This No-Knead Rosemary Parmesan Bread (Dutch Oven) is a spectacular artisan bread recipe that comes out absolutely incredible every time!
This no-knead dutch oven bread has a crispy crust yet is incredibly soft on the inside. Both the rosemary and parmesan shine through creating this cozy homemade gourmet bread that makes you crave more and more.
Why You’ll Love it
If you’ve ever tried cheese bread, you know how absolutely addicting they are. One moment you’re staring at a delicious bread, the next moment it’s gone. Many restaurants and bakeries sell them, such as Panera Bread’s Asiago cheese bread.
With a flare of an herb like rosemary, it creates another element that pairs perfectly with parmesan cheese.
It’s a great match!
And, if you’re still wondering “is Rosemary Parmesan Bread good”, then stop reading and get to making it for yourself to try! It’s spectacular and you can’t pass it up.
If you like pairing Rosemary and Parmesan, then you will love my Rosemary Parm crusted fish recipe. And try out my Tahini Banana Bread as well as my Pumpkin and Cardamom Bread recipes if you’re in the baking mood!
Pair this Rosemary Parmesan Bread with this Butter Board. What’s a butter board you ask? It’s a spread of butter on a charcuterie board with various toppings to decorate delicately. Such as honey, herbs, and fresh fruit like figs and berries. It’s quite the showstopper, especially when paired with fresh artisan bread!
Maybe you can relate, but I love nothing more than fresh baked bread for that quindecinnial comfort food. Smelling bread baking in the oven is heavenly. Add parmesan and rosemary to the mix, and hot diggidy, I was so ready to dig in!
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ROSEMARY PARMESAN BREAD INGREDIENTS
- All purpose flour. No need to run to the store for bread flour! For mine, I use unbleached all-purpose flour. It’s what I prefer to bake with.
- Quick rise yeast. Make sure to use fresh yeast. If yours is older, you should start with using fresh yeast in order for you to achieve a proper rise. It’s one of a couple important factors in getting the bread to rise correctly.
- Warm water. Water should be around 115 degrees F to 130F. So, hot to but too hot or boiling. Proper water temperature is another really important factor to achieving a proper rise.
- Salt. Use any salt except one that’s too course. Table salt, kosher, sea salt are perfect.
- Shredded Parmesan. Don’t use grated parmesan, go after the shredded that’s typically in a plastic bag near other shredded cheese. If you have a brick or parmesan, you can certainly shred your own. I wanted to achieve the right flavor, with less manual labor :).
- Rosemary. Dried rosemary that’s slighty chopped is best to use in order for it to get in every bite. If you’re using your homemade dried rosemary (I do this often) be sure to chop it well.
- Garlic powder. The garlic is very subtle in this, if you’re sensitive you can try keeping it out. Don’t replace with another spice.
- Fresh cracked black pepper. If you only have regular pepper on hand, go ahead and use it, but only add a sprinkle. It gives the bread another flavor element and helps boots other flavors.
HOW TO MAKE ROSEMARY PARMESAN BREAD
In a large mixing bowl, stir together all dry ingredients, leaving out water and parmesan. Then mix in the hot water and combine. I used a wooden spoon.
Cover this rosemary cheese bread with a damp towel or plastic wrap and let it rest for 3 hours in a warm spot of your kitchen. If your kitchen is on the colder end, let rest in another spot of your house.
Sprinkle flour on a clean surface, and scrape the dough onto the surface. Flatten out using your hands or a spatula and sprinkle 1/2 cup of parmesan and press it down.
Work the dough back into a ball by folding it in around the edges and keep going around to fold for another 4 or so times.
Place a sheet of parchment paper back in the bowl and add your Rosemary Parmesan Bread dough inside. Then top with the rest of the parmesan, and sprinkle more rosemary if you have it.
Cover and let rise on top of the oven for another 30 minutes while your oven is preheating to 450°F with the dutch oven inside.
Carefully remove the pot out of the oven and drop your parchment paper and dough inside. Cover and bake for 25-30 minutes.
Remove the lid, and bake for another 5-8 minutes, until the parmesan is golden.
Carefully remove the pot from the oven, then remove the bread and place it on a cooling rack for at least an hour prior to cutting into it.
To make no-knead dutch oven bread, all you need is your Dutch oven (or my preferred substitute) and minimal ingredients. This was fairly easy to put together, and much easier than other artisan breads I’ve made.
This is the Dutch Oven I used!
If you prefer not to purchase a Dutch oven, try my substitute. I’ve made this bread both ways and both turned out great!
Dutch Oven Substitute:
Wrap your dough in parchment paper, then wrap it in foil and bake in an oven-safe baking dish, preferably a glass dish. or an oven safe pot. Place a sheet pan with water underneath the bread. This helps create steam without the dutch oven.
