No Knead Rosemary Parmesan Skillet Bread features a super easy homemade dough that comes together in a matter of minutes! This bread has tons of flavor and a crispy cheesy crust.
Yield:
1 loaf
Prep Time:15minutes
Cook:40minutes
Tessa's Recipe Rundown...
Taste: I absolutely adore the fresh, earthy, piney taste of rosemary, especially when combined with salty Parmesan cheese! Texture: The bread develops a wonderfully crisp rich crust, while the inside is light and tender. Ease: Ridiculously easy. Pros: The dough comes together in a matter of minutes and using the cast iron pan means no shaping. Not to mention it creates a beautiful crust! Cons: None!! Would I make this again? Yes and yes.
If I could only eat two things for the rest of my life, it would be bread and chocolate.
What would you chose?
I generally try to avoid white bread unless I make it from scratch, just to keep things balanced.
I actually think I’ll give this recipe a go with half-whole wheat flour, half all-purpose flour next time because I think it could still be delish.
But man, there’s nothing like a still-warm fresh baked loaf of bread from the oven. The smell is absolutely intoxicating. I think I was born to bake bread. It just seems to come naturally to me, which is something I can’t say for MANY things (singing, math, doing anything outdoors).
But getting to see a few simple ingredients that almost everyone has in their pantry turn into a living growing dough and then again into something that everyone wants a bite of… it’s pretty magical.
Bread really doesn’t need to be intimidating or complicated, which is why I love to share recipes like this No Knead Rosemary Parmesan Skillet Bread which is almost too simple and easy to believe.
You can use whatever sturdy herbs or cheese you prefer. Dip the bread in oil & balsamic, slather with butter, or dip into a tomato sauce. Add in garlic, olives, or whatever else you like. Make this recipe your own!
If you have any questions or want to learn more about homemade bread baking, check out this free guide I created:
4.96 from 42 votes
How to make
No Knead Rosemary Parmesan Skillet Bread
Yield:1loaf
Prep Time:15minutes
Cook Time:40minutes
Inactive Time1hour30minutes
Total Time:2hours40minutes
No Knead Rosemary Parmesan Skillet Bread features a super easy homemade dough that comes together in a matter of minutes! This bread has tons of flavor and a crispy cheesy crust.
Ingredients
2 1/4teaspoons(1 package) instant yeast
2cupslukewarm water
4 1/2cups(574 grams) all-purpose flour
2tablespoonschopped fresh rosemary, plus more for sprinkling
1 1/2teaspoonsfine salt
3tablespoonsolive oil, divided
1/4cupgrated parmesan cheese
Directions
In a large mixing bowl, combine the yeast and water. Add half the flour in and stir with a wooden spoon. Add the rosemary, salt and remaining flour and stir until combined. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Or, you can let the dough rise in the skillet (next step).
Brush 2 tablespoons olive oil over the bottom of a 10 or 12-inch cast iron skillet. Sprinkle the dough and your hands with flour before shaping it into a disk. Dough will be sticky, it doesn’t have to shape perfectly. Place in the skillet, cover loosely, let rise until puffy, about 30 minutes.
Meanwhile, preheat the oven to 400°F.
Drizzle additional olive oil over the top of the bread. Slash the dough with a sharp knife to create an X shape. Sprinkle with rosemary leaves. Bake for 20 minutes. Remove from oven and sprinkle all over with the Parmesan cheese. Return to oven and bake for an additional 20 minutes, or until golden brown.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
Last night, I made this delicious recipe and for the last one fourth of the flour required, I realized I wasn’t going to have enough. However, I used 1/4 c. of almond flour and the bread turned out crispy on outside and moist and fluffy on the inside. Another tip when using the skillet, if you noticed the bread’s too crispy when you made it last, turn the oven off the last 3 minutes or so and let it sit in the oven for the remaining time. I pulled it out and the crust looked GOLDEN and beautiful. Also, since I did not have enough flour to form a dough ball for shaping, i just coated my hands with Olive Oil.
Hi – i just made this last night, and it was good but was a little doughy in the middle. Good outside crust and good flavor, just not too fluffy on the inside….a bit dense and doughy. I followed the directions exactly. Should I have cooked a bit longer? What do you think happened?
