Rosemary Artisan Bread
Elevate your homemade bread game with this irresistible Rosemary Artisan Bread, a rustic loaf infused with the earthy aroma of fresh rosemary and baked to golden perfection. This no-knead recipe is perfect for beginners and seasoned bakers alike, requiring minimal prep time and relying on a slow rise for incredible flavor and texture. The magic happens in a preheated Dutch oven, which creates a perfectly crisp, golden crust while keeping the interior soft and airy. With just a handful of pantry staples—including all-purpose flour, instant yeast, warm water, and a splash of olive oil—this bread comes together effortlessly. Serve it fresh from the oven alongside soups, dips, or a drizzle of olive oil for a gourmet touch that will impress any crowd. Perfect for weeknight dinners or as a centerpiece for special gatherings, this Rosemary Artisan Bread is a must-try addition to your baking repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.5 teaspoons Salt
- 1 teaspoon Instant yeast
- 2 tablespoons Fresh rosemary, finely chopped
- 1.5 cups Warm water (about 110°F/43°C)
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Mix well using a wooden spoon or spatula.
Add the finely chopped fresh rosemary to the dry ingredients. Stir to distribute evenly throughout the flour mixture.
Pour the warm water and olive oil into the bowl with the dry ingredients. Using a spatula or wooden spoon, stir until a rough, sticky dough forms. Scrape down the sides of the bowl as needed.
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12-18 hours, or until it has doubled in size and bubbles have formed on the surface.
Lightly flour a clean countertop or work surface. Carefully turn the dough out onto the floured surface and gently fold the dough over itself a few times to form a round or oval loaf. Avoid overworking the dough to preserve its airy texture.
Place the dough seam-side down on a sheet of parchment paper. Cover it loosely with a kitchen towel and let it rise again for 30-60 minutes.
While the dough is rising, place a Dutch oven (with its lid) into the oven and preheat to 450°F (232°C) for at least 30 minutes to ensure the pot is thoroughly heated.
Once the dough has finished its second rise, carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and carefully lower it into the hot Dutch oven. Cover with the lid.
Bake the bread with the lid on for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes, or until the crust is golden brown and crispy.
Carefully remove the bread from the Dutch oven using the parchment paper. Transfer it to a cooling rack and let it cool completely before slicing.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 0.8 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 424 mg | 9% | |
*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.
