Quick and Easy Artisan Rosemary Bread

Artisan Rosemary Bread in under an hour!

I love making the easy artisan bread.  The one where you leave the dough out overnight and bake it in the morning.  The only problem is, if I don’t plan to make this bread a day in advance…I don’t get my bread.  That is a sad day when I don’t get bread.  I figured I would try to make the rosemary artisan bread in under an hour, start to finish! It worked! I used our Mama’s Best Pizza Dough recipe.

I made it exactly the same way, except I didn’t roll it out like a pizza.  I preheated my oven to 400 with my pan and lid in it.  I used an Enameled Cast Iron Dutch Oven, like this. Make sure your pan and lid are oven safe. I left my dutch oven in the oven for about 15 minutes.  I split my dough in half and put 1 T. of Rosemary in one half and in the other half I put 1 T. of chia seeds.   I baked the rosemary loaf for 12 minutes with the lid on.  After the 12 minutes were up, I took the lid off and let it get golden (about 5-10 more minutes).  I did the same for the chia seed loaf.  My house smelled amazing!

We ate the fresh rosemary bread with spaghetti.  It tastes and looks like it took all day for me to make, but I pulled it off while I was cooking spaghetti.   I felt so fancy.  Both the rosemary and chia seed loaves were beautiful!  I did use a little tip to make the bread a little shiny, that tip can be found here.

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This is the yeast added to 3 cups hot water
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This is adding the salt to the yeast, water, and sugar mixture. I use Redmond Real Salt.
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Add 1 tablespoon of Rosemary. You could add 2 T if you want, depending on how strong you want your bread to be.
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This is what your bread should look like before you take the lid off.
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Isn’t that pretty!
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Ummmm. It tasted AMAZING!

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