A rustic rosemary artisan bread is all about simple ingredients, slow fermentation, and a crisp crust with a fragrant, herby interior. You don’t need fancy equipment—just time and a hot oven.
🍞 Rustic Rosemary Artisan Bread
Ingredients
- 3 cups all-purpose or bread flour
- 1¼ tsp salt
- ½ tsp instant yeast
- 1½ cups warm water
- 1–2 tbsp fresh rosemary (chopped)
- 1 tbsp olive oil (optional, for extra softness)
Instructions
1. Mix the dough (no kneading needed)
In a large bowl, combine flour, salt, yeast, and rosemary. Add water and mix until a sticky, shaggy dough forms.
2. Let it rise (slow fermentation)
Cover the bowl and let it sit at room temperature for 12–18 hours. The dough should become bubbly and doubled in size.
3. Shape the dough
Turn it onto a floured surface, gently fold it over itself a few times, and shape into a round loaf. Don’t overwork it—you want to keep the air bubbles.
4. Second rest
Place on parchment paper, cover, and let it rest for 30–45 minutes.
5. Preheat oven & pot
Heat your oven to 230°C (450°F) with a heavy pot (like a Dutch oven) inside.
6. Bake
Carefully place the dough (with parchment) into the hot pot.
- Cover and bake for 30 minutes
- Uncover and bake another 10–15 minutes until deep golden brown
7. Cool before slicing
Let it cool at least 20–30 minutes so the inside sets properly.
Tips for a perfect loaf
- Use fresh rosemary for the best aroma.
- A covered pot traps steam, giving that classic crispy crust.
- For extra flavor, sprinkle coarse salt or drizzle olive oil before baking.
You’ll get a crusty, bakery-style loaf with a soft, airy crumb and subtle herbal flavor—perfect with butter, soups, or alongside a hearty meal. If you want, I can help you turn this into a garlic rosemary version or a whole wheat variation.