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No-Knead Rosemary Olive Oil Bread Recipe

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​Are you just starting out on your bread baking journey or are a long time baker who just wants an easy practically no-knead bread that bakes up golden and crispy on the outside? Well, have I got a perfect easy bread recipe for you. My No-Knead Rosemary Olive Oil Bread mixes up in no time and most of the work is done while you’re busy doing other things!

Fresh rosemary and delicious olive oil combine in this loaf for the perfect boule loaf, perfect for sandwiches, soup accompaniment, or just plain eating with salted butter. Yum! 

Why bake bread at home

If you’ve been to the grocery store lately, then maybe you’ve noticed the price of bread on the rise. A loaf, like the one I’m showing you here, easily costs $6 at our local store and is much smaller. This loaf will cost you just a few dollars in supplies, and tastes so much better than bread that’s been sitting for a while at the store. 

Also, knowing how to bake your own bread at home really broadens your culinary skills and is literally reviving an art that seemed to be dying. Home baking is making a big comeback, and this is an easy homemade bread to add to your skill set. Once you’re ready to dip your toe into milling flour at home, I’ve got you covered, but this is a great basic rosemary bread that is perfect for beginners. (See my Guide to Whole Grains, here.)

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​Ingredients and Supplies for Homemade Rosemary Olive Oil Bread

Here’s what you’ll need to make this delicious bread at home:

  • 3 cups bread flour (you can use all purpose flour, but your loaf won’t rise quite as high)
  • 1.5 cups warm water
  • 2.5 tsp active dry yeast
  • 2 tsp sea salt
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp fresh rosemary, chopped

For supplies, these are all the things you’ll need to make this loaf:

  • Large bowl (I prefer glass or ceramic)
  • Whisk or fork
  • Rubber spatula
  • Lame or sharp knife for scoring
  • Dutch oven or Bread oven
  • Parchment paper
  • Optional: pastry mat (for shaping dough)

Rosemary Olive Oil Bread Recipe

  1. Begin by gathering ingredients. In a large bowl, combine bread flour and yeast and whisk to combine. 
  1. Add in warm water, salt, and olive oil. Use rubber spatula and stir to combine, until there are no pockets of flour left and dough forms a loose ball. 
  2. Place a clean damp towel on top of the bowl and set in a warm place for 2.5 to 3 hours. 
  3. Just before dough is done rising, finely chop rosemary and set aside. 
  4. Place dutch oven or bread oven in the oven and preheat to 425. 
  5. Turn out dough onto lightly floured surface or pastry mat, and fold it over a few times, adding the rosemary as you fold to incorporate. Once all of the rosemary is added, form the dough into a ball. And let rest.
  1. Grab a piece of parchment paper about 16 inches long and place bread in center of paper. Use a lame or sharp paring knife to score the top of the dough. This gives you bread room to expand and it doubles as a lovely way to “decorate” your loaves. Try a simple X on the top of the loaf if you’re just starting out. 
  2. Once oven is preheated, carefully remove dutch oven or bread oven, making sure to close the oven door behind you. Remove lid and use the sides of the parchment paper to lower loaf into the pot or baker. Quickly replace lid and slide baker back into the oven. 
  3. Bake covered for 25 minutes. Then remove the lid and bake for an additional 15 minutes. 
  4. Remove bread from oven and place bread on a wire rack. Allow to cool for at least 30 minutes before slicing with a serrated knife. Enjoy with salted Irish butter!

How to Store Rosemary Olive Oil Bread

If you shockingly don’t eat the loaf in one sitting, here are some ways to store it for use later:

  • Place completely cooled loaf in a gallon sized ziploc bag, making sure to remove as much air as possible. 
  • Wrap loaf in beeswax paper and place in a reuseable bread bag. I love this one!
  • For longer storage, wrap loaf in foil and place in a ziploc freezer bag. Freeze until ready to use.

Substitutions for Olive Oil Bread

Don’t have all of these ingredients or just want to make a few tweeks? Here are some replacements and substitutions you can make to this easy bread recipe.  

  • Swap out part of the bread flour for whole wheat flour (freshly milled is best, but this will add some weight to the overall loaf)
  • Use a stand mixer with a dough hook for the initial mixing. Mix until the dough pulls away from the sides of the bowl, then set it aside to rise. 
  • Press fresh rosemary leaves into the top of the loaf for a beautiful pattern on top. 
  • Substitute out the rosemary and instead use thyme, sage, or another fresh herb.

This bread is also perfect dipped in an olive oil herb dip. Combine a good quality olive oil with dried Italian herbs, salt, and pepper on top. Did someone say dinner time??

More Bread Recipes to Try

​New to the art of bread making or just want a few more recipes to try out? Here are some more breads to bake!

I’d love to know if you try this recipe and what you may have done differently! Comment below and let us know!

Yield: 1 loaf

No-Knead Rosemary Olive Oil Bread

rosemary olive oil bread

Make this easy no-knead rosemary olive oil bread today! It's easy to make and so delicious.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 3 hours
Total Time 3 hours 50 minutes

Ingredients

  • 3 cups bread flour (you can use all purpose flour, but your loaf won't rise quite as high)
  • 1.5 cups warm water
  • 2.5 tsp active dry yeast
  • 2 tsp sea salt
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp fresh rosemary, chopped

Instructions

    1. Begin by gathering ingredients. In a large bowl, combine bread flour and yeast and whisk to combine. 
    2. Add in warm water, salt, and olive oil. Use rubber spatula and stir to combine, until there are no pockets of flour left and dough forms a loose ball. 
    3. Place a clean damp towel on top of the bowl and set in a warm place for 2.5 to 3 hours. 
    4. Just before dough is done rising, finely chop rosemary and set aside. 
    5. Place dutch oven or bread oven in the oven and preheat to 425. 
    6. Turn out dough onto lightly floured surface or pastry mat, and fold it over a few times, adding the rosemary as you fold to incorporate. Once all of the rosemary is added, form the dough into a ball. And let rest.
    7. Grab a piece of parchment paper about 16 inches long and place bread in center of paper. Use a lame or sharp paring knife to score the top of the dough. This gives you bread room to expand and it doubles as a lovely way to "decorate" your loaves. Try a simple X on the top of the loaf if you're just starting out. 
    8. Once oven is preheated, carefully remove dutch oven or bread oven, making sure to close the oven door behind you. Remove lid and use the sides of the parchment paper to lower loaf into the pot or baker. Quickly replace lid and slide baker back into the oven. 
    9. Bake covered for 25 minutes. Then remove the lid and bake for an additional 15 minutes. 
    10. Remove bread from oven and place bread on a wire rack. Allow to cool for at least 30 minutes before slicing with a serrated knife. Enjoy with salted Irish butter!

Notes

Substitutions and Changes:

  • Swap out part of the bread flour for whole wheat flour (freshly milled is best, but this will add some weight to the overall loaf)
  • Use a stand mixer with a dough hook for the initial mixing. Mix until the dough pulls away from the sides of the bowl, then set it aside to rise. 
  • Press fresh rosemary leaves into the top of the loaf for a beautiful pattern on top. 
  • Substitute out the rosemary and instead use thyme, sage, or another fresh herb.

Recommended Products

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 136Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 390mgCarbohydrates: 25gFiber: 1gSugar: 0gProtein: 4g

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