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No knead olive oil rosemary bread

This no knead bread is easy to make with lovely aromatic flavors. Makes a smaller loaf, perfect for smaller families.

Prep Time
10 mins
Cook Time
10 mins
rest time (approx)
12 hrs
Total Time
50 mins
Servings: 6 approx
Calories: 262 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 280 g all purpose flour plain flour
  • 5 ml salt
  • 2.5 ml active dry yeast
  • 15 ml chopped Rosemary
  • 180 ml water room temperature NOT warm
  • 60 ml olive oil

Instructions

    Cup of Yum
  1. Mix together the flour, salt and yeast in a large bowl. Add the rosemary, water and oil then mix together with a spatula or by hand until it is well combined. It should be fairly sticky.
  2. Cover the bowl with cling wrap/film and leave at room temperature for around 12 - 18 hours to slowly rise.
  3. The next day, preheat the oven to 425F/220C. Line a Dutch oven (or other oven-suitable dish/pan with a lid large enough to hold the bread with some space) with parchment paper so that the paper comes up the sides a little, pressing it in to shape a little. Then remove the paper and set on a work surface and place the Dutch oven in the oven as it heats up.
  4. Uncover the bread dough and scrape down the sides so that it's less stuck to the bowl. Loosen the dough from the bottom as well.
  5. Sit the bowl near the piece of parchment then dip the dough out onto your hands (it may help if your hands are either oiled or floured, see above). Quickly pull the dough back on itself so that you make it a slightly tight ball on one side and the pulled/rougher edges are on the other. Place the dough rough edges down on the parchment and shape the edges further around itself, as needed, tucking under a bit to form a ball.
  6. Once the oven has come to temperature, remove the Dutch oven then lift the parchment by the corners to place it inside the Dutch oven with the dough in the middle. Cover then place back in oven and bake for 20 minutes.
  7. After 20 minutes, remove the lid then continue to bake for approximately 20 minutes more (may take 25) until the loaf is golden brown and sounds hollow when tapped on the bottom.
  8. Remove the loaf from the Dutch oven and allow to cool on a cooling rack a good 10 minutes or so before slicing.

Notes

  • Note you can also make this with bread flour but all purpose/plain works just fine.

Nutrition Information

Calories 262kcal (13%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Sodium 391mg (16%) Potassium 62mg (2%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 10IU (0%) Vitamin C 1mg (1%) Calcium 10mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 6approx

Amount Per Serving

Calories 262

% Daily Value*

Calories 262kcal 13%
Carbohydrates 36g 12%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Sodium 391mg 16%
Potassium 62mg 1%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 10IU 0%
Vitamin C 1mg 1%
Calcium 10mg 1%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.