The Best Homemade No Knead Rosemary Bread

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Made with simple ingredients and fresh rosemary, this easy no-knead bread comes together quickly and bakes into a soft, comforting loaf that’s perfect for everyday meals.

How to Prepare the Best Homemade No Knead Rosemary Bread

Looking to make a delicious homemade bread with a crunchy outside and soft, chewy inside? This bread is not only simple to make, the rosemary makes for an absolutely delicious flavor that pairs nicely with any soup, stew, or charcuterie board.

To make this bread, follow the steps listed below:

🍞 Instructions
1) Activate the Yeast
In a small bowl, stir the yeast into the warm water along with the coconut sugar. Let sit 5–10 minutes, until the surface looks foamy and alive.
If your yeast doesn’t foam, your water may be too hot or the yeast inactive.

2) Mix the Dough
In a large mixing bowl, combine the flour, sea salt, and chopped rosemary. Pour in the melted butter, then add the activated yeast mixture.
Stir until a shaggy dough forms — it should look slightly sticky but cohesive.

3) First Rise (Flavor Builds Here)
Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 1–2 hours, until doubled in size.
Longer rise = more flavor and better texture.

4) Prepare to Bake
Once doubled, preheat your oven to 450°F (232°C).
Lightly grease a bread pan or line it with parchment. Gently transfer the dough into the pan, smoothing the top lightly with damp fingers if needed.

5) Bake — Covered First
Cover the pan loosely with foil or an oven-safe lid and bake for 30 minutes. This traps steam, keeping the crumb tender.

6) Uncover & Finish
Remove the cover and bake an additional 10–15 minutes, until the top is deeply golden and the loaf sounds hollow when tapped.
For extra aroma, brush the top with a little melted butter as soon as it comes out of the oven.

What to Pair with this Homemade Rosemary Bread

This bread is so delicious that I often enjoy it warm with a little butter as a snack all on its own. It also pairs wonderfully with soups, stews and chilis as it makes for the perfect dipping bread. I also love to add this bread to any charcuterie board, or pairing it with an egg dish for breakfast, such as the goat cheese sausage egg bake or veggie frittata.

Print Recipe

5 from 1 vote

Homemade No Knead Rosemary Bread

This is hands down the best Homemade Rosemary Bread made in a dutch oven! Not only does it have just a few ingredients, it's quick and easy to make for a delicious no knead bread to enjoy with a variety of meals!

Prep Time2 hours hrs 10 minutes mins

Cook Time45 minutes mins

Total Time2 hours hrs 55 minutes mins

Servings: 1 loaf

Ingredients

• 2 teaspoons rapid-rise or instant yeast
• 1 ½ cups water (about 105–110°F — warm, not hot)
• 3 cups organic flour
• 2 teaspoons sea salt
• 3 stalks rosemary chopped
• 3 tablespoons unsalted butter pasture raised
• 1 teaspoon coconut sugar

Instructions

• In a small bowl, stir the yeast into the warm water along with the coconut sugar. Let sit 5–10 minutes, until the surface looks foamy and alive.
• In a large mixing bowl, combine the flour, sea salt, and chopped rosemary. Pour in the melted butter, then add the activated yeast mixture.
• Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 1–2 hours, until doubled in size.
• Once doubled, preheat your oven to 450°F (232°C). Lightly grease a bread pan or line it with parchment. Gently transfer the dough into the pan, smoothing the top lightly with damp fingers if needed.
• Cover the pan loosely with foil or an oven-safe lid and bake for 30 minutes. This traps steam, keeping the crumb tender.
• Remove the cover and bake an additional 10–15 minutes, until the top is deeply golden and the loaf sounds hollow when tapped. For extra aroma, brush the top with a little melted butter as soon as it comes out of the oven.