Filed Under: Bread

No Knead Rosemary Parmesan Skillet Bread

By Tessa Arias
June 1st, 2016
4.96 from 42 votes
4.96 from 42 votes

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: 15 minutes

Cook: 40 minutes

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.

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.

What would you chose?

I generally try to avoid white bread unless I make it from scratch, just to keep things balanced.

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.

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).

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.

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.

Super easy homemade bread recipe, no kneading involved!

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!

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.

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: 1 loaf
Prep Time: 15 minutes
Cook Time: 40 minutes
Inactive Time 1 hour 30 minutes
Total Time: 2 hours 40 minutes
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.


  • 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


  1. 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).
  2. 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.
  3. Meanwhile, preheat the oven to 400°F.
  4. 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

Adapted from Baker Bettie.
Course: Side Dish
Cuisine: American

Photos by Jess Larson.

Tessa Arias

About Tessa...

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!)

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Recipe Rating

  1. #
    Anne — August 4, 2020 at 10:17 am

    How does this bread recipe “work” in high elevations? Do I just increase the cooking time?

  2. #
    Wendy — August 1, 2020 at 8:41 am

    Loved it and so easy to make! Used fresh rosemary from the garden. Also made rosemary butter so will put that on warm bread .

  3. #
    Lynda Dubois — June 7, 2020 at 4:33 am

    Could you use gluten free flour with this recipe?

  4. #
    Ray — May 29, 2020 at 6:08 pm

    I have now made this twice and there will be a third. It is so tasty! Thank you for the recipe.

  5. #
    Franny — April 26, 2020 at 6:52 pm

    It came out great on my first try. I would try adding black olives, more parm and more rosemary next time. It was really easy. The dough was really sticky. I let it rise outside in the sun

  6. #
    Becky — April 16, 2020 at 11:20 am

    Very good! Will try both proofing stages in the skillet next time to avoid working with such sticky dough too much.

  7. #
    Steve — April 11, 2020 at 6:33 am

    Finally put my cast iron skillet to use and made this bread this morning. Really, really easy:)

  8. #
    Teri Hall — April 5, 2020 at 3:05 pm


  9. #
    Ann Bourbonnais — April 5, 2020 at 10:14 am

    This bread is absolutely delicious! So easy to make, everyone loved it!

  10. #
    Michael Kristensen — March 30, 2020 at 5:17 am

    This bread is at the intersection of a focaccia and a dinner bread. Absolutely delicious and super easy. It could actually work well without the parmesan as well.

  11. #
    Dottie — March 27, 2020 at 3:18 pm

    I baked this today and was rewarded with the most delicious and easiest bread to make. Thank you, thank you, thank you for the recipe. I know you have more, but where to find them, I do not know. This recipe I got off of Facebook, then couldn’t find it again! Thank so much for an easy recipe. Dottie

  12. #
    Sue Dale — March 27, 2020 at 1:39 pm

    I cannot get the recipe to print out, no matter what I try. Disappointment! (I have both Parkinson’s and Essential Tremors, so my writing to copy the recipe is out of the question.)

  13. #
    Sam — March 27, 2020 at 10:50 am

    Love the recipe – HATE the ads and extraneous material I have to go through in order to see the recipe properly.

  14. #
    Bill — March 27, 2020 at 9:17 am

    Made the bread per your receipt and loved it. I was out of fresh rosemary earlier this week and substituted sun dried tomatoes that’s were in oil for rosemary, simply mixed it in with flour and yeast. We liked the sun dried tomato as much as the rosemary. Thanks again for the base receipt.

  15. #
    Marcella — March 24, 2020 at 11:07 am

    I Need to make the Rosemary parmesan bread Gluten free. Any suggestions for the substitute flour? Tiger nut or Almond flour?

