If you’re a bread lover, this rosemary Parmesan bread is a must try! This no-knead bread bakes up in a Dutch oven and is chock-full of herbaceous flavour from plenty of fresh rosemary and chives. It has Parmesan cheese grated over top for one delicious loaf of homemade bread you’re gonna want to make again and again!

Are you a carb lover?

How about a general bread lover?

I know I am!

Big time team carbs over here!

If you love bread as much as me, especially homemade bread, you’ll really enjoy this Dutch oven rosemary Parmesan bread.

There’s something super relaxing, and oddly satisfying, about making homemade bread, don’t ya think?

Aside from the incredible herbaceous taste of this Dutch oven bread, it seriously makes the house smell amazing! Can someone bottle that scent already?!

One of my favourite things is to enjoy this bread warm, fresh out of the oven, with some good quality butter smeared over top. Heaven, I tell ya!

You can also serve with flavoured oil for dipping, like this marinated feta in oil. Or, imagine using the bread for a delicious veggie sandwich for lunch! Now I’m hungry!

Why We Love This Rosemary Parmesan Bread

This rosemary Parmesan bread is made with less than 10 simple ingredients.
It requires very little active, or hands-on, time.
Homemade bread makes your kitchen smell amazing as it bakes.
It’s super easy to prepare. Why buy store-bought?
With lots of herbs and Parmesan cheese, it tastes absolutely delicious!

How To Make Bread in a Dutch Oven

Here is an overview of how to make rosemary Parmesan bread (full details are in the recipe card below):

Make the bread dough

Add flour, chives, rosemary, salt and yeast to a large bowl.
Give everything a little stir to incorporate the ingredients.
Add water, stirring in.
It’s done when there is no dry flour left and you’re left with a slightly tacky and shaggy looking ball of dough. It will definitely look rough here and not smooth at all. Then, cover the bowl with some plastic food wrap and a clean tea towel and place in a warm area on your countertop. Allow to rise for 12 to 18 hours.

Collage of steps to make homemade bread dough.

Rise and form the loaf

After the 12 to 18 hour rise time is up, your dough will have risen and it’ll be a little bubbly on top.
Dust a clean counter (and your hands) with some flour. Pull the dough out of the bowl and form into a ball. Do this by folding the dough onto itself once or twice, tucking the ends underneath. You will likely use a little flour here if your dough is a little wet or sticky.
Place some cornmeal (optional) on a sheet of parchment paper and lay the dough ball on top. Place back into a bowl. Cover with a clean tea towel and allow to rise again for another 1.5 to 2 hours.
Once the second rise is done, the dough will have roughly doubled in size. Grab the ends of the parchment paper and lower the ball of dough into the preheated Dutch oven.

Collage of steps to rise and form bread dough before baking.

Bake the loaf

Cover the dough with the Dutch oven lid and bake.
After some bake time, carefully remove the Dutch oven from the oven, uncover and sprinkle some Parmesan cheese over top of the loaf.
Return the Dutch oven to the oven to continue to bake the loaf, uncovered, for a little while longer. The dough is done with it’s golden brown and cooked through. Carefully remove the bread from the Dutch oven. You can place the loaf onto a cooling rack to cool for about a hour.
Once the bread has cooled, you can slice it. (I love a slice smeared with butter)!

Collage of steps to bake and slice a loaf of rosemary Parmesan Dutch oven bread.

How To Know When the Bread Is Baked

Generally speaking, this Dutch oven bread takes about 50 to 55 minutes to bake.

Bread is done when the loaf has a lovely golden brown colour.

Another way I like to tell if the bread is done is by tapping on the bottom. If it has a hollow or drum-like sound, it should be done. Be careful, it’s hot!

Round loaf of homemade bread on parchment paper.

Storing

Store cooled leftover bread in a resealable food storage bag in a cool/dry place on your countertop or in your pantry for up to 2 days. Of course, like most baked goods, homemade bread is best enjoyed the day it’s made. The more time passes, it will become less fresh.

Tip: Day old bread? Make homemade croutons! So good!

Hand holding two halves of a loaf of homemade bread to show the interior.

Can I Freeze This Bread?

Yes, this bread can be frozen. If you want to make a batch to freeze for later, you can totally do that. It’s so convenient to have on hand. To freeze, allow the bread to completely cool, then store it in a freezer-safe bag and freeze for up to 3 months. It may last a bit longer than that, but you run the risk of the quality of the bread deteriorating.

Tip: Slice the cooled loaf before freezing. That way, you can remove a slice (or two) from your freezer without having to thaw the entire loaf. Slices thaw pretty quickly on your countertop.

Round loaf of homemade bread with slices cut out of it.

Tips for Making This Homemade Bread

If you want even more herbaceous flavour, feel free to add in a little more fresh herbs.
Don’t use too large of a Dutch oven. A smaller pot helps the dough maintain its shape and gives you a good rise from your dough.
Check the best-before date on that container of yeast! Before investing time and ingredients in making homemade bread, make sure that your yeast is still good (so it can do its job).
This rosemary Parmesan bread uses instant yeast, meaning it doesn’t have to be dissolved in liquid before being added to your dry ingredients.
When forming your dough into a ball before the second rise, if it’s too wet, tacky, sticky or hard to handle, don’t worry! Just add a little more flour, as necessary, to get that ball shape.

