Easy Rosemary Artisan Bread (No Knead, No Dutch Oven)

Why I Created This Recipe

This is a bread recipe I developed specifically for people who are new to baking bread or who feel nervous or intimidated by it. If you’ve ever thought homemade bread was too complicated, took too long, or required special equipment, this recipe is meant to change that.

There’s no kneading, no Dutch oven, and no overnight rise. Instead, this bread uses a simple stretch-and-fold method that builds structure without effort, making it approachable even if you’ve never worked with yeast before. Everything is done the same day, using basic tools most kitchens already have.

What Makes This Bread Different

Many artisan bread recipes rely on long fermentation times or heavy cast-iron pots. While those methods work well, they can feel like a barrier if you’re just starting out.

This recipe was designed to be:

Simple and approachable
Made in one day
Baked on a sheet pan
Structured without kneading

The method is intentional, but not intimidating.

Not Just for Beginners

Even though this bread is beginner-friendly, it isn’t a “starter” bread in flavor or texture. The crust bakes up crisp, the interior stays soft and airy, and the rosemary adds just enough flavor to make it feel special without overpowering the bread.

It’s the kind of loaf that works just as well for experienced bread bakers as it does for someone making bread for the first time.

My Goal With This Recipe

My goal with this bread, and with much of what I share here, is to help people feel confident enough to start making more of their food at home. Bread is one of those things that feels complicated until you actually do it.

Once you realize you can make a good loaf with simple ingredients and a few easy steps, it becomes much easier to stop buying bread at the store and start baking it yourself.

Rosemary Artisan Bread

Gari McMellon

This same-day rosemary artisan bread is designed for home cooks who want fresh, crusty bread without kneading, special equipment, or an overnight rise. A simple stretch-and-fold method builds structure, while baking on a sheet pan keeps it accessible for any kitchen. The result is a crisp outer crust and soft, airy interior, ready in just a few hours.

Print Recipe Pin Recipe

Ingredients

1½ cups warm water (105–110°F)
1 packet (2¼ teaspoons) active dry yeast
1 tsp honey or sugar (optional)
1½ tsp kosher salt
1 tbsp extra virgin olive oil
1 tbsp fresh rosemary, finely chopped(If using dried rosemary instead, use 1 to 1½ teaspoons, crushed)
Unbleached bread flour, added gradually, about 3 to 3½ cups

Instructions

Bloom the yeast (5–10 minutes)
In a large bowl, combine the warm water, yeast, and honey or sugar if using. Let sit until foamy.
Build the dough (5 minutes)
Add the salt, olive oil, and rosemary. Using a large fork or a Danish dough hook, add the bread flour 1 cup at a time, mixing after each addition, until the dough is sticky, soft, and shaggy. The dough should be loose and slightly pulling away from the bowl, not firm. Cover the bowl.
Initial rest (30 minutes)
Let the dough rest untouched for 30 minutes to fully hydrate the flour and begin gluten development.
Stretch and folds (1 hour total)
After the 30-minute rest, perform the first stretch and fold.
For the first stretch and fold:
Dip your hand in water, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat until you have completed 3–4 folds. Cover the bowl.
Set a timer for 15 minutes and repeat the stretch and folds every 15 minutes for a total of 4 rounds.
Total time for stretch and folds: 1 hour.
Bulk rest (30 minutes)
After the final stretch and fold, cover the bowl and let the dough rest for 30 minutes, until slightly puffy and airy.
Shape and final rest (20 minutes)
Turn the dough out onto a lightly floured surface. Fold it over itself once or twice and shape loosely into a round or oval. Place on a parchment-lined sheet pan and cover loosely. Let rest for 20 minutes. During this final rest, preheat the oven to 425°F.
Score
Just before baking, make one clean slash about ¼ inch deep across the top of the loaf.
Bake (30–35 minutes)
Bake on the middle rack at 425°F for 30–35 minutes, until the crust is deeply golden, the loaf sounds hollow when tapped, and the internal temperature reaches 200–205°F. If the bottom is lighter than desired, remove the loaf from the parchment and place it directly on the oven rack for the last 5–10 minutes, or briefly flip the loaf to finish browning the bottom.
Cool
Let the bread cool for 10-15 minutes before slicing or tearing.

Time Breakdown

Yeast bloom: 5–10 minutes
Mixing: 5 minutes
Initial rest: 30 minutes
Stretch and folds: 1 hour
Bulk rest: 30 minutes
Final rest: 20 minutes
Bake time: 30–35 minutes
Cooling: 20 minutes
Total time: about 3 hours
Active time: about 25 minutes

Tried this recipe?Let us know how it was!

Easy Rosemary Artisan Bread (No Knead, No Dutch Oven)