  16. #
    Sandy — March 23, 2020 at 12:05 pm

    Thanks for the amazing recipe. I’m making it for the first time. I’ve used active dry yeast and measuring out the flour (using a scale) I came up with approximately 4 cups of flour when measuring out 576g. Can anyone provide any feedback? Just set it for first proofing. Love the idea of olives….may drizzle some Mufflata over the finished bread. 🙂

  17. #
    Patrick Bingham — February 10, 2020 at 11:40 am

    After the first loaf was a little “oily”, I decreased the oil in the skillet to 1 tbs. Worked fine. No sticking to the skillet after cooking. I did also add 1 tsp acetic acid and it added a slight “sour” taste to the loaf. See my comments down the line for cooking this loaf at altitude (5000′).. I tweaked dry and water qtys, as well as cooking temps and times.

  18. #
    Joe Grazioso — February 10, 2020 at 10:32 am

    I don’t own glass bowls. Can I mix bread in stainless steel bowl?

  19. #
    kim collins — December 31, 2019 at 4:22 pm

    Turned out really good! Easy and delicious!

  20. #
    Daryl — December 29, 2019 at 10:54 am

    Made it just as it says, yummy!

  21. #
    Kim — December 11, 2019 at 6:05 pm

    This came out perfect. It did only take 1 hour to rise. I used 1 cup of wheat flour because I ran out of white and it came out fine. I did not add additional rosemary on the top but there was plenty of rosemary flavor without it. This will be a staple in my recipe box!

  22. #
    Jenifer Work — November 24, 2019 at 8:23 pm

    Do you have the recipe for the dipping oil. What all goes in the olive oil.

  23. #
    Mark A Fahrenholz — November 22, 2019 at 4:52 am

    Really easy and really good! The store didn’t have fresh rosemary, so I used dried. Only one TBSP. Still, the bread was very good! Thanks.

  24. #
    Lora — November 21, 2019 at 4:11 pm

    Can I use a 10.5″ skillet, and if so should the cook time change?

  25. #
    Dian Devine — November 12, 2019 at 1:45 pm

    The rosemary bread recipe calls for “instant” yeast. Is there a difference between this & packages of yeast I would but at the grocery store.
    I love rosemary bread, and want to make this but need to know if this is a special yeast?
    Thank you.

    • #
      Kathleen Battarbee Pendleton — November 12, 2019 at 3:33 pm

      I didn’t realize there was two types of yeast and before realizing it, made the recipe with regular yeast. It worked just fine and rose in one hour as stated. I live in the midwest and weather was cold this week when I tried the recipe. I covered the cast iron skillet with Saran wrap and placed the skillet inside the oven with the door shut and light on. It doubled in one hour.
      The family and guests loved this recipe! I shared it on Facebook and have had two other friends try it with the same response. Easy, delicious and stores well.

    • #
      Tessa — November 13, 2019 at 11:23 am

      There is a difference, but generally speaking they can be used interchangeably. Instant yeast just works more quickly and is more ‘foolproof.’

  26. #
    Kathleen Battarbee Pendleton — November 8, 2019 at 6:26 am

    My first time to try the recipe so I’m curious, why does the recipe say it only takes 30 minutes to rise if placed in the skillet (step 2) versus 1 hours in a bowl. This was a little confusing so I’m not sure how long to let it rise. I’m going to take a leap of faith and assume I should let it double in size before baking? Thanks for the feedback.

  27. #
    Patrick Bingham — October 22, 2019 at 1:03 pm

    Outstanding. I’m at 5000′ so I increased liquid by 3/4 cup, increased flour by 20g, increased temp to 415, and decreased cooking times by 3 minutes in each segment. You could also do this with dill. Next time I’ll add 1/2 tsp of acetic acid to make it a little “sour”. ( My sourdough starter would likely need a different rise regimen compared to the yeast.)

  28. #
    Maryann Brackett — September 26, 2019 at 8:41 am

    Have made several times. I mix cheese and rosemary for top, sprinkle it on before baking. Cut round of heavy duty foil, lay loosely on top, bake, remove 15 minutes before finish the crunchy top stays crunchy and doesn’t crack off.

  29. #
    Amber Balderas — September 16, 2019 at 2:56 pm

    Made this bread five times now. A whole loaf disappears serving only 4 adults. It’s not a small loaf; it’s the star of the meal! Every. Time. Easy for bread. Rustic. So perfect for all our cold weather comfort foods. Thank you for posting.

