No-Knead Rosemary Thyme Bread
Perfectly crusted, perfectly herbed by rosemary and thyme, this bread is so simple to make and is perfect for first-time bread makers. All you need is an oven safe pot, flour, herbs & you're good. It's best toasted with a huge spread of garlic butter.
Ingredients
- 1 cup water warm
- 1/2 tsp active yeast
- 3 1/2 cups bread flour
- 1/4 cup rosemary roughly chopped
- 1/4 cup thyme roughly chopped
- 1 tsp kosher salt reserve half for later
- 1/2 tsp olive oil
Instructions
Proof The Yeast
- In a large bowl, pour in the warm water. Sprinkle the yeast over the surface and let it sit for 5–10 minutes, until foamy.
For the Dough
- Once the yeast is foamy, add the flour, rosemary, thyme, and salt to the bowl.
- Use your hands to mix until all the water is absorbed and the dough becomes wet and sticky and holds together as a shaggy mass.
- To fold, pull the outer edges of the dough up and into the center, turn 90° then repeat until you have made a full rotation twice.TIP: If the dough is too dry, add water 1 tablespoon at a time.
- Continue forming the dough, until a small piece can be stretched without tearing (refer to notes on gluten development).
- Drizzle olive oil into the bowl and swirl to coat. Place the dough into the bowl, cover with plastic wrap or a towel, and let it proof in a warm place for 6 hours, or overnight for best results.
- The well-proofed dough should double in size and not spring back quickly when poked with a finger.
Preheat The Oven
- At least 30 minutes before baking, preheat oven to 450°F (230°C) and place your dutch oven inside to preheat.
Bake Prep Options
- If you proofed for 2 hrs at room temperature, gently tip out the dough, onto a sheet of parchment paper, and form it into a smooth circle. Dust the top with flour.
- If you proofed overnight in the fridge, allow it to rest at room temperature, covered, for 30 minutes. On a lightly floured surface, gently tip out the dough, onto a sheet of parchment paper, and form it into a smooth circle.
Bake
- Liberally dust the top of the dough with flour. Use a sharp knife to score a slash across the surface of the dough. Sprinkle with salt.
- Carefully, remove the preheated dutch oven, and place your parchment paper with the dough inside. Cover with the lid and bake for 40 minutes. Then, remove the lid and bake uncovered for an additional 20 minutes, or until the crust is crackly and golden brown.
- Lift the bread out of the dutch oven, using the parchment paper and transfer to a wire rack to complete cool before slicing and serving.