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Chef Megan Mitchell

Online Cookbook

No-Knead Rosemary Bread

No-Knead Rosemary Bread


  • 3 cups AP flour
  • 1/3 cup roughly chopped fresh rosemary
  • 2 tsp. fine sea salt
  • 1/2 tsp. instant dry yeast
  • 1 1/2 cups cold filtered water
  • Olive oil, as needed
  • AP flour, for dusting
  • Flaky sea salt, for sprinkling


  1. In a large bowl combine the flour, rosemary, salt and yeast. Stir together. Next add in the water and mix until combined. The dough will be very shaggy and sticky, not smooth and elastic.

  2. Place the dough in a well oiled bowl. Cover with plastic wrap, place somewhere warm and let rise for 12-18 hours. Once you see little bubbles on the top of the dough, it’s ready to go.

  3. Lightly flour your countertop. Place the risen dough onto the floured workspace and sprinkle the top with a little more flour. Gently fold the dough over itself a few times. Place, seam side up, into a well floured proofing basket and sprinkle the top with more flour. Cover with a clean dish towel and let sit for 2 hours. If you don’t have a proofing basket you can use a colander lined with a clean dish towel sprinkled with flour. Do not use a terrycloth towel. 

  4. 30 minutes before baking, preheat your oven to 500℉. Place a 6- to 8-quart Dutch oven with lid in the oven while it preheats.

  5. Once the oven is up to heat take a large sheet of parchment paper and place it on the countertop. Remove the clean towel covering the dough and carefully invert the bread onto the parchment so the seam side is down. Remove the heated Dutch oven from the oven and take off the lid. Place the proofed bread and parchment paper into the heated Dutch oven and sprinkle the top with flaky sea salt. Cover with lid and place back in the oven.

  6. Bake with lid on for 30 minutes then remove the lid and bake for another 15-20 minutes or until the top is golden brown. Remove and let cool fully on a cooling rack.

    Recipe Courtesy of Megan Mitchell

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