No-Knead Rosemary Parmesan Bread Recipe
This delicious, incredibly easy No-Knead Rosemary Parmesan Bread recipe is the perfect place to start your bread-making journey. Delicious golden crust, big beautiful artisanal-style holes in the crumb, and incredible taste. This is such a delicious and easy bread recipe! I promise, once you try it and see how easy it is, you’ll never want to buy bread from the store again!
Equipment
Dutch Oven
Ingredients
- ¼ teaspoon instant yeast
- 3 ¼ cups all-purpose flour
- 2 tsps sea salt
- 1 ¾ cups warm water
- 1 ½ tablespoon dried or fresh rosemary
- 1 cup parmesan cheese, finely shredded
- ½ tablespoon olive oil
Instructions
- Make the dough - Mix the flour, yeast, sea salt, and rosemary together in a large bowl. Next, add the warm water and mix until just combined. The dough will be shaggy and rough, but that’s ok.
- Leave the dough in the mixing bowl and cover it with a tea towel. Allow the dough to rise at room temperature overnight, or 12-18 hours. The longer the rise, the better the flavor and texture.
- Once the dough has risen, shape it into a dough ball. Remove the dough from the bowl and place it on a piece of lightly floured parchment paper. Sprinkle some additional flour over the top of the dough and shape it into a ball by tucking the edges in under itself. Use a little extra flour if the dough is too sticky or hard to handle. Loosely cover the dough ball with a tea towel and allow it to rest while the oven heats.
- Place a dutch oven or pyrex baking dish inside a cold oven and preheat the oven to 450 degrees, allowing the dutch oven/baking dish to heat up as the oven preheats.
- Once the oven reaches 450 degrees, carefully remove the dutch oven/baking dish. Remove the tea towel from the dough ball and lightly coat the top of the dough with the ½ tablespoon of olive oil. Sprinkle the top of the dough ball with shredded parmesan and some freshly chopped rosemary. Holding the edges of the parchment paper, carefully lower the dough ball into the dutch oven. Cover the dutch oven with it’s lid and bake for 30 minutes. (If you’re using a baking pan without a lid, just use aluminum foil.) Then carefuly remove the lid and bake for 10-20 minutes more, uncovered, until the crust is a crispy golden brown.
- Remove the dutch oven/baking dish from the oven, and carefully lift the bread out using the ends of the parchment paper. Allow the bread to cool on a cooling rack or cutting board for 30 minutes before slicing and serving.
Notes
- Rise time can vary - the minimum rise is 12 hours, but you can let it go to 18 for optimal flavor. Remember - longer rise= better flavor and texture!
- Make ahead - you can make the dough and let it rise for your desired time, then put it in the fridge to pull out when you need it. It will keep for 3 days in the fridge.
- Freezer friendly - cooked bread will keep for about 3 months in an airtight container in the fridge.
- All-purpose flour works just fine here, but if you’re intent on using bread flour, knock yourself out.
- Use instant, or rapid-rise yeast, and make sure it isn’t expired!
- You can reduce the salt by 1 tablespoon if you’d like, or if you’re on a salt-restricted diet, especially since the parmesan cheese adds a touch of salt.
- Don’t worry too much about how the dough looks. It will be a bit shaggy and rough, but when it bakes, it turns into a beautiful smooth loaf with lots of great holes in the crumb!
- No dutch oven? No problem! Use a baking sheet covered by a roasting pan, or simply place a pan of water below your baking bread to create a steamier environment for your bread to bake in.
- Allow the bread to cool for at least 30 minutes after removing it from the oven, as the flavor will still be developing. I know it’s so hard to resist tearing into that deliciously smelling, fresh out of the oven bread, but the wait is worth it!
Nutrition
Calories: 336kcalCarbohydrates: 55gProtein: 14gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 1071mgPotassium: 258mgFiber: 3gSugar: 2gVitamin A: 151IUVitamin C: 11mgCalcium: 232mgIron: 4mg
Tried this recipe?Let me know how it was!