No-Knead Rosemary Artisan Bread
  • 2 cups BREAD flour
  • 1 cup ALL-PURPOSE flour
  • 1½ teaspoons salt
  • 1 teaspoon yeast, instant
  • 1 Tablespoon chopped rosemary PLUS 1 teaspoon chopped rosemary to go on top
  • 1½ cups hot water (not boiling)
  • 1½ teaspoons coarse sea salt to go on top
  1. Combine flour, yeast, salt, and 1 Tablespoon rosemary in large bowl and mix. Stir in water until well combined.
  2. Cover with plastic wrap and let stand for 8-24 hours.
  3. Dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle with a little flour. Fold dough over several time and shape into a rough ball.
  4. Place on parchment paper that has been sprinkled with flour. Top with rosemary and slat flakes. Cut an "X" on top of the bread.
  5. Sprinkle 1 teaspoon chopped rosemary and 1½ teaspoons coarse sea salt over the top of the loaf.
  6. Place cold Dutch oven with lid in oven and preheat to 450 degrees Fahrenheit.
  7. When oven reaches 450 degrees Fahrenheit carefully life the parchment paper with the dough and gently place it in the hot pot. Lid is hot - use oven mitts! Cover with lid and bake for 30 minutes.
  8. Remove lid and bake another 15 minutes or until the top is golden brown.
  9. Remove from oven and cool on a cooling rack.
  10. Serve and enjoy!
Recipe by Bombshell Bling at