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!
This no-knead rosemary Parmesan bread recipe was originally posted in June 2016 but has been updated with new pictures, text and recipe tweaks.
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 delish!
How To Make Bread in a Dutch Oven
Full details are in the recipe card below, but here are the basics:
- 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 food plastic wrap and a clean tea towel and place in a warm area on your countertop. Allow to rise for 12 to 18 hours.
- After 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.
- Once the second rise is done, the dough will have roughly doubled in size. The last 30 minutes of dough rise time, place a Dutch oven in the oven and preheat. This will get the pot nice and hot, ready for the dough. Very carefully (and using oven gloves), remove the pot from the oven and uncover. Grab the ends of the parchment paper and lower the ball of dough into the preheated pot.
- Cover dough with lid and bake.
- After some bake time, carefully remove the cover of the Dutch oven. Grate over some Parmesan cheese and bake again, uncovered, for a little while longer.
- The dough is done with it’s golden brown and cooked through. Carefully remove bread from the pot. You can place onto a cooling rack to cool a little.
- Once the bread has cooled slightly, you can dig in (I love a slice smeared with butter)!
How To Know When 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 chive rosemary Parmesan bread, be sure to leave a comment below!
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, 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 food plastic 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 parchment paper that can be heated to at least 425 degrees Fahrenheit.
- The last 30 minutes of dough rise time, start to preheat your oven with your pot in there. Place an oven-safe 3.5 to 4 quart Dutch oven (roughly) into your oven and preheat to 425 degrees Fahrenheit. Note: Ensure that you use a Dutch oven, including lid, that is okay to use at that temperature. Once oven is preheated (for about 30 minutes), carefully remove the Dutch oven (use oven gloves as the Dutch oven is really hot).
- Uncover your dough and, using the parchment paper ends to lift, very carefully lower your dough ball into the Dutch oven.
- Use your oven gloves and place the lid back on your pot. Bake for 35 minutes.
- Use oven gloves and carefully remove cover. Sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until loaf is nice and golden and baked through.
- Allow to cool on a cooling rack for about 35 to 45 minutes 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.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
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