Rosemary thyme no-knead Dutch oven bread is airy and soft on the inside with a glossy crust that shatters when you cut into it - the perfect crusty bread for stew or just dipping into olive oil! Best of all, you hardly have to do anything to make it!

Rosemary Thyme No-Knead Dutch Oven Bread

Course: Side Dish
Cuisine: French, Italian
Prep Time: 12 hours
Cook Time: 45 minutes
Total Time: 12 hours 45 minutes
Servings: 4 people
Rosemary thyme no-knead Dutch oven bread is airy and soft on the inside with a glossy crust that shatters when you cut into it - the perfect crusty bread for stew or just dipping into olive oil! Best of all, you hardly have to do anything to make it!
Print Recipe

Ingredients

  • 3 cups all-purpose flour
  • 1/2 tsp instant yeast
  • 1 1/2 tsp salt
  • 1 1/2 tbsp fresh rosemary finely chopped
  • 1 1/2 tbsp fresh thyme chopped
  • 1 1/4 cups room temperature water
  • 1/4 cup olive oil

Instructions

  • In a large bowl, combine flour, yeast, salt, rosemary, and thyme. Stir in water and olive oil with a wooden spoon until dough is well-mixed and flour is fully incorporated. The dough will be wet and shaggy.
    Rosemary thyme no-knead Dutch oven bread is airy and soft on the inside with a glossy crust that shatters when you cut into it - the perfect crusty bread for stew or just dipping into olive oil! Best of all, you hardly have to do anything to make it!
  • Cover the bowl in plastic wrap and let it rest in a warm spot in your kitchen for 10-18 hours. Dough will double in size and be puffy.
    Rosemary thyme no-knead Dutch oven bread is airy and soft on the inside with a glossy crust that shatters when you cut into it - the perfect crusty bread for stew or just dipping into olive oil! Best of all, you hardly have to do anything to make it!
  • Dust a clean work surface with flour and dump the dough out from the bowl, using your hands or a wooden spoon if necessary to get everything out. Fold the dough over a few times so it's a bit more stable. Gather the dough into a ball by sort of gently stretching the top and pulling the ends underneath the loaf. 
    Rosemary thyme no-knead Dutch oven bread is airy and soft on the inside with a glossy crust that shatters when you cut into it - the perfect crusty bread for stew or just dipping into olive oil! Best of all, you hardly have to do anything to make it!
  • Brush a piece of parchment paper with a bit of olive oil. Place your dough onto the parchment and cover with a damp kitchen towel or paper towel. Place in a warm spot in the kitchen and let rise for an additional hour to hour and a half.
  • 30 minutes before you plan to bake your bread (30 minutes to an hour after you leave your dough ball to rest), place a large Dutch oven with lid or (other heavy, lidded, oven-safe pot) into your oven and preheat to 500 degrees. Make sure your pot and lid can be heated to 500 degrees. 
    (Note: My oven takes a super long time to preheat and runs cool - it was only at 450 after half an hour according to my oven thermometer, but I went ahead and baked the bread anyway and it came out great!)
  • When you're ready to bake your bread, use a serrated knife to cut one or more slits in the top of the bread dough. (You can do one right down the middle, or two in a + sign like I did, or three parallel lines, or get creative with it! Just break the "skin" of the dough ball - this allows the bread to expand when it hits the heat of the oven without cracking, makes it look beautiful, and gives you nice craggy edges along your cuts)
  • Take the preheated Dutch oven out of your oven (this is when I set off the fire alarm, but it was okay) Lift the dough loaf by the corners of the parchment paper and lower the whole thing in into your Dutch oven, parchment and all. Cover with the lid and re-insert into the oven. 
  • Lower the heat to 425 degrees and bake, covered, for 30 minutes. 
  • Remove the lid and bake for an additional 15 minutes. Place the loaf on a wire rack to cool.

Notes