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    Home » Recipes

    No-Knead Rosemary Bread

    Published: Dec 2, 2020 · Modified: Feb 28, 2023 by Emily · This post may contain affiliate links · 50 Comments

    This No-Knead Rosemary Bread is so easy to make and tastes just like artisan bread from a bakery. Your house will smell amazing and you will have fresh bread that is delicious on its own or perfect for dipping in soup or even making sandwiches!

    no knead rosemary loaf
    Jump to Recipe

    Stop what you are doing and make this easy bread recipe immediately! Seriously this rosemary bread is so good and you are going to want to make it all the time.

    Especially since there is no kneading involved and you don't even have to bust out the stand mixer. This bread is made 100% from scratch and everyone will think you took hours folding and kneading.

    The best way to cook this bread is in a dutch oven but if you don't have one, you can also bake it in a different pot or pan and have delicious bread with hardly any effort. Just make sure you have a pot or pan that can handle 450º heat and it should have a lid.

    If you love easy bread recipes, check out my Dutch Oven Sourdough Bread. This recipe is also no-knead and just as easy as this rosemary bread!

    CHECK OUT MY WEB STORY HERE!

    Only 5 Ingredients Needed to Make No-Knead Rosemary Bread!

    • all-purpose flour
    • salt
    • instant yeast
    • water
    • fresh rosemary

    How to Make No-Knead Rosemary Bread

    1. Place the flour, yeast, and salt in a large mixing bowl and whisk together to fully combine. Add the water and stir it in. Add more water if needed but only a little at a time. The dough will be very wet and sticky. Add in the chopped rosemary and fold in completely.

    2. Tightly cover the bowl with plastic wrap and allow the dough to rest for a minimum of 12 hours at room temp.

    no-knead rosemary bread dough after rising overnight
    rosemary bread dough after rising overnight

    Preheat the oven to 450° and place your dutch oven and lid inside to heat up for 30 minutes. The dough should have risen quite a bit and have lots of bubbles.

    Use your silicone spatula to gently scrape the dough out of the bowl onto a piece of lightly floured parchment paper on a lightly floured surface. Gently shape the dough into a ball the best you can.

    Cover the ball with plastic wrap or a towel to rest while the oven is heating up.

    rosemary no-knead bread in dutch oven before baking

    After 30 minutes, take the parchment paper with the bread on top and place the entire thing in the preheated dutch oven. BE CAREFUL, IT'S REALLY HOT!

    Place the lid on top and bake for 30 minutes. Remove the lid and bake for another 15 minutes to get a brown crust. Remove from the oven and allow to cool on a cooling rack.

    rosemary bread on parchment paper

    Dutch Oven Advantages and Options

    Using a dutch oven when baking bread creates a beautiful and crunchy crust that most people think of when they think of rustic or crusty bread. The lid of the dutch oven keeps in the steam which helps with the crust and the overall baking process.

    I personally have a 6 qt. dutch oven Lodge and the dutch oven by Caraway Home and I love both of them. And a high-end option would be Le Cruset.

    The most important thing about the dutch oven for baking bread is the heat rating. Can it handle 450º heat? Although there are some nice-looking and inexpensive options out there, not all of them have a high-temp rating.

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    Can this Bread Be Made Without Rosemary?

    Absolutely, this bread can be made without the rosemary for a quick and basic loaf of bread that is perfect for sandwiches, toast, and more! You could also substitute another fresh herb if you don't have or like rosemary. See the picture below for a loaf without the Rosemary made with unbleached flour.

    no knead bread made with unbleached flour
    No-Knead Bread with unbleached flour (no rosemary)

    Tips for Making No-Knead Rosemary Bread

    • Not only is this bread no-knead, but there is also no scoring! The crust on my bread shown in the photos happened naturally and looked great!
    • Parchment paper is a must! Because the dough for this bread is so sticky, the parchment paper will not only help you move it into the hot dutch oven, it will also keep it from sticking to the pan itself.
    • Make sure your dutch oven or pan is rated for high temps because this bread cooks at 450º! As I mentioned above, you need your dutch oven or covered pot to be able to get nice and hot and be safe while doing so.
    • Don't forget to preheat your dutch oven while you are preheating the oven. This will help create the awesome crust and bubbly insides of the bread.
    • Only use fresh rosemary. Dried rosemary or any other dried herb is not going to cut it. You won't get the flavor or texture that a fresh herb will give the bread. If you don't have fresh rosemary, use another fresh herb or leave it out completely.
    • If you don't have quick-rise instant yeast or want to use active dry yeast, just mix the active dry yeast with warm water and let it rest for 10 minutes to dissolve the yeast. Then you can continue the recipe as written.
    a round loaf of no knead rosemary bread on parchment paper
    Click on the image above to PIN for later!
    rosemary bread in dutch oven with parchment paper