Made this for the first time and pretty much followed the recipe. I did use half white flour and half wheat flour and made a total of 3 batches. Two of the batches were halved and made using 9″ pans. The smaller loaves were given as gifts to neighbors on News Year Day. Like others cut the heat down and less time to ensure the bread was not overcooked. The only CON is the cheese flakes off when bread is cut.
the only CON is the chees flakes off when bread is cut. All in all very pleased and can’t wait to get more adventurous with the recipe (like putting cheese and garlic in the dough)..
Currently have 3 loaves rising overnight and fingers crossed for the best. Used fresh rosemary from garden but smells so good. Looking forward to baking tomorrow morning and taking hot loaves to neighbors.
Thank you so much for this recipe!!!! It was awesome! I made the bread, roasted garlic shrimp, an arugula salad with lemon dressing, Tuscan chicken and chocolate lava cakes!! What a fantastic 25th Anniversary dinner!!! And the bread was so easy!!!! Thank you, thank you, thank you!!!
Tessa, I wanted to add that I have a beloved cast iron skillet that has been in use in my family by my Grandma then my Mamma and now by me. Grandma told me she had used it since her first daughter was born in 1915! It has as an incredible black patina and works as well as a non-stick pan. It is the perfect vessel for this bread as well as Corn Bread!
OMG! I LOVE this bread! I am a diabetic so I keep close watch on my carb intake. I was attracted to the recipe since I have a large Herb garden and figured I could modify it to use several types of herbs, also- no added fat to the recipe! It was so quick and easy, and soooo delicicious! Long story short, I now bake a loaf a week and I have modified it every time and it is always wonderful. I make and eat a lot of soups (home-made creamy chicken noodle tonight) and a crusty piece of bread is just the ticket for a cozy winter meal. Tonight I have modified this loaf by omitting the cheese and adding toasted sunflower seeds and toasted chopped almonds plus sea salt. It also makes wonderful sandwiches and am planning a terrific tuna salad with chopped apples and celery for lunch next week. Easy, quick and healthy, what’s not too like?
Hi Tessa,
I’m not a baker. No, really, not even close!
BUT I love to cook and am pretty darn good…and since I’m making a new, made-up home recipe for sauce, I figured what goes better with pasta and sauce than homemade bread! And here I am, thanks to Pinterest!
Wish me luck…I need it (it’s in the oven now).
I’m making this bread right now! It rose beautifully, and now it’s baking! I’m making it in my cast iron skillet that has been handed down in the family – it’s over 100 years old!
I am 55 yrs old. This is my 1time Ever making homemade bread. I choose your Rosemary and Parmesan Cheese Skillet Bread. I’m at the 1st rising stage. I’m also very excited. I’m making it my life event Facebook. Thank You for these recipes. I’m going to make them all. X
I love baking bread as well and knew as soon as I read your directions you were a bread baker as you said to use a wooden spoon! This recipe is great – I love cast iron baking and this bread is perfect. Thanks for sharing.
I love to bake, but have always been intimidated by bread. This is the first bread I’ve made and it came out PERFECTLY! I chopped up about 4 cloves of fresh garlic for mine and it’s delicious by itself or with oil/balsamic. THANK YOU!!!
Hi. I really want to bake this bread tomorrow since it looks delicious. I’ve got a question though, how should I bake it if i want to skip the parmesan? I want to make it dairy free. Do i need to keep in the oven for about 40 minutes instead of taking it out after 20 minutes?
I made this for the very first time, it was too good to be true, and something I know my Hungarian husband Paul want me to make again ☺️
While a little messy, it was very easy because I have a breadmaker, which saved time. I serve mine with olive oil balsamic vinegar and a little extra Parmesan cheese. Can you recommend the best way to cut this, I ended up cutting it like a piece of pie???
Also, how is the bread best stored? Thank you!!
I made this today and it turned out to be very tasy, however it was a bit doughy on the inside, is there a specific reason for that or any adjustments I can make when baking it next time? Thank you
Tried this recipe with a cup of whole wheat bread flour plus 3 1/2 cups all purpose flour & it turned out fabulous. I baked it in my cast iron skillet but in my BBQ & not the oven! Thanks for the wonderful recipe!
