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!
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!
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.
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.
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.
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.
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.
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.
No-Knead Rosemary Bread
Equipment
- rubber/silicone spatula or wooden spoon
- 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.
- 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.
- 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!
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.
- 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.
- Remove from the oven and allow to cool in the uncovered dutch oven or on a cooling rack. Enjoy!
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
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!
Amy says
Can’t wait to try. What size Dutch oven I should use?
Emily says
Hi Amy, I've used anywhere from a 6qt to an 8qt dutch oven for this recipe. Enjoy!
Regina says
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. 🙂
Emily says
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!
Marie says
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!
Emily says
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!
Pat Heather says
I’m going to try your rosemary bread. Do you have a no kneed sourdough and rye bread recipes.
Emily says
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 🙂.
Kristen says
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.
Emily says
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!! 🤞🏻
Emily says
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/
Donna says
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!
Emily says
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!
Peggy says
Can this bread be made with whole wheat flour? Thanks.
Emily says
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.
Glendol says
I love rosemary olive oil bread. Can this recipe be adapted?
Emily says
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!
Stephanie says
Can I make this without a Dutch oven?
Emily says
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!
Capri says
This looks divine! Can’t wait to make it!
Emily says
I hope you do, it's so easy and yummy!
Mama Maggie's Kitchen says
I wish this were in front of me right now.
Kay says
The use of fresh rosemary in this no-knead bread makes it soooo amazing!
Emily says
Yes! Fresh baking herbs is one of the best smells ever!
Linda says
I've been wanting to bake bread and this recipe is a must-try one.
Emily says
Thanks, Linda, let me know how it goes!
FOODHEAL says
Wow, this looks great and I love that I don't need to knead the dough
Amy says
Seriously?? No knead bread! Definitely trying this!
Emily says
For real...no kneading. I hope you get a chance to try it!
Audrey says
Super easy and delicious bread to make!
Emily says
I'm so glad you liked it, Audrey!
Kelly says
Can this be made with almond flour and if so would you have to add xanthan gum?
Emily says
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!
Kristina says
So good!
Christina says
Loved this, can't wait to make more!
Emily says
Thanks, Chrisitna! It is kind of addicting...
Jamie says
Oooh nothing is better than homemade bread for sure! I love how easy this is to make and makes my whole house smell wonderful!
Emily says
I totally agree, there's is nothing better than the smell of fresh-baked bread!
Bintu | Recipes From A Pantry says
This sounds absolutely divine - the rosemary bread sounds delicious and perfect for the festive season.
Emily says
Thanks, Bintu! I honestly make this year-round, it's so easy and so good!
Tara says
What a flavorful bread with the fresh rosemary and so easy too! I absolutely love that crust. Yum!
Emily says
The crust is definitely one of the best parts of this bread.
Jenn says
I'm all about less work in the kitchen, and this rustic and flavorful bread is terrific! I will be making it often!
Emily says
I'm in total agreement, less is more whenever possible in the kitchen!
Sue says
I love no-knead bread but have never tried a rosemary version - sounds just divine. This will be great for Christmas!
Emily says
You are going to love it, I promise!
Tomko Gail says
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.
Emily says
That sounds wonderful, I can't wait to hear how it turns out. I'm so happy you are enjoying this easy recipe!