Name: Rustic No-Knead Rosemary Sea Salt Bread
Prep time: 15 min
Cook time: 40 min
Total time: 13 h
Cuisine: Mediterranean
Ingredients: 3 cups (360 g) all-purpose flour; 1/2–3/4 teaspoon instant yeast; 1 1/4 teaspoons fine sea salt; 1 1/3 cups (320 ml) lukewarm water; 2 tablespoons chopped fresh rosemary; Flaky sea salt, for topping

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I love how a simple bowl of flour, water, yeast, and salt can turn into a crisp, aromatic loaf with almost no hands-on time. This Rustic No-Knead Rosemary Sea Salt Bread is all about deep flavor from long fermentation, a chewy interior, and a blistered crust salted at the end for pops of bright taste. I’ve made this many times—once overnight in a warm kitchen and once in a chilly garage—and both produced the same reliable, beautiful loaf.
(If you like similar no-knead approaches, try this no-knead sandwich loaf for a softer crumb: no-knead sandwich bread.)

Why Make This Recipe

Incredible flavor: long fermentation develops complex, slightly tangy flavor without any sourdough starter.
Minimal effort: mix, let it rest, shape, and bake — no kneading required.
Great texture: thick, crackly crust with an open, moist crumb that holds olive oil or soups well.
Versatile for occasions: elegant enough for dinner guests, simple enough for weekday soup night.
Personal insight: I love this loaf because rosemary and flaky sea salt turn a humble bread into something that smells like a bakery and pairs with almost everything. (If you enjoy rosemary breads with pull-apart fun, you’ll also like this rosemary garlic pull-apart loaf: rosemary garlic pull-apart bread.)

Recipe Overview

Prep time: 15 minutes active; 12–18 hours inactive (overnight fermentation).
Cook time: 40–50 minutes.
Total time: 13–19 hours (mostly hands-off).
Servings: 8 slices (1 medium boule).
Difficulty: Easy.
Method: No-knead, long-ferment dough baked in a preheated Dutch oven at 450°F (230°C) for a steam-enhanced crust.

My Experience Making This Recipe

I tested this recipe across several fridges and temperatures to tune the yeast and salt balance. The biggest discovery: a very wet dough (70–75% hydration) gives the most open crumb, while shaping gently preserves air pockets. I now fold rather than knead to strengthen the dough slightly without losing the no-knead convenience.

How to Make Rustic No-Knead Rosemary Sea Salt Bread

Start by mixing about 3 cups (360 g) all-purpose flour, 1/2–3/4 teaspoon instant yeast, 1 1/4 teaspoons fine sea salt, 1 1/3 cups (320 ml) lukewarm water, and 2 tablespoons chopped fresh rosemary. Stir until a sticky, shaggy dough forms—don’t overmix. Cover and ferment at room temperature for 12–18 hours; you’ll see bubbles and a domed top. Lightly flour a work surface, gently fold the dough into a round, rest 30–45 minutes, then transfer to parchment in a preheated 6-quart Dutch oven heated to 450°F (230°C). Score the top, sprinkle with flaky sea salt, bake covered 30 minutes, then uncover and bake another 10–15 minutes until deep golden brown and the internal temperature reads 200–210°F (93–99°C). Cool at least 1 hour before slicing.

Expert Tips for Success

Hydration control: aim for 70–75% hydration (water weight ÷ flour weight). This yields an open crumb; add flour sparingly if dough is impossible to handle.
Use instant yeast: 1/2–3/4 tsp is enough for an overnight rise; too much yeast speeds fermentation and reduces flavor depth.
Preheat the Dutch oven: 30 minutes at 450°F gives the best oven spring and crust development. Use a 4–6 quart heavy pot (enameled cast iron recommended).
Score confidently: a single 1/2–3/4 inch slash lets the loaf expand predictably; use a lame or sharp knife.
Finish with sea salt: sprinkle flaky sea salt immediately after scoring and before baking uncovered for bright flavor hits.

(If you want to pair a tangy relish or side, I often serve this bread with house pickles like these bread-and-butter pickles: bread and butter pickles.)

