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.
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!