Description
A delicious no-knead bread with the incredible flavor of rosemary and a crunchy sea salt crust.
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
Instructions
- Mix flour, yeast, and salt in a bowl.
- Stir in lukewarm water until a shaggy wet dough forms.
- Fold in chopped fresh rosemary.
- Cover and let sit at room temperature for 12–18 hours.
- Turn the dough onto a floured surface and shape it into a loose round.
- Let it rise for 30–60 minutes while preheating a Dutch oven to 450°F (232°C).
- Score the top, sprinkle with flaky sea salt and extra rosemary.
- Bake covered for 30 minutes, then uncovered for an additional 10–15 minutes until golden.
Notes
For a crunchier finish, remove the lid for the last 10–15 minutes and increase the temperature to 475°F.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: No-knead baking
- Cuisine: Mediterranean