Rosemary Dutch Oven Bread Recipe! {Easy No Knead Bread}

Making bread at home just got really easy.  This Rosemary Dutch Oven Bread Recipe is the foolproof recipe you’ve been looking for!

Did you know making your own bread is ridiculously easy?  It’s true!  Whether you’re just starting out on your Homesteading adventure, or you just want to bake like a pro, this EASY no knead dutch oven bread recipe is for you!

This Rosemary Dutch Oven Bread Recipe makes such a good looking loaf of bread, your family will think it came straight from an artisan bakery!

And the looks of this no knead rosemary bread are not deceiving!  Enjoying a tasty slice of this crusty bread recipe will make your Monday feel like a Friday.  Seriously it’s that good!

Bake up your dream bread, then slather a slice in butter or dip it in Olive Oil with Balsamic Vinegar for the ultimate Italian treat!

If you’ve been looking for an easy Dutch Oven Bread Recipe, look no further!  I love making rustic dutch oven bread at home, and you will too!  Especially when it tastes this good!

So are you ready to get baking?  Here’s What You’ll Need…

Related: Get yourself some free grocery ingredients with my easy tips that will help you score Free Grocery Gift Cards!

Rosemary Dutch Oven Bread Recipe

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Rosemary Dutch Oven Bread Recipe! {Easy No-Knead Bread}

This Rosemary Dutch Oven Bread Recipe is the foolproof recipe you've been looking for!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main

Cuisine: Italian

Servings: 1 loaf

Author: The Frugal Girls

Ingredients

• 3 cups All-Purpose Flour + more for Dusting
• 1/2 tsp. Active Dry Yeast
• 2 tsp. Sea Salt
• 1 tbsp. Dried Rosemary
• 1 tsp. Italian Seasoning
• 1 1/2 - 2 cups Warm Water {approx. 100 degrees}
• 1 tsp. Cornmeal

Instructions

• Carefully measure 3 cups of Flour by spooning into a measuring cup, and leveling off with a knife. {The correct amount of flour will make all of the difference.}
• Whisk together Flour, Yeast, Salt, Rosemary, and Italian Seasoning in large glass bowl, until well combined.
• Pour in 1 1/2 cups Warm Water, and stir with a large wooden spoon until wet, shaggy dough forms. Note: If dough is too wet, add a little more flour; If dough is too dry, add up to 1/2 cup more warm water, just a little at a time, until it turns into a wet, shaggy dough when stirring.
• Cover bowl tightly with plastic wrap, and set aside in a warm spot of your home {75 - 90 degrees}, and allow to rise for approx. 18 hours. There should be small bubbles that form on the top.
• After 18 hours, cut rectangular piece of parchment paper to fit inside bottom and sides of 5.5 quart - 6 quart dutch oven, place paper in dutch oven, and firmly press creases along the sides. {this will help the paper not indent into your bread while baking}
• Then remove parchment paper from dutch oven, sprinkle cornmeal in a circle in the center, and set aside.
• Sprinkle clean countertop or cutting board with flour and carefully remove dough from bowl using a small plastic dough scraper or rubber spatula, place onto counter or cutting board, and sprinkle with a little more flour.
• Using well floured hands, fold dough over a few times, then quickly shape into round ball. You'll sort of stretch the dough from the top and fold the excess underneath a few times.
• With well floured hands, carefully pick up dough ball and place down on top of cornmeal on the parchment paper.
• Lightly cover with plastic wrap, and allow dough to rise for 30 more minutes at room temperature.
• While dough is rising, place dutch oven with lid on inside oven, then preheat oven to 450 degrees.
• After 30 minutes, once the dough has finished rising, use a serrated knife to cut two intersecting lines in the top of the dough, like a plus sign. This will give the finished crust a beautiful look, and allow the bread to expand a bit when baking.
• Remove dutch oven from oven {it will be HOT!}, remove lid, and carefully pick up parchment paper with dough and transfer to dutch oven without touching the dutch oven. Place lid back on, and return to oven.
• Bake bread for 35 minutes covered, then remove lid and bake for additional 10 - 15 minutes uncovered, until crust is golden and bread is baked through.
• Remove dutch oven from your oven once bread is done baking, and lift parchment paper out of dutch oven to remove the bread.
• Transfer bread to wire cooling rack, and allow to cool before slicing. Lather your slice with some butter, or dip it in a plate of some Bread Dipping Oil. ENJOY!

What You’ll Need to make Rosemary Dutch Oven Bread:

Le Creuset ~ Heirloom Piece

It will last for years and years, and can will be treasured as it’s passed down through the generations.

Lodge ~ Budget Option

The Lodge features all of the functionality you’ll get in a Le Creuset, but for a fraction of the price!

Oven Safe Knob for 450 degrees

Active Dry Yeast

Large Glass Mixing Bowl

Wooden Spoon

Parchment Paper

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Restaurant Copycat Bread Dipping Oil

Skip the butter tonight, and try dipping your Rosemary bread in this Restaurant Copycat Bread Dipping Oil!  It will take your Italian dinners at home to the next level!

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So have you tried this Rosemary Dutch Oven Bread Recipe yet?

Share with us in the comments below!