This simple no-knead rosemary Parmesan artisan bread is a highly addictive reader favourite. With a wonderful crusty exterior, it’s light and soft on the inside and deliciously flavoured with lots of nutty Parmesan and aromatic, peppery rosemary.
This recipe builds on my simple 4-ingredient no-knead Everyday Artisan Bread. It’s still super easy to make and requires just a handful of extra ingredients.
Here’s everything you’ll need to make it
- Water
- Active dry yeast
- Bread flour
- Kosher or fine sea salt
- Rosemary
- Parmesan cheese (see note below if baking with alternative flours)
Ideally, you will also have:
- Digital scale
- Dough scraper
- Parchment paper
- Razor blade or very sharp knife
- Covered baking vessel, such as this one or this one
How to make rosemary Parmesan artisan bread in 5 steps
- Mix the dough.
- Cover and let it rise until it has doubled in size.
- Add cheese, shape your dough and dust with flour.
- Cover and proof the dough in the fridge for 1 hour or as long as 24 hours.
- Turn dough out onto parchment, score and bake.
The cubed Parmesan is added just prior to the cold proof to create the most deliciously melty, cheesy pockets. While most cheesy bread recipes call for shredded cheese, cubing it helps to prevent it from reaching the surface of the dough too early which can result in burning. If you don’t have Parmesan, both cheddar and Gouda are delicious alternatives.
Baking schedule
Making this rosemary parmesan artisan bread is a two-day process where the bread is mixed and prepared on day one, cold proofed in the fridge overnight, then baked on day two.
This is what it looks like:
Saturday morning: Mix dough, cover and let rise.
Saturday afternoon or evening: Add cheese, shape dough, cover and put it in the fridge.
Sunday morning, afternoon or evening: Remove dough from the fridge, turn it out, score it and bake!
Five more delicious bread recipes to make
Rosemary & Roasted Garlic Artisan Bread
No-Knead Jalapeño Cheddar Artisan Bread
Easy Small Batch Ciabatta Rolls
This no-knead rosemary Parmesan artisan bread is delicious served with pasta, roast chicken or alongside cozy soups and stews. We love it fresh from the oven with good quality olive oil or herby garlic butter and more freshly grated Parmesan cheese! And if you love a good savoury breakfast as much as we do, it also pairs perfectly with a couple of runny eggs and crispy bacon.
The flavours in this no-knead rosemary Parmesan loaf will make your kitchen smell amazing as it bakes, and you will LOVE how simple it is to make!
You can find additional notes on steps, baking tools and tips for beginners here.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Rosemary Parmesan Artisan Bread
Ingredients
- 1½ cups water, room temperature (at or near 70°F/21°C)
- 1 teaspoon active dry yeast
- 3½ cups bread flour, plus more for dusting
- 1 teaspoon kosher or fine sea salt
- 2 tablespoons rosemary, finely chopped
- 1½ cups cubed Parmesan cheese see note below if baking with alternative flours
Instructions
- Add the yeast to the water and let it sit for 10-15 minutes. In a large mixing bowl, whisk together flour, salt and rosemary until evenly distributed. Let sit for 10 minutes.
- Add water and yeast to the bowl and mix just until combined. The dough should look a little sticky and stringy and there should still be a little flour around the edges of the bowl.
- Cover and let rise somewhere warm (see note below) until it has doubled in size, about 8-10 hours.
- Once the dough has doubled in volume, use your hands (or a dough scraper if you have one) to pull the dough out onto a floured surface. With floured hands, gently fold the dough into itself several times just until it holds together. Next, carefully stretch and smooth out dough into a rectangular shape and press Parmesan cubes into dough. Roll up dough into a log shape, adding bits of flour as needed to prevent sticking, and fold the ends underneath. Sprinkle with a little more flour and continue to gently shape the dough just until a flour-covered ball is formed. Lift and place the dough into a flour dusted proofing bowl like this one.
- Dust with flour, cover and refrigerate for a minimum of 1 hour or as long as 24 hours. You can even leave it for as long as 48 hours at this point if you’re not able to bake it right away.
- When you’re ready to bake your bread, preheat oven to 450ºF (232ºC) with a Dutch oven or covered baking vessel inside the oven.
- Uncover then turn the dough out onto parchment paper seam side down. If needed, gently turn it with your hands and nudge it into the shape of a loaf. Score the top with a razor blade or the tip of a sharp knife with a design of your choosing. This will allow steam to escape while it’s baking.
- Once the oven is preheated, remove the Dutch oven from the oven and transfer the dough, still on the parchment, into the Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for 15-20 minutes more. Your bread will be done once the top is browned, and it sounds hollow when you tap the top.
- Using parchment edges, lift bread from Dutch oven and transfer it to a wire cooling rack to let cool for at least an hour before slicing.
When do you add the Rosemary, the same time as the cheese? I don’t see any instructions for the Rosemary? This looks very yummy.
Hi Amber! The rosemary is whisked together with the flour and salt in step 1. Happy baking! ✨
How big should I make the cubes of cheese? Do you have the weight that the cheese should be instead of 1.5 cups. That would help a little!
Hi Elisha! If you look under the metric conversion you will see the recipe calls for 190g of Parmesan. Hope you love the recipe! K
So sorry! Didn’t see this! Thank you so much! Making it right now!
Please can you give quantities in grams or ounces as I live in England and would love to make this bread
Just click on the metric conversion link, it’s all there!
Hi! What would you suggest I use if I don’t have a proofing bowl?
Hi Meagan! Any medium to large mixing bowl will work! K
Why wouldn’t I let the dough rise again after refrigeration, before baking?
Hi Billie! Most bread recipes have two rises, the first (called bulk fermentation) and the second or final rise. I’ve found that adding the cold proof for the second rise produces a better, more flavourful result and makes handling the dough easier for novice bakers. It’s easier to shape and score and to fit baking around your schedule. I would only recommend letting the dough sit on the counter for an hour or so after shaping if it hasn’t risen at all in the refrigerator. This is unlikely, however, and you could end up with over proofed dough. Please let me know if there’s anything else I can help with! K
Can I use grated parmesan cheese instead of cubes?
Hi Lisa! I don’t recommend using grated Parmesan in this recipe. The bread is baked at a high temperature for 45 minutes and the smaller pieces will surely burn. Please let me know if there is anything else I can help with! K