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Love making artisan bread but want it to be quick and easy? This rosemary no knead bread bakes up like a dream in your dutch oven and only takes a few minutes of work. | justalittlebitofbacon.com
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Olive Oil and Rosemary No Knead Bread

Love making artisan bread but want it to be quick and easy? This rosemary no knead bread bakes up like a dream in your dutch oven and only takes a few minutes of work.
Course Side Dish
Cuisine Italian
Prep Time 11 hours
Cook Time 45 minutes
Total Time 11 hours 45 minutes
Servings 8 servings
Calories 250kcal
Author Just a Little Bit of Bacon

Ingredients

  • 15 oz (3 cups) all-purpose flour
  • 1/2 tsp instant yeast
  • 1 1/2 tsp table salt
  • 2-3 tbsp chopped fresh rosemary
  • 1 1/4 cups room temperature water
  • 1/4 cup olive oil

Instructions

  • In a large bowl combine the flour, yeast, salt, and rosemary. Add the water and olive oil and stir with a large spoon until the flour is completely incorporated. You may need to get your hands in there to finish mixing in the flour. The dough will be wet and sticky. Cover the bowl with plastic wrap and let it sit in a warm spot in the kitchen for 10-12 hours.
  • Once the dough is covered in bubbles and looks puffy the dough is ready to be shaped.
  • Lightly dust a work surface with flour and sprinkle a little more flour over the top of the dough. Using your fingertips, scrape the dough out of the bowl onto the floured surface. Fold over the dough a few times to give the dough a little structure. Then gather the dough into a ball. Brush a piece of parchment paper with oil. Put the dough onto the parchment and cover it with a damp kitchen towel. Let the dough rest for 1 hour.
  • 30 minutes before you are going to bake the bread, put a large (oven safe) pot with a lid into the oven and heat the oven to 500F.
  • When you are ready to bake, you can either cut a slit in the top of the bread with a serrated knife or grease another piece of parchment and flip the bread onto the new piece so that the seam side of the bread is facing up. Either will let the bread expand during baking.
  • Then pick up the bread by the corners of the parchment and lower it into the large pot. Cover the pot and put it back in the oven. Lower the heat to 425F. Bake the bread for 30 minutes.
  • Remove the lid and bake for an additional 15 minutes. Transfer the bread to a rack and let cool.

Notes

  • Rosemary: Fresh rosemary is a must for this recipe! Dried just doesn't provide the flavor.
  • Slashing the dough: While I have flipped the dough to its seam side, I do prefer to make a cut in the dough. Use a sharp, serrated knife and gentle pressure to saw into the dough.
  • Flour/Water Balance: Depending on how you measure your flour and how dry your kitchen is, you may need to a more water to bring the dough the right wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels right.
  • Yeast: If you wish to use active dry yeast, mix the yeast with the water and let it rest for 10 minutes to dissolve the yeast before continuing with the recipe.

Nutrition

Calories: 250kcal