How to Serve Rustic No-Knead Rosemary Sea Salt Bread

As an appetizer: tear and serve with extra-virgin olive oil and balsamic, plus a small bowl of chopped rosemary and garlic oil.
With soups and stews: its sturdy crumb is perfect for dipping into tomato basil or hearty stew.
For sandwiches: slice thickly and use warm with melted cheese or roasted vegetables.
Presentation tip: serve on a wooden board with a small ramekin of flaky sea salt and a butter dish for a rustic look. (A sweet-salty contrast is lovely; try alongside a fall loaf like this cranberry-pecan pumpkin bread for seasonal spreads: cranberry pecan pumpkin bread.)

Storage and Reheating Guide

Room temp: keep wrapped in a linen bread bag or paper bag for up to 2 days to preserve crust. Avoid plastic at room temp, which softens crust.
Refrigeration: not recommended—refrigerators dry bread faster. Only refrigerate if your kitchen is very humid; use an airtight container and expect firmer texture.
Freezing: slice whole loaf and freeze in a heavy-duty zipper bag for up to 3 months; press out air and freeze flat. Thaw slices at room temp or toast directly from frozen.
Reheating: to revive crust, place loaf or slices in a 350°F (175°C) oven for 8–12 minutes; for whole frozen loaf, bake 20–25 minutes at 350°F covered with foil, then 5–10 minutes uncovered to crisp.

Recipe Variations

Olive and rosemary: fold 1/2 cup chopped olives into the dough at the end of bulk fermentation for a Mediterranean twist.
Garlic-herb: add 2 cloves roasted garlic and 1 tbsp mixed chopped herbs for a savory punch.
Dairy-free: original recipe is naturally dairy-free; use olive oil for brushing if desired.
Lower-gluten option: use 50% bread flour and 50% all-purpose for a chewier crust; for true gluten-free, use a tested gluten-free no-knead mix and follow manufacturer hydration notes (this changes handling and oven time).

Nutritional Highlights

Whole grain option: substitute up to 50% whole wheat flour for added fiber and nutrients; reduce water slightly as whole wheat absorbs more.
Moderate calories: a typical slice contains carbohydrates from flour and modest fat if olive oil is used; portion control is easy because the loaf is filling.
Allergens: contains wheat (gluten) and may contain traces of nuts if cross-contaminated; naturally dairy-free unless you brush with butter.

Troubleshooting Common Issues

Dense crumb: likely underproofed or too much flour. Solution: allow a longer bulk fermentation (warmer spot or extra 2–4 hours) and use a wet, sticky dough.
No oven spring: pot not hot enough or dough too cold. Solution: preheat Dutch oven 30 minutes and bring dough to room temp before baking; score properly.
Soggy bottom: insufficient baking time or not enough preheat. Solution: bake uncovered longer (5–10 minutes) and ensure the pot was thoroughly preheated.

Frequently Asked Questions

Q1: Can I speed up the fermentation to make the loaf the same day?
A1: Yes. Increase the yeast to 1 1/4 teaspoons and keep the dough in a warm (75–80°F / 24–27°C) spot; it will be ready in about 4–6 hours, but flavor will be less developed than an overnight rise.

Q2: Do I need a Dutch oven or can I bake on a sheet pan?
A2: A Dutch oven traps steam and gives the best crust and oven spring. If you don’t have one, use a baking stone or heavy sheet pan and add a metal pan with boiling water on the lower rack to create steam; expect slightly less dramatic rise.

Q3: How do I know the bread is fully baked inside?
A3: Use an instant-read thermometer: 200–210°F (93–99°C) is ideal for a fully baked interior. Also, the loaf should sound hollow when tapped on the bottom.

Q4: Can I use dried rosemary instead of fresh?
A4: You can, but dried rosemary is more concentrated and less fragrant when baked. Use about 1 teaspoon dried, and consider toasting it briefly in a dry pan to wake up the oils before adding.

Conclusion

If you’d like a closely related Mediterranean take with olives included, check out this Rustic Rosemary and Olive Bread – No Knead Easy Mediterranean recipe for inspiration: Rustic Rosemary and Olive Bread – No Knead Easy Mediterranean ….