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Rosemary Parmesan Bread
This Rosemary Parmesan Bread recipe is a delicious rustic no-knead bread full of flavor. Even a beginner baker can master this easy recipe.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Rising Time
2
hours
hrs
45
minutes
mins
Total Time
3
hours
hrs
40
minutes
mins
Course:
Side Dish, Snack
Cuisine:
American, Mediterranean
Keyword:
easy, homemade, no knead
Servings:
16
Calories:
146
kcal
Ingredients
3.25
cups
flour
½
tablespoon
yeast
2
teaspoon
kosher salt
½
tsp
black pepper
1 ⅓
cups
water
1
oz
olive oil
1
cup
shredded parmesan cheese
2
tablespoon
fresh rosemary
finely chopped
Rosemary Butter
2
tablespoon
salted butter
softened
½
teaspoon
fresh rosemary
very finely chopped
US Customary
-
Metric
Instructions
Mix the first 6 ingredients together in a large bowl with a dough whisk or wooden spoon. Do not knead. Just mix until a shaggy dough forms.
Cover the bowl and let rise for 2 hours.
Dump the dough onto a lightly floured surface. Sprinkle flour on top. Press into a large rectangle (about 10" x 14") with your fingers.
Sprinkle the parmesan cheese and rosemary over the dough. Roll up the dough starting at a short edge. Form the dough into a rectangular boule shape.
Let rise for 45 minutes.
Preheat a Dutch oven in the oven to 450.
Carefully transfer the bread to the hot Dutch oven and cover it with the lid.
Bake for 30 minutes.
Remove the lid. Bake for an additional 10 minutes.
Remove from the Dutch oven and let cool on a wire rack for at least 2-3 hours before slicing.
Rosemary Butter
Combine the butter and rosemary.
Notes
Adapted from Artisan Bread in Five Minutes a Day cookbook.
Nutrition
Calories:
146
kcal
|
Carbohydrates:
19.7
g
|
Protein:
4.9
g
|
Fat:
5.1
g
|
Saturated Fat:
2.2
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2.2
g
|
Trans Fat:
0.1
g
|
Cholesterol:
8
mg
|
Sodium:
403.7
mg
|
Potassium:
37.1
mg
|
Fiber:
0.8
g
|
Sugar:
0.1
g
|
Vitamin A:
100.3
IU
|
Vitamin C:
0.1
mg
|
Calcium:
80.1
mg
|
Iron:
1.3
mg