Name: Rustic No-Knead Rosemary Sea Salt Bread
Prep time: 20 min
Cook time: 40 min
Total time: 13 h
Cuisine: Mediterranean
Ingredients: 3 cups (360 g) all-purpose or bread flour; 1/4 teaspoon instant yeast; 1 1/4 teaspoons fine sea salt; 1 1/2 cups (360 ml) lukewarm water (about 75°F / 24°C); 2 tablespoons fresh rosemary, finely chopped (plus sprigs for topping); 1 tablespoon olive oil (optional); Flaky sea salt for finishing

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I fell in love with this Rustic No-Knead Rosemary Sea Salt Bread the first time I pulled a steaming, crackling loaf from a hot Dutch oven — the aroma of rosemary and the crunch of flaky sea salt make it irresistible. It’s forgiving, needs almost no hands-on time, and develops deep flavor with a long, slow rise. If you enjoy hands-off breads, you might also like this irresistibly easy rustic garlic-rosemary skillet bread for a quicker skillet option.

Why Make This Recipe

Incredible flavor from long fermentation and fresh rosemary — the crumb is tender and the crust is blistered and crisp.
Minimal hands-on work: you mix, wait, shape, and bake; no kneading required.
Great for gatherings — it looks rustic and slices beautifully for sharing.
Uses pantry-friendly ingredients and converts well between all-purpose or bread flour.
Personal insight: I love making this when I want impressive bread without the usual effort; the long rest time does all the work for you.
If you like seasonal loaves, this loaf shares the same cozy appeal as a cranberry pecan pumpkin bread for holiday tables.

Recipe Overview

Prep time: 20 minutes active, plus 12–18 hours for bulk ferment
Cook time: 40–45 minutes (450°F / 232°C)
Total time: 13–19 hours (mostly hands-off)
Servings: 8–10 (one 900–1000 g loaf)
Difficulty: Easy
Method: No-knead, long bulk fermentation, baked in a preheated 5–6 quart Dutch oven to create steam and a glossy crust.

My Experience Making This Recipe

I tested this loaf across a few ferment times and found 14–16 hours at room temperature gives the best balance of tang and sweetness. The trickiest part was timing the final rise so the dough is airy but still easy to transfer; a well-floured parchment sheet makes that step reliable.

How to Make Rustic No-Knead Rosemary Sea Salt Bread

Start by mixing flour, yeast, and salt, then stir in water until a shaggy wet dough forms. Fold in chopped fresh rosemary, cover, and let it sit at room temperature for 12–18 hours to develop flavor and gluten naturally. After the long rest, turn the dough onto a floured surface, shape into a loose round, let it rise 30–60 minutes while you preheat a Dutch oven to 450°F (232°C), then score, sprinkle with flaky sea salt and extra rosemary, and bake covered 30 minutes then uncovered 10–15 minutes until deeply golden and the internal temperature reads 205–210°F (96–99°C). If dough sticks to your hands during shaping, a quick rub with coarse salt and oil can help release sticky residue — see this simple salt-toothpaste and coconut oil home remedy for a similar salt-and-oil approach.

Ingredients (one 900–1000 g loaf)

3 cups (360 g) all-purpose or bread flour
1/4 teaspoon instant yeast (for long ferment)
1 1/4 teaspoons fine sea salt
1 1/2 cups (360 ml) lukewarm water (about 75°F / 24°C) — ~75% hydration
2 tablespoons fresh rosemary, finely chopped (plus sprigs for topping)
1 tablespoon olive oil (optional, for richer crumb)
Flaky sea salt for finishing

Equipment recommendations: digital scale, 5–6 quart Dutch oven (cast iron or enameled), parchment paper, bench scraper, instant-read thermometer.

Expert Tips for Success

Weigh ingredients when possible: 360 g flour to 360 ml water keeps hydration consistent and predictable.
Use a well-preheated Dutch oven (450°F / 232°C, 25–30 minutes) to trap steam for a glossy crust and big oven spring.
If you only have active dry yeast, dissolve it in the water and wait 5–10 minutes; use about 3/4 of the instant-yeast weight.
For a crunchier finish, remove the lid for the last 10–15 minutes and turn the oven to 475°F for a short blast — watch color closely.
If serving a full comfort meal, this bread pairs beautifully with dishes like creamy crockpot mashed potatoes for a cozy spread.

