Rosemary Thyme No-Knead Dutch Oven Bread Made Easy!
A simple and delicious recipe for Rosemary Thyme No-Knead Dutch Oven Bread that requires minimal effort and yields a crusty, flavorful loaf.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 12-18 hours (including resting time)
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
Instructions
- In a large bowl, mix together the flour, salt, and instant yeast.
- Add the warm water and stir until a shaggy dough forms.
- Fold in the chopped rosemary and thyme.
- Cover the bowl with plastic wrap and let it rest at room temperature for 12 to 18 hours.
- After the resting period, preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up.
- Once heated, carefully remove the Dutch oven and place the dough inside (it will be sticky).
- Cover and bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until golden brown.
- Let the bread cool on a wire rack before slicing.
Notes
- For best results, use a kitchen scale to measure the flour.
- Feel free to experiment with other herbs or add garlic for extra flavor.
- This bread is best enjoyed fresh but can be stored in an airtight container for a few days.