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.
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..