Name: No Knead Rosemary Parmesan Skillet Bread Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 2 1/4 teaspoons (1 package) instant yeast; 2 cups lukewarm water (about 100°F); 4 1/2 cups (574 grams) all-purpose flour; 2 tablespoons chopped fresh rosemary (plus more for sprinkling); 1 1/2 teaspoons fine sea salt; 3 tablespoons olive oil (divided); 1/4 cup grated parmesan cheese

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Introduction

This no-knead rosemary Parmesan skillet bread is a delightful, rustic loaf that’s easy to make and bursting with fragrant herbs and cheesy flavor. Perfectly golden and crusty, it’s an impressive homemade bread that requires minimal effort.

A round baked bread with a golden brown, rough and slightly cracked surface sprinkled with small bits of green herbs and melted cheese on top. The bread sits in a black cast iron pan with a visible handle, resting on a white marbled surface with a striped cloth nearby. The bread has one slice partially cut into it, showing a soft but dense texture inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 teaspoons (1 package) instant yeast
2 cups lukewarm water (about 100°F)
4 1/2 cups (574 grams) all-purpose flour
2 tablespoons chopped fresh rosemary (plus more for sprinkling)
1 1/2 teaspoons fine sea salt
3 tablespoons olive oil (divided)
1/4 cup grated Parmesan cheese

Instructions

Step 1: In a large mixing bowl, combine the yeast and lukewarm water. Add half of the flour and stir with a wooden spoon. Then add the chopped rosemary, salt, and the remaining flour. Stir until all ingredients are combined. Cover with plastic wrap and let the dough rise in a warm place until it doubles in size, about 1 hour. Alternatively, you can let the dough rise directly in the skillet in the next step.
Step 2: Brush 2 tablespoons of olive oil on the bottom of a 10 or 12-inch cast iron skillet. Sprinkle your hands and the dough with flour, then shape the sticky dough into a rough disk. It doesn’t need to be perfectly shaped. Place the dough in the skillet, cover loosely, and let it rise until puffy, about 30 minutes.
Step 3: While the dough is rising, preheat your oven to 400°F.
Step 4: Drizzle the remaining olive oil over the top of the dough. Using a sharp knife, slash an X shape across the surface. Sprinkle additional rosemary leaves on top. Bake the bread for 20 minutes.
Step 5: Remove the skillet from the oven and sprinkle the grated Parmesan cheese evenly over the bread. Return the skillet to the oven and bake for another 20 minutes, or until the bread is golden brown and cooked through.

Tips & Variations

For a deeper rosemary flavor, lightly toast the fresh rosemary before adding it to the dough.
Try substituting Parmesan with Pecorino Romano or Asiago cheese for a different cheesy twist.
If you don’t have a cast iron skillet, you can use any oven-safe skillet or round baking pan.
Allow the bread to cool slightly before slicing to ensure a clean cut and perfect crumb.

Storage

Store leftover bread wrapped in a clean kitchen towel or in an airtight container at room temperature for up to 2 days. To refresh the crust, warm slices briefly in a toaster or oven before serving. For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to 1 month; thaw at room temperature and reheat as needed.

How to Serve

A round loaf of bread with a golden brown crust topped with melted cheese and small green herb bits scattered all over. The bread has a rough, cracked texture with visible air holes beneath the cheese layer. It sits on a white marbled surface with a striped cloth partially under it, adding a cozy, homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to activate active dry yeast by dissolving it in warm water and letting it sit for about 5-10 minutes until foamy before mixing with the flour.

What can I do if my dough is too sticky to handle?

If the dough is very sticky, dust your hands and work surface with flour to make shaping easier. The dough should remain slightly sticky to ensure a soft crumb.