- Make sure the water is the right temperature.
- Place the dough in a warm spot to proof. Near a window that’s getting some sun, or in the oven. Turn your oven on for a few seconds then off and place your dough in there to proof.
- Let the dough proof for the full time required.
- Make sure to use fresh (not expired) yeast. Place your yeast in the freezer to keep fresh longer after opening. Using old yeast may give you undesired results.
Store Rosemary Parmesan Bread in an airtight plastic bag. Enjoy within a day or place in your fridge for up to a week.
You can freeze in an airtight bag for several months. Thaw in the fridge or on the counter and reheat in the oven.
REHEAT BREAD TIPS
Reheat in an air fryer or microwave for a few seconds. Add butter and enjoy with a side of soup, or make the best grilled cheese sandwich ever with it!
HOW TO PREP IN ADVANCE
No-knead dutch oven bread is perfect for prepping in the morning and baking around lunch time. Or prepping around lunch time and baking before dinner.
Make sure you have a dutch oven handy, or use my suggested substitute. There’s not much work needed for this recipe, but to cut the prep time down, prep all your ingredients in advance!
You won’t need to knead this cheese bread much, but be sure to have a lot of time to let it rise!
Place your bread in an airtight freezer bag and put in the back of your freezer. Bread can store for several months. To thaw simply put it in your fridge overnight or on your counter in the morning to thaw in a few hours. Reheat in the oven.
It’s moist, cheese, sharp and savory from the hints of rosemary throughout every slice. This cheese bread is best eaten alone, because it’s so good. You can pair with a little butter, or make the best grilled cheese!
Parmesan! It adds a great strong flavor and keeps the bread moist. So as far as what’s the best cheese for bread, my immediate vote goes to the great burst of flavor that parmesan brings to bread. It pairs great with other cheeses to create an amazing grilled cheese sandwich!
If there are any leftovers after eating cheese bread, place the bread in an airtight bag and refrigerate. In order to avoid bacteria growth, refrigerating the bread is best practice. Warm in the oven, microwave or air fryer.
WHAT TO SERVE WITH ROSEMARY PARMESAN BREAD
- Appetizer: Try my Silky Hummus recipe with this delicious bread.
- Side Dish: Try this Fried Feta and Strawberry Salad or this wonderful Mediterranean Beet Salad alongside!
- Drink: Pair this cozy cheese bread recipe with dry white wine, like a Pinot Gris, Chardonnay, Sauvignon blanc, or Viognier. Cheers!
I LOVE HEARING FROM YOU! When you make this artisan bread, please RATE using the stars in the recipe card, and COMMENT at the end of the page how you enjoyed this dish.
BONUS: Share this recipe with others (there’s an easy SHARE on FB button in the recipe card!).
No-Knead Rosemary Parmesan Bread
- 1 Dutch oven, see note
- ½ tsp quick rise yeast
- 3 cups all-purpose flour , plus another 2+ TB for working the dough
- 1½ tsp salt
- ½ tbsp dried rosemary , make sure its chopped
- 2 tsp garlic powder
- ¾ cup parmesan
- sprinkle fresh cracked black pepper
- 1½ cups hot water (115°-130°)
- In a large mixing bowl, stir together all dry ingredients, leaving out water and parmesan. Then mix in the hot water and combine. I used a wooden spoon.
- Cover with a damp towel or plastic wrap and let it rest for 3 hours in a warm spot of your kitchen. If your kitchen is on the colder end, let rest in another spot of your house.
- Sprinkle flour on a clean surface, and scrape the dough onto the surface. Flatten out using your hands or a spatula and sprinkle 1/2 cup of parmesan and press it down. Work the dough back into a ball by folding it in around the edges and keep going around to fold for another 4 or so times (pictures above).
- Place a sheet of parchment paper back in the bowl and add your dough inside. Then top with the rest of the parmesan, and sprinkle more rosemary if you have it.
- Cover and let rise on top of the oven for another 30 minutes while your oven is preheating to 450°F with the dutch oven inside.
- Carefully remove the pot out of the oven and drop your parchment paper and dough inside. Cover and bake for 25-30 minutes.
- Remove the lid, and bake for another 5-8 minutes, until the parmesan is golden.
- Carefully remove the pot from the oven, then remove the bread and place it on a cooling rack for at least an hour prior to cutting into it.
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That looks soooo good and I love the butter board idea!
Thank you, Terri! That will be uploaded in the next couple weeks 🙂
This bread is to die for! And the butter board was amazing too! 💜￼
Thank you, Renee!
Super easy to make and delicious too. Turned out perfectly and pairs well with Suzy’s roasted red pepper seafood chowder.
I’m so glad it turned out great for you, Corinne!
This bread is so easy to make. I’ve already made it numerous times for different occasions and it’s been a hit every time!