No-Knead Parmesan Rosemary Bread

Three slices of bread cut from a loaf on a dark slate board.

This no-knead rosemary parmesan bread bakes up with a crisp, golden crust and a soft, structured crumb infused with savory rosemary and freshly grated parmesan. Made with bread flour for added strength and texture, this easy Dutch oven loaf requires no kneading and delivers reliable, artisan-style results using simple pantry ingredients.

Course Breads

Cuisine American

Prep Time 10

Cook Time 1

Rise Time 1

Total Time 2 10

Servings servings

Calories 128kcal

Author Diane Gail

Ingredients

1 1/2 cups warm water 100–110°F (38–43°C)
1 1/2 teaspoon active dry yeast
3 1/4 cups bread flour
1 cup shredded parmesan cheese
1 1/2 tablespoons dried rosemary
1 teaspoon salt
1 tablespoons extra virgin olive oil

US Customary - Metric

Instructions

Stir the active dry yeast into warm water (100–110°F / 38–43°C) and let sit 8–10 minutes, until foamy on the surface.
In a large bowl, whisk together the bread flour, shredded parmesan cheese, dried rosemary, and salt until evenly distributed.
Pour the yeast mixture into the dry ingredients and stir just until no dry flour remains. The dough will be shaggy and sticky. Do not knead.
Cover the bowl and let the dough rise at room temperature for about 1 hour, or until doubled in size.
Turn the dough onto a lightly floured surface, gently press into a rectangle, then roll tightly into a loaf shape. Tuck the ends underneath and place seam-side down on parchment paper.
During the second rest, place a Dutch oven with lid into the oven and preheat to 450°F (230°C).
Let the shaped dough rest 30 minutes. Brush the top lightly with olive oil and score the surface with a sharp knife about ½ inch deep.
Using the parchment as a sling, carefully transfer the dough into the hot Dutch oven. Cover and bake for 45 minutes.
Remove the lid and bake an additional 12–15 minutes, until deep golden brown and the internal temperature reaches 200–205°F (93–96°C). Cool on a rack at least 1 hour before slicing.

Notes

Measure flour carefully: Spoon bread flour into the measuring cup and level it off to avoid packing, which can create a dense loaf.
Expect a sticky dough: This no-knead rosemary parmesan bread dough should feel soft and slightly sticky; avoid adding excess flour unless it is overly wet and loose.
Adjust rise time as needed: Let the dough double in size rather than relying strictly on the clock, especially in cooler kitchens.
Monitor crust color: If the bottom browns too quickly, place a baking sheet on the rack beneath the Dutch oven to diffuse direct heat.
Store properly: Once fully cooled, store loosely wrapped at room temperature up to 2 days, or slice and freeze for longer storage.

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