No Knead Rosemary Bread

Baked no-knead olive bread in a dutch oven.

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No knead Rosemary bread

Prep Time10

Cook Time50

Resting Time18

Total Time19

Course: All Day

Cuisine: Mediterranean

Diet:

Servings: Slices

Calories: 278kcal

Author: Ruth Grindeland

Equipment

1 dutch oven or baking sheet
1 Large bowl
1 wooden spoon or rubber spatula
1 Sheet of parchment paper
2 sheets of plastic wrap

Ingredients

3 ¼ cups (410g) all-purpose flour or bread flour
1 ½ teaspoons (9g) salt
2 teaspoons instant or rapid-rise yeast
1 ½ cups lukewarm water

Instructions

Step One: Mix Ingredients

In a large bowl, combine flour, yeast, salt, and water.
Stir the mixture until a sticky dough forms.
Note: Place the salt and yeast on opposite sides of the bowl initially. Direct contact between them can deactivate the yeast, but once they’re mixed with the flour, this is no longer an issue.

Step Three: Rest and Rise

Cover the bowl with plastic wrap or a clean kitchen towel.
Let the dough rest at room temperature for 16–18 hours. Yes, it takes that long!
Note: This extended rise is key to developing a rich flavor. If your home is cold, the dough may need more time to rise. If it’s warm, it may rise faster.

Step Four: Shaping

Prepare a sheet of parchment paper by lightly dusting it with flour.
Gently release the dough from the bowl using a spatula or your hands
Place the dough onto the parchment paper and shape it into a ball.
Cover the dough with a lightly oiled piece of plastic wrap to prevent sticking.
Let the dough rest for about 30 minutes.
While the dough is resting Preheat your oven to 450°F (225°C). Place your Dutch oven, with its lid on, on the middle rack to preheat. It’s important that the Dutch oven is very hot when the dough goes in.

Step Five: Bake

Carefully transfer the dough (still on the parchment paper) into the preheated Dutch oven.
Use a sharp knife, to score an “X” into the top of the dough.
Cover the Dutch oven with its lid and bake for 30 minutes.
Remove the lid and bake for an additional 15–20 minutes or until the crust turns a deep golden brown.
To test if the bread is fully cooked, tap the underside. If it's cooked, it will sound hollow.

Notes

Storing Instructions

You can store this bread at room temperature for up to two days. You will want to wrap it in a tea towel or a paper bag. If you store it in plastic, the bread will become soft, and you will lose the crisp crust.

You can slice and freeze the bread if you need to store it longer. First, let it cool to room temperature. Wrap each slice individually in plastic wrap or parchment paper and then in a freezer bag. When you’re ready to eat, take a slice and toast it or warm it in the oven at 350°F for about 10 minutes.

Nutritional Information has been calculated by loaf and not slice.

Nutrition