Ingredients
- 3 cups all-purpose flour
- 2 teaspoons salt
- ½ teaspoon instant yeast
- 1 ½ cups warm water (about 110°F / 43°C)
- 1 tablespoon olive oil (optional, for added flavor and crust)
- 2 tablespoons fresh rosemary, chopped (plus extra for topping)
Step-by-Step Instructions
Step 1: Mix the Dough
In a large bowl, whisk together flour, salt, and yeast. Add warm water and stir until a shaggy dough forms. Fold in chopped rosemary.
Step 2: Rest Overnight
Cover the bowl with plastic wrap or a kitchen towel. Let rest at room temperature for 12–18 hours, until the dough doubles in size and is bubbly.
Step 3: Shape the Dough
Lightly flour a surface and turn out the dough. Shape it into a round loaf. Do not knead too much — keep the airy texture intact.
Step 4: Second Rise
Place the dough on parchment paper and cover loosely with a towel. Let it rest for about 30–45 minutes while the oven preheats.
Step 5: Preheat the Oven
Place a Dutch oven (with lid) in the oven and preheat to 450°F (232°C). The hot pot helps create steam, giving the bread its signature crust.
Step 6: Bake
Carefully transfer the dough (on parchment paper) into the Dutch oven. Cover with lid and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes, until golden brown.
Step 7: Cool and Serve
Remove from oven and let cool for at least 30 minutes before slicing. Top with extra rosemary if desired.
Variations
- Garlic Rosemary Bread: Add 3 minced garlic cloves to the dough.
- Cheesy Rosemary Bread: Fold in 1 cup shredded mozzarella, cheddar, or parmesan.
- Olive Rosemary Bread: Add ½ cup chopped olives for Mediterranean flair.
- Herb Blend: Mix rosemary with thyme or oregano.
Nutritional Information (Per Slice – 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 145 |
| Carbohydrates | 28 g |
| Protein | 4 g |
| Fat | 2 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 320 mg |
| Fiber | 1 g |
| Sugar | 0 g |
Storage and Reheating
- Room Temperature: Store in a bread bag or wrapped in a clean towel for up to 2 days.
- Refrigerator: Avoid refrigerating as it dries out the bread.
- Freezer: Wrap tightly in foil or plastic wrap and freeze up to 2 months. Reheat in oven at 350°F (175°C) until warmed through.
Pro Tips
- Use fresh rosemary for maximum flavor.
- Don’t rush the overnight rise — it develops deep flavor and airy texture.
- Preheating the Dutch oven is crucial for a crispy crust.
- Let bread cool completely before slicing to avoid gummy texture.
- For extra golden crust, brush dough with olive oil before baking.
FAQs
1. Can I use dried rosemary instead of fresh?
Yes, use 1 tablespoon dried rosemary if fresh isn’t available.
2. What if I don’t have a Dutch oven?
Bake on a baking sheet with an oven-safe bowl of water on the bottom rack to mimic steam.
3. Why is my bread too dense?
The dough may not have rested long enough, or the yeast was inactive.
4. Can I use whole wheat flour?
Yes, replace up to 1 cup all-purpose flour with whole wheat flour.
5. How do I get the crust extra crispy?
Leave the bread uncovered in the oven for the last 10 minutes of baking.