Slice of buttered bread with a butter knife resting on top.

Hope you love this no knead bread recipe as much as we do! It’s so good to make a sandwich with (or simply enjoy as is with butter).

If you make rosemary Parmesan bread, be sure to leave a comment below!

This bread recipe was originally published in June 2016 but has been updated.

Rosemary Parmesan Bread (No Knead)

Dawn | Girl Heart Food

If you're a bread lover, this rosemary Parmesan bread is a must try! This no knead bread bakes up in a Dutch oven and is chock full of herbaceous flavour from plenty of fresh rosemary and chives. It has Parmesan cheese grated over top for one delicious loaf of homemade bread you're gonna want to make again and again!

Print Recipe Save Recipe

Prep Time 10

Cook Time 1

Rise Time 20

Total Time 21 10

Course Bread

Servings 1 loaf

Ingredients

3 ¼ cups all-purpose flour, plus a little more for dusting counter when working dough
3 tablespoons finely chopped fresh chives
1 to 1.5 tablespoons minced fresh rosemary leaves, depending on how much rosemary flavour you want
1.5 teaspoons kosher salt
½ teaspoon instant yeast
1 ¼ to 1.5 cups room temperature water, approximately
2 tablespoons cornmeal, optional
¼ cup grated Parmesan cheese

Instructions

In a large bowl, combine flour with chives, rosemary, salt and yeast. Stir to combine.
Add water (I like to add one cup of water first and then add the remaining as necessary). Mix with a wooden spoon to combine until no dry flour remains. Dough will be sticky, shaggy and definitely not smooth. Cover the bowl with plastic food wrap and a clean tea towel and leave at room temperature for 12 to 18 hours.
I usually like to let rise for the full 18 hours. Dough is ready when the surface is bubbly.
Sprinkle a little flour onto a clean work surface (and your hands so you can handle the dough) and pull the dough away from the bowl. It will likely be a little sticky so floured hands definitely help here.
Form the dough into a ball. Fold the dough onto itself a couple of times — basically, tucking the ends underneath (so that's the bottom) and the top is smooth. If the dough is too sticky to handle or doesn't hold a ball shape, just add a little flour, as necessary. Don't add too much flour or knead here. We're just trying to get a decent ball shape.
Place your ball of dough onto some parchment paper that has been sprinkled with cornmeal (if using). Place into a bowl. Cover with a clean tea towel and let rise for another 1.5 to 2 hours.
Note: Use a parchment paper that is oven-safe up to at least 425 degrees Fahrenheit.
When there is about 30 minutes left of dough rise time, start to preheat your oven to 425 degrees Fahrenheit so it's ready when your bread is ready to bake. At this time, place your Dutch oven (covered with its lid) in the oven to warm up as your oven is preheating.
Note: Ensure that you use a Dutch oven, including lid, that is okay to use at that temperature.
When the dough has risen and the oven has preheated, use oven gloves and carefully remove the Dutch oven from the oven and remove the lid. Uncover your dough and, using the parchment paper ends to lift, carefully lower your dough ball into the Dutch oven. Cover with the pot lid and bake for 35 minutes.
Use oven gloves and carefully remove the Dutch oven from the oven and remove the lid. Sprinkle the loaf with Parmesan cheese, then return the pot back to the oven and continue to bake the loaf, uncovered, for another 20 to 25 minutes or until the outside of the loaf is nicely golden brown and it's baked through.
Allow the bread to cool on a cooling rack for about 1 hour before slicing. Enjoy!
Note: Best enjoyed freshly made. However, leftover cooled bread can be stored in a sealable food storage bag for up to 2 days in a cool/dry place in your pantry or countertop. Alternatively, freeze the bread. To freeze, store the cooled bread in a sealable freezer-safe bag and freeze for up to 3 months.

Notes

Don’t use too large of a Dutch oven. A smaller pot helps the dough maintain its shape and gives you a good rise from your dough.
Check the best-before date on that container of yeast! Before investing time and ingredients in making homemade bread, make sure that your yeast is still good (so it can do its job).
This rosemary Parmesan bread uses instant yeast, meaning it doesn’t have to be dissolved in liquid before being added to your dry ingredients.
When forming your dough into a ball before the second rise, if it’s too wet, tacky, sticky or hard to handle, don’t worry! Just add a little more flour, as necessary, to get that ball shape.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword Dutch oven bread, herb bread, no knead bread, parmesan bread

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

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Rosemary Parmesan Bread (No Knead)

Why We Love This Rosemary Parmesan Bread

How To Make Bread in a Dutch Oven

Make the bread dough

Rise and form the loaf

Bake the loaf

How To Know When the Bread Is Baked

Storing

Can I Freeze This Bread?

Tips for Making This Homemade Bread

Rosemary Parmesan Bread (No Knead)

Ingredients

Instructions

Notes

Tried this recipe?

Comments

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