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Crispy Dutch Oven No-Knead Rosemary Sea Salt Bread

crispy dutch oven no-knead rosemary sea salt bread - featured image
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A simple, no-knead bread recipe baked in a Dutch oven for a crispy crust and soft crumb, flavored with fresh rosemary and sea salt. Perfect for beginners and cozy meals.

Ingredients

Scale
  • 3 cups (375 grams) all-purpose flour
  • 1/4 teaspoon active dry yeast
  • 1 1/2 cups (360 ml) warm water (about 100°F / 38°C)
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon sea salt flakes, plus extra for sprinkling
  • 1 tablespoon olive oil (optional)

Instructions

  1. Mix the dough: In a large bowl, combine flour, yeast, and chopped rosemary. Stir in warm water and olive oil if using until a shaggy, sticky dough forms (about 5 minutes).
  2. First rise: Cover the bowl tightly with plastic wrap or a clean towel. Let the dough sit at room temperature for 12 to 18 hours until bubbly and doubled in size.
  3. Shape the dough: Lightly flour a clean surface. Gently scoop the dough out and fold it over itself once or twice to form a ball, handling gently (about 2 minutes).
  4. Second rise: Place the dough seam-side down on parchment paper. Cover with a towel and let rise for 1 to 2 hours until puffed and nearly doubled.
  5. Preheat oven and Dutch oven: Place empty Dutch oven with lid in the oven and preheat to 450°F (230°C) about 30 minutes before baking.
  6. Prepare for baking: Carefully remove hot Dutch oven. Lift dough with parchment paper and place inside. Sprinkle top generously with sea salt flakes (about 1 tablespoon).
  7. Bake covered: Cover with lid and bake for 30 minutes to trap steam and develop crust.
  8. Finish baking uncovered: Remove lid and bake for another 15 to 20 minutes until crust is deep golden brown and crisp. Bread should sound hollow when tapped.
  9. Cool completely: Transfer loaf to a cooling rack and let rest at least 1 hour before slicing to set crumb and keep crust crunchy.

Notes

Use warm water (about 100°F) to activate yeast gently. Preheat Dutch oven for best crust. Use parchment paper to transfer dough safely. Let bread cool fully before slicing to avoid gummy texture. If crust browns too fast, tent with foil. Fresh rosemary preferred; use half amount if dried. Substitute herbs or add cheese for variations.

Nutrition

Keywords: no-knead bread, Dutch oven bread, rosemary bread, sea salt bread, easy bread recipe, beginner bread, crusty bread

Find it online: https://avabake.com/crispy-dutch-oven-no-knead-rosemary-sea-salt-bread-recipe-easy-and-perfect-for-beginners/