    No-Knead Rosemary Bread

    This No-Knead Rosemary Bread is so easy to make and tastes just like it came from a bakery.
    4.95 from 56 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    resting time: 14 hours
    Total Time: 15 hours
    Servings: 8 servings
    Calories: 173kcal
    Author: EmilyFabulous

    Equipment

    • dutch oven or oven safe pan/pot up to 450ºF
    • large mixing bowl
    • rubber/silicone spatula or wooden spoon
    • parchment paper
    • plastic wrap

    Ingredients

    • 3 cups all-purpose flour
    • ½ teaspoon quick-rise instant yeast
    • 1½ teaspoon kosher salt
    • 1½ cups water, room temp/slightly warm
    • 1½ tablespoon fresh rosemary, finely chopped

    Instructions

    Dough Prep Part 1

    • Place the flour, yeast, and salt in a large mixing bowl and whisk together to fully combine. Add the water and stir it in using a spatula or spoon. If you feel like you need a little more water, add just a tablespoon at a time. The dough will be very wet and sticky.
      sticky dough for quick rise bread
    • Add in the chopped rosemary and fold in completely with the spatula or spoon. Don't be too aggressive since the yeast is starting to develop.
      chopped rosemary added to quick bread dough
    • Tightly cover the bowl with plastic wrap and allow the dough to rest for a minimum of 12 hours at room temp. I made my dough in the evening and let it rest overnight. Easy and perfect timing!
      Rosemary quick bread dough covered to rise

    Dough Prep Part 2

    • Move the oven rack to one of the lowest settings in the oven so your dutch oven will fit. Place your dutch oven and lid in and preheat the oven at 450°F.
      rosemary bread dough in a ball and covered with plastic wrap
    • The dough should have risen quite a bit and have lots of lovely bubbles. Use your silicone spatula to gently scrape the dough out of the bowl onto a piece of lightly floured parchment paper on a lightly floured surface. With floured hands, gently shape the dough in a ball the best you can (mine was more of an oval but it's fine, it turned into a beautiful round in the end...think rustic!). You will need some flour on the surface to keep it from sticking to your hands, that's fine and creates a nice look at the end of baking. Cover with plastic wrap or a clean towel to rest while the oven is heating up.

    Bake the Bread

    • After 30 minutes, take the parchment paper with the dough ball on top and place the entire thing in the preheated dutch oven. BE CAREFUL, IT'S REALLY HOT! Place the lid on top and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes to get a brown crust.
      rosemary no-knead bread in dutch oven before baking
    • Remove from the oven and allow to cool in the uncovered dutch oven or on a cooling rack. Enjoy!
      baked no-knead rosemary bread

    Notes

    • If you don't have quick-rise instant yeast or want to use active dry yeast, just mix the active dry yeast with warm water and let it rest for 10 minutes to dissolve the yeast. Then you can continue the recipe as written.

    Nutrition

    Calories: 173kcal | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 441mg | Potassium: 57mg | Fiber: 1.5g | Sugar: 0.1g | Calcium: 17mg | Iron: 2mg

    Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

    Did You Make This No-Knead Rosemary Bread?

    If you make this No-Knead Rosemary Bread, leave a comment and rating below. And if you snap a pic, tag me on Instagram or Facebook. You can also follow me on Pinterest and sign up for my email list so you never miss a recipe!

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    Reader Interactions

    Comments

    1. Amy says

      September 30, 2022 at 9:20 am

      Can’t wait to try. What size Dutch oven I should use?

      Reply
      • Emily says

        September 30, 2022 at 11:57 am

        Hi Amy, I've used anywhere from a 6qt to an 8qt dutch oven for this recipe. Enjoy!

        Reply
    2. Regina says

      October 12, 2021 at 6:25 pm

      4 stars
      I tried this with a one to one measure gluten free flour. It currently is resting on cooling rack, but mine isn’t as pretty as I had hoped. First time making it. I didn’t see the comment about xanthan gum until writing this comment. Maybe I’ll try that next time. Keep you posted, as who knows it might be so tasty, just not as pretty. 🙂

      Reply
      • Emily says

        October 12, 2021 at 9:58 pm

        Regina, thanks for letting me know about your first time trying this bread with gluten-free flour. As I mentioned in the previous comment, I have not tried this with gluten-free flour and xanthan gum yet but I am interested to hear how it goes. If you make it again, keep me posted!