How to Serve Rustic No-Knead Rosemary Sea Salt Bread

Slice thick and serve warm with softened butter and a sprinkle of flaky sea salt for contrast.
Serve alongside olive oil for dipping, or pair with tangy condiments like bread and butter pickles to cut the richness.
Use as a base for open-faced sandwiches with roasted vegetables, or tear into chunks for a hearty soup night.
For gatherings, present on a wooden board with rosemary sprigs and a small dish of coarse salt for guests to finish slices.

Storage and Reheating Guide

Store at room temperature in a paper bag or loosely wrapped kitchen towel for up to 48 hours to preserve crust. For longer storage, slice and freeze in airtight freezer bags for up to 3 months; thaw slices at room temperature or in the fridge overnight. To refresh frozen or day-old bread, heat whole loaf in a 350°F (175°C) oven wrapped in foil for 10–15 minutes, then unwrap and roast at 425°F (220°C) 5–7 minutes to re-crisp the crust. For single slices, toast or use a 375°F (190°C) oven for 4–6 minutes.

Recipe Variations

Rosemary-Olive: fold 1/2 cup (75 g) chopped, pitted olives into the dough for a Mediterranean twist.
Whole Wheat: replace 50% of the flour with white whole-wheat and add 25–30 ml extra water; expect a denser crumb.
Cheese & Garlic: fold in 3/4 cup grated Parmesan and 1–2 roasted garlic cloves for a savory loaf (contains dairy).
Gluten-free: use a tested gluten-free all-purpose blend with xanthan gum and reduce hydration slightly; keep in mind texture differs from wheat bread.

Nutritional Highlights

Primary energy comes from complex carbohydrates; a typical 60–80 g slice offers around 180–250 calories depending on flour and additions.
Low in fat unless you add oil or cheese; rosemary adds antioxidants and aroma without calories.
Allergen note: contains wheat (gluten). Adjust for dairy or olive allergies in variations. For portion control, serve 1–2 slices per person as part of a balanced meal.

Troubleshooting Common Issues

Dense crumb: likely underproofed or too-cool fermentation. Let bulk ferment longer or place the dough in a slightly warmer spot (~75°F / 24°C).
Dough too sticky to shape: the dough should be wet; use a well-floured bench, a bench scraper, and gentle folding. If extremely loose, let it rest 15–20 minutes then shape again.
Pale crust: oven not hot enough or lid removed too soon. Preheat the Dutch oven thoroughly and keep it covered for the bulk of baking.

Frequently Asked Questions

Q: Can I speed up the rise if I don’t have 12–18 hours?
A: Yes — increase the yeast to 1/2–3/4 teaspoon and ferment at a warmer spot (78–82°F / 26–28°C) for 4–6 hours, but flavor will be less developed. Longer, slower fermentation gives deeper aroma and better texture.

Q: Can I bake this without a Dutch oven?
A: You can bake on a preheated baking stone or heavy sheet with a metal tray underneath filled with boiling water to create steam. Expect slightly less oven spring and a different crust profile; a Dutch oven traps steam best.

Q: How do I know when the loaf is done?
A: Internal temperature should be 205–210°F (96–99°C) for a well-baked loaf. A hollow sound when you tap the bottom is another good sign if you don’t have a thermometer.

Q: Can I freeze the dough instead of baked bread?
A: Yes. After the bulk ferment, shape the dough, wrap tightly, and freeze up to 3 months. Thaw in the refrigerator overnight, bring to room temperature, allow a final 30–60 minute rise, then bake as directed.

Conclusion

If you want another no-knead rosemary loaf to compare techniques with, check this related Rustic Rosemary and Olive Bread – No Knead Easy Mediterranean … for a different flavor profile and mix-in ideas.