Fresh Herbed Crusty Bread
Discover the irresistible simplicity of Fresh Herbed Crusty Bread—a no-knead artisan bread infused with the vibrant flavors of fresh rosemary, thyme, and parsley. Perfectly crusty on the outside and tender on the inside, this bread requires only a handful of pantry staples and makes use of an overnight rise for effortless preparation. Baked to golden perfection in a Dutch oven, it achieves that bakery-quality texture and taste right in your own kitchen. Ready in just 10 minutes of hands-on prep time, this rustic loaf is the ultimate companion to soups, stews, or a simple drizzle of olive oil. Aromatic, flavorful, and supremely satisfying, this recipe is your go-to for elevating homemade bread with minimal effort.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon instant yeast
- 1.5 teaspoons salt
- 1.5 cups warm water (about 110°F)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme leaves (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon olive oil (optional, for brushing)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt.
Add the warm water to the dry ingredients, and stir with a wooden spoon or spatula until a shaggy dough forms.
Gently fold the chopped rosemary, thyme, and parsley into the dough until evenly distributed.
Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise at room temperature for 8-12 hours, or until it has doubled in size and the surface is bubbly.
Preheat your oven to 450°F (232°C). If using a Dutch oven, place it (with the lid) in the oven while preheating to get it hot.
Turn the risen dough out onto a floured surface, and with floured hands, shape it into a round ball. Be gentle to avoid deflating the dough too much.
Carefully remove the hot Dutch oven from the oven and place the dough inside. (If not using a Dutch oven, place the dough on a parchment-lined baking sheet instead.)
Cover with the lid (if using) and bake for 25 minutes.
Remove the lid and bake for an additional 5-10 minutes, or until the crust is golden and crispy.
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.
Optional: Brush the crust with olive oil for added flavor and shine before serving.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3549 mg | 154% | |
| Total Carbohydrate | 276.9 g | 101% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 0.8 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 462 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
