Rosemary Dutch Oven Bread
This is the simplest and most flavorful no-knead bread you could ever want! Just stir up the ingredients, let it rise and rise and rise, throw it in a Dutch oven, and there you go. Add in some fresh rosemary and sea salt and it takes it to another level.
Equipment
- 1 Dutch Oven
Ingredients
- 3 cups all purpose flour
- 1 tsp sea salt
- 1 1/2 tsp active dry yeast
- 1 1/2 cups water room temperature
- 1/4 cup fresh rosemary chopped
Instructions
- In a large bowl, mix together the flour, sea salt, yeast, and fresh rosemary. Mix in the water and stir with a wooden spoon until well combined.
- Form gently into a ball in the bowl. Cover the bowl, and allow to rise in a warm place (on your countertop works) for up to 12 hours.
- Heat your oven to 450F. While the oven is heating up, place the Dutch Oven in the oven to heat it up as well. Work carefully with the Dutch Oven, as it will be very hot to the touch.
- Remove the dough from the bowl and form into a ball. Place carefully in the bottom of the Dutch Oven, sprinkle very lightly with a little sea salt, and cover with the lid, again carefully because the Dutch Oven will be hot.
- Return the Dutch Oven to the oven, covered, and bake for 30 minutes at 450F. After 30 minutes, remove the lid and bake an additional 15-20 minutes, or until the crust of the bread is a nice golden brown.
- Remove the Dutch Oven from the oven and allow to cool before you try to remove the bread. Then turn the bread out onto your cutting board, cut, and serve!