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There’s something undeniably comforting about the aroma of freshly baked bread wafting through your home. The warmth of bread, with its crusty exterior and soft, fluffy interior, is not just a culinary delight but an experience that evokes feelings of nostalgia and contentment. If you’ve ever wanted to bring the joy of homemade bread into your kitchen without the labor-intensive process of kneading, then you're in for a treat.

No-Knead Rosemary Sea Salt Bread – So Easy!

Discover the joy of baking with this easy No-Knead Rosemary Sea Salt Bread recipe! Experience the delightful aroma and warm, fluffy texture of homemade bread without the hassle of kneading. This simple recipe combines fresh rosemary and sea salt for an extraordinary flavor that pairs perfectly with soups, salads, or a drizzle of olive oil. Perfect for novice bakers and seasoned cooks alike, enjoy the satisfaction of creating your own artisan-style loaf at home!
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Ingredients
  

3 cups all-purpose flour

1 ½ teaspoons sea salt

½ teaspoon instant yeast

1 ½ cups warm water (about 100°F or 38°C)

2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried rosemary)

Extra sea salt for sprinkling

Olive oil for greasing

Instructions
 

Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sea salt, instant yeast, and chopped rosemary. Stir the dry ingredients together until well incorporated.

    Add Water: Slowly pour in the warm water, using a wooden spoon or spatula to mix the ingredients together. Stir until a shaggy, sticky dough forms, ensuring that there are no dry bits of flour left.

      First Rise: Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise at room temperature for 12 to 18 hours. The dough should double in size and have a bubbly surface when ready.

        Shape the Dough: After the first rise, generously flour a clean work surface. Turn the dough out onto the floured surface and sprinkle it lightly with flour. With floured hands, fold the dough over itself a couple of times to form a rough ball. Avoid excessive handling to keep the dough airy.

          Second Rise: Place the shaped dough onto a piece of parchment paper. Cover it with a damp kitchen towel and let it rise again for about 1 to 2 hours, or until it has puffed up noticeably.

            Preheat the Oven: About 30 minutes before you are ready to bake, preheat your oven to 450°F (230°C). Place a Dutch oven (with lid) in the oven to heat up as well.

              Transfer the Dough: Once the oven and Dutch oven are preheated, carefully remove the Dutch oven (it will be hot!). Lift the dough using the parchment paper and place it into the hot pot. Sprinkle a little extra sea salt on top for added flavor.

                Bake the Bread: Cover the Dutch oven with its lid and place it back in the oven. Bake for 30 minutes with the lid on. After 30 minutes, carefully remove the lid and bake for an additional 15 to 20 minutes until the bread is golden brown and has a crusty exterior.

                  Cool the Bread: Once baked, carefully transfer the bread (with the parchment paper) to a wire rack. Let it cool for at least 30 minutes before slicing. Enjoy the aroma!

                    Serve: Slice and enjoy with a drizzle of olive oil, or use it for sandwiches, toast, or alongside your favorite soup!

                      Prep Time: 15 mins | Total Time: 18 hrs 45 mins | Servings: 8 slices