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!
Smitha H
pasmesan and rosemary and bread baking aroma is a great feeling that makes you turn on oven to bake. Great that you have garden to get your favorite plants growing and get them fresh while you cook. i too have a very small balcony garden to get some indian herbs grown. It is awesome to pluck them fresh while cooking.
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No need to get caught up in technicalities over this one! I love everything about this bread!! I only wish I could have smelled it while it was baking… All the more reason to get my ‘bake’ on….immediately! 🙂
Girl Heart Food
Thank-you, Annie!! The smell of freshly baked bread can’t be beat, can it? Have an awesome long weekend 🙂
Tracy | Baking Mischief
Oh man, this bread is making my mouth water! I love love love rosemary in my bread, and baked with Parmesan? I will take 2 loaves please! 😉
Girl Heart Food
Two loaves coming right up for you, Tracy!! Rosemary is one of my favs and, well, any type of cheese I LOVE. Thanks so much, girl!
Mir
Oh my gosh. This looks CRAZY good. That parm on top? Heaven. Just heaven. I’m coming over!
Girl Heart Food
Thank-you, Mir! Appreciate the kind words! You’re more than welcome to come over the have some 😉
Michelle | The Secret Ingredient Is
Yum, yum, yum! This sounds so heavenly, I can almost smell it through the computer! How I wish I had a few slices of this bread with my eggs this morning. I totally agree with you on the store-bought vs. freshly -baked bread battle – I will devour a loaf if it’s freshly homemade, and this I would totally devour! Rosemary and parmesan is one of my favorite flavor combos and I love the addition of chives! Hope you have a great long weekend!
Girl Heart Food
Doesn’t homemade bread baking smell absolutely the BEST?! Nothing beats it! Cookies come close, lol 😀 Thank you so much for the kind words, Michelle. Now, you have me totally wanting toast and eggs (perhaps with some avocado too). Have a great long weekend too 🙂
Megan - The Emotional Baker
I love baking bread, but have never included herbs! I have to change that soon because this great loaf is calling my name 😉
Girl Heart Food
Yes, you do 🙂 Herbs really do make a difference. Have a great long weekend!
Sarah @ Champagne Tastes
Oh yummmmm! I’ve got chives and rosemary in my garden right now- this sounds fantastic!
Girl Heart Food
Thanks Sarah! Love to hear if you try it 🙂
Yum In Your Tum | Amanda
I can just smell this bread through my computer screen, it looks soooo delicious! I don’t know why they haven’t made a bread scented candle yet, LOL. I swear I would be the first person to buy it. I am a bread lover as well, and like you, it has to be fresh out the oven for me. There is always enough time on the weekend to bake some bread. My favorite topping? CHEEEEESE. I haven’t made homemade bread in awhile, but can not wait to try this yumminess! Great recipe 🙂
Girl Heart Food
Thank-you so much! I’m right there with ya in buying that bread scented candle 😀 Cheese on bread is awesome! I don’t think I’ve ever had a cheese that I didn’t like! Appreciate the kind words, girl! Enjoy your long weekend!!
Jessica @ Citrus Blossom Bliss
Oh my goodness this bread!!!! You’re making me so sad that i didn’t grow chives this year. I’ll just have to go get some from the store to accompany my rosemary from the garden because this bread looks like everything I’ve ever wanted in life. I love making homemade bread and we’re like you too – we never eat the whole loaf of store bought bread and freeze. But this?! It would be gone in a day!
Girl Heart Food
You’re too sweet, Jessica! Hope you get a chance to try the recipe soon 🙂 Thanks so much girl!
David @ Spiced
Oh, you are speaking to me with this post, Dawn! I love bread…well, homemade bread. And I love, love, love baking bread. In fact, it’s probably my single most favorite thing to do in the kitchen. If I could make and eat bread for every meal, I probably would. I’m digging the chive addition in this one! We have a bunch of chives outside right now, too, and I’ll probably have to toss in a handful next time I make bread now. Yum!!
Girl Heart Food
The language of food (especially carbs) is the best language there is, isn’t it?! What is it about baking bread….so relaxing. I think a lot of people feel that way. Thanks so much, David, for the kind words 🙂 Have a great week!
Kathy @ Beyond the Chicken Coop
I love homemade bread too. It’s one of my favorites to bake …and eat. A pat of butter on the to is how I like it best. This loaf looks spectacular. I’d better get baking some for me right now! 🙂
Girl Heart Food
You just can’t go wrong with butter on bread. Butter just makes everything better, doesn’t it? Thank-you so much, Kathy! Enjoy 🙂
Alice @ Hip Foodie Mom
I love the smell of freshly baked bread and have not baked bread in a while. . I want to now! rosemary olive oil is my fave and this rosemary chive bread looks amazing and that parmesan on top is fabulous!
Girl Heart Food
Flavoured oils are awesome, aren’t they? Chili oil is pretty great too. Thanks so much, Alice! Hope your week is going well 🙂
Rachelle @ Beer Girl Cooks
Gah! I love my garden, but am too scared to plant rhubarb b/c I might poison us! Baking bread is the best and I’m totally digging this chive business!
Girl Heart Food
Baking bread is definitely one of my favourite things to do, especially when it works out, lol. Thanks so much, Rachelle!!