        Reply
    3. Marie says

      August 27, 2021 at 12:34 am

      I can’t wait to make this recipe! I was just wondering how long is “too long” to let the bread rise? Is it okay to let rise for 18-20 hours, based on my schedule that day? -Thank you! Cannot wait to have my house smell like this!

      Reply
      • Emily says

        August 27, 2021 at 3:12 am

        Hi Marie, I think you will be ok with letting the bread rise that long (although I will say I haven't done it myself). It's a pretty fool-proof dough and will relax a little when you let it rest after removing it from the bowl anyway. Good luck, I know you are going to love it!

        Reply
    4. Pat Heather says

      January 23, 2021 at 10:41 pm

      I’m going to try your rosemary bread. Do you have a no kneed sourdough and rye bread recipes.

      Reply
      • Emily says

        January 24, 2021 at 4:08 am

        Hi Pat, I hope you enjoy the rosemary bread! I don't have a sourdough or rye ready to share yet...but if I post one I will let you know 🙂.

        Reply
        • Kristen says

          October 31, 2021 at 10:21 pm

          3 stars
          Ok. Help me out. I’ve tried this twice and followed the recipe to a tee. Do you incorporate a lot of flour into the dough to make a ball? I have a wet mess that won’t shape at all. I left it on my counter for 18 hours one time and 20 the other. The first loaf I baked was pretty flat. I’m on the 30 minute rest before putting the second in the oven. Help me with how you’re getting it into the shop of a ball.

          Reply
          • Emily says

            November 01, 2021 at 4:04 am

            Hi Kristen, sorry to hear your loaf isn’t turning out the way you want it to. I don’t add too much flour to the dough but I do make sure there is a layer that makes the dough easier to handle. My last 30 minute rest is more of an flat-ish oval and then when I transfer the dough onto the parchment I try not to disturb it. You are right, it’s hard to form the “blob”. Sometimes I fold the sides up on the top to try and create as much of a round as I can. I hope that’s a little helpful, I have always found once the dough is in the Dutch oven it becomes more round. I really appreciate you trying the recipe again and for reaching out. Feel free to reach out again with more questions. I hope this one works!! 🤞🏻

            Reply
      • Emily says

        September 28, 2021 at 5:13 pm

        Hi Pat, If you get this message, I just posted a no-knead sourdough recipe! Check it out https://emilyfabulous.com/dutch-oven-sourdough-bread/

        Reply
    5. Donna says

      January 10, 2021 at 11:14 pm

      My oh my, how can something made with the same ingredients taste so heavenly different. Loved it. I do have one question; mine almost burnt on the bottom, should I have raised it in the oven? Thanks for the r3cipe and help!

      Reply
      • Emily says

        January 10, 2021 at 11:19 pm

        Donna, it amazes me every time I make this bread how easy and delicious it is! It sounds like your oven has a hot spot at the bottom so I would definitely raise the rack as high as you can and still get your dutch oven to fit. I hope that works next time and thanks so much for trying my recipe!

        Reply
    6. Peggy says

      January 09, 2021 at 4:27 am

      Can this bread be made with whole wheat flour? Thanks.

      Reply
      • Emily says

        January 09, 2021 at 4:35 am

        Yes, this can be made with whole wheat flour. Expect the bread to be more dense and a little more gritty as is common when using whole wheat flour.

        Reply
    7. Glendol says

      January 09, 2021 at 2:49 am

      I love rosemary olive oil bread. Can this recipe be adapted?

      Reply
      • Emily says

        January 09, 2021 at 2:51 am

        Hi Glendol, I believe it can because it is so basic, however, I have only personally made the rosemary version and the plain version with unbleached flour. If you do try olive oil, let me know how it turns out!

        Reply
    8. Stephanie says

      January 09, 2021 at 2:36 am

      Can I make this without a Dutch oven?

      Reply
      • Emily says

        January 09, 2021 at 2:48 am

        Hi Stephanie, you can make this without a dutch oven. Make sure whatever pot or pan you use can withstand 450º heat in the oven. If you have a cast-iron pan, that would work. A lid is nice because it helps get the crust more crispy and brown at the end of baking, however, if you don't have a lid, the bread will still turn out fine. Hope this helps!

        Reply
    9. Capri says

      December 07, 2020 at 2:23 am

      5 stars
      This looks divine! Can’t wait to make it!

      Reply
      • Emily says

        December 07, 2020 at 3:14 am

        I hope you do, it's so easy and yummy!

