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.
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.
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 a little.
- Once the bread has cooled slightly, you can slice it. (I love a slice smeared with butter)!
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!
Storing and How Long It Lasts
Store any cooled leftover bread in a sealable food bag in a cool/dry place on your countertop or in your pantry.
Like most baked goods, homemade bread is best enjoyed the day it’s made but can generally last about 2 to 3 days. The more time passes, it will become less fresh.
Tip: Day old bread? Make homemade croutons! So good!
Can I Freeze This Bread?
Yes!
Slice your loaf before freezing. That way, you can remove a slice (or two) from your freezer without having to thaw the entire loaf.
Wrap cooled bread in a freezer-safe bag and freeze for up to 3 months or so. It may last longer than that, but you run the risk of the quality of the bread deteriorating.
Slices thaw pretty quickly on your countertop.
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.
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)
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.
- 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: Store leftover cooled bread in a sealable food storage bag for 2 to 3 days in a cool/dry place in your pantry or countertop. Alternatively, store in a sealable freezer-safe bag 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.
© Girl Heart Food Inc. Photographs and content are copyright protected.
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!
Karen (Back Road Journal)
That looks like a great loaf of bread. Since you recommend letting it rise for about 18 hours, do you start your bread making at night?
Dawn - Girl Heart Food
Thanks Karen! Yes…I usually start the evening before and finish/bake next day.
Kristina Keller Kopacz
Mine is rising now. But I have a question. All my other no knead breads call for a hot-pre heated Dutch oven. This one is not, is that correct?
Dawn | Girl Heart Food
Hi Kristina! You can preheat your Dutch oven as your oven is warming up … thanks for pointing that out. 🙂 Hope you enjoy the recipe!!
Kathy @ Beyond the Chicken Coop
Nothing better than homemade bread. I love all the flavors in this loaf and love that it’s a no knead bread! Simply perfect!
Dawn - Girl Heart Food
I agree! Thank you Kathy!
David @ Spiced
This bread sounds fantastic, Dawn! You know how much I love to bake bread, and you’ve got me drooling over this one. In fact, I realized the other day that it’s been too long since I baked a loaf – we had some in the freezer that we’ve been working through. I’m totally putting this on the list of things to bake soon! Perhaps this weekend. And I’ll eat it for dinner along with a glass of wine. 🙂
Dawn - Girl Heart Food
Woo hoo! Thank you so much, David! Hope you enjoyed this one! Sounds just perfect with some wine for a nice night at home!
Adina
I love baking bread but I have never topped a bread with cheese before, it looks sooooo good, I have to make it soon. And I envy you for the weather, we rarely had such a cold time in July, I mean, the summers are not particularly hot in Germany, but 15 degrees Celsius in July is an all-time low probably. Well, on the bright side, good weather for baking bread, I don’t mind turning on the oven when it’s so cold.
Girl Heart Food
Cheese is the icing on the cake or should I say bread, lol 😀 Our weather is not that great. Luckily, Canada Day was absolutely beautiful, but it’s cloudy and 10 degrees Celsius here today. I don’t understand how it could be above 20 degrees last week and so much colder today. Oh well. I’d gladly turn my oven on in any temperature to make bread, though. Find it so relaxing to make 🙂 Thanks for stopping by, Adina!
Katie Crenshaw
I don’t eat much bread… but every now and then I will cheat and have some if it is worth it. This recipe definitely looks worth cheating for! OMG! It looks heavenly. Your pictures are making me drool. I am pinning this to make at my next dinner party. Homemade bread is such a nice treat.
Girl Heart Food
Thank you for the kind words, Katie!! And for the Pin! Appreciate it 🙂 Eating bread for me is like eating chocolate. If I’m gonna eat it, it better be the good stuff:D Not worth wasting the calories on just any ol’ thing, lol. Have an awesome weekend, friend!
Kate @ Framed Cooks
I have a no-keand bread recipe that I am currently addicted to, but I think I have to give this one a whirl, with all the gorgeous herbs. and the CHEESE! You are inspiring me!
Girl Heart Food
Can’t go wrong with herbs and especially cheese in bread, can you Kate? Makes it so much better 🙂 Thank-you so much, girl! Have a lovely long weekend!
Miriam - londonkitchendiaries.com
I love making homemade bread – I find kneading dough extremely therapeutic 🙂 I could never give up carbs either! I am slightly jealous when you talk about bright sunny weather – it does not stop raining here in London 🙁 Just a little bit of summer would be so nice! Happy Canada Day!
Girl Heart Food
Making bread is soooo therapeutic…totally agree! And carbs are the best, especially when there’s butter involved! Don’t get too jealous of the weather. It’s absolutely lovely here today, but rain and cloud tomorrow and the next day. Hopefully the forecast will be wrong! Fingers crossed 😉 Thanks so much for happy Canada Day wishes, friend! Have a great weekend!
Amanda@craftycookingmama
I LOVE homemade, fresh baked bread. I love making it, I love baking it and above all I love eating it! I’m right with you on making a meal of it – a fresh loaf with lots of butter, olive oil for dipping and a bottle of red and I’m a happy chickie! Your Rosemary Chive Bread sounds perfect! It’s been a few weeks since I baked any bread – next rainy day I’m gonna be all over that! Enjoy your holiday weekend!
Girl Heart Food
Thank-you so much, Amanda! A big hunk of bread, butter and wine sounds perfect right about now! Just what the day called for (or any day, really, lol) Hope you get a chance to try the recipe soon. Enjoy your holiday weekend too 🙂
karrie @ Tasty Ever After
This bread looks so perfect Dawn!!! Love that the herbs are from your garden too. Homemade bread is the best, especially in grilled cheese 🙂
Girl Heart Food
Thank-you, Karrie!! Hubby and I were out in the garden today and are thinking about adding a few more things. Pretty exciting! Grilled cheese? Now, I want that – with lots of butter, of course 😉 ! Have a lovely weekend! xo
Kathleen | Hapa Nom Nom
It sounds like you have a lovely garden, Dawn. I wish I had a green thumb. I would SO love to grow my own herbs and veggies, but my thumb is so brown, that I’ve killed bamboo and cactus! Seriously, no plant in my house ever lives. On the other hand, nothing smells better than homemade bread baking. If I could find a way to bottle that smell I would sell it! And I’m loving the parm, rosemary/chive combo!
Girl Heart Food
Thank-you, Kathleen! Our garden is not huge, but there’s lots there for hubby and I. We are thinking of expanding it a little to try and grow more things 🙂 If you could bottle the smell of homemade bread, you would sell that stuff like CRAZY and I would be the first one to buy!! Thanks so much, girl! Have a fantastic long weekend!