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parmesan rosemary bread recipe

Parmesan Rosemary No-Knead Bread (Dutch Oven Loaf)

This parmesan rosemary loaf is a no-knead, overnight bread baked in a hot Dutch oven for a tall, crackly crust and open crumb. Fresh rosemary and hand-grated parmesan melt through the dough for deep, aromatic flavor and a rustic, artisan finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 20 hours
Total Time 20 hours 55 minutes
Servings: 6 people
Course: Appetizer, bread, Hearty Side Dish
Cuisine: Artisan Bread, Italian-inspired
Calories: 190
Ingredients Method Notes

Ingredients
  

Main Dough:
  • 400 g bread flour or strong all-purpose flour
  • 320 g cool water about 80% hydration
  • 1 g instant or active dry yeast ¼ tsp
  • 8 g Diamond Crystal Kosher Salt or 6 g table salt
  • 18 g freshly grated parmesan cheese about 4–5% of dough weight
  • 2 tsp finely minced fresh rosemary or 1 tsp dried, chopped finely
Optional (for variety):
  • Olive oil for brushing optional
  • Extra parmesan or rosemary for topping optional

Method
 

Mix Dry Ingredients
  1. In a large bowl, mix flour, salt, yeast, grated parmesan, and minced rosemary. Stir well so the cheese and herbs spread evenly through the flour.
Add Water and Combine
  1. Pour in cool water and stir with a spoon or dough whisk until no dry flour remains. The dough will look sticky and shaggy — that’s perfect. Don’t knead.
Long Room-Temperature Rise
  1. Cover the bowl and let it rest at room temperature for 18–24 hours. The dough is ready when it’s bubbly and slightly domed on top.
Shape Gently
  1. Lightly flour your counter. Turn out the dough and fold it into a loose ball or oval without pressing out air. Tuck the seam underneath and drag gently to tighten the surface.
Rest Before Baking
  1. Place the shaped dough on a piece of parchment paper. Let it rest for 30 minutes while the oven preheats.
Preheat the Dutch Oven
  1. Place your Dutch oven with its lid inside the oven and preheat to 450°F (230°C) for at least 30 minutes.
Score and Bake Covered
  1. When ready, lift the dough using the parchment and lower it carefully into the hot pot. Score the top about ¼ inch deep with a sharp knife or lame.
  2. Cover and bake for 30 minutes.
Uncover to Brown
  1. Remove the lid and bake 10–15 minutes more until the crust is deep golden brown and the internal temperature reaches 200–210°F.
Cool Before Slicing
  1. Transfer the loaf to a wire rack and cool completely (at least 30–60 minutes). Listen for the crackling crust as it cools — that’s a good sign!

Notes

  • Sticky dough is a good sign — don’t add extra flour.
  • Hand-grated cheese melts evenly; skip pre-grated or powdered versions.
  • Diamond Crystal Kosher Salt weighs less than table salt — if using table salt, reduce by about 25%.
  • Let the loaf cool fully before slicing to avoid a gummy interior.
  • For longer flavor development, refrigerate dough up to 5 days before baking.
  • Store leftover loaf in a paper bag for 1–2 days or slice and freeze for up to 3 months.