    • #
      Tessa — September 18, 2019 at 5:11 pm

      Amazing! I’m so pleased to hear that. Thanks for sharing 🙂

  30. #
    Kirsten — August 31, 2019 at 9:44 pm

    Flavor was great. However Parmesan got too dark. The consistency is more of a drop biscuit than of a bread.

  31. #
    Katelyn — August 28, 2019 at 12:47 pm

    So easy to make and it sounds delicious!! Cool proof!

  32. #
    Audriana — June 30, 2019 at 5:21 pm

    I made this tonight, sorta. I make brrad for my husband’s lunches, and sometimes he wants something sweeter.. So I left off the rosemary and parmesan this time (plan to make it properly soon). I also substituted 2 1/2 cup with whole wheat, and I mixed pretty vigorously which admittedly somewhat kneads the bread and gives a slight bit more stucture. It did raise more than in your picture. It’s a tall, round loaf, about half the height in the pan, half the height above the pan. I found it to have very nice texture, VERY easy to make, and I will be making it again.

    • #
      Audriana — June 30, 2019 at 5:29 pm

      Oops, my star rating didn’t load.
      Also, I forgot the drizzle the oil over the top, but still delicious!
      And looking at the pictures again, I wonder if my dough turned out slightly drier, and that contribued to the structure that allowed it to rise higher? I find that drier (not TOO dry) doughs rise and hold their shape better with other recipes.

      Also, next time I want to add the parmesan… Did you use FRESH parmesan, or would dry work?

  33. #
    Emma — May 22, 2019 at 9:49 am

    This is an adaption of Jim Lahey’s no knead bread recipe. The problem is there is way too much yeast used to make up for the extremely short rising time given in the recipe. I’ve never heard of a no knead bread recipe that only has one and a half hour rising time! I assume the reason this bread has any flavor at all is the saltiness of the Parmesan and the savory of the rosemary.

  34. #
    Angelina — April 2, 2019 at 8:10 pm

    This bread was simple and delicious! My husband loved it and cant wait for me to make it again!

  35. #
    Pam Fleishman — March 7, 2019 at 11:09 am

    Have made this bread twice now. OMG!! It is perfect! I only have a 12″ cast iron skillet and it makes for a shorter in height bread, I do adjust my cooking time down a few minutes tho. I think I’ll add some garlic to it next time.

  36. #
    Desiree — March 2, 2019 at 7:27 pm

    I made this tonight with my stand mixer with the dough hook and used 2 tsp of dried rosemary instead of 2 tbsp fresh. I also let it rise a little longer than what was listed and it turned out great! This will be made regularly at our house. Love love love. Thank you so much for sharing.

  37. #
    JoAnna — February 4, 2019 at 10:57 pm

    This has been sitting on my Pinterest “To Try” board for ages and I finally got the courage to give it a shot. SO EASY what took me so long!? If mine turned out a bit dense, what should I change next time? First time bread-baker here, so thanks for any tips you can give!

  38. #
    Linda — January 27, 2019 at 10:08 am

    Can I use dry active yeast instead of “ instant yeast”? If so how much. Thank you

    • #
      Tessa — January 28, 2019 at 11:58 am

      They can be substituted at a 1:1 ratio so the same amount 🙂

  39. #
    Patti — November 4, 2018 at 12:58 pm

    WOW! Easiest bread ever, and looks like I paid a baker $8 per loaf! I used Bob’s Red Mill Organic flour, some rosemary I grew on my from porch, Trader Joe’s Romano instead of parmesan (saved me a trip into town!) and organic extra virgin olive oil from Trader Joe’s. I mixed some granulated garlic with my topping cheese. Wow. So glad to stumble upon this recipe! I plan to try a sun-dried tomato and basil with the same basic recipe (minus the rosemary).

  40. #
    Carrie Coutorie — November 2, 2018 at 9:18 am

    I made this for a lunch with my co-workers. They absolutely loved it and I loved how simple it was. I can’t wait to try it again using different flavors.

