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.
Love the recipe – HATE the ads and extraneous material I have to go through in order to see the recipe properly.
I WILL NEVER COME BACK TO THIS SITE!!!!!
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.
I Need to make the Rosemary parmesan bread Gluten free. Any suggestions for the substitute flour? Tiger nut or Almond flour?
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. 🙂
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.
I don’t own glass bowls. Can I mix bread in stainless steel bowl?
Turned out really good! Easy and delicious!
Made it just as it says, yummy!
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!
Do you have the recipe for the dipping oil. What all goes in the olive oil.
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.
Can I use a 10.5″ skillet, and if so should the cook time change?