No-Knead Rosemary, Olive Oil, and Sea Salt Artisan Bread
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- Опубликовано: 8 авг 2023
- Learn how to make a No-Knead Rosemary, Olive Oil, and Sea Salt Artisan Bread! This no-knead bread, with plenty of fragrant rosemary running throughout, is so incredibly delicious and so crazy easy to make, that you won’t believe it! Mix the ingredients together and just let the dough slowly rise. The dough will be infused with the delicious flavors of rosemary and olive oil, and there is no kneading whatsoever. Then just shape it and bake it, and that’s it! You’ll get a beautiful, tasty artisan bread that everyone will love, and it will surely remind you of a crusty bread you pick up at a great bakery, or eat at a fabulous Italian restaurant. It’s sure to quickly become everyone’s favorite bread! 💖
Ingredients:
•3 Cups Bread Flour or All Purpose Flour
•1/2 tsp Active Dry Yeast
•2 1/2 tsps Coarse Sea Salt
•3 Tbsps Dried Rosemary
•1 1/2 Tbsps Extra Virgin Olive Oil
•1 1/2 Cups Lukewarm Water
Procedure:
In a large bowl, add 3 cups of bread flour or all purpose flour to form a mound. On the top of that mound, add 1/2 teaspoon of active dry yeast. At the outer edge of the mound of flour, add 2 1/2 teaspoons of coarse sea salt, 3 tablespoons of dried rosemary, and 1 1/2 tablespoons of extra-virgin olive oil. In a microwave-safe wet measuring cup, measure out 1 1/2 cups of water and warm it up in the microwave for about 40 seconds or so, or until warm, but not hot. Carefully pour the warm water around the outer edge of the mound of flour.
Using a dough whisk or a serving fork, start bringing in the now wet ingredients from the outer rim of the flour mound into the mound itself, incorporating the flour and yeast, until no dry flour is remaining at the bottom or sides of the bowl. You are looking to form a shaggy dough. Clean off your mixing utensil, and then cover your bowl with plastic wrap, and place it in a draft free spot of your kitchen for a minimum of 4 hours to overnight, to allow the yeast to work its magic.
After at least 4 hours have passed, place your cold, empty Dutch Oven with its lid on (make sure your knob is also oven safe to high temperatures) in your oven on a center rack. Set your oven to 450° and turn on a 45 minute timer.
While your Dutch Oven is heating up, grab your dough bowl and uncover it, but do not discard the plastic wrap. Lay out a long sheet of parchment paper on your counter, and using a spoon, sprinkle some of your flour onto the parchment paper and onto your hands. Turn your dough out onto the floured parchment paper using your hands to release it from the bowl, and then form an oblong shape (long oval). Then, fold your dough in a letter fold (also known as an envelope fold). This is accomplished by folding the right third of the dough onto the middle third, and then folding the left third of the dough on top of that. Then, flip the dough ball over so that the seam side is facing down, and using floured hands, gently tuck the dough in all around to form a classic boule (round loaf) shape. Lightly flour the top of the dough ball, then cover it well with the plastic wrap, while the Dutch Oven is in the oven heating. About 5 minutes before your timer is set to go off, uncover your dough ball and sprinkle it generously with flour, using your hands to smooth it out. Then, using a lame or a sharp knife, cut a large plus sign in the center of your dough ball.
Once your timer goes off, use oven mitts to carefully remove the hot Dutch Oven from your oven. Place it on your stove, uncover it, and with the help of the parchment paper, transfer the dough ball into the hot Dutch Oven, being careful not to touch it, as it is it extremely hot. Replace the hot lid, and place the Dutch Oven back into the hot oven. Set a 30 minute timer to begin the baking process, then, after 30 minutes have passed, using your oven mitts, remove the lid, and leave the Dutch Oven in the oven, now uncovered, and set a 7 minute timer to finish the baking process.
After the 7 minutes have passed, carefully remove the hot Dutch Oven with the use of your oven mitts, and then, carefully, with the help of the parchment paper, remove your No-Knead Rosemary, Olive Oil, and Sea Salt Artisan Bread from the Dutch Oven, and place it onto a cooling rack. Then, carefully pull the parchment paper out from under your bread, and allow your bread to cool for at least 40 minutes before slicing into it.
Serve it as is, or with some extra virgin olive oil, balsamic vinegar, fresh ground pepper, and some grated Parmesan cheese for dipping. Or… just serve it with some butter or your favorite jam, and enjoy! It’s also amazing toasted, and is great sliced as a savory sandwich bread! 
Хобби
Delicious 😋 thank you 😊
@@serephiamccabe It’s my pleasure! 🥰
I tried your recipe, wow! It was delicious, it will be my go-to recipe, but I am going to try it as rolls
I’m so glad you enjoyed it! 🥰
Be sure to check out my Playlist titled “Breads” and the other one titled “Challah” for other absolutely delicious bread recipes!
We just love no knead dough! This came out great! Great share Sally! Chef John & Rebecca
Thanks, guys! 🥰
Love the rain in the background. That bead looks AMAZING❤and omg… that dip!
😂 Thank you! And yes… The bread and the dip are both so good!
OMG looks so good! I'm a rookie so thanks for the explaining everything in a way that's easy to understand.
It’s my pleasure! 🥰
Hiii i have made this bread and this was awsome thank you soo much for sharing and specially i bought cast iorn for this recipe 😊 its smell was amazing tast was amazing live you❤
I’m so glad you loved it! Thanks for the sweet comment. Be sure to check out some of the other artisan bread varieties that I feature in the Playlist called Breads! They’re all super yummy!
Great video. What size dutch oven do you use?
My Dutch Oven is a 9 1/2 quart oval, but the dough will also fit in a smaller sized Dutch Oven, either oval or round.
Hi. I’d like to also add garlic in the bread. Is that ok and when in the process do i add it in? And thank you for this recipe. I can almost taste it 😊
Hi! You’re quite welcome! If you want to add garlic, I would suggest adding it when you are about to shape your dough. Adding it sooner could affect the way your dough rises, and the crumb of your bread. If you’re thinking of adding garlic cloves, I would suggest roasting the cloves with some olive oil first, because otherwise, you will likely end up with a raw garlic flavor.
Sally, can I use Himalayan salt. I m looking. No sea salt
Kosher Salt will work too, and Himalayan will only work well if it’s in large crystals.
If Sea Salt and Kosher Salt are not available, and you’re using a finer Himalayan Salt, you would just need to use less of it.
I cant understand why your hands are not sticking totally to the dough when you are folding. I have to use about 10 times more flour and it still sticks as crazy. It impossible to let go of the dough without making it look like an exploded amoeba. Only way I can handle a dough at all is by using so much flour that the dough becomes hard and dry. Advise please? I can see your hands do not stick, but when my dough is even dryer and I use even more extra flour, it sticks like playing with adhesive glue.
Be mindful to measure your ingredients well as you add them in, making sure your flour is not too tightly compacted in the bag before you measure it out. Also make sure you’re using a wet measuring cup for your water and checking its amount at eye-level. Also, be sure to flour your parchment paper and your hands well (palms and back of your hands) and also very gently dust the surface of the dough with flour, once you’ve released it onto the parchment paper. Be gentle and use a light touch. You should only then have to touch the dough to fold it into a letter fold and turn it over. Keep some flour nearby to dust your hands as needed as you fold and turn your dough over. You should not need to add much flour at all. The key is to use a light touch with dusted hands over dusted parchment.
Also, I recommend using bread flour, as I do in the video.