Rosemary Bread

An easy, no-knead rosemary bread recipe with only 5 ingredients! Crusty, crunchy crust with a chewy, soft interior! This bread is not only easy, it is delicious!

This rosemary bread recipe is a variation of my incredibly popular no knead dutch oven bread recipe! There is no need to mess with perfection. Chopped fresh rosemary infuses the whole loaf and makes a savory, Italian twist on a classic recipe. 

Ingredients & Substitutions

• All-Purpose Flour: I use all-purpose flour in this easy bread recipe but you could also take a page from my same day sourdough bread recipe and use bread flour to develop more gluten, faster. 
• Sea Salt: You can also use kosher salt. 
• Active Dry Yeast: You can use either active dry yeast or instant yeast in the recipe below, but I recommend using active dry yeast. It has a slower, more consistent rise and will allow your bread enough time to develop a strong gluten network before attempting to shape it. 
• Warm Water: I use tap water for my yeasted bread recipes but you can use filtered water if you want. 
• Rosemary: Use fresh rosemary for this recipe and my cornbread loaf. I do not recommend using dried rosemary, as the flavor will not come through well. If you love rosemary as much as I do, you can add an additional tablespoon or more!

See the recipe card for full information on ingredients and quantities.

Variations

• Make it rosemary parmesan bread: There is nothing like the smell of freshly baked cheesy bread. I prefer to add grated parmesan cheese to this rosemary bread recipe, but if you want to try shredded cheddar, you HAVE TO try my no-knead cheese bread recipe.  
• Add some flavorful mix-ins to the dough: Add fresh minced garlic like in my rosemary garlic bread or roasted garlic. Chopped sun-dried tomatoes like this sun dried tomato bread would also be a wonderful addition. You can also add a mix of chopped, fresh herbs like oregano, sage and thyme. 
• Add hearty whole grains, seeds, or try whole grain flours: Add some whole grains and seeds like in this whole grain seeded bread or by substituting some whole wheat flour and adding multigrain hot cereal like in my multigrain bread. It will take a little experimentation but isn’t that what baking is all about?! If you have no patience for experimenting, add fresh chopped rosemary to my peasant bread recipe and enjoy a no-knead, whole wheat bread in under 3 hours. 
• Master this recipe and then try my no knead sourdough bread with fresh rosemary!  If you don’t already have an active starter, start with my sourdough starter recipe, then read all about how to feed sourdough starter and finally bake a fresh loaf of sourdough bread with that hard-won natural yeast!
• Turn it into a bread bowl. Take a page from my easy homemade bread bowls book. Carve out the center and then pair this with your favorite soup!

How to Make Rosemary Bread

Use these instructions to make an easy no-knead rosemary bread in a Dutch oven! Further details and measurements can be found in the recipe card below.

Step 1: Mix ingredients. In a large bowl, whisk flour, salt, chopped rosemary and yeast. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch (photo 1).

Step 2: Let dough rise. Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top (photo 2).

Step 3: Preheat the oven and Dutch oven. Heat oven to 450°F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in the oven 30 minutes before baking. You can also preheat the Dutch oven with the oven. 

Step 4: Generously flour a smooth work surface or counter. Turn out the dough onto the floured surface with floured hands or a bowl scraper. 

There is no need to degas or punch down the dough because just the act of transferring it will do that for you and you won’t get all sticky. This will make shaping easier. 

Step 5: Shape the dough. Dust the top with more flour and working quickly, with floured hands, fold two sides in towards the center then flip over. Re-flour hands and gently shape the dough into a ball by rotating it with both of your hands and pulling it under itself (photo 3). 

It will not form as tight of a ball or have a smooth surface like a more developed dough such as whole wheat bread. That is expected and don’t try to force it or it will just get more and more sticky!

Step 6: Let dough rest. Re-flour your hands and scoop up the dough and place it on a piece of parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest for 30 minutes. Cut the parchment to be just a little larger than the bottom of your Dutch oven, as needed. 

Step 7: Transfer to Dutch oven. Remove the Dutch oven from the oven. Uncover dough and carefully transfer to the Dutch oven, with the parchment paper beneath (photo 4). Place the lid on the Dutch oven and return it to the oven.

Step 8: Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool completely before slicing, at least 1 hour (photo 5).

Step 9: Serve warm or room temperature with salted butter or olive oil for dipping (photo 6).

Recipe FAQs

Before You Go

I hope you enjoyed this delicious rosemary bread recipe. Check out all our no-knead bread recipes including unexpected recipes like no-knead naan bread or try a quick bread like my buttermilk cornbread next!