  41. #
    Kim Quinn — October 25, 2018 at 1:29 pm

    I decided I had to give this a try! I had no parm or rosemary, however, I had a wedge of Chipotle cheese from Trader Joe”s, and I noticed that many dishes pair garlic, Chipotle and oregano which I have all fresh. A portion of the shredded cheese was kneaded in lightly after the first rise along with a bit of the finely minced garlic, oregano. On its 30 min wait before entering the oven and no I mixed my olive oil with the remaining herb/garlic mix and rubbed it all over. Will bake 20 mins, remove and pat on remaining cheese….Squee!!!!! I am SO hopeful! Will snap a photo when done.
    Thank you for inspiring a wonderful day! It may not yet be in terms oven but my apt smells great!

  42. #
    Kim Quinn — October 25, 2018 at 10:09 am

    One reply poster asked what to do if you don’t think your 70F home is warm enough to raise the dough when you proof it.

    I place my covered bowl of dough in my oven, completely turned off and with shelf as high as the bowl will allow, then I turn on the oven light. Works great for me here in Massachusetts. Hope it helps.

  43. #
    AmberB — October 21, 2018 at 2:12 pm

    I made this bread and loved it! Instantly thought of everyone I ever loved or wanted to know to make this bread for. Not kidding! In my family, loving means baking, but I’ve never been good at it. This was so easy, I’ve been blessing every Soup Saturday event and get together with it. I do split the dough though cuz my mom has Rosemary. I put Rosemary in half (cuz I love it) and roasted garlic in the other (cuz who don’t love that) and let them rise separately, and bake them together in same pan. It’s a charmer! Thank you for this!

  44. #
    Jennifer Wutt — August 6, 2018 at 8:20 pm

    I made this exactly as the recipe directed, except I heated the oven to 400, turned it off, and let the dough rise in a well greased cast iron skiller in the oven for 3 hours before baking as directed. This was the best loaf of bread I have ever made. It was moist, light, and fluffy on the inside, and deliciously crusty and cheesy on the outside. I made the first loaf with the intention to welcome a newcomer in our neighborhood, but I decided to try it first. I am so glad I did. What a delicious treat. I am on a diet so for tonight had a few pieces for dinner, and am stuffed. I am making another loaf right now, so it can rise all night.

  45. #
    Alison — July 30, 2018 at 8:07 pm

    Dying to know the cook time if you halve this recipe!!

  46. #
    Joanne — July 23, 2018 at 10:27 am

    For those of you without a cast iron pan you can use a covered Dutch oven just heat the pot for about 30 mins before adding the dough and cook with the top on until last 15 mins uncover and cook until crust is desired crustiness.
    Also!!! Those of you with an air fryer!!! You can bake bread in it!
    I have and it turns out wonderful.
    Place parchment paper on bottom and cook on 350° for about 30 mins or until desired crustiness.
    Good luck!!

  47. #
    Carol I. — June 18, 2018 at 4:34 pm

    I have made this bread several times. It always turns out great. I grow fresh herbs in my garden so I put fresh oregano, and some basil in it along with the rosemary. You can add just about anything you want and change the flavors up. I have also made your cinnamon swirl bread. It looks so pretty when its done because of the braiding. All your recipes are great. Thanks

  48. #
    Kezia W — April 30, 2018 at 8:47 pm

    Followed the directions of the recipe, with the exception of adding garlic to the dough. The dough was super sticky and it could not be scored. Also the bread stuck to my cast iron skillet and 20 mins later I still can’t get the bread out. Sigh. Not sure where I went wrong, or what to do. But this is so disappointing to say the least.

  49. #
    Toni Perry — April 4, 2018 at 11:32 pm

    It’s 11:30pm in Sacramento and I am finishing “another” piece of this Rosemary and Parmesan bread and butter. I am still in awe that I made it myself. My cast iron skillet is a six inch and not big enough for this recipe. I used a very old original Fire King Bowl that belonged to my mother. That 50 plus year old bowl did a bang up job. Thank you so much for sharing this recipe.

    • #
      Tessa — April 9, 2018 at 9:14 am

      Wonderful!! 🙂

  50. #
    Liza Mellum — March 30, 2018 at 8:15 pm

    I have made this a few times, however, I make it as a plain white bread. I round up the salt as I like a bit more salt in my bread, and use a few pieces of butter instead of the oil. I bake it in a well-buttered cast iron dutch oven. It turns out so light and the crust is lovely & crispy. Thanks for sharing!

