Savory Herb No-Knead Bread

🕒 Prep: 20 min
🔥 Cook: 45 min
🍽 Serves: 8
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If you're looking for a fuss-free way to enjoy homemade bread with a flavorful twist, my Savory Herb No-Knead Bread is just what you need. This recipe blends aromatic herbs with a simple, no-knead method that saves time and effort while delivering a deliciously fragrant loaf.

Ingredients for Savory Herb No-Knead Bread

Let's break down the ingredients and see why each one is essential to this bread's success. We start with all-purpose flour, the backbone of any good bread, providing the structure. A touch of active dry yeast is all we need to help our bread rise overnight. Salt is crucial for enhancing flavor, while fresh rosemary, thyme, and oregano bring in a garden-fresh aroma. Warm water activates the yeast, and olive oil adds a subtle richness and helps with browning.

Tips & Tricks

  • For a crispier crust, spritz the dough with a little water before placing it in the Dutch oven.
  • Make sure your water is warm, not hot, to avoid killing the yeast.
  • If you don't have fresh herbs, dried herbs can work in a pinch, but reduce the quantity by half.

Serving Suggestions

This bread pairs wonderfully with a variety of dishes. Try serving it alongside a hearty stew or soup, or use it to make gourmet sandwiches. It's also delightful toasted with a bit of butter or olive oil for a simple, yet satisfying snack.

Frequently Asked Questions

Can I use whole wheat flour?
Yes, but it will make the bread denser. You might want to mix it with all-purpose flour for a lighter texture.
What if I don't have a Dutch oven?
You can use any oven-safe pot with a lid. Just ensure it's preheated well to achieve a good crust.

Savory Herb No-Knead Bread Recipe Walkthrough

Start by grabbing a large bowl and mixing together the flour, yeast, salt, and your chopped fresh herbs. This dry mix forms the base of your dough. Next, slowly pour in the warm water while stirring. You'll notice the dough coming together into a shaggy mess — that's perfect! Cover the bowl tightly with plastic wrap and let it sit at room temperature for 18-24 hours. This long rest is where the magic happens, as the yeast works its slow magic.

When you're ready to bake, preheat your oven to 450°F and place your Dutch oven inside to heat up. Meanwhile, turn the dough out onto a floured surface. It might be a bit sticky, so have some extra flour on hand. Shape it into a ball, not worrying too much about perfection. Place it on a piece of parchment paper and cover it with a towel for a 30-minute rest. This final rise is crucial for a good texture.

After resting, carefully lift the dough with the parchment paper and place it into the hot Dutch oven. Cover it with the lid to create steam, which helps develop a beautiful crust. Bake for 30 minutes, then remove the lid and let it bake for another 15 minutes until golden brown. The aroma will be irresistible! Once done, carefully lift the bread out and let it cool before slicing — trust me, the wait is worth it.

Why You'll Love This Recipe

  • No kneading required — minimal effort, maximum flavor.
  • Uses fresh herbs for a burst of aromatic goodness.
  • Perfect crust thanks to the Dutch oven baking method.
  • Simple ingredients — likely already in your pantry and garden.

Ingredients

3 cups all-purpose flour
1/4 teaspoon active dry yeast
1 1/4 teaspoons salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 1/2 cups warm water
2 tablespoons olive oil

Step-by-step Instructions

1. In a large bowl, combine flour, yeast, salt, rosemary, thyme, and oregano.
2. Add warm water to the bowl and stir until a rough dough forms.
3. Cover the bowl with plastic wrap and let it rest at room temperature for 18-24 hours.
4. Preheat oven to 450°F and place a Dutch oven inside to heat up.
5. Turn the dough onto a floured surface and shape into a ball.
6. Place dough on parchment paper and cover with a towel, letting it rest for 30 minutes.
7. Carefully transfer the dough and parchment paper into the hot Dutch oven.
8. Cover and bake for 30 minutes, then remove the lid and bake for another 15 minutes until golden.
9. Carefully remove from the oven and let cool before slicing.

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