No Knead Rosemary Parmesan Skillet Bread
User Reviews
4.9
No Knead Rosemary Parmesan Skillet Bread
Description
Combining instant yeast with lukewarm water and flour, this recipe incorporates chopped fresh rosemary and salt for flavoring. The sticky dough is shaped roughly into a disk and allowed to rise twice, once in the bowl or skillet and again after shaping. Brushing olive oil over the skillet bottom prevents sticking and adds toward the crust's flavor and texture.
The bread is oven-baked at 400°F, slashed on top to aid expansion, and sprinkled with rosemary before baking. After 20 minutes, Parmesan cheese adds a salty, umami note and a slight crispness on the crust. Baking continues until the bread develops a golden-brown exterior and a soft, springy inside.
This bread pairs well with soups, salads, or as a snack on its own. Its no-knead method and skillet baking create a rustic artisan style loaf that requires minimal hands-on time but offers flavorful results.
Ingredients
- 2 1/4 teaspoons instant yeast
- 2 cups water lukewarm
- 4 1/2 cups all-purpose flour
- 2 tablespoons rosemary plus more for sprinkling, chopped fresh
- 1 1/2 teaspoons salt fine
- 3 tablespoons olive oil divided
- 1/4 cup Parmesan Cheese grated
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 be perfectly shaped. 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.
Notes
User Reviews
Overall Rating
4.9
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