No-Knead Rosemary, Olive Oil, and Sea Salt Artisan Bread

Learn how to make a No-Knead Rosemary, Olive Oil, and Sea Salt Artisan Bread! This no-knead bread, with plenty of fragrant rosemary running throughout, is so incredibly delicious and so crazy easy to make, that you won’t believe it! Mix the ingredients together and just let the dough slowly rise. The dough will be infused with the delicious flavors of rosemary and olive oil, and there is no kneading whatsoever. Then just shape it and bake it, and that’s it! You’ll get a beautiful, tasty artisan bread that everyone will love, and it will surely remind you of a crusty bread you pick up at a great bakery, or eat at a fabulous Italian restaurant. It’s sure to quickly become everyone’s favorite bread! 💖

Ingredients:

•3 Cups Bread Flour or All Purpose Flour
•1/2 tsp Active Dry Yeast
•2 1/2 tsps Coarse Sea Salt
•3 Tbsps Dried Rosemary
•1 1/2 Tbsps Extra Virgin Olive Oil
•1 1/2 Cups Lukewarm Water

Procedure:

In a large bowl, add 3 cups of bread flour or all purpose flour to form a mound. On the top of that mound, add 1/2 teaspoon of active dry yeast. At the outer edge of the mound of flour, add 2 1/2 teaspoons of coarse sea salt, 3 tablespoons of dried rosemary, and 1 1/2 tablespoons of extra-virgin olive oil. In a microwave-safe wet measuring cup, measure out 1 1/2 cups of water and warm it up in the microwave for about 40 seconds or so, or until warm, but not hot. Carefully pour the warm water around the outer edge of the mound of flour.

Using a dough whisk or a serving fork, start bringing in the now wet ingredients from the outer rim of the flour mound into the mound itself, incorporating the flour and yeast, until no dry flour is remaining at the bottom or sides of the bowl. You are looking to form a shaggy dough. Clean off your mixing utensil, and then cover your bowl with plastic wrap, and place it in a draft free spot of your kitchen for a minimum of 4 hours to overnight, to allow the yeast to work its magic.

After at least 4 hours have passed, place your cold, empty Dutch Oven with its lid on (make sure your knob is also oven safe to high temperatures) in your oven on a center rack. Set your oven to 450° and turn on a 45 minute timer.

While your Dutch Oven is heating up, grab your dough bowl and uncover it, but do not discard the plastic wrap. Lay out a long sheet of parchment paper on your counter, and using a spoon, sprinkle some of your flour onto the parchment paper and onto your hands. Turn your dough out onto the floured parchment paper using your hands to release it from the bowl, and then form an oblong shape (long oval). Then, fold your dough in a letter fold (also known as an envelope fold). This is accomplished by folding the right third of the dough onto the middle third, and then folding the left third of the dough on top of that. Then, flip the dough ball over so that the seam side is facing down, and using floured hands, gently tuck the dough in all around to form a classic boule (round loaf) shape. Lightly flour the top of the dough ball, then cover it well with the plastic wrap, while the Dutch Oven is in the oven heating. About 5 minutes before your timer is set to go off, uncover your dough ball and sprinkle it generously with flour, using your hands to smooth it out. Then, using a lame or a sharp knife, cut a large plus sign in the center of your dough ball.
Once your timer goes off, use oven mitts to carefully remove the hot Dutch Oven from your oven. Place it on your stove, uncover it, and with the help of the parchment paper, transfer the dough ball into the hot Dutch Oven, being careful not to touch it, as it is it extremely hot. Replace the hot lid, and place the Dutch Oven back into the hot oven. Set a 30 minute timer to begin the baking process, then, after 30 minutes have passed, using your oven mitts, remove the lid, and leave the Dutch Oven in the oven, now uncovered, and set a 7 minute timer to finish the baking process.
After the 7 minutes have passed, carefully remove the hot Dutch Oven with the use of your oven mitts, and then, carefully, with the help of the parchment paper, remove your No-Knead Rosemary, Olive Oil, and Sea Salt Artisan Bread from the Dutch Oven, and place it onto a cooling rack. Then, carefully pull the parchment paper out from under your bread, and allow your bread to cool for at least 40 minutes before slicing into it.

Serve it as is, or with some extra virgin olive oil, balsamic vinegar, fresh ground pepper, and some grated Parmesan cheese for dipping. Or… just serve it with some butter or your favorite jam, and enjoy! It’s also amazing toasted, and is great sliced as a savory sandwich bread!