Bread has this funny way of making a house feel warmer, don’t you think? I swear, the smell of it floating through the kitchen can fix just about any bad day. And here’s the kicker—you don’t even need to wrestle with the dough. This is a no knead bread recipe, which means less time sweating over a counter and more time enjoying the crispy, golden crust when it comes out of the oven. I love how this recipe balances that fragrant rosemary with just the right hit of sea salt. It’s like nature’s own little seasoning duo. You don’t need much else—simple ingredients, no fuss, and you get a loaf that looks like it came from some fancy bakery downtown. If you’ve ever wanted a no knead sandwich bread recipe that actually holds together for your BLT, this is it. What makes this rosemary bread recipe special is how versatile it is. I’ve tried versions with a touch of rye flour too—yes, a no knead rye bread recipe works like a charm. And if you’re experimenting with lighter sodium options, this can even slide into your list of no salt recipes with a few tweaks. Bottom line: you don’t need to be a pro baker to pull this off. It’s homemade bread at its most comforting.

1) Key Takeaways
2) Easy No Knead Rosemary Sea Salt Bread Recipe
3) Ingredients for No Knead Rosemary Sea Salt Bread
4) How to Make No Knead Rosemary Sea Salt Bread
5) Tips for Making No Knead Rosemary Sea Salt Bread
6) Making No Knead Rosemary Sea Salt Bread Ahead of Time
7) Storing Leftover Bread
8) Try these Bread Recipes next!
9) No Knead Rosemary Sea Salt Bread
10) Nutrition

1) Key Takeaways

This bread uses simple ingredients and no kneading.
It’s flavored with rosemary and a sprinkle of sea salt.
The crust bakes golden while the inside stays soft.
You can make it the night before and bake the next day.

2) Easy No Knead Rosemary Sea Salt Bread Recipe

If you’ve ever thought homemade bread recipes sound like a weekend-long project, this one might surprise you. It asks for almost no work. The dough makes itself while you get on with your day. That’s the kind of recipe that actually fits into real life.

The magic is in the no knead bread recipe method. Instead of rolling and stretching, you stir, cover, and let time do the job. By the time you’re back, the yeast has created air pockets that make the bread rise high and bake light.

I like how rosemary blends with the dough. The herb fills the kitchen with a gentle scent, and when paired with sea salt, the flavor feels both earthy and sharp. It tastes like something you’d buy from a bakery, only you know it came from your own oven. That’s the charm of a rosemary bread recipe that works every time.

3) Ingredients for No Knead Rosemary Sea Salt Bread

All Purpose Flour: This is the base. It gives the bread structure. Don’t swap it with cake flour or it won’t hold well.

Salt: Regular table salt works, but I sometimes use a lighter hand and finish with coarse sea salt for crunch. If you prefer no salt recipes, you can adjust the balance here and still get good bread.

Sugar: Just a little. It feeds the yeast and helps with browning. The bread won’t taste sweet.

Dried Rosemary: The star of the recipe. If you’ve got fresh rosemary, chop it fine and toss it in. It adds a rustic flavor.

Instant Yeast: This makes the dough rise with almost no effort. It saves you from proofing steps.

Warm Water: The temperature should feel like a warm bath, not hot. Too much heat can kill the yeast.

Extra Flour for Dusting: Handy for shaping the sticky dough.

Coarse Sea Salt: Sprinkle it on top before baking. It gives little bursts of flavor in every bite.

4) How to Make No Knead Rosemary Sea Salt Bread

Step 1. Mix the flour, salt, sugar, rosemary, and yeast in a big bowl. Stir until combined.

Step 2. Pour in warm water. Stir with a spoon until the dough looks shaggy and sticky. Don’t worry if it looks rough.

Step 3. Cover the bowl with a towel. Leave it on the counter for at least 12 hours. The longer you wait, the more flavor builds.

Step 4. When the dough has risen and looks bubbly, flour the counter. Shape the dough gently into a round ball. Don’t press too much air out.

Step 5. Place the dough on parchment paper. Sprinkle coarse sea salt on top. Let it rest as you heat the oven.

Step 6. Preheat a Dutch oven inside your oven at 450°F. When hot, lift the parchment with the dough and set it inside.

Step 7. Bake with the lid on for 30 minutes. Then remove the lid and bake for 10 to 15 more until the crust turns golden.

Step 8. Cool the bread on a rack. The hardest part is waiting before you cut into it.

5) Tips for Making No Knead Rosemary Sea Salt Bread

I’ve learned a few tricks while making this bread often. First, let time do the heavy lifting. Don’t rush the rise. A slow rise is what gives homemade bread recipes their texture and flavor.

If you want a stronger flavor, double the rosemary. Fresh herbs give the bread a brighter taste than dried, though both work. Keep an eye on your oven temperature too. Every oven bakes differently, and bread responds fast to heat.

Finally, use parchment paper. It saves you from sticking disasters. I once tried without it, and I had to scrape bread bits off the Dutch oven. Lesson learned the messy way.

6) Making No Knead Rosemary Sea Salt Bread Ahead of Time

The dough is perfect for planning ahead. Mix it in the evening and bake the next day. Overnight rest lets the flavors deepen, and the texture turns even better. It’s one of those no knead sandwich bread recipe tricks I keep using for busy days.

You can also let it rest in the fridge if your kitchen is warm. Chilling slows the yeast, but the bread still rises beautifully once baked. When ready, bring the dough back to room temperature before shaping.

This method means you can serve warm bread fresh for dinner without juggling timing. It’s a simple way to fit bread into a normal weeknight meal.

7) Storing Leftover Bread

Homemade bread doesn’t last long in my house. If you have leftovers, wrap them in a towel to keep the crust crisp. For a softer crust, store the bread in a bag. Each method has its charm.

The bread keeps for two to three days at room temperature. For longer storage, freeze slices in a sealed bag. They toast straight from frozen without losing flavor.

If you plan meals ahead, baked loaves can be frozen whole. Let them cool first. Then wrap in foil and slide into a freezer bag. When you want bread, warm it in the oven, and it’s almost like fresh-baked again.

8) Try these Bread Recipes next!

9) No Knead Rosemary Sea Salt Bread