Name: Rustic No-Knead Rosemary Sea Salt Bread
Prep time: 10 min
Cook time: 30 min
Total time: 13 h
Cuisine: Mediterranean
Ingredients: 450 g (3½ cups) all-purpose flour; 340 g (1½ cups) water; 2 tablespoons finely chopped fresh rosemary; 1 teaspoon sea salt; ¼ teaspoon instant yeast

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This rustic no-knead rosemary sea salt bread delivers crunchy crust, tender crumb, and a fragrant hit of fresh rosemary with almost no active work. I make it when I want bakery-level bread with minimal fuss, and I often compare notes with the rustic no-knead rosemary sea salt bread recipe I started from to refine timing and seasoning. It’s forgiving, makes a great centerpiece, and rewards a long, slow ferment with deep flavor.

Why Make This Recipe

It tastes impressive: a caramelized crust and herb-scented crumb make it feel special without complicated steps.
It’s convenient: mix in 10 minutes, then let time do the work — great for busy home cooks or dinner-party prep.
It’s versatile: serve it with soups, sandwiches, or as part of a cheese board and it elevates the meal.
Simple, wholesome ingredients mean you know what’s in your loaf — good for families and ingredient-conscious cooks.
Personal insight: I love this loaf because the rosemary and flaky sea salt transform simple dough into something memorable after a 12–18 hour rest, and I often adapt ideas from my no-knead sandwich bread tips when shaping for different uses.

Recipe Overview

Prep time: 10 minutes active, plus 12–18 hours bulk rest.
Cook time: 30–35 minutes (450°F / 230°C in a Dutch oven). Total time: 12–18 hours 45 minutes (mostly hands-off).
Servings: 8–10 slices (one 1–1.5 lb loaf). Difficulty: Easy.
Method: Mix, long room-temperature fermentation (no kneading), shape loosely, and bake in a preheated covered Dutch oven for steam, then uncovered to finish.

My Experience Making This Recipe

I tested this loaf several times to find the best hydration and seasoning balance. Early trials taught me that less yeast and a longer rest give more complex flavor, while a preheated Dutch oven gives the most reliable crust.

How to Make Rustic No-Knead Rosemary Sea Salt Bread

Start by mixing flour, a small amount of yeast, salt, chopped fresh rosemary, and water to form a wet, shaggy dough. After a 12–18 hour rest at room temperature the dough will be bubbly; turn it onto a floured surface, shape gently into a round, rest 30–45 minutes, then bake in a 450°F (230°C) preheated Dutch oven — lid on for the first 20–25 minutes, lid off for the last 10–15 minutes — until the crust is deep golden and the internal temperature reaches about 205–210°F (96–99°C).

Expert Tips for Success

Use weights when possible: aim for about 450 g (3½ cups) flour to 340 g (1½ cups) water for ~75% hydration; weights reduce variation.
Autolyse helps: mix flour and water first and rest 20–30 minutes before adding salt and yeast to improve gluten development without kneading.
Preheat the Dutch oven: heat it 30 minutes at 450°F (230°C) so you get immediate spring and good crust when the dough hits the hot pot.
Score shallowly and confidently: a 1/4–1/2 inch slash lets the loaf expand predictably; use a lame or sharp knife at a 30° angle. Also consider pairing with sweet-sour contrasts like bread-and-butter pickles for served spreads.
Choose fresh rosemary and flaky sea salt for the best aroma and finishing crunch; dry rosemary can be used but steep it in the water briefly to release oils.

How to Serve Rustic No-Knead Rosemary Sea Salt Bread

Serve warm and torn for a rustic appetizer alongside olive oil and good balsamic or softened butter. It’s excellent sliced for sandwiches or alongside roasted vegetables and soups; for a more indulgent pairing try a cheesy spinach and artichoke pull-apart bread for parties. For presentation, score the top in a simple cross, sprinkle with flaky sea salt after the first minute out of the oven, and serve on a wooden board with a bread knife.

Storage and Reheating Guide

Store at room temperature wrapped loosely in a linen cloth or paper bag for 1–2 days to keep the crust crisp and crumb tender. For longer storage, slice and freeze in an airtight bag up to 3 months; remove slices as needed. Reheat frozen slices from cold in a 350°F (175°C) oven for 8–12 minutes, or warm the whole loaf wrapped in foil for 10–15 minutes, then uncover briefly to restore crust. Avoid plastic bags at room temp — they soften the crust.

Recipe Variations

Garlic & Olive: add 2–3 minced garlic cloves and 1/3 cup chopped olives to the dough for a savory Mediterranean twist.
Whole-wheat mix: replace up to 25% of the white flour with whole wheat and increase water by 1–2 tbsp to compensate for absorption.
Dairy-free / vegan: this recipe is naturally dairy-free; finish with olive oil instead of butter for serving.
Gluten-free option (tested): use a high-quality gluten-free all-purpose flour blend formulated for yeast breads and add 1 tsp xanthan gum; expect a different crumb and shorter proof time — bake directly in a well-greased loaf pan instead of a Dutch oven.

Nutritional Highlights

This bread is primarily a source of complex carbohydrates and provides small amounts of protein from flour; the rosemary adds antioxidants and fragrance without calories. Be mindful of sodium: flaky sea salt on top increases the sodium per slice, so adjust salt in the dough if watching intake. Allergens: contains wheat (gluten) and yeast; it’s naturally dairy-free unless you add butter for serving.

Troubleshooting Common Issues

Dense loaf after baking: likely underproofed or used too much flour; allow the dough to sit longer during bulk fermentation and use scales to measure flour.
Gummy, underbaked center: oven temp may be low or Dutch oven not hot enough; preheat the pot thoroughly and check internal temperature — aim for 205–210°F (96–99°C).
Flat loaf with little oven spring: dough may have over-fermented or been handled too aggressively when shaping; shape gently and watch the timing of the bulk ferment.

Frequently Asked Questions

Q: How long should I ferment the dough at room temperature?
A: For this recipe I recommend 12–18 hours at about 68–72°F (20–22°C). Shorter times (8–10 hours) work in warmer kitchens, and longer times (up to 24 hours) increase sour notes; reduce yeast slightly if you plan very long fermentation.

Q: Can I bake this without a Dutch oven?
A: Yes — use a heavy baking stone or sheet and create steam by placing a shallow pan of boiling water on the lower rack or spraying the oven with water at the start. Results won’t be identical, but you can still get good crust and oven spring.

Q: How much rosemary is too much?
A: I use 2 tablespoons of finely chopped fresh rosemary for a 1–1.5 lb loaf; more can become overpowering. If you love rosemary, add extra sparingly or sprinkle on top after baking.

Q: Can I make smaller rolls instead of one loaf?
A: Yes — after the bulk rise, divide the dough into equal pieces, rest 20–30 minutes, then shape and bake at 425°F (220°C) for 18–22 minutes. Watch color closely and reduce bake time compared to a full loaf.

Conclusion

If you want a reliably impressive homemade loaf with minimal hands-on time, this rosemary sea salt no-knead bread is a perfect choice; for a similar Mediterranean twist with olives, check out Rustic Rosemary and Olive Bread — No Knead Easy Mediterranean for inspiration.