No‑Knead Rosemary Parmesan Artisan Bread

Why You’ll Love This Recipe

I love this loaf because it feels artisanal yet it’s incredibly easy to make. No mixers or kneading – just mix, let it rise, shape, and bake. The rosemary and Parmesan bring so much flavor, and baking in a Dutch oven gives it that crackling crust and airy crumb that make it feel fancy. It’s perfect with soup, pasta, or simply slathered with butter

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Bread flour (or all‑purpose flour)
• Active dry or instant yeast
• Lukewarm water
• Kosher or fine sea salt
• Fresh rosemary, chopped
• Parmesan cheese (cubed or freshly grated)

Directions

1. I whisk yeast into lukewarm water if using active dry, then combine with flour, salt, rosemary, and Parmesan to form a shaggy, sticky dough

2. I cover the bowl and let the dough rise at room temperature for 8–10 hours (or refrigerate for added flavor) until doubled

3. I gently shape the dough into a ball by folding edges toward the center, then place it seam-side down on parchment, dust top with flour and extra Parmesan, and score the surface

4. Meanwhile, I preheat a Dutch oven at 450 °F (232 °C). Once hot, I transfer the dough (on parchment) into it, cover, and bake for 30 minutes.

5. I remove the lid and bake another 15–20 minutes until golden-brown and hollow-sounding when tapped

6. I cool it fully on a rack before slicing to keep the crust crisp and crumb light.

Servings and timing

• Servings: 1 large loaf (about 10 slices) 
• Active prep time: ~15 minutes
• Rise time: 8–24 hours (bulk + optional cold proof) 
• Baking time: ~45 minutes
• Total time: ~9–25 hours (mostly inactive)

Variations

• Short-rise version: Mix and let proof at room temperature for 45 minutes to 2 hours—results in a light loaf without the long wait.

• Cold-fermented: After bulk rise, refrigerate shaped dough for up to 24 hours before baking for enhanced flavor.

• Flavor twists: Swap rosemary for thyme, or add olives, garlic, or sundried tomatoes.

• Cheese swap: Cubed Parmesan creates melty pockets; try cubed cheddar or Gouda instead.

• Beer version: Replace part of the water with beer for a rustic, deeper-flavored loaf .

Storage/reheating

I store cooled bread in a paper bag or cloth at room temperature for 2–3 days. To refresh the crust, I bake it in a 350 °F oven for 5–10 minutes. For longer storage, I slice and freeze it – then toast or warm slices as needed.

FAQs

1. Do I need a Dutch oven?

No, but it helps trap steam and create a crispy crust. A covered pot, pizza stone with a pan of water, or even a foil tent can work .

2. Why cubed Parmesan?

Cubed cheese melts into pockets without burning on the crust—grated cheese may over-brown during the long bake .

3. Can I skip the cold proof?

Yes. Cold proofing is optional – letting the dough rise at room temperature shortens the process and still creates great texture .

4. How do I know it’s done baking?

A fully baked loaf sounds hollow when tapped on the bottom, is golden brown, and registers around 200–210 °F inside.

5. Can I make smaller loaves or rolls?

Yes—weigh and divide the dough for two smaller boules or shape into rolls. Adjust baking time down (~20–30 minutes) accordingly.

Conclusion

This No‑Knead Rosemary Parmesan Artisan Bread is a game-changer: no fuss, few ingredients, and a loaf that tastes like it’s from a bakery. Crisp crust, airy crumb, soothing aromas—and perfect paired with soups, pastas, or just good butter. I bake it often, and I think you’ll love it just as much.