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.
This bread is easy, delicious & was devoured by my family!
So thrilled to hear this!
my 8 inch skillet will only fit into my toaster oven. can you recalculate the amount of ingredient for a 8in. skillett
Sorry, we haven’t tried that!
Holy moly! This was incredible!!! I did everything as instructed and I admit I was initially terrified because I have never had good luck making bread—even with my bread machine. I can honestly say that I don’t even think I’ll look for any more recipes. Soft, moist, perfect flavor, perfect crispness on the outside…I love cooking but baking is not my thing. Thanks for making me feel like a pro!
Amazing, Danielle! I’m absolutely thrilled you’ve found your go-to recipe!
Followed the recipe, first bread ever made. I am so stoked on the results.
Thank you
So glad to hear that!
So easy and so good!
Thanks so much!
Can this be made in a cast iron dutch oven?
I’ve had readers report success with that!
Can this be made with whole wheat flour?
Sooo good and so easy!
Thanks so much, Cindy!
I only have one skillet, and need to make several loaves. Has anyone tried to use s dutch oven for this?
Didn’t have a cast iron skillet so I just baked it on a sheet pan. Still AMAZING! I also added 1/4c olives, 1/4c parm to the dough when first mixing, and doubled the rosemary! Delicious
Made this MANY times already during this pandemic and they are absolutely easy to make, yummy on its own or any way you want to eat it. Tried it on both cast iron and stainless steel pans and the results are equally crispy delicious! So i’m sticking with the latter coz it ain’t that heavy to wash..All in all, imma never gonna turn my baking back on this recipe! Kudos to the inventor!❤️
This is the Best Bread recipe ever!!!! We absolutely love it! I make it often especially if we plan to have soup or Italian pasta dishes…or really, anytime…its So good! I’ve posted my bread on FB many times.