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Rosemary Sea Salt Dutch Oven Bread

A rustic, no-knead artisan bread with a crispy golden crust and soft, airy interior, flavored with fresh rosemary and topped with flaky sea salt.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 19 hours
Servings: 8 slices
Course: Breakfast, Side Dish
Cuisine: American, European
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour
  • 1.5 tsp salt fine sea salt
  • 0.5 tsp instant yeast
  • 1.5 cups warm water approx 100°F
  • 2 tbsp fresh rosemary chopped
Toppings
  • 1 tbsp coarse sea salt or flaky salt
  • 1 sprig fresh rosemary for garnish
  • 1 tbsp cornmeal optional, for dusting

Equipment

  • Dutch Oven
  • Parchment paper
  • Large Mixing Bowl
  • Wire rack

Method
 

  1. In a large bowl, whisk together flour, fine salt, instant yeast, and chopped rosemary.
  2. Add warm water and stir with a spatula until a sticky, shaggy dough forms. Do not knead.
  3. Cover bowl with plastic wrap and let sit at room temperature for 12-18 hours until bubbly.
  4. Preheat oven to 450°F (230°C). Place a Dutch oven with lid inside to heat for 30 minutes.
  5. Turn dough onto a floured surface. Gently fold corners in to form a ball. Place on parchment paper.
  6. Score the top with a sharp knife, brush lightly with water, and sprinkle with coarse sea salt.
  7. Carefully place dough (on parchment) into the hot Dutch oven. Cover and bake for 30 minutes.
  8. Remove lid and bake for another 10-15 minutes until crust is deep golden brown.
  9. Cool completely on a wire rack before slicing to preserve texture.

Notes

Ensure your yeast is fresh for the best rise. If using active dry yeast, proof it in the water first.