Hi Tessa. I have made your bread today, so delicious. I’ve just eaten two huge slices on their own, I didn’t even need a topping or anything. Thanks for the recipe.
Thank you love this bread. Living in the U.K. now so rising time is longer. I do have s bread riser and that’s great. I have also just let sit all night ready for next day cooking. Turns out great. Very tasty. Lovely with chilli.
We came across this recipe a little while ago and just had to share it. There’s only one thing better than the aroma of bread baking…and I agree with Tessa…”Chocolate”. So whatever gets you through the day, enjoy!
I made this bread today. It was so easy. This was the 3rd time I made bread. It was great! I can’t wait to bake it again for my church family. Thank you.
I found this a couple days ago and made it tonight. It was awesome. We didn’t have a cast iron skillet so subbed in a Dutch oven work great it was nice and tall with a light crunchy crust. I added about 50 percent more cheese on top and it was awdome.
Well, as a first time baker I was quite pleased with the outcome of this recipe. It turned out great, a nice crispy crust kind of a ,rustic loaf. Definately will make again. Thanks.
This was really good, but I agree that an hour isn’t quite enough rising time. I used plenty of garlic. I don’t think I’ll use the cheese next time, because while it’s wonderful when the bread is warm it tends to flake off as sit cools. We loved it and I will certainly be making it often.
Hi Beth, I’m glad to hear it! Rising times will depend completely on the temperature of your kitchen and strength of your yeast. Since I’m in Phoenix, it’s usually quite warm here 🙂
I just bought some Rosemary Parm bread from Costco — it was yummy but pricey. So I want to make my own and found your recipe. Looks like a keeper and I can’t wait to try it! Thank you! Phoebe from Peoria AZ
Tessa–first recipe I’ve tried from your website. It was delicious! Wonderful crust. I’m not a good Southerner–I don’t own a cast iron skillet. So I measured and did the math (retired math teacher) and used my All-Clad cast aluminum slow cooker insert. Thanks again for the great recipe.
I added about a T of olive oil and a T water to wet the dough a bit more, due to weather. Worked liked a champ. Also did dry active yeast proofed with 2 tsp sugar in terms water first. Heaping T mortared dried rosemary garlic mix with dry shallot. Thanks for the baseline!
Absolutely amazing. Followed the recipe exactly. Its cool right now where I live so I let my dough rise in my laundry room while I had my clothes on the dryer ☺. The bread is perfectly crunchy on the outside and super soft inside. Bursting with flavor. I made this to go with homemade minestrone. But I could just eat it by itself with butter and be happy lol. Cant wait to use this dough but try other flavors. Wonder if it would work for cinnamon raisin?
Great recipe, but in my experience and hour is not long enough to have bread rise. I let my no knead bread rise 8 to 14 hours. Overnight, works best. I make the dough in the evening before bed, cover it, leave it in the warmest room and let it rise. It makes great pizza dough too. I think it is even better to punch it down and give it a second rise. I like to see bread with a lot of bubbles and air pockets too.
Your bread looks amazing and I have not yet tried to make bread in my cast iron skillet but now I might.
Thanks. : )
I live in Phoenix, AZ where bread tends to rise very quickly because it’s so hot!! But good tip for those who have cooler kitchens. Long rises also add extra flavor 🙂 🙂
Will make. Maybe use a different cheese the second time some olives and just experiment. Think it is a recipe you could do a lot with. Love that it is done in a cast iron skillet. Everyone should have one. I am fortunate enough to have 5 in different sizes and use for everything.
Made this with half wheat flour. Beautiful and delicious. I loved how the Rosemary and Parmesan filled my house with the aromas of this delicious bread !
I tried this recipe last night, and it was super easy! The bread was really delicious. The only issue I had was that the crust turned out way too hard, beyond normal “crustyness” – any way to fix that in the future?
Great looking bread. My Mom would bake in this very large cast iron frying pan. There were 9 kids and my Mom and Dad and that large skillet was her go too pan for just about everything. The apple pies she would bake were to die for.
Hi Tessa. I love your recipes and will definitely try this one.
Would it work in a round baking pan instead of the skillet?
Since I don’t have one I will try, just don’t know if it’ll turn out as crispy.