  51. #
    Sandy J. — February 19, 2018 at 6:46 pm

    Wonderful recipe … I put 1/4 cup of parmesan in the bread dough itself along with the rosemary, let it rise 10 hours, and baked as directed … success!! Thanks for the inspiration!

  52. #
    Svitlana — February 18, 2018 at 11:55 am

    I’ve made this bread once before, came out really nice, the bread risen nicely and had a lovely crust.
    Made second time, adding by Parmesan to the dough. It didn’t rise at all, neither after first time proove.
    Put into oven, as instructed, the and it’s just didn’t bake. It’s was flat as pancake and row inside. Had to bin it.
    Just made the second batch, followed the recipe to the latter – came out like a thick flatbread, dry as a rock,
    What may happened, why it did not work anymore??

  53. #
    Poppy — February 12, 2018 at 1:45 pm

    Thank you for the recipe!
    I want to add chopped black olives in this recipe, how and when do I have to add?

  54. #
    Laurie — February 4, 2018 at 5:17 pm

    Today was the first time I made this! It was soooo good! Wonderful recipe, really easy! I add garlic along with the rosemary. I also put the parmesan inside the bread instead of the top. Add a little extra olive oil to skillet to give a little extra crunch. My family loved it. I served it with my Zuppa Toscana. Thank you for sharing your recipe!

    • #
      Tessa — February 5, 2018 at 2:37 pm

      Yum!! I’m so glad you enjoyed the recipe 🙂

  55. #
    Kate-San Diego — January 23, 2018 at 4:59 pm

    Me again! The bread was gone before recess, which meant some people didn’t get any, so I felt I had to commit to making more tonight. Some people confessed that they kept coming back for more. Many requests for the recipe. Happy to promote Tessa and Handle the Heat.

  56. #
    Kate-San Diego — January 22, 2018 at 8:19 pm

    Bravo! I just took this out of the oven and slathered the crunchy end with butter (Of Course!) and it was all it promised to be. This bread came out absolutely perfect, outside golden and crunchy and inside tender and fluffy. I let it raise longer than the hour (about 1 1/2) because I didn’t have a warm enough spot at first. I used freshly grated parmesan cheese and it melted and hardened nicely. The dough was VERY sticky. I was tempted to add more flour, but I didn’t. I will definitely will make this again. I frequently bring in baked goods to work (school) and can’t wait to bring this tomorrow. Thank you, Tessa

    • #
      Tessa — January 23, 2018 at 4:21 pm

      So glad to hear that, Kate! Especially that you didn’t add more flour 😉 Happy baking xo

  57. #
    Cristina — January 22, 2018 at 6:30 am

    Whipped this up last night, looking for a quick white bread for my family for the week (or at least the first few days of it). I love bread baking, and love dabbling in new recipes from time to time. This is a keeper. I left the dough quite sticky, so tacky that I couldn’t properly score it without it sticking to the knife. I threw some foil over it for the last 10 minutes or so that is was baking, so it was perfectly golden. It’s phenomenal! Also, I minced about 6 cloves of garlic into the water/yeast. Seriously, delicious! Thanks!

  58. #
    lynda ringold — January 19, 2018 at 11:42 am

    can this be made entirely by bread machine?

  59. #
    Tresa — January 16, 2018 at 3:55 pm

    Its snowing & was in the mood for bread with our soup. What a great way to spend the days indoors. Smelling wonderful homemade bread baking.Thanks for sharing a great recipe. turned out wonderful & the instructions were so easy to follow. I have iron skillets so this was just the right recipe to try. I saw so many great reviews. so I decided to give it a try. Glad I did. I will be making this again. I had rosemary & parm on hand so thats what I chose . Perfect for a great snowy day indoors. Happy & Cozy

  60. #
    Pamela Kay Meyer-Middleton — January 16, 2018 at 8:48 am

    Delicious! I’ve made it a few times, but have yet to do anything different…like a different herb or add garlic. If I wanted to add garlic (which I do), how would I do that. I love to cook, but am fairly new to baking.


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