centerpiece for any dinner gathering!

Make Ahead and Storage

Storing Leftovers

Once the bread has cooled completely, wrap it snugly in a clean kitchen towel and place it in a bread box or paper bag. At room temperature, No-Knead Rosemary Sea Salt Bread – So Easy stays fresh and delicious for up to two days, though it’s usually devoured well before then!

Freezing

If you want to save a loaf for later, slice it (if you like to defrost one piece at a time), then wrap tightly in plastic and place in a freezer bag. The bread can be frozen for up to three months and still tastes fantastic once revived.

Reheating

To reheat, simply pop slices into the toaster or warm the whole loaf at 350°F (175°C) for 10 to 15 minutes straight from the freezer. This refreshes the crust so it’s crisp again, just like the day it was baked.

FAQs

Can I use dried rosemary instead of fresh?

Absolutely! While fresh rosemary infuses the bread with a stronger herbal fragrance, dried rosemary works wonderfully—just use about 2 teaspoons, since dried herbs are more concentrated than fresh.

Do I really need a Dutch oven?

A Dutch oven is ideal for capturing steam, which creates that signature crust, but you can make excellent bread with other heavy, lidded oven-safe pots. Just make sure they’re preheated and large enough for the dough to expand.

What if I forget about the dough and it rises too long?

The dough is forgiving! If it goes a couple of hours past the 18-hour mark, it’ll still bake up nicely. Just avoid more than 24 hours or the dough may collapse and become overly sour.

Is there a gluten-free option for No-Knead Rosemary Sea Salt Bread – So Easy?

You can experiment with a high-quality gluten-free flour blend designed for yeast breads. Results may vary, so check manufacturer suggestions, but the rest of the process remains the same.

How do I know when the bread is fully baked?

The loaf should be a deep golden brown and sound hollow when tapped on the bottom. If you have a food thermometer, the center will register around 200°F (93°C) when done.

Final Thoughts

Baking your own No-Knead Rosemary Sea Salt Bread – So Easy is an experience that promises pure joy with every loaf, from the wafting aroma to that satisfyingly crisp first bite. Even if this is your first try at homemade bread, you’re bound to come back for seconds—or thirds! So roll up your sleeves, give it a go, and treat yourself and your loved ones to the magic of fresh, irresistibly easy rosemary sea salt bread.

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