No-Knead Rosemary Parmesan Bread: Rustic Simple

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We took our basic Rustic Bread recipe and created this Rustic No-Knead Rosemary Parmesan Bread. It has just six ingredients and is packed full of flavor. We love the crustiness of this bread and the soft, chewy center.

This recipe only takes about 5 minutes to throw together. After that, it rises overnight for 18-24 hours during which time the flavors meld together and the magic happens. You will want a dutch oven with a lid for baking this bread. Any oven-safe pot and lid will do as long as it can handle the heat of the 450-degree oven. We have two of these 3.5-quart enameled cast iron dutch ovens and they are the perfect size for this recipe. We generally make two loaves at a time because it disappears fast at our house!

6 ingredients for this rosemary parmesan bread recipe:

• 3 cups all-purpose flour
• 1/2 tsp. yeast
• 2 tsp. salt
• 1 1/2 cups water
• 1/2 fresh grated parmesan
• 2 Tbsp. fresh minced rosemary

That’s it! We love the flavors that come from the added rosemary and parmesan.

Time to make some simple delicious bread:

Start by adding the 3 cups of flour, salt, and yeast to a bowl and mix them together.

Top the flour mixture with the parmesan and rosemary and mix them in.

Slowly pour in the water and mix together until you have a shaggy dough.

Time for the magic: Overnight bread fermentation

Cover the dough and place it in a warm location where it won’t be bothered for 18-24 hours. The longer you let this dough sit and rise, the more flavorful bread you will have.

Crusty bread in the Dutch oven:

Place your Dutch oven with the lid on it inside the oven and preheat to 450 degrees Fahrenheit. Baking the bread in the Dutch oven keeps all the steam that is released inside the pot which creates that beautiful crusty outside and soft and chewy inside. While the oven is preheating, add a handful of flour to the top of the dough and work it down the sides.

No-Knead Rosemary Parmesan Bread:

Remember, this is a no-knead dough so you don’t need to do much with it. Just gently remove it from the bowl and shape it into a round loaf. Try not to fold in too much flour on the bottom of the loaf as you are shaping it. I have done that before and had a few small patches of flour in my final loaf when slicing it.

Place the shaped loaf onto a piece of parchment paper. The parchment makes it easy to lift the dough into the hot Dutch oven and remove it after baking. It also means no sticking and no mess! Now take a sharp knife and slice an X across the top of the loaf. This time I used my kitchen shears to make little snips in an X shape across the top. It looks kind of cool, but I think I prefer the look of the classic X better.

Time to bake our rosemary parmesan bread:

Allow the dough to rest for about 15 minutes then carefully lift the dough using the parchment paper and gently place it in the HOT Dutch oven. Replace the HOT lid and bake at 450 degrees for 30 minutes. After 30 minutes, remove the lid and allow the bread to bake uncovered for an additional 10 minutes until golden brown. Once you remove the bread from the oven, also remove it from the Dutch oven onto a cooling rack.

Doesn’t that look incredible?

This bread is great all on its own, spread with butter, or dipped into your favorite soup.

Looking for a new delicious soup recipe to try?

• Instant Pot Ham and Navy Bean Soup
• Instant Pot Creamy Butternut Squash Soup
• Authentic Greek Lemon Chicken Orzo Soup
• Creamy Chicken Noodle Soup
• Tasty Taco Soup- Instant Pot

As always, we really hope you love this recipe!

WANT MORE NO-KNEAD RUSTIC BREAD RECIPES?

• No-Knead Rustic Cranberry Orange Bread.
• No-Knead Artisan Rustic Bread

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Rustic No-Knead Rosemary Parmesan Bread

There are just 6 ingredients in this Rustic No-Knead Rosemary Parmesan Bread. It is simple and delicious. We love the crusty exterior and soft and chewy inside.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Rising Time 18 hours hrs

Course Appetizer, Bread

Cuisine American

Equipment

• 1 dutch oven with lid or oven-safe pot with lid that can handle 450-degree oven.

Ingredients

  

• 3 cups flour all purpose
• 1/2 tsp yeast active dry
• 2 tsp salt
• 1 1/2 cups water
• 1/2 cup parmesan fresh, grated
• 2 tbsp. rosemary fresh, minced

Instructions

 

• Add the flour, salt, and yeast to a bowl and stir.
• Top the flour mixture with the grated parmesan and rosemary and stir.
• Slowly add the water and stir together until you have a shaggy dough.
• Cover and let rise for 18-24 hours.
• Preheat oven to 450-degrees with the dutch oven and lid.
• Add a handful of flour to the top of the dough and work it down the sides to remove the dough from the bowl without sticking.
• Form a round loaf with the dough and place it on a square of parchement paper.
• Using a sharp knife, cut an X across the top of the dough loaf.
• Gentle move the parchment and dough to the HOT dutch oven and replace the lid.
• Bake for 30 minutes.
• Remove the dutch oven lid and bake uncovered for an additional 10 minutes until golden brown.
• Remove to a cooling rack.
• Slice and serve when cool.

Keyword appetizer, bread, parmesan, rosemary