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Ridiculously Easy Rosemary Bread Recipe

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3.9 from 7 reviews

  • Author: Emma
  • Total Time: 43 minutes active plus overnight rising time
  • Yield: 18 servings (2-3 loaves)
  • Diet: Vegetarian

Description

This Ridiculously Easy Rosemary Bread is a simple, no-knead artisan-style loaf infused with fragrant fresh rosemary. Perfect for beginners and experienced bakers alike, it requires minimal hands-on time with an overnight rise for maximum flavor and texture. The bread features a tender crumb and a crisp, golden crust accented with buttery rosemary and flaky sea salt topping, ideal for sandwiches, dipping, or enjoying on its own.

Ingredients

Dough Ingredients

  • 4 cups bread flour (plus extra for shaping)
  • 2 teaspoons kosher salt
  • 1 teaspoon active dry yeast
  • 1 tablespoon fresh finely chopped rosemary
  • 2 cups room temperature tap water

Topping Ingredients

  • 1 tablespoon melted butter
  • 1 teaspoon flaky sea salt
  • 2 teaspoons finely chopped fresh rosemary

Instructions

  1. Mix Dry Ingredients and Water: In a medium-large bowl, whisk together the bread flour, kosher salt, yeast, and fresh rosemary. Make a well in the center and pour in the room temperature water. Using a sturdy rubber spatula, mix until all the flour is incorporated. The dough will be wet and sticky, which is perfect.
  2. First Rise: Cover the bowl tightly with plastic wrap and leave it to rise at room temperature overnight or up to 12 hours. This slow rise develops flavor and texture.
  3. Preheat Oven and Prepare Pan: The next morning, after the dough has risen and appears bubbly and somewhat shaggy, line a sheet pan with parchment paper. Preheat your oven to 425ºF (218ºC).
  4. Flour Work Surface & Knead Dough: Spread about ¼ cup of flour on a clean work surface. Turn the dough out onto the floured surface and lightly coat it by turning it several times. Using a bench scraper if available, knead the dough gently for about one minute, adding more flour as needed to prevent sticking.
  5. Divide Dough: Cut the dough into 2 or 3 equal portions using the bench scraper or a knife. Turn each portion in the flour to coat lightly.
  6. Shape Dough Balls: Shape each portion into a smooth round ball by pulling the edges underneath and pinching them together. Place the loaves smooth side up on the prepared baking sheet. Use more flour to prevent sticking as necessary.
  7. Apply Butter and Toppings: Brush each loaf thoroughly with melted butter. Generously sprinkle with finely chopped fresh rosemary and flaky sea salt to finish.
  8. Second Rise: Allow the loaves to rest and rise for about 20 minutes while the oven is heating up. The dough might flatten slightly, but it will puff nicely during baking.
  9. Bake: Place the sheet pan in the oven and bake for 23 to 28 minutes, or until the loaves are a beautiful golden brown. Remove from the oven and transfer the bread to a cooling rack to cool completely.
  10. Freeze for Later (Optional): If you want to freeze the bread for future use, take it out of the oven 3 to 4 minutes before it reaches a full golden brown (while it is pale golden), then let it cool completely. Freeze the loaves on a baking sheet individually, then transfer to large ziplock bags for storage.
  11. Reheat Frozen Bread: When ready to serve, thaw the bread completely and reheat in a 325ºF (163ºC) oven for 8 to 10 minutes or until golden brown and warm.

Notes

  • The dough is intentionally wet and sticky—this contributes to a moist crumb and rustic texture.
  • Using fresh rosemary enhances the herbaceous flavor more than dried rosemary.
  • Allowing the dough to rise overnight develops deep flavor without intensive kneading.
  • You can divide the dough into two larger loaves or three smaller ones depending on your preference.
  • The butter and flaky sea salt topping add richness and a pleasant crunch to the crust.
  • For best results, use bread flour for structure and texture.
  • Adjust baking time based on your oven and loaf size; loaves should be deeply golden and sound hollow when tapped.
  • Use a bench scraper to make handling sticky dough easier and to cleanly divide portions.
  • Store leftover bread wrapped tightly or freeze for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/ridiculously-easy-rosemary-bread-recipe/