Kathryn @ Family Food on the Table
I feel exactly the same – never enough time for all the food I want to make and eat! Including this gorgeous bread! I have been meaning to make more homemade bread this year and it keeps getting away from me. That must change – and this looks like a great place to start 🙂 Pinned! XO
Girl Heart Food
Right?! Where does the time go? Early on in the week, I think ‘ok, I want to make this, I want to make that.’ And, I never get to eat all. There’s only so much time and so much I could possibly eat 😀 Hope you get a chance to try the bread soon! Love to hear if you do. Thanks for the comment and Pin 🙂 Appreciate it girl! XO
Liz @ Ready to Yumble
Homemade bread is the BEST! I’m the same as you – rarely buy bread at the store, but when we make a loaf, oh my stars it goes fast! I haven’t tried butter and molasses, but butter and honey is enough to make me swoon. And Cheez whiz? Get out. Love it. Pinned!
Girl Heart Food
If you love butter and honey, you’ll love butter and molasses! But, I’m definitely gonna try the butter and honey…sounds awesome! Well, butter and pretty much anything is fantastic, isn’t it 😀 ? Thanks so much, Liz, for the comment and Pin…really appreciate it!
Kevin | Keviniscooking
Lucky you with the fresh rhubarb! This bread looks fantastic. The proofed and puffy dough with all the chives, chili flake sand rosemary looks so good, but the baked with that cheese all over… holy yum. You done good. 🙂
Girl Heart Food
I can’t wait for the rhubarb to grow some more so I can make some more stuff with it! it’s the best! I loves me some bread! So relaxing to make and comforting to eat 😉 You can’t beat putting cheese on it too, can ya? Thanks so much, Kevin 🙂
Cheyanne @ No Spoon Necessary
So glad you had a wonderful weekend, Dawn! Spending it outside is always a win! I am SUPER jealous you have a garden… have I mentioned that yet? As much as I love the deer, they would destroy a garden, so I’m not even going to attempt dumping effort into it. Too bad you don’t live close, I’d come steal your fresh eats! hahaha. 😉 Making bread has to be one of the most therapeutic things ever, and I am totally making this next time I need to relieve a little stress!! Love the chives, rosemary and touch of spice you added to this bread! I’ll take extra parm and butter please! 😉 Pinned! Cheers, girlfriend! xo
Girl Heart Food
If I lived closer to ya, I’d gladly share with ya 😉 Herbs for days! Too bad that the deer would destroy a garden; I bet they are super nice to look at, though! I remember at our last place, a moose literary came up the back yard (hubby was like 5 feet away from it) and walked down the street!! We actually were fast enough to get some pics too. Crazy, hey? Thanks for the bread love and, of course, the kind words and Pin. You’re the best, girl! xo
Mary Ann | The Beach House Kitchen
I would love to have a garden like yours Dawn! I had a small garden when the boys were little, but nothing recently. Maybe I’ll need to get one going again! I love this bread and you’re making it sound so easy! On my list my friend! Pinned!
Girl Heart Food
Yes, you should get a garden going again 🙂 That would be great! Ours is not very big at all, but certainly enough for hubby and I. We love trying out new things to grow. Certain herbs works better than others for us. The bread is really easy….almost too easy 😀 Too tempting to be making/eating bread all the time! Thanks so much for the kind words and Pin, Mary Ann…much appreciated 🙂
Demeter | Beaming Baker
Yay for Happy Dawn! That means regularly happy Dawn x1 million? Can the world take such happiness? YES it can. 🙂 In fact, I think it needs it. <3 So… can you bring over some of that happiness and perhaps whip up some of this incredible bread? And maybe a slice of that rhubarb cake you mentioned?
Bread is totally the official symbol of Winning at Home. Like, seriously. Lol. If you felt good making homemade cookies, wait til you make homemade bread. Pinning a huge blue ribbon on your lapel to signify your win. That is all. 🙂 Have a great week, friend! Pinning. xoxo
Girl Heart Food
I would love to whip up some of this bread for ya, Demeter! And definitely some rhubarb cake ’cause everyone needs cake, right 😉 Maybe we can top the cake with some of your awesome nice cream? Sounds like a plan to me 🙂 Isn’t homemade bread THE BEST? Taste, smell, the whole package. All the carbs, lol 😀 Thanks so much, Demeter, for the sweet comment and Pin. Have a great week too. xoxo
Gayle @ Pumpkin 'N Spice
Sounds like you have a wonderful garden, Dawn! I loved your instagram pics over the weekend, so glad you were able to pic some rhubarb! Now onto this bread…wow does this look AMAZING! My Grandma always used to grow chives in her garden, and I loved picking them with her. The fragrance was just wonderful! I can’t wait to start a garden next summer, with lots of chives. Sounds like it’s just perfect for this bread! Pinned! Hope your Monday is off to a great start!
Girl Heart Food
Thank-you, Gayle! Our garden is not big, but it’s definitely big enough for hubby and I. Plus, it’s fun growing our own things. I loved how the rhubarb cake turned out…I’d save some for ya if I could 😉 Chives are the best, aren’t they? We always have so much luck growing them too and now they are starting to flower so they look that much nicer. Nice for little garnishes if I feel like getting fancy, lol. Thanks for the sweet words and Pin, Gayle! Have a wonderful week!