No-Knead Rosemary Bread

Here’s a simple no-knead rosemary bread recipe 🌿🍞—soft inside with a flavorful crust.

---

🍞 No-Knead Rosemary Bread

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 tsp instant yeast
• 1¼ cups warm water (about 100–110°F / 38–43°C)
• 2 tbsp olive oil
• 1–2 tsp fresh rosemary, chopped (or 1 tsp dried)
• Optional: coarse sea salt for topping

---

Instructions

1. Mix dough
   • In a large bowl, combine flour, salt, sugar, yeast, and rosemary.
   • Add water and olive oil. Mix until just combined; no kneading needed.
2. First rise
   • Cover bowl with a towel or plastic wrap.
   • Let dough rise 8–12 hours at room temperature (or until doubled).
3. Shape
   • Dust a baking sheet or Dutch oven with flour.
   • Gently shape dough into a round loaf.
   • Optional: sprinkle coarse sea salt and extra rosemary on top.
4. Second rise
   • Let dough rest 30–60 minutes while oven preheats.
5. Bake
   • Oven: Preheat to 450°F (230°C).
     • Bake 25 minutes covered (if using Dutch oven), then 15–20 minutes uncovered until golden brown.
   • Air fryer (small loaf): 370°F (188°C) for 20–25 min, cover loosely with foil if browning too fast.
6. Cool
   • Let bread cool on a wire rack 20 minutes before slicing.

---

⭐ Tips & Variations

• Add garlic or sun-dried tomatoes for extra flavor
• Brush crust with olive oil for a shinier finish
• Slice when completely cool for best texture

I can also give a mini rolls version or garlic-rosemary pull-apart bread next.

Do you want me to do that?