Tks
Mmmm I saw a mac & cheese on the Food Network the other day that looked absolutely mind-blowing and I’ve been craving it ever since! Might have to make some this weekend!
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Last night, I made this delicious recipe and for the last one fourth of the flour required, I realized I wasn’t going to have enough. However, I used 1/4 c. of almond flour and the bread turned out crispy on outside and moist and fluffy on the inside. Another tip when using the skillet, if you noticed the bread’s too crispy when you made it last, turn the oven off the last 3 minutes or so and let it sit in the oven for the remaining time. I pulled it out and the crust looked GOLDEN and beautiful. Also, since I did not have enough flour to form a dough ball for shaping, i just coated my hands with Olive Oil.
Hi – i just made this last night, and it was good but was a little doughy in the middle. Good outside crust and good flavor, just not too fluffy on the inside….a bit dense and doughy. I followed the directions exactly. Should I have cooked a bit longer? What do you think happened?
Made this for the first time and pretty much followed the recipe. I did use half white flour and half wheat flour and made a total of 3 batches. Two of the batches were halved and made using 9″ pans. The smaller loaves were given as gifts to neighbors on News Year Day. Like others cut the heat down and less time to ensure the bread was not overcooked. The only CON is the cheese flakes off when bread is cut.
the only CON is the chees flakes off when bread is cut. All in all very pleased and can’t wait to get more adventurous with the recipe (like putting cheese and garlic in the dough)..
Currently have 3 loaves rising overnight and fingers crossed for the best. Used fresh rosemary from garden but smells so good. Looking forward to baking tomorrow morning and taking hot loaves to neighbors.
Thank you so much for this recipe!!!! It was awesome! I made the bread, roasted garlic shrimp, an arugula salad with lemon dressing, Tuscan chicken and chocolate lava cakes!! What a fantastic 25th Anniversary dinner!!! And the bread was so easy!!!! Thank you, thank you, thank you!!!
Tessa, I wanted to add that I have a beloved cast iron skillet that has been in use in my family by my Grandma then my Mamma and now by me. Grandma told me she had used it since her first daughter was born in 1915! It has as an incredible black patina and works as well as a non-stick pan. It is the perfect vessel for this bread as well as Corn Bread!
OMG! I LOVE this bread! I am a diabetic so I keep close watch on my carb intake. I was attracted to the recipe since I have a large Herb garden and figured I could modify it to use several types of herbs, also- no added fat to the recipe! It was so quick and easy, and soooo delicicious! Long story short, I now bake a loaf a week and I have modified it every time and it is always wonderful. I make and eat a lot of soups (home-made creamy chicken noodle tonight) and a crusty piece of bread is just the ticket for a cozy winter meal. Tonight I have modified this loaf by omitting the cheese and adding toasted sunflower seeds and toasted chopped almonds plus sea salt. It also makes wonderful sandwiches and am planning a terrific tuna salad with chopped apples and celery for lunch next week. Easy, quick and healthy, what’s not too like?
Hi Tessa,
I’m not a baker. No, really, not even close!
BUT I love to cook and am pretty darn good…and since I’m making a new, made-up home recipe for sauce, I figured what goes better with pasta and sauce than homemade bread! And here I am, thanks to Pinterest!
Wish me luck…I need it (it’s in the oven now).
The recipe says 15 min to mix and 40 to bake, but doesn’t include rising time, so that’s pretty misleading and not well edited.
The total time is 2 hours. You have to include the rise time in there.
Hi Laurie – the rise time is included on my back end but for some reason it’s not displaying properly. I’m having this looked into!
I’m making this bread right now! It rose beautifully, and now it’s baking! I’m making it in my cast iron skillet that has been handed down in the family – it’s over 100 years old!
I am 55 yrs old. This is my 1time Ever making homemade bread. I choose your Rosemary and Parmesan Cheese Skillet Bread. I’m at the 1st rising stage. I’m also very excited. I’m making it my life event Facebook. Thank You for these recipes. I’m going to make them all. X
My husband hates rosemary, what herb do you recommend substituting it with?
I love baking bread as well and knew as soon as I read your directions you were a bread baker as you said to use a wooden spoon! This recipe is great – I love cast iron baking and this bread is perfect. Thanks for sharing.
