Description
A rustic no-knead rosemary sea salt bread with a crunchy crust and tender crumb, perfect for any meal.
Ingredients
Scale
- 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
Instructions
- In a large bowl, mix together flour, salt, yeast, rosemary, and water until combined into a wet, shaggy dough.
- Cover the bowl with plastic wrap and let it rest for 12–18 hours at room temperature.
- Turn the dough onto a floured surface and shape it gently into a round loaf, then let it rest for 30–45 minutes.
- Preheat your Dutch oven at 450°F (230°C) for 30 minutes.
- Once preheated, place the dough inside the Dutch oven, cover with the lid, and bake for 20–25 minutes.
- Remove the lid and bake for an additional 10–15 minutes until the crust is deep golden and the internal temperature reaches 205–210°F (96–99°C).
- Remove the bread from the oven and let it cool on a wire rack before slicing.
Notes
For best results, use weights for ingredients and preheat the Dutch oven thoroughly. Consider scoring the loaf for better oven spring.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 260mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg