No Knead Rosemary Bread

A basic, foolproof No Knead Rosemary Bread recipe that truly anyone can make — I promise! It’s the kind of recipe that gives you bakery-quality bread right in your own kitchen, with that crisp golden crust, fragrant rosemary aroma, and perfectly soft, chewy inside.

Lately, I’ve been obsessed with bread making, and this No Knead Rosemary Bread has quickly become my go-to. There’s just something magical about how a few simple ingredients — flour, yeast, water, and fresh rosemary — can come together to create something so comforting and flavorful.

While some homemade bread recipes take forever or require a ton of kneading, this one keeps things easy and stress-free. It takes just over 24 hours total, but here’s the best part — you’ll only spend about 15 minutes of actual hands-on prep. The yeast does all the work for you, developing that perfect texture and flavor. The result? A rustic, artisan-style loaf that tastes like it came straight from a bakery — only better, because you made it yourself.

No Knead Rosemary Bread

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A basic, foolproof No Knead Rosemary Bread recipe that truly anyone can make — I promise! It’s the kind of recipe that gives you bakery-quality bread right in your own kitchen, with that crisp golden crust, fragrant rosemary aroma, and perfectly soft, chewy inside.

Prep Time 1 day 15 minutes

Cook Time 40 minutes

Total Time 1 day 55 minutes

Ingredients

• 3 cups all-purpose flour
• 3 cups all-purpose flour
• 3 cloves garlic, minced
• 3 cloves garlic, minced
• 1 tablespoon finely chopped fresh rosemary, or more, to taste
• 1 tablespoon finely chopped fresh rosemary, or more, to taste
• 1 ¼ teaspoons kosher salt
• 1 ¼ teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper
• ¾ teaspoon freshly ground black pepper
• ½ teaspoon instant yeast
• ½ teaspoon instant yeast
• 1 ½ cups water, at room temperature
• 1 ½ cups water, at room temperature
• 2 tablespoons cornmeal
• 2 tablespoons cornmeal

Instructions

In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.

Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.

Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.

Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.

Working on a lightly floured surface, gently shape dough into a round.

Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.

Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes. Serve warm.

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