No-Knead Rustic Herb Bread with Olive Oil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple no-knead bread infused with fragrant herbs and rich olive oil, perfect for home baking with minimal effort. This Mediterranean-inspired no-cook recipe, ready in about 65 minutes, pairs all-purpose flour, active dry yeast, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 8 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 3 cups all-purpose flour, 1/4 tsp active dry yeast, and 1 1/2 tsp salt. Stir gently to mix.
  2. Step 2: Pour 1 1/2 cups warm water (110°F) and 2 tbsp extra virgin olive oil into the dry ingredients; mix with a wooden spoon until a shaggy dough forms. Fold in 1 tbsp chopped fresh rosemary and 1 tbsp fresh thyme leaves evenly.
  3. Step 3: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 12 to 18 hours until the surface is dotted with bubbles and it has doubled in size.
  4. Step 4: Preheat your oven to 450°F and place a heavy Dutch oven with its lid inside to heat for 30 minutes.
  5. Step 5: Turn the dough onto a floured surface and shape it gently into a round loaf, taking care not to deflate the dough.
  6. Step 6: Carefully remove the hot Dutch oven, place the dough inside, cover with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until the crust is golden and crisp.
  7. Step 7: Transfer the bread to a wire rack; let cool completely before slicing to ensure a perfect crumb.

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