No Knead Rosemary Bread
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A basic, FOOLPROOF homemade bread recipe here! Anyone can make this! And the bread comes out just perfect!
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Bread making has been my jam lately. Sometimes it can take hours and hours on end, but this one here takes just over 24 hours. But, guys, it’s only 15 minutes of hands-on prep work (if that). Then you just let the yeast do its thing in all of its bread glory.
reasons to make no knead rosemary bread
- This really is a no knead recipe. That means less work, less effort. Perfect for beginners and home bakers.
- Does not require anything fancy. No mixer, no bread machine, no starter needed here.
- Great for dunking and sopping. Homemade bread can and should be served warm with all the butter, but really, let’s dunk and sop up all the cozy soups.
dutch oven bread versus skillet bread
Dutch oven bread
A Dutch oven bread is baked with a tight-fitting lid for a crispier crust, similar to that classic artisan bread texture.
Skillet bread
A skillet bread is not covered and will yield a more softer crust. The bread will also be a little flatter in shape than a Dutch oven bread due to its shallow depth.
tips and tricks for success
- Use a cast iron skillet. A cast iron skillet heats evenly and retains heat very well, yielding a much nicer crust than using a traditional baking pan.
- Check for expired yeast. When using expired yeast, the bread will not rise well, resulting in flat, dense bread.
- Use cornmeal. As the dough will be a bit sticky, the cornmeal will help prevent any sticking to the bottom of the skillet.
- A sticky dough is great. Stickiness is actually ideal here, adding just enough flour to work the dough into a round shape. High humidity can also affect the dough’s texture, making the dough even stickier than usual.
- Mix it up. Add leftover fresh herbs such as thyme, rosemary or sage, roasted garlic or freshly grated Parmesan cheese.
- Freeze as needed. Once cooled completely, cover the bread tightly with plastic wrap, then aluminum foil, freezing up to 3 months.
what to serve with no knead bread
Tools For This Recipe
10-inch cast iron skillet
No Knead Rosemary Bread: Frequently Asked Questions
A Dutch oven or oven-safe baking pan can be used instead.
1 cup of all-purpose flour can be substituted for whole wheat flour, keeping the rest of the recipe the same.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs
Leftovers can be stored in an airtight container at room temperature for 2-3 days.
Yes! Once cooled completely, cover the bread tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 3 months.
No Knead Rosemary Bread
Ingredients
- 3 cups all-purpose flour
- 3 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary, or more, to taste
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon instant yeast
- 1 ½ cups water, at room temperature
- 2 tablespoons cornmeal
Equipment
Instructions
- In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.
- Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
- Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.
- Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
- Working on a lightly floured surface, gently shape dough into a round.
- Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
- Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
- Serve warm.
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I recently discovered your blog and have made several of your recipes that have been awesome!
This bread looks yummy! Do you have any idea of this will work using gluten-free flour?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Tiffany!
So what’s the deal with the skillet? Will any round or bread baking pan work?
A skillet is recommended but a round pan or Dutch oven should do the trick. You just want to give it enough space to rise.
Use of olive oil and corn meal in cast iron pan was disgustingly disastrous. Don’t do it. Use parchment paper instead.
At a temp of 450 I would recommend using avocado oil or canola, both of which have a higher heat tolerance than olive oil. Can’t vouch for the cornmeal but I understand why its being used.
Can this be made with coconut or almond flour for Keto?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Jackie!
OMG, this looks absolutely delicious! I can’t wait to try it this evening. I’m just wondering, when you say let stand at room temperature, do you have any temperature recommendations? I am hot natured and tend to keep my house at about 65 degrees this time of year. Thanks for sharing.
About 70 degrees F.
You use 1/2 teaspoon of yeast???
Yes, the recipe calls for 1/2 teaspoon active rapid rise dry yeast.
I did not “active” the yeast prior to mixing it with the dry ingredients & garlic (i.e dissolving w water prior to mixture )
Is this correct? I did use active rapid rise dry yeast =)
Thank you!!
Oooooooh! What if I don’t have an iron skillet????? Can I use something else???
You can also use a Dutch oven.
What kind of other skillet?
You can also use a Dutch oven.
I would love to try this. I don’t have a skillet nor a Dutch oven, what else could I use please?
I use a glass baking dish
I live at 9,300 ft. altitude and I followed the recipe to a T and although I should have let it risen the fist time (20 hours) in an enclosed oven (my kitchen is pretty cool in the mornings), it didn’t rise all that much but the second rise for 2 hours helped. Baked at 450 for 30 minutes, spread on a little Avocado oil and additional Rosemary, and then baked for an additional 10 minutes…it is perfect and taste is awesome.