No-Knead Rosemary Parmesan Artisan Bread. - Harvest & Nourish (2024)

The cubed Parmesan is added just prior to the second rise to create the most deliciously melty, cheesy pockets. I experimented with different amounts of Parmesan for this recipe and found that 1½ cups (187.5 grams) is just enough. We want it as cheesy as possible, of course, but adding more will make the loaf a little too dense and compromise the rise.

We love a good herby loaf of bread, too, but if you find 2 tablespoons of rosemary a little too robust for your taste feel free to adjust.

This rosemary Parmesan loaf is delicious served with pasta, roast chicken or as an accompaniment to cozy soups or stews. We love it fresh from the oven with good quality olive oil or herby garlic butter + more freshly grated Parmesan cheese! If you love a good savoury breakfast as much as we do, it also pairs perfectly with a couple of runny eggs and crispy bacon. Sooo so good.

The flavours in this No-Knead Rosemary Parmesan Artisan Bread will make your kitchen smell amazing as it bakes, and you will LOVE how easy it is to make!

Five more delicious artisan bread recipes:

Everyday Artisan Bread

Easy Small Batch Ciabatta Rolls

Cinnamon Raisin Artisan Bread

Olive Artisan Bread

No-Knead Rosemary Parmesan Artisan Bread

Makes 10-12 servings; prep time 20 minutes plus 8-24-hour rise, bake time 45 minutes.

Ingredients:

1½ cups water (360 grams), room temperature

1 teaspoon (3 grams) active dry yeast

3½ cups (455 grams) bread flour, plus more for dusting

½ teaspoon (3 grams) sea salt

1½ cups (187.5 grams) cubed Parmesan cheese

2 tablespoons (6.8 grams) rosemary, finely chopped

Instructions:

1. Add the yeast to the water and let it sit for 10-15 minutes until the yeast starts to foam. While the yeast is activating, in a large mixing bowl stir together flour, salt and rosemary until evenly distributed and set aside.

2. Add water and yeast to the bowl and mix just until combined. Do not over mix, the dough should look a little sticky and stringy and there should still be a little flour around the edges of the bowl.

3. Cover and let rise somewhere warm until it has doubled in size (*see note).

4. When you're ready to bake your bread, preheat oven to 450ºF (232ºC) with a Dutch oven or covered baking dish inside the oven. At this point your dough should be puffy and have risen to almost level (or higher) with the top of the bowl. It will be sticky and well-hydrated.

5. While the oven is preheating, flour your hands (or a dough scraper, if using) as well as your shaping surface. Pull the dough away from the edges of the bowl and turn it onto the floured surface. Adding bits of flour if needed to prevent sticking, gently fold the dough into itself several times just until it holds together. Next, using your hands, carefully stretch and smooth out dough into a rectangular shape and press Parmesan cubes into dough. Roll up dough into a log shape and fold the ends underneath. The dough will be thick and puffy and a little sticky. Sprinkle with a little more flour and continue to gently shape the dough just until a flour-covered ball is formed. Transfer dough to parchment paper and let it sit until the oven is pre-heated (~20 minutes).

6. Once the oven is preheated, score your loaf then remove the Dutch oven from the oven. Next, transfer the dough, still on the parchment, into the Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for 15-20 minutes more. Your bread will be done once the top is browned.

7. Using parchment edges, lift bread from Dutch oven and transfer it to a wire cooling rack to let cool for up to an hour before slicing.

Notes:

Flour: I am a big fan of using a hard wheat unbleached bread flour to get a good crusty, chewy loaf. Hard wheat or ‘strong’ flour is made from hard wheat kernels and is a little more dense and higher in protein than other flours. Other bread or all-purpose flours can be used in all my bread recipes, as can good quality 1:1 gluten free blends, but results will vary in terms of both texture and appearance. Because alternate flours are lower in protein, they lack the structure to hold up to heavier add-ins. If using all-purpose flour or a gluten free blend, I recommend reducing the amount of Parmesan called for by half and cutting it into smaller cubes.

Water temperature: Room temperature water at or near 70°F/21°C is best. If the water is too warm or too cold, the yeast may die and your loaf will not rise.

Rise time and temperature: An ambient rise temperature somewhere between ~70º-75º/20º-23ºC is ideal but even high 60's/18º-19ºC should work if the dough is kept away from drafts. Note that rise times can vary based on temperature, environment and ingredients used. You will know your loaf is ready to bake when it has doubled in size, and this can take a minimum of 8 hours or as long as a full day.

Cheese: While most Parmesan loaf recipes call for shredded cheese, cubing the cheese helps to prevent it from reaching the surface of the dough too early which can result in burning. If you don’t have Parmesan, cheddar and Gouda are both delicious alternatives. I do not recommend using a soft cheese in this recipe.

Bakeware: Either a 3 Qt or larger Dutch oven or a 3 litre or larger glass covered casserole dish may be used for this recipe.

It’s finished baking when: If you feel your oven temperature is unreliable, you can also tell your bread is fully baked once it has pulled away from the sides of the baking dish and it sounds hollow when you knock on the top.

Scoring: Scoring isthe process of using a lame, razor blade or sharp knife to score/slash the top of your loaf before baking. Bread dough expands when first placed in the oven (an effect known as “oven spring”) and scoring controls this expansion by allowing steam to escape. While entirely optional, without scoringthe steam will find its own weak point and burst through the crust as it hardens. The advantage of scoring, therefore, is to guide the expansion of the dough to maintain the shape of your loaf and achieve optimal oven spring. When scoring your loaf, aim to cut between 1/4" and 1/2" deep. There is no need to press hard, but the cut does need to be deep enough that it won’t fill back in when baking.

Allow to cool before slicing: You can slice your bread right away if it will be consumed immediately. Letting it cool for at least 45-60 minutes, however, will allow the internal cooking process to complete and seal in moisture to prevent your bread from drying out too quickly.

Storage: Parmesan Artisan Bread is best served on the day it’s made, fresh from the oven. Leftovers can be toasted, re-heated on a baking sheet at 350ºF (177ºC) for 5 minutes until warmed through or served at room temperature. This loaf will store well covered in the refrigerator for 2-3 days or sliced and frozen in a well-sealed plastic bag for up to 1 month.