Description
A simple yet flavorful no-knead bread featuring rosemary and flaky sea salt, perfect for pairing with soups or serving as an appetizer.
Ingredients
Scale
- 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
Instructions
- Mix flour, yeast, salt, water, and rosemary until a sticky dough forms. Cover and let ferment at room temperature for 12–18 hours.
- Lightly flour a work surface, gently fold the dough into a round, and let it rest for 30–45 minutes.
- Preheat a 6-quart Dutch oven at 450°F (230°C).
- Transfer the dough onto parchment, score the top, sprinkle with flaky sea salt, and bake covered for 30 minutes.
- Uncover and bake for an additional 10–15 minutes until golden brown, reaching an internal temperature of 200–210°F (93–99°C).
- Cool for at least 1 hour before slicing.
Notes
For best results, ensure the Dutch oven is preheated thoroughly and consider the hydration level of the dough for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: No-Knead Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 0g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg