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No-Knead Rosemary and Sea Salt Bread

A rustic, crusty artisan loaf infused with fresh rosemary and topped with flaky sea salt. This easy no-knead method uses a long overnight fermentation and a Dutch oven to create professional results at home.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Proofing Time 12 minutes
Total Time 18 hours 30 minutes
Servings: 1 loaf
Course: Bread, Side Dish
Cuisine: American, European
Calories: 1400
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3 cups bread flour or all-purpose flour (390g)
  • 1.5 tsp fine sea salt
  • 0.5 tsp instant yeast
  • 1 tbsp fresh rosemary finely chopped
  • 1.5 cups water room temperature (360ml)
Topping
  • 1-2 tsp flaky sea salt e.g., Maldon
  • several fresh rosemary sprigs

Equipment

  • Large mixing bowl
  • 4-to-6 quart Dutch oven with lid
  • Parchment paper
  • Wire cooling rack

Method
 

  1. In a large bowl, whisk together flour, fine sea salt, instant yeast, and chopped rosemary.
  2. Add water and mix with a spatula until a shaggy, sticky dough forms. Cover and let rest at room temperature for 12-18 hours.
  3. Place a covered Dutch oven in the oven and preheat to 450°F (230°C) for 30 minutes.
  4. Turn dough out onto a floured piece of parchment paper. Gently shape into a ball. Let rest while the oven preheats.
  5. Score the top of the dough, sprinkle with flaky sea salt, and press on rosemary sprigs.
  6. Carefully transfer dough on parchment into the hot Dutch oven. Cover and bake for 30 minutes.
  7. Remove the lid and bake for another 15-20 minutes until the crust is deep golden brown.
  8. Cool the loaf completely on a wire rack before slicing.

Notes

The total time includes the overnight proofing. Active time is less than 20 minutes. Do not slice the bread until it is completely cool to prevent a gummy texture.