Description
This no-knead rosemary parmesan bread is a crusty, flavorful artisan loaf that’s shockingly easy to make. Baked in a Dutch oven for a crisp exterior and soft interior, it’s perfect for soups, sandwiches, or dipping in olive oil.
Ingredients
3 cups all-purpose or bread flour
½ tsp instant yeast
1½ tsp kosher salt
2 tbsp fresh rosemary, finely chopped
½ cup freshly grated Parmesan cheese
1½ cups warm water (100–110°F)
Olive oil (optional, for brushing)
Instructions
In a large bowl, mix flour, salt, yeast, rosemary, and Parmesan.
Stir in warm water until a sticky dough forms. Cover and let rest at room temperature for 12–18 hours.
Place a Dutch oven (with lid) into your oven and preheat to 450°F for 30 minutes.
Gently shape the dough into a round on parchment paper.
Transfer dough (on parchment) into the hot Dutch oven. Cover and bake for 30 minutes.
Remove lid and bake for an additional 10–15 minutes, until golden brown.
Cool on a wire rack for at least 1 hour before slicing.
Notes
Use fresh rosemary and freshly grated Parmesan for best flavor.
For extra flavor, add olives or roasted garlic to the dough.
For a crisp crust, cool fully before slicing.
Serve with soups, pastas, or salads. Great for sandwiches, dipping in olive oil, or toasting with butter.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Bread, Baking
- Method: No-Knead, Dutch Oven
- Cuisine: American, Rustic