Ingredients
In a large bowl, whisk together:
Flour
Salt
Yeast
Rosemary
Add warm water and stir with a wooden spoon or rubber spatula until a shaggy, sticky dough forms. No kneading—just stir until no dry flour remains.
Step 2: First Rise
Cover the bowl with plastic wrap or a clean kitchen towel. Let sit at room temperature for 2-3 hours, until the dough has doubled in size and is covered with bubbles.
Pro tip: The longer, slower rise develops more flavor. You can also let it rise for 1 hour at room temperature, then refrigerate overnight for even better taste.
Step 3: Shape (Gently!)
Turn the dough onto a well-floured surface. Using a bench scraper or spatula, gently fold the edges toward the center to form a rough ball. Do not knead or deflate aggressively—you want to keep those beautiful air bubbles.
Step 4: Second Rise
Place the dough on a piece of parchment paper. Cover loosely with a towel and let rise for 45-60 minutes, until puffy.
Step 5: Preheat the Dutch Oven
About 30 minutes before baking, place a Dutch oven (with lid) in your oven. Preheat to 450°F (230°C).
Step 6: Score and Bake
Carefully remove the hot Dutch oven. Lift the parchment paper with the dough and place it inside. Score the top with a sharp knife or razor blade (a few shallow slashes). Cover with the lid.
Bake for 30 minutes with the lid on. Remove the lid and bake for another 10-15 minutes, until deep golden brown and the loaf sounds hollow when tapped on the bottom.
Step 7: Cool
Transfer the bread to a wire rack and let cool completely before slicing (at least 1 hour). This step is crucial—slicing warm bread releases steam and makes it gummy.
Pro-Tips for Artisan Perfection
1. Use a Kitchen Scale
For the most consistent results, weigh your flour. 375 grams is more reliable than measuring cups.
2. Don’t Skip the Dutch Oven
The covered pot traps steam, which creates that signature crispy, crackly crust.
3. Handle Gently
The dough is wet and sticky. That’s correct. Resist the urge to add more flour.
4. Let It Cool
I know it’s hard. But slicing warm bread ruins the texture. Give it a full hour.
5. Save a Piece for Toast
This bread makes the most incredible toast—crispy, fragrant, and perfect with butter or olive oil.
Variations
Rosemary Olive Bread:
Add ½ cup chopped Kalamata olives when folding the dough.
Garlic Rosemary Bread:
Add 2 cloves roasted garlic (smashed) to the dough.
Parmesan Rosemary Bread:
Add ¼ cup grated Parmesan when mixing the dough. Sprinkle more on top before baking.
Sea Salt Rosemary Bread:
Sprinkle flaky sea salt on top before scoring.
Whole Wheat Rosemary Bread:
Replace 1 cup of all-purpose flour with whole wheat flour. Add an extra 2 tablespoons water.
What to Serve With It
Olive oil and balsamic vinegar – For dipping
Butter and flaky salt – Simple perfection
Soup or stew – Essential for sopping
Cheese board – With soft brie or sharp cheddar
Tomato soup – Classic pairing
Storage and Reheating
Room Temperature:
Store in a paper bag or wrapped in a kitchen towel for up to 2 days. (Plastic will make the crust soft.)
Freezer:
Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature.
Reheating:
Oven: 350°F for 8-10 minutes
Toaster: For slices
Air fryer: 350°F for 3-4 minutes
Your Bread Questions, Answered
Can I use active dry yeast instead of instant?
Yes! Dissolve it in warm water with a pinch of sugar and let sit for 5-10 minutes until foamy before adding to flour.
Why is my dough so sticky?
It’s supposed to be. High-hydration dough is sticky. Resist adding flour—use wet hands or a spatula to handle it.
Can I bake this without a Dutch oven?
Yes! Use a heavy baking sheet and place a pan of hot water on the rack below to create steam.
Why didn’t my bread rise much?
Your yeast might be old, or your kitchen was too cold. Next time, use fresh yeast and let it rise in a warm spot.
Can I add other herbs?
Absolutely! Thyme, oregano, or even lavender work beautifully.
