Easy No-Knead Olive Oil Rosemary Bread
This rustic, aromatic bread requires no kneading and features a crisp, golden crust with a soft, chewy interior. Infused with extra virgin olive oil and fresh rosemary, it's a simple yet impressive loaf perfect for any occasion.
Ingredients
Ingredients
- 3 cups all-purpose flour plus extra for dusting
- 2 tsp instant yeast or active dry yeast
- 1 tsp salt fine sea salt
- 1 tbsp fresh rosemary finely chopped, or 1 tsp dried
- 1.5 cups warm water about 110°F
- 0.25 cup extra virgin olive oil plus extra for drizzling
Notes
Storage: Store the cooled bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight bag for up to 3 months. Make-Ahead Tip: The dough can be prepared up to 24 hours in advance; after mixing, cover and refrigerate. Bring to room temperature for 30 minutes before shaping and baking. Variations: Substitute other herbs like thyme or oregano, or add 1/2 cup of grated Parmesan cheese to the dry ingredients. Serve with olive oil and balsamic vinegar for dipping, or alongside soups and salads.