July 28, 2020| By

Fluffy Rosemary Rustic Bread

Prep Time: 30 mins
Cook Time: 40 mins
Skip to recipe
A loaf of bread cut into slices

Fluffy Rosemary Rustic Bread - it's all in the name! This loaf has a fluffy crumb and a crunchy crust. It's everything you'd want in a loaf of bread. I can't wait to have breakfast tomorrow and have this with some avocado and eggs!

This Fluffy Rosemary Rustic Bread is truly the star of this show. It's distinct and herby and always so delicious!

We begin by combining flour and water and allowing the dough to hydrate for about 20 minutes. This is called "autolyse" and makes the dough easier to work with. Here's a link that explains more about the science behind autlysing. It's actually pretty cool.

Then we add salt, yeast, and rosemary to the dough and stretch and fold the dough to ensure all of these ingredients are fully incorporated. Also, if you have some difficulty understanding how to fold and stretch the dough, you can check out this tutorial. We will stretch and fold several times in making this recipe but it's so worth when you see the beautiful loaf in the end!

This recipe is not difficult per se. Patience is your best friend in following any bread recipe so be sure to give the dough adequate time to rest between stretching and folding. This fluffy rosemary rustic bread recipe is no different! Enjoy!

A loaf of bread cut into slices

If you are interested in more bread recipes, check these delicious treats:

Cherry Cream Cheese Babka

Browned Butter Bacon and Jalapeno Cornbread

Everything but the Bagel Suntart

A loaf of bread cut into slices

Here are a few articles that provide good tips on how to bake a quality loaf of bread!

How to Bake Better Bread

8 Essential Tips for Making Homemade Bread, According to a Master Baker

A loaf of bread cut into slices

Rosemary Rustic Loaf

Serving: 16 servings
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Calories: 167kcal


  • 560 grams All-Purpose Flour
  • 90 grams Rye Flour
  • 90 grams Whole Wheat Flour
  • 600 g Water (lukewarm)
  • 5 grams Active Dry Yeast
  • 15 grams Kosher Salt
  • 2 tbsps Fresh Rosemary (diced)


  • Combine flour and water in a large mixing bowl. Mix thoroughly until there are no patches of dry flour. Cover and let rest for 20 minutes.
  • Add yeast, salt, and rosemary and mix into dough but stretching and folding the dough. Stretch and fold for 5 minutes then cover and allow the dough to rest for 30 minutes.
  • Stretch and fold dough for 5 minutes. Dough should stretch but not break. Cover and allow dough to rest for 1 hour. Stretch and fold again for 3 minutes.
  • Cover and allow dough to rest for 2.5 hours. Fold the dough by pulling the corners into the middle of the dough. Repeat 4 times. Sprinkle the dough with flour and add to a heavily floured proofing basket. Let the dough rest for an hour.
  • Preheat oven to 450 degrees F. Place an oven safe dutch oven in the oven for 30 minutes while the dough is resting.
  • Remove the dutch oven from the oven and flip the dough onto parchment paper and place into the dutch oven. Cover with a lid and bake for 35-40 minutes, until golden. Remove lid and allow it to bake for an additional 5-10 minutes.
  • Allow bread to cool for 30 minutes to an hour.
  • Eat!


Calories: 167kcal | Carbohydrates: 35g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 366mg | Potassium: 84mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 2mg
Course: Bread

Did you make this?

instagram icon

Tag us on the gram @britneybreaksbread to be featured in our stories!

Check out my last recipe: Spicy peanut noodles with Sesame Meatballs!

Rate + Review

What do you think of this recipe?

Your email address will not be published. Required fields are marked *

Recipe Rating

Share To