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+ servings
A whole loaf of rosemary dutch oven bread on a wooden cutting board.

Overnight Rosemary Dutch Oven Bread

An overnight bread that is surprisingly easy and just as equally delicious. The crusty is golden brown and crispy and the inside is soft, pillowy and filled with fresh rosemary. Serve it for breakfast or as a side to lunch or dinner.
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Prep Time 12 hours
Cook Time 50 minutes
Total Time 12 hours 50 minutes
Course brunch, Sides
Cuisine American
Servings 6

Ingredients
  

  • 4 ½ cups all-purpose flour (570 grams)
  • 1 packet rapid rise instant yeast (7 grams)
  • 2 teaspoon salt
  • 2 tablespoon chopped fresh rosemary
  • 1 tsp olive oil
  • 2 teaspoon maple syrup (or honey)
  • 2 cups very warm water between 115-120 degrees Fahrenheit

Instructions
 

  • In a medium mixing bowl, combine sifted flour, salt and yeast. Combine with a whisk.
  • In a large measuring cup combine olive oil, rosemary, honey and warm water.
  • Pour the water mixture into the dry ingredients and stir with a spatula until just combined and no more loose flour is at the bottom of the bowl. You should have a shaggy looking dough.
  • Lightly grease the inside of a medium mixing bowl and transfer dough to the greased bowl. Cover tightly with plastic wrap and let rise for 2-3 hours in a warm place.
  • After 2-3 hours your dough should have doubled in size. Lightly flour a flat surface and carefully turn out the dough on to the surface. With a bench scraper fold the dough on top of itself rotating and continuing about 8-12 times
  • Lightly grease the inside of another medium mixing bowl and transfer dough to greased bowl. Cover tightly with plastic wrap and let rise in a warm place for 12 hours or overnight.
  • After 9-12 hours your dough should have doubled in size again. Transfer your empty dutch oven with the lid on to your oven and set it to preheat at 450 degrees.
  • Again lightly flour a flat surface and carefully turn the dough out onto the surface. With a bench scraper fold the dough on top of itself rotating and continuing about 8-12 times.
  • Once dough has formed a loaf shape transfer to parchment paper (reshape with hands as needed)
  • Once oven has preheated, carefully transfer parchment paper with dough into the heated Dutch oven and with an ovenmit put the lid back on
  • Bake for 45 minutes, then take the lid off and continue baking 5-10 more minutes until the crust is golden brown.
  • Remove the bread with the parchment paper and slide bread onto a wire rack to cool.
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