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.This post may contain affiliate links. Read our disclosure policy.
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:
No Knead Rosemary Parmesan Skillet Bread
Ingredients
- 2 1/4 teaspoons (1 package) instant yeast
- 2 cups lukewarm water
- 4 1/2 cups (574 grams) all-purpose flour
- 2 tablespoons chopped fresh rosemary, plus more for sprinkling
- 1 1/2 teaspoons fine salt
- 3 tablespoons olive oil, divided
- 1/4 cup grated parmesan cheese
Instructions
- 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.
Recipe Notes
Photos by Jess Larson.
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!