Here’s a Crunchy Artisan Rosemary Bread recipe that
yields a rustic, golden loaf with a crisp crust, soft interior, and
fragrant herbal flavor — perfect for dipping, slicing, or pairing with
cheese.
Extra rosemary and sea salt for topping (optional)
Cornmeal or flour, for dusting
Instructions
1. Mix the Dough (No
Knead)
In a large bowl, combine:
Flour
Salt
Yeast
Chopped rosemary
Add the warm water and olive oil. Stir with a wooden spoon until a
shaggy, sticky dough forms. Do not knead.
Cover the bowl tightly with plastic wrap and let it sit at
room temperature for 12 to 18 hours (overnight). Dough
should double in size and look bubbly.
2. Shape the Dough
Lightly flour a clean surface and your hands. Turn the dough out and
fold it over itself a few times.
Shape it into a rough ball and let it rest for 30 minutes.
Meanwhile, place a Dutch oven with lid (or heavy
oven-safe pot) in your oven and preheat to 450°F
(232°C).
3. Second Rise
Place the dough on a piece of parchment paper.
Cover with a towel and let rise 30 more minutes while the oven
heats.
4. Bake
Carefully remove the hot Dutch oven.
Use the parchment paper to transfer dough into the pot.
Sprinkle extra rosemary and a pinch of sea salt on top if
desired.
Cover and bake for 30 minutes.
Remove the lid and bake an additional 12–15
minutes, until golden brown and crisp.
5. Cool & Serve
Remove from pot and let cool on a rack for at least 30 minutes
before slicing.
Tips
For extra crunch, mist the inside of the oven with water when
removing the lid.
Add roasted garlic or Kalamata olives for variation.
Store wrapped in a clean towel at room temp for 2–3 days.