Description
An easy no-knead bread recipe that results in a crusty, flavorful loaf, perfect for meals or snacking.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 tsp salt
- 1/2 tsp instant yeast
- 1 1/2 cups warm water
- 1 tbsp olive oil (plus more for brushing)
- 1 tbsp fresh rosemary, chopped
- Flaky sea salt, for topping
Instructions
- In a large bowl, combine flour, salt, and yeast. Add warm water and stir until a sticky dough forms.
- Cover with plastic wrap and let rise at room temperature for 12–18 hours (overnight works best).
- Lightly oil a 10″ cast iron skillet. Dust the dough with flour and shape it into a rough ball. Place it into the skillet.
- Cover and let rise for 30–45 minutes. Preheat the oven to 450°F (230°C) during this time.
- Brush the dough with olive oil, sprinkle with rosemary and sea salt, and score the top. Bake uncovered for 30–35 minutes until golden and crusty.
- Let it rest for 10 minutes before slicing.
Notes
For the best flavor, use fresh rosemary. Allow the warm water to be comfortable to the touch. If a cast iron skillet isn’t available, any oven-proof skillet will work.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: bread, no-knead, skillet bread, rosemary, easy recipe