No Knead Rosemary Parmesan Bread

freshly baked load of bread on parchment paper.

5 from 4 votes

This rosemary parmesan bread is comfort food to the max, and so easy using Jim Lahey's no-knead overnight method. It's the simplest way to make bread, and good for absolute beginners.

Try using this bread for a flavorful grilled cheese sandwich with pickled cherry tomatoes, or serve it simply with bread dipping oil.

Prep Time10

Cook Time45

Proofing Time20

Total Time20 55

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American

Servings: servings per loaf

Author: Luay Ghafari

Cost: $5

Equipment

Banneton basket (affiliate link) - You can use a bowl instead. See the post above for more information.

Ingredients

3 ⅓ cup All-Purpose flour - 430 grams
2 tbsp Fresh Rosemary, chopped - or use 1 tbsp dried
¼ tsp Instant yeast
1 ½ tsp Kosher salt - 8 grams
1 ½ cup Water - 345 grams
½ cup Parmigiano Reggiano - Coarsely grated
extra flour or wheat bran for dusting

Instructions

To a large mixing bowl, add the flour, rosemary, yeast and salt. Mix well to combine. Add the water and stir using a wooden spoon until the flour is hydrated, about 3-4 minutes. The mixture will be sticky, shaggy and rough. That's normal.
Cover the bowl with plastic wrap and let the mixture rise at room temperature for 12-18 hours. The dough mixture will be dotted with bubbles and will be quite jiggly.
Transfer the dough to a lightly floured surface like a kitchen counter or large cutting board. Sprinkle most of the grated parmesan (save a couple of tablespoons) all over the surface of the dough. Using your fingers, gently press the parmesan into the dough.
Form the dough into a tight ball by picking up the edges and folding them upwards. Flip the dough ball so that it is seam side down. Continue to shape the dough ball until you reach the desired shape, but be careful so that you don't deflate it.
Transfer the dough ball to a floured banneton basket or bowl lined with parchment paper or a clean tea towel, dusted with flour or wheat bran. Place the dough ball seam side up in the baneton or bowl. Cover with a clean tea towel and let it rise for 1-2 hours.
30 minutes before the dough is ready, place an oven-safe dutch oven pot in your oven and preheat to 475F. When the oven is preheated and the bread has risen, carefully take out the dutch oven and remove the lid. Flip the dough ball onto a sheet of parchment paper. Pick up the edges of the parchment paper and carefully lower the dough ball into the uncovered dutch oven. Place the lid back on and place the dutch oven back into the oven and bake for 30 minutes.
After 30 minutes, remove the lid, sprinkle the remaining parmesan on the bread, return to the oven uncovered, and continue to bake for another 15-20 minutes, until a golden brown crust forms.
Remove the bread from the oven and allow it to cool completely before slicing.

Notes

See the recipe post above for step-by-step recipe photos.

A few ingredient notes:

Flour: use plain all-purpose white flour. Whole wheat flour can replace up to 50% the white flour, but the bread will be denser.
Parmesan: if you can't get fresh parmesan, substitute another hard cheese like pecorino. Don't use the powdered parmesan granules.
Rosemary: this can be fresh or dried, and another herb like thyme can be used in place of rosemary.

Nutrition