Description

This No Knead Rosemary Parmesan Skillet Bread is a rustic, flavorful loaf perfect for any meal. With a simple preparation involving no kneading, fresh rosemary, and a cheesy parmesan topping baked in a cast iron skillet, it offers a crispy crust and soft, aromatic interior that’s sure to impress both beginners and seasoned bakers alike.

Ingredients

Scale

Dough

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

For Cooking

3 tablespoons olive oil (divided)
1/4 cup grated parmesan cheese

Instructions

Activate the Yeast and Mix Dough: In a large mixing bowl, combine the instant yeast and lukewarm water. Add half of the flour and stir with a wooden spoon. Then add chopped rosemary, sea salt, and the remaining flour, stirring until all ingredients are combined into a sticky dough. Cover the bowl with plastic wrap and let the dough rise in a warm place until it doubles in size, approximately 1 hour. Alternatively, you can allow the dough to rise directly in the skillet in the next step.
Prepare the Skillet and Shape Dough: Brush 2 tablespoons of olive oil over the bottom of a 10 or 12-inch cast iron skillet. Lightly flour your hands and the dough to prevent sticking before shaping the dough into a rough disk shape; it’s okay if it is not perfect as the dough will be sticky. Place the dough in the skillet, cover loosely with a cloth or lid, and let it rise again until puffy, around 30 minutes.
Preheat the Oven: While the dough is rising in the skillet, preheat your oven to 400°F (200°C).
Prepare Bread for Baking: Drizzle the remaining olive oil over the top of the dough. Using a sharp knife, slash the dough’s surface to create an ‘X’ shape. Sprinkle additional fresh rosemary leaves evenly over the top to enhance the flavor and aroma.
Bake the Bread: Place the skillet in the preheated oven and bake for 20 minutes. Then, carefully remove the skillet and sprinkle the grated parmesan cheese evenly over the bread. Return the skillet to the oven and bake for an additional 20 minutes or until the bread is golden brown and crisp on the outside.

Notes

Using a cast iron skillet helps achieve a crispy crust due to excellent heat retention.
You can let the dough rise twice as described or directly in the skillet for a simpler method.
Fresh rosemary gives the bread a fragrant herbal note; dried rosemary can be substituted but in slightly smaller amounts.
Ensure water temperature is lukewarm (~100°F) to properly activate yeast without killing it.
This bread is best enjoyed warm but can be stored overnight and reheated the next day.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: Italian

Keywords: no knead bread, skillet bread, rosemary bread, parmesan bread, easy homemade bread, cast iron bread