This easy overnight bread rises naturally and bakes into a crispy, cheesy loaf with herby flavor—perfect for slicing, dipping, or sandwiches.

Bread flour (or all-purpose flour)

Active dry or instant yeast

Lukewarm water

Kosher salt or fine sea salt

Fresh rosemary, finely chopped

Parmesan cheese (cubed or grated)

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In a large bowl, whisk yeast into lukewarm water (if using active dry).

Add flour, salt, rosemary, and Parmesan. Mix with a spatula or spoon until a shaggy, sticky dough forms.

Cover bowl and let dough rise at room temperature for 8–10 hours, or refrigerate up to 24 hours for added flavor.

Gently shape dough into a round by folding the edges inward. Place seam-side down on a piece of parchment paper.

Dust top with flour and extra Parmesan, and score the top if desired.

Preheat a Dutch oven at 450°F.

Transfer dough (on parchment) into the hot Dutch oven. Cover and bake for 30 minutes.

Uncover and bake an additional 15–20 minutes until golden brown and hollow-sounding.

Cool fully on a wire rack before slicing.

Cubed Parmesan creates cheesy pockets—grated cheese melts evenly but may brown more quickly.

Use fresh herbs like thyme or add garlic, olives, or sundried tomatoes for flavor variations.

No Dutch oven? Use a covered baking dish, foil tent, or pizza stone with a pan of water.

Cold proofing (refrigerating shaped dough) enhances flavor and texture.

Let the loaf cool fully before slicing to preserve structure.