Rosemary Artisan Bread
Prep Time: 20 minutes
Rise Time: 12–18 hours (overnight for best flavor)
Bake Time: 30–40 minutes
Servings: 1 large loaf
🧾 Ingredients
- 3 cups (360 g) all-purpose flour
- 1 ½ tsp salt
- ¼ tsp instant yeast
- 1 ½ cups (360 ml) warm water
- 2 tbsp fresh rosemary, finely chopped
- Optional: olive oil for brushing
👩🍳 Instructions
1️⃣ Make the dough
- In a large bowl, combine flour, salt, and yeast
- Stir in water until a sticky dough forms
- Mix in chopped rosemary
2️⃣ First rise
- Cover bowl with plastic wrap or a damp cloth
- Let dough rest 12–18 hours at room temperature
- Dough should double in size and be bubbly
3️⃣ Shape the loaf
- Dust work surface with flour
- Gently fold dough onto itself, shape into a round or oval
- Place on parchment-lined baking sheet or in a Dutch oven
4️⃣ Second rise
- Cover and let rise 30–60 minutes
- Preheat oven to 450°F (230°C)
- Score the top with a sharp knife
5️⃣ Bake
- Bake 30–40 minutes until golden brown and hollow-sounding when tapped
- Optional: brush lightly with olive oil while hot
6️⃣ Cool
- Let bread cool at least 20 minutes before slicing
🥗 Nutrition (Approx per 1/8 loaf)
- Calories: 180 kcal
- Protein: 6 g
- Fat: 1 g
- Carbs: 36 g
- Fiber: 2 g
✅ Rustic, aromatic, and perfect for sandwiches or toast
✅ No kneading required (easy artisan method)
✅ Fresh rosemary adds flavor and aroma
💡 Tips & Variations
- Extra crusty: bake in a preheated Dutch oven with lid on for first 20 minutes
- Herb twist: add thyme, oregano, or garlic
- Seeds: sprinkle sesame, sunflower, or pumpkin seeds on top before baking