Was amazing! Especially love how the bottom doesn’t f the bread cooked in the skillet! Super easy to make 🙂 THANKS!
Hi Tessa! Can sourdough starter be used in this recipe in place of the instant yeast? If so, do you have any pointers for me? Thanks.
My first time to make bread….and this was super easy, super fun and tasted amazing. I love Rosemary. Thank you for sharing.
Yay! That’s wonderful to hear, Pam 🙂
I love to bake, but have always been intimidated by bread. This is the first bread I’ve made and it came out PERFECTLY! I chopped up about 4 cloves of fresh garlic for mine and it’s delicious by itself or with oil/balsamic. THANK YOU!!!
Yay! That makes me so happy Abby. Thanks for sharing this!
Can I use dried rosemary? If so, how much?
Also, doesn’t salt retard the yeast? Can’t we add it after the first rise?
Hi. I really want to bake this bread tomorrow since it looks delicious. I’ve got a question though, how should I bake it if i want to skip the parmesan? I want to make it dairy free. Do i need to keep in the oven for about 40 minutes instead of taking it out after 20 minutes?
My cast iron skillet is 8 inch. Should I divide the dough and bake in two loafs?
EDIT: NOT “Paul”, but “will”! Ugh
I made this for the very first time, it was too good to be true, and something I know my Hungarian husband Paul want me to make again ☺️
While a little messy, it was very easy because I have a breadmaker, which saved time. I serve mine with olive oil balsamic vinegar and a little extra Parmesan cheese. Can you recommend the best way to cut this, I ended up cutting it like a piece of pie???
Also, how is the bread best stored? Thank you!!
This was so easy and so delicious. It was my first successful bread so thank you!!!
Do you think this recipe could be cut in to roll size?
I haven’t tried! If you give it a shot, let us know how it turns out 🙂
I made this today and it turned out to be very tasy, however it was a bit doughy on the inside, is there a specific reason for that or any adjustments I can make when baking it next time? Thank you
Tried this recipe with a cup of whole wheat bread flour plus 3 1/2 cups all purpose flour & it turned out fabulous. I baked it in my cast iron skillet but in my BBQ & not the oven! Thanks for the wonderful recipe!
Wonderful!! I haven’t tried it on the BBQ yet, so glad that works 🙂
Any chance this could be done onthe campfire coals? Maybe covered in cast iron deep pot with lid?
Excited to try this today. What is considered a “warm” room? It’s about 70 in my hous now and I’m guessing that’s too cool. Any suggestions?
This bread is absolutely delicious and so so easy to make! It’s great leftover too, reheated in the oven!
I live at high altitude. What kind of adjustments would I need to make for it to come out right?
Hi Tessa. I have made your bread today, so delicious. I’ve just eaten two huge slices on their own, I didn’t even need a topping or anything. Thanks for the recipe.
Yay! So happy to hear that 🙂
Made this today, I added a bit of garlic powder, and Italian seasoning. This is great tasting and very easy to make, was a big hit at supper.
Thank you love this bread. Living in the U.K. now so rising time is longer. I do have s bread riser and that’s great. I have also just let sit all night ready for next day cooking. Turns out great. Very tasty. Lovely with chilli.
We came across this recipe a little while ago and just had to share it. There’s only one thing better than the aroma of bread baking…and I agree with Tessa…”Chocolate”. So whatever gets you through the day, enjoy!
I made this bread today. It was so easy. This was the 3rd time I made bread. It was great! I can’t wait to bake it again for my church family. Thank you.
So happy to hear that, Andrea! Thanks for sharing..
Have made this recipe several times, and it always i.presses everyone who tries it! Thanks for the awesome reci5!
Made this today and it was fantastic!!! The crust was perfect.
I am so glad I found this recipe. I plan to use wheat flour.
Can this recipe be halved?
I found this a couple days ago and made it tonight. It was awesome. We didn’t have a cast iron skillet so subbed in a Dutch oven work great it was nice and tall with a light crunchy crust. I added about 50 percent more cheese on top and it was awdome.
Well, as a first time baker I was quite pleased with the outcome of this recipe. It turned out great, a nice crispy crust kind of a ,rustic loaf. Definately will make again. Thanks.