        Reply
    10. Mama Maggie's Kitchen says

      December 06, 2020 at 5:34 am

      5 stars
      I wish this were in front of me right now.

      Reply
    11. Kay says

      December 05, 2020 at 8:02 am

      5 stars
      The use of fresh rosemary in this no-knead bread makes it soooo amazing!

      Reply
      • Emily says

        December 05, 2020 at 5:56 pm

        Yes! Fresh baking herbs is one of the best smells ever!

        Reply
    12. Linda says

      December 05, 2020 at 5:42 am

      5 stars
      I've been wanting to bake bread and this recipe is a must-try one.

      Reply
      • Emily says

        December 05, 2020 at 6:26 am

        Thanks, Linda, let me know how it goes!

        Reply
    13. FOODHEAL says

      December 05, 2020 at 4:18 am

      5 stars
      Wow, this looks great and I love that I don't need to knead the dough

      Reply
    14. Amy says

      December 05, 2020 at 4:08 am

      5 stars
      Seriously?? No knead bread! Definitely trying this!

      Reply
      • Emily says

        December 05, 2020 at 4:18 am

        For real...no kneading. I hope you get a chance to try it!

        Reply
    15. Audrey says

      December 05, 2020 at 12:09 am

      5 stars
      Super easy and delicious bread to make!

      Reply
      • Emily says

        December 05, 2020 at 2:00 am

        I'm so glad you liked it, Audrey!

        Reply
        • Kelly says

          January 09, 2021 at 7:02 am

          Can this be made with almond flour and if so would you have to add xanthan gum?

          Reply
          • Emily says

            January 09, 2021 at 6:11 pm

            Hi Kelly, if you decided to try this with almond flour I believe you should add xanthan gum. However, I have not tried this yet. If you do give it a try, let me know how it turns out!

            Reply
    16. Kristina says

      December 04, 2020 at 10:53 pm

      5 stars
      So good!

      Reply
    17. Christina says

      December 04, 2020 at 9:26 pm

      5 stars
      Loved this, can't wait to make more!

      Reply
      • Emily says

        December 04, 2020 at 9:39 pm

        Thanks, Chrisitna! It is kind of addicting...

        Reply
    18. Jamie says

      December 04, 2020 at 9:20 pm

      5 stars
      Oooh nothing is better than homemade bread for sure! I love how easy this is to make and makes my whole house smell wonderful!

      Reply
      • Emily says

        December 04, 2020 at 9:22 pm

        I totally agree, there's is nothing better than the smell of fresh-baked bread!

        Reply
    19. Bintu | Recipes From A Pantry says

      December 04, 2020 at 9:18 pm

      5 stars
      This sounds absolutely divine - the rosemary bread sounds delicious and perfect for the festive season.

      Reply
      • Emily says

        December 04, 2020 at 9:21 pm

        Thanks, Bintu! I honestly make this year-round, it's so easy and so good!

        Reply
    20. Tara says

      December 04, 2020 at 9:10 pm

      5 stars
      What a flavorful bread with the fresh rosemary and so easy too! I absolutely love that crust. Yum!

      Reply
      • Emily says

        December 04, 2020 at 9:22 pm

        The crust is definitely one of the best parts of this bread.

        Reply
    21. Jenn says

      December 04, 2020 at 8:56 pm

      5 stars
      I'm all about less work in the kitchen, and this rustic and flavorful bread is terrific! I will be making it often!

      Reply
      • Emily says

        December 04, 2020 at 9:23 pm

        I'm in total agreement, less is more whenever possible in the kitchen!

        Reply
    22. Sue says

      December 04, 2020 at 8:48 pm

      5 stars
      I love no-knead bread but have never tried a rosemary version - sounds just divine. This will be great for Christmas!

      Reply
      • Emily says

        December 04, 2020 at 8:58 pm

        You are going to love it, I promise!

        Reply
        • Tomko Gail says

          January 09, 2021 at 8:10 am

          5 stars
          This bread was fabulous! I haven’t ever made a bread that was so easy to make, and used so little ingredients. I am making my second loaf this time with different ingredients such as cranberries, sliced almonds, and grated orange peel. I shall find out how it tastes when I bake it today. Thank you for this delicious recipe.

          Reply
          • Emily says

            January 09, 2021 at 6:09 pm

            That sounds wonderful, I can't wait to hear how it turns out. I'm so happy you are enjoying this easy recipe!

            Reply

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    2. What to Serve with Gnocchi: 30 Tasty Sides to Try! says:
      May 25, 2021 at 3:09 pm

      […] here to get the recipe from Emily […]

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