No-Knead Rosemary Bread

Step 1

Fluff up the flour before measuring or weighing; then add the flour, yeast, salt to a mixing bowl and stir to combine.

Step 2

Chop 1 tablespoon of the rosemary leaves and add them along with the whole leaves to the flour mixture, stir to combine.

Step 3

Make a well in the center of the flour mixture and pour the water in, stir to combine and no flour remains on the bottom of the bowl.  The dough will be soft and sticky.

Step 4

Coat a large bowl with olive or vegetable oil; then transfer the dough into the bowl. (See Notes).

Step 5

Cover the bowl with a piece of oil-sprayed plastic wrap or parchment paper.  Let rise for 1 hour in a warm area of the kitchen.

Step 6

When the dough has been rising for 40 minutes, place a 6-quart Dutch oven, with its lid, into the oven and set the oven temperature to 450°F.

Step 7

After the dough has risen for the full 1 hour, sift a light dusting of flour on a large piece of parchment paper and set aside.

Step 8

Tip the dough out onto a lightly flour-dusted surface.  Use a bench scraper or spatula to turn and fold the dough 5 or 6 times to shape into a rough mound.  Dust lightly with flour.

Step 9

Place the dough, folded side down, in the center of the reserved parchment paper.  Dust the top of the mound lightly with flour.

Step 10

Using the parchment paper as a sling, lift the dough and set it into another bowl, cover with plastic wrap and let rise for 30 minutes (see Notes).

Step 11

Carefully transfer the hot Dutch oven from the oven to the countertop and remove the lid.

Step 12

Remove the plastic wrap from the dough.  With a sharp knife, scissors or a bread taser blade, score the bread dough on the top with a slash or X, (see Notes).

Step 13

Again, using the parchment paper as a sling, lift the dough and carefully set it into the hot Dutch oven.

Step 14

Place the lid on the Dutch oven and transfer to the oven.

Step 15

Bake for 45 minutes, then remove the lid from the Dutch oven and bake the bread for an additional 12 to 15 minutes.

Step 16

Transfer the hot Dutch oven to the work area and using the parchment paper, lift the bread out and place on a wire rack.  Let cool before slicing.