Why This Rustic Bread Is So Loved
This type of bread has become popular around the world for good reason:
- Minimal ingredients
- No kneading required
- Crispy artisan-style crust
- Soft, airy crumb
- Perfect for sandwiches, soups, or dipping in olive oil
It’s the kind of bread that feels homemade and authentic, not industrial or overly processed.
🍞 Ingredients You Will Need
Basic Dough Ingredients
- 3½ cups (450 g) all-purpose flour or bread flour
- 1½ teaspoons salt
- 1 teaspoon sugar or honey
- ½ teaspoon instant dry yeast
- 1½ cups (360 ml) warm water
Flavor Additions
- 1½ tablespoons fresh rosemary (or 2 teaspoons dried)
- 1 tablespoon olive oil
Optional Topping
- Extra rosemary
- Coarse sea salt
🌾 Choosing the Right Flour
For best results:
- Bread flour gives a chewier texture
- All-purpose flour works perfectly for a softer crumb
Avoid very fine pastry flour, as it won’t provide enough structure.
🧂 The Importance of Salt and Herbs
Salt strengthens the gluten and enhances flavor. Rosemary adds aroma and depth, especially when baked into the crust. Fresh rosemary is ideal, but dried works well if used sparingly.
🥣 Mixing the Dough (No Kneading!)
- In a large bowl, combine flour, salt, sugar, yeast, and rosemary.
- Add warm water and olive oil.
- Mix using a spoon or your hand until a sticky dough forms.
- Do not knead—just mix until no dry flour remains.
The dough will look rough and sticky. This is exactly what you want.
⏳ Long Fermentation for Big Flavor
Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12 to 18 hours.
During this time:
- Yeast slowly ferments
- Gluten forms naturally
- Flavor develops deeply
The dough will double in size and become bubbly on the surface.
🍞 Shaping the Dough Gently
- Lightly flour your work surface.
- Pour the dough out gently.
- Fold the edges inward a few times to form a rough ball.
- Do not punch down aggressively.
Let the dough rest for 30–45 minutes while you preheat the oven.
🔥 Oven Preparation (Key Step)
Place a heavy oven-safe pot or Dutch oven inside your oven and preheat to 230°C / 450°F for at least 30 minutes.
This creates steam inside the pot, which is essential for:
- Crispy crust
- Proper oven spring
- Artisan appearance
🥖 Baking the Bread
- Carefully remove the hot pot.
- Place parchment paper inside.
- Gently lower the dough in.
- Sprinkle rosemary and sea salt on top.
- Cover with lid and bake for 30 minutes.
- Remove lid and bake another 15–20 minutes until golden brown.
The crust should be deep golden with crackled texture.
🧊 Cooling (Don’t Skip This!)
Remove bread and let it cool on a rack for at least 30 minutes.
Cutting too early releases steam and affects texture.
🧈 How to Serve This Bread
This bread is incredibly versatile:
- Dipped in olive oil and balsamic vinegar
- Served with soups and stews
- Toasted with butter
- Used for sandwiches
- Paired with cheese and olives
It also freezes beautifully.
🔁 Delicious Variations
Garlic Rosemary Bread
Add 2 cloves of minced garlic to the dough.
Olive Bread
Fold in chopped black or green olives.
Cheese Version
Add grated parmesan or mozzarella.
Whole Wheat Option
Replace 25% of flour with whole wheat flour.
⚠️ Common Mistakes to Avoid
- Adding too much flour (sticky dough is good)
- Using hot water (kills yeast)
- Skipping long fermentation
- Baking without a covered pot
Trust the process—this bread rewards patience.
🥗 Nutritional Overview (Approximate)
Per slice:
- Calories: 140–160
- Carbohydrates: High
- Fat: Low
- Protein: Moderate
This is a wholesome, simple bread with no preservatives.
💛 Why This Bread Feels So Special
There’s something deeply satisfying about making bread this way. It connects you to traditional baking methods where time and simplicity were the main ingredients. The crackling crust, the rosemary aroma, the soft interior—it’s comfort in its purest form.