This Rosemary Artisan Bread is crusty on the outside, soft and airy on the inside, and filled with the warm, earthy aroma of rosemary. Made with simple pantry ingredients and no complicated kneading, this bread delivers bakery-quality results at home. It’s perfect for dipping in olive oil, serving alongside soups, or enjoying warm with butter.
Servings & Timing
Yield: 1 round loaf (8–10 slices)
Prep Time: 5 minutes
Rest & Rise Time: 12–18 hours
Bake Time: 30–35 minutes
Total Time: About 13–19 hours
Ingredients List
- 3 cups all-purpose flour
- 1½ teaspoons salt
- 1 teaspoon instant yeast
- 1¼ cups warm water (not hot)
Optional but recommended:
- 1–2 teaspoons dried rosemary or 1 tablespoon fresh rosemary, finely chopped
Instructions
Step 1: Mix the Dough
In a large bowl, combine the flour, salt, yeast, and rosemary (if using). Add the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
Do not knead — the dough should look rough and uneven.
Step 2: Long Rise
Cover the bowl loosely with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12–18 hours, until doubled in size and covered with bubbles.
This slow rise develops deep flavor and an airy crumb.
Step 3: Shape the Dough
Turn the dough out onto a lightly floured surface. With floured hands, gently shape it into a round loaf. Do not punch down aggressively — keep as much air as possible.
Cover loosely and let rest for 30–45 minutes.
Step 4: Preheat the Oven
Place a Dutch oven (with lid) inside the oven and preheat to 450°F (230°C) for at least 30 minutes.
A hot pot is essential for a crisp crust.
Step 5: Bake
Carefully remove the hot Dutch oven. Place the dough inside, seam side down. Cover with the lid and bake for 30 minutes.
Remove the lid and bake an additional 5–10 minutes, until deeply golden and crusty.
Step 6: Cool
Remove bread from the pot and place on a wire rack. Let cool for at least 30 minutes before slicing to allow the crumb to set.
Additional Notes
- Dough will be sticky — this is normal.
- Do not rush the rise; time creates texture and flavor.
- For extra rosemary flavor, brush the loaf with olive oil and sprinkle rosemary before baking uncovered.
Dietary Info (Approximate per slice, based on 10 slices)
- Calories: 160
- Fat: 1g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
Vegetarian, dairy-free.
Step-by-Step Cooking Guide
Step 1: Mix flour, yeast, salt, and water
Step 2: Rest dough 12–18 hours
Step 3: Shape gently
Step 4: Preheat Dutch oven
Step 5: Bake covered, then uncovered
Step 6: Cool before slicing
Ingredient Details & Substitutions
All-Purpose Flour
- Creates a balanced crumb and crust
- Bread flour can be used for extra chew
Instant Yeast
- Works without blooming
- Active dry yeast can be used but may need slightly longer rise
Rosemary
- Fresh rosemary gives the best aroma
- Dried rosemary works well if finely crushed
Recipe Variations & Serving Suggestions
Garlic Rosemary Bread
- Add ½ teaspoon garlic powder to the dough
Olive Oil Crust
- Brush with olive oil before final uncovered bake
Cheese Version
- Fold in grated Parmesan during shaping
Serving Ideas
- Dip in olive oil and balsamic
- Serve with soups and stews
- Use for sandwiches or toast
Storage & Make-Ahead
Room Temperature
- Store wrapped in a towel up to 2 days
Freezer
- Slice and freeze up to 2 months
- Toast directly from frozen
FAQs
Q: Why is the dough so sticky?
A: High hydration creates the airy crumb — resist adding flour.
Q: Can I bake without a Dutch oven?
A: Yes, but crust will be softer. Use a baking stone and steam tray if possible.
Q: Can I shorten the rise time?
A: Flavor improves with time, but minimum is 8 hours.
Optional Personal Story
This bread is one of those recipes that feels almost magical. You mix it in minutes, forget about it overnight, and wake up to dough that transforms into a crusty artisan loaf. The rosemary scent alone makes the kitchen feel like a bakery.
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