Rosemary and Sea Salt No-Knead Bread Recipe

There are few things in life more comforting than the smell of freshly baked bread wafting through your home. Our Rosemary and Sea Salt No-Knead Bread is not just an easy recipe but a soulful experience, perfect for family gatherings or a cozy weekend delight. This bread embodies simplicity and elegance; with its crunchy crust and soft, aromatic interior, it needs nothing more than a generous drizzle of olive oil to be enjoyed. Picture yourself in a rustic kitchen with herbs hanging to dry, the kettle boiling, and this delightful creation baking in the oven, inviting your family to the table with its irresistible aroma. It’s the epitome of warm, homey goodness, and it’s incredibly easy to make.

Ingredients

• 3 cups all-purpose flour
• 1 1/2 cups warm water
• 1/4 teaspoon instant yeast
• 1 teaspoon sea salt (plus extra for garnish)
• 2 tablespoons fresh rosemary, chopped (plus extra sprigs for garnish)
• 1 tablespoon olive oil
• Additional flour for dusting

Instructions

1. In a large bowl, combine the flour, yeast, and sea salt. Stir in the chopped rosemary.
2. Add the warm water and mix until the dough comes together. It should be wet and sticky.
3. Cover the bowl with plastic wrap and let it sit at room temperature for about 3 hours, or until the dough has doubled in size and is dotted with bubbles.
4. Preheat your oven to 450°F (230°C). Place a Dutch oven with its lid into the oven and heat for 30 minutes.
5. Meanwhile, turn the dough out onto a well-floured surface. Using floured hands, gently shape it into a ball. Be careful not to overwork the dough; this no-knead bread relies on minimal handling.
6. Carefully remove the Dutch oven from the oven. Sprinkle some flour at the bottom and carefully place the dough ball inside. Drizzle with olive oil and sprinkle with extra sea salt and rosemary sprigs.
7. Cover the Dutch oven with its lid and bake for 30 minutes. Remove the lid and bake for another 15 minutes, or until the bread is golden brown and has a hearty crust.
8. Cool the bread on a wire rack for at least 15 minutes before slicing. It’s ideal for dipping in olive oil or accompanying your favorite soups and salads.

Helpful Tips

• If you don’t have a Dutch oven, use a heavy-bottomed pot with a lid that’s safe for the oven.
• Add a tablespoon of honey or sugar if you prefer a sweeter bread.
• Experiment with different herbs like thyme or oregano to put your own twist on this recipe.

Storage Instructions

• Store leftover bread in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze the bread in slices and toast them when needed.

Ingredient Substitutions

• Use whole wheat flour instead of all-purpose flour for a denser texture.
• Replace fresh rosemary with 1 tablespoon of dried rosemary.

Pairings and Complementary Dishes

• This bread pairs beautifully with a bowl of hearty vegetable soup.
• Serve it alongside a fresh garden salad with a lemon vinaigrette.
• A charcuterie board with cheeses and olives makes a delightful companion.

At Zynahz, our mission is to bring joy and creativity into your kitchen with recipes that are as delightful to make as they are to share. Give our Rosemary and Sea Salt No-Knead Bread a try and let the simple pleasure of baking fill your home with warmth and aroma. We’d love to see your creations – share your results with Zynahz! Spread the love by sharing this recipe with friends and family. Don’t forget to explore more of our culinary treasures, follow us on social media, and sign up for our newsletter for endless inspiration and delicious updates. Happy baking!