No-Knead Rustic Italian Bread with Olive Oil and Rosemary

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 fresh rosemary and finished with a drizzle of olive oil for a fragrant crust. This Italian-inspired no-cook recipe, ready in about 65 minutes, pairs all-purpose flour, instant yeast, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 Italian cuisine 180 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 instant yeast, and 1 1/4 tsp salt; stir in 2 tbsp finely chopped fresh rosemary.
  2. Step 2: Pour in 1 1/2 cups warm water (110°F) and stir with a wooden spoon until a sticky dough forms; cover the bowl tightly with plastic wrap and let it rest at room temperature for 12-18 hours until bubbly and doubled in size.
  3. Step 3: Lightly flour a work surface and turn the dough out gently; fold it over itself once or twice, then shape into a round loaf and place on a parchment-lined baking sheet.
  4. Step 4: Cover loosely and let rise for 1 hour; meanwhile, preheat oven to 450°F with a Dutch oven inside.
  5. Step 5: Transfer the dough on parchment into the hot Dutch oven, drizzle with 2 tbsp olive oil, cover with the lid, and bake for 30 minutes; remove the lid and bake an additional 15 minutes until crust is golden and crisp.
  6. Step 6: Cool on a wire rack before slicing.

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