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Start by gathering your all-purpose flour and sea salt. In a large mixing bowl, combine these two dry ingredients. It's important to mix thoroughly to ensure that the salt is evenly distributed throughout the flour. This step is crucial as it ensures that every bite of your bread is flavorful.

No-Knead Rosemary Sea Salt Bread – So Easy!

Discover the joy of baking with this rustic no-knead rosemary sea salt bread recipe. Perfect for beginners, this bread boasts an irresistible aroma and flavor without the hassle of kneading. Just mix a few simple ingredients, let the dough rise slowly to develop rich flavors, and bake for a delightful crusty loaf. Enjoy it warm with butter, alongside soups, or as a tasty appetizer. This easy recipe is sure to impress your family and friends while filling your home with warmth.
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Ingredients
  

3 cups all-purpose flour

1 ½ teaspoons sea salt

½ teaspoon instant yeast

1 ½ cups warm water (about 110°F/43°C)

2 tablespoons fresh rosemary, finely chopped (plus more for topping)

Extra sea salt for sprinkling on top

Instructions
 

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sea salt, and instant yeast until evenly combined.

    Add Water: Gradually pour in the warm water while stirring with a wooden spoon or spatula. Once all the water is added, the mixture will be quite wet and sticky. Fold in the chopped rosemary until evenly distributed.

      First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12-18 hours. The dough should bubble and rise significantly.

        Shape the Dough: After resting, dust a clean surface with flour. Turn the dough out onto the floured surface (use a spatula if necessary to scrape it out). With floured hands, gently shape it into a ball by folding the edges towards the center.

          Second Rise: Place the dough seam-side down on a piece of parchment paper. Cover it again with a towel and let it rise for another 1-2 hours, or until it has increased in size.

            Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a heavy Dutch oven (with the lid) into the oven to heat up.

              Prepare for Baking: Once preheated, carefully remove the hot Dutch oven. Lift the dough using the parchment paper and place it into the pot (the dough should be seam-side up). Sprinkle the top with extra sea salt and a few whole rosemary leaves for added flavor.

                Bake the Bread: Cover the Dutch oven with the lid and bake for 30 minutes. After 30 minutes, remove the lid and continue to bake for another 10-15 minutes, or until the crust is golden brown and crispy.

                  Cool: Carefully remove the bread from the Dutch oven (using the parchment paper to lift it out). Allow the bread to cool on a wire rack for at least 30 minutes before slicing.

                    Serve: Slice and enjoy your deliciously aromatic rosemary sea salt bread warm or at room temperature, perfect as an accompaniment to soups, salads, or simply with olive oil for dipping!

                      Prep Time: 15 minutes | Total Time: 13 hours | Servings: 8-10 slices