No Knead Rosemary And Olive Oil Bread
This no knead rosemary and olive oil bread is the most simplest way to make homemade bread. It’s super flavorful and warm straight from the oven! (Jump to Recipe)
Baking was not my game, not until I discovered this life-changing, ‘no-knead’ method. The way this method works is like this: throw everything in a bowl and mix it up for 50 to 60 seconds with a spatula. Cover it with foil or plastic wrap. Let it sit on your counter or in a warm-ish area in your home. Fold it over a few times in the morning and wait one hour before baking. Heat your dutch oven or pot in the oven until it is screaming hot. Throw your dough in and bake for an hour until your home smells like rosemary bread-y goodness.
There is no kneading required, which makes this the ideal loaf of bread any home cook would want to make (including me)!! The yeast and time in this recipe do all work here. The results you’re left with is this stunning, artisan style, air pocket filled, loaf of rosemary olive oil bread. And you can say you made it yourself!
If you love this bread loaf, be sure to try the classic Rustic Dutch Oven Bread one!
If you make this No Knead Rosemary And Olive Oil Bread, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
No Knead Rosemary And Olive Oil Bread
Ingredients
- 3 cups all-purpose flour and additional for work surface
- 1/4 tsp instant yeast
- 1 1/2 tsp salt
- 2 tbsp fresh rosemary, chopped
- 1 1/4 cups room temperature water
- 1/4 cup olive oil
Instructions
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In a large bowl, stir together the flour, yeast, salt, and fresh rosemary. Add the water and olive oil, stir together with a wooden spoon or silicon spatula until all of the flour is moistened, about 1 minute. The dough will look somewhat shaggy. Cover the bowl with plastic wrap and let rest at room temperature (preferably a slightly warmer room) overnight or 12 to 18 hours.
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Lightly flour a work surface and turn the dough out onto it. Sprinkle it with a little more flour and fold the dough over once more. Place it back in the bowl and cover it with plastic wrap once more and let sit for 2 more hour. It will rise almost double in size.
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30 minutes before the dough is done rising, place a large 6 to 8-quart Dutch oven in the oven and preheat to 450 degrees F.
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When the dough is finished rising, use floured hands to shape the dough into a ball and place it onto a piece of parchment paper.
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Remove the Dutch oven from the oven. Lift the edges of the parchment paper with the dough on it and carefully transfer it into the heated Dutch oven. Cover with a lid and bake for 30 minutes. Remove the lid and continue to bake for an additional 15 to 30 minutes, until it forms a crunchy, golden crust. Cool on a wire rack for at least 5 minutes. Serve warm or at room temperature.
I made this recipe but my timing was not great so several of us enjoyed a late night snack of delicious rustic bread! Dreaming up all the variations I can do with this. Thank you!
The variations here are endless! So glad y’all loved it. 🙂