A crusty, no-knead rosemary and sea salt bread baked in a Dutch oven, with a soft, airy crumb and almost no hands-on effort.

Scale

3 cups all-purpose flour, plus extra for dusting

1¾ teaspoons salt

½ teaspoon active dry yeast, slightly heaping

⅓ cup fresh rosemary, slightly chopped

1½ cups water, room temperature

¼ teaspoon sea salt flakes

Cook Mode Prevent your screen from going dark

1. Combine the flour, salt, yeast, and rosemary in a large bowl.

2. Add the water and mix until all the ingredients are incorporated.

3. Cover the bowl with plastic wrap and let it rest on the counter for 12–18 hours.

4. Preheat the oven to 450°F with the Dutch oven inside to heat up.

5. Shape the dough into a ball on a piece of parchment paper dusted with flour; sprinkle the sea salt flakes on top.

6. Carefully place the parchment with the dough into the preheated Dutch oven and cover with the lid.

7. Bake 30 minutes covered, then 15–20 minutes uncovered, until golden brown.

8. Remove from the Dutch oven and cool completely before slicing.

Let the dough rest the full 12–18 hours for the best flavor and texture.

Make sure the Dutch oven is fully preheated before the dough goes in.

Let the loaf cool completely before slicing so the crumb has time to set.