This was really good, but I agree that an hour isn’t quite enough rising time. I used plenty of garlic. I don’t think I’ll use the cheese next time, because while it’s wonderful when the bread is warm it tends to flake off as sit cools. We loved it and I will certainly be making it often.
Hi Beth, I’m glad to hear it! Rising times will depend completely on the temperature of your kitchen and strength of your yeast. Since I’m in Phoenix, it’s usually quite warm here 🙂
I just bought some Rosemary Parm bread from Costco — it was yummy but pricey. So I want to make my own and found your recipe. Looks like a keeper and I can’t wait to try it! Thank you! Phoebe from Peoria AZ
Let me know how you like the recipe, Phoebe!
Tessa–first recipe I’ve tried from your website. It was delicious! Wonderful crust. I’m not a good Southerner–I don’t own a cast iron skillet. So I measured and did the math (retired math teacher) and used my All-Clad cast aluminum slow cooker insert. Thanks again for the great recipe.
That’s awesome, Ann! I’m glad you were able to make the recipe work 🙂
Nice and delicious
Baking bread today & dough difficult to work very sticky I did add some flour but maybe not enough.
Waiting to see how it turns out!
I added about a T of olive oil and a T water to wet the dough a bit more, due to weather. Worked liked a champ. Also did dry active yeast proofed with 2 tsp sugar in terms water first. Heaping T mortared dried rosemary garlic mix with dry shallot. Thanks for the baseline!
wow, this bread looks absolutely delicious! I will definitely be bringing this to picnic.
Hope you enjoy! xo
Absolutely amazing. Followed the recipe exactly. Its cool right now where I live so I let my dough rise in my laundry room while I had my clothes on the dryer ☺. The bread is perfectly crunchy on the outside and super soft inside. Bursting with flavor. I made this to go with homemade minestrone. But I could just eat it by itself with butter and be happy lol. Cant wait to use this dough but try other flavors. Wonder if it would work for cinnamon raisin?
Wonderful!! I haven’t tried, but let me know how cinnamon raisin turns out if you give it a shot 🙂
Great recipe, but in my experience and hour is not long enough to have bread rise. I let my no knead bread rise 8 to 14 hours. Overnight, works best. I make the dough in the evening before bed, cover it, leave it in the warmest room and let it rise. It makes great pizza dough too. I think it is even better to punch it down and give it a second rise. I like to see bread with a lot of bubbles and air pockets too.
Your bread looks amazing and I have not yet tried to make bread in my cast iron skillet but now I might.
Thanks. : )
I live in Phoenix, AZ where bread tends to rise very quickly because it’s so hot!! But good tip for those who have cooler kitchens. Long rises also add extra flavor 🙂 🙂
Can I ask a stupid question, what can I use instead of a cast iron ski lit as I don’t own one.
Will make. Maybe use a different cheese the second time some olives and just experiment. Think it is a recipe you could do a lot with. Love that it is done in a cast iron skillet. Everyone should have one. I am fortunate enough to have 5 in different sizes and use for everything.
Made this with half wheat flour. Beautiful and delicious. I loved how the Rosemary and Parmesan filled my house with the aromas of this delicious bread !
I tried this recipe last night, and it was super easy! The bread was really delicious. The only issue I had was that the crust turned out way too hard, beyond normal “crustyness” – any way to fix that in the future?
Great looking bread. My Mom would bake in this very large cast iron frying pan. There were 9 kids and my Mom and Dad and that large skillet was her go too pan for just about everything. The apple pies she would bake were to die for.
This looks so good!
Thanks Tessa!
Love all your recipes and the video’s are REALLY helpful 🙂
Hi Tessa. I love your recipes and will definitely try this one.
Would it work in a round baking pan instead of the skillet?
Since I don’t have one I will try, just don’t know if it’ll turn out as crispy.
Tks
It probably won’t be quite as crispy since the cast iron skillet gets so hot and retains that heat so well, but I think it would still be delish 🙂
Can’t wait to try this. Any kind of bread if my weakness. Mac and cheese is another weakness.
Mmmm I saw a mac & cheese on the Food Network the other day that looked absolutely mind-blowing and I’ve been craving it ever since! Might have to make some this weekend!
Looks good. I think I will try subbing bread flour though.
Let us know how it turns out!