No Knead Rosemary Parmesan Skillet Bread

Yield: 1 loaf

Prep Time: 15 minutes

Cook: 40 minutes

No Knead Rosemary Parmesan Skillet Bread features a super easy homemade dough that comes together in a matter of minutes! This bread has tons of flavor and a crispy cheesy crust.

Love that this is NO KNEAD!! Comes together in minutes and tastes SOOO good. Crispy crust too.

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.

If I could only eat two things for the rest of my life, it would be bread and chocolate.

No Knead Rosemary Parmesan Skillet Bread features a super easy homemade dough that comes together in a matter of minutes! This bread has tons of flavor and a crispy crust.

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).

No Knead Rosemary Parmesan Skillet Bread features a super easy homemade dough that comes together in a matter of minutes! This bread has tons of flavor and a crispy crust.

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!

No Knead Rosemary Parmesan Skillet Bread features a super easy homemade dough that comes together in a matter of minutes! This bread has tons of flavor and a crispy crust.

If you have any questions or want to learn more about homemade bread baking, check out this free guide!

How to make
No Knead Rosemary Parmesan Skillet Bread

Recipe By Tessa Arias, Handle the Heat
Yield: 1 loaf
Prep Time: 15 minutes
Cook: 40 minutes

If you don’t have instant yeast, you can always substitute with the same amount of active dry yeast. Simply add the active dry yeast to the warm water and let it proof for 5 minutes before proceeding with the recipe.


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


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.

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 400Β°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.

Adapted from Baker Bettie.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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40 Responses to “No Knead Rosemary Parmesan Skillet Bread”

  1. #
    Rene — June 1, 2016 at 8:10 am

    Looks good. I think I will try subbing bread flour though.

    • #
      Tessa — June 1, 2016 at 11:08 am

      Let us know how it turns out!

  2. #
    Frieda Cole — June 1, 2016 at 9:24 am

    Can’t wait to try this. Any kind of bread if my weakness. Mac and cheese is another weakness.

    • #
      Tessa — June 1, 2016 at 11:08 am

      Mmmm I saw a mac & cheese on the Food Network the other day that looked absolutely mind-blowing and I’ve been craving it ever since! Might have to make some this weekend!

  3. #
    Ana Kristina Medcalf — June 1, 2016 at 9:52 am

    Hi Tessa. I love your recipes and will definitely try this one.
    Would it work in a round baking pan instead of the skillet?
    Since I don’t have one I will try, just don’t know if it’ll turn out as crispy.

    • #
      Tessa — June 1, 2016 at 11:07 am

      It probably won’t be quite as crispy since the cast iron skillet gets so hot and retains that heat so well, but I think it would still be delish πŸ™‚

  4. #
    Cassandra — June 1, 2016 at 12:46 pm

    This looks so good!
    Thanks Tessa!

    Love all your recipes and the video’s are REALLY helpful πŸ™‚

  5. #
    Cathy — June 2, 2016 at 3:16 am

    Great looking bread. My Mom would bake in this very large cast iron frying pan. There were 9 kids and my Mom and Dad and that large skillet was her go too pan for just about everything. The apple pies she would bake were to die for.

  6. #
    Jenny — June 2, 2016 at 8:28 am

    I tried this recipe last night, and it was super easy! The bread was really delicious. The only issue I had was that the crust turned out way too hard, beyond normal “crustyness” – any way to fix that in the future?

  7. #
    Mary long — June 3, 2016 at 4:04 pm

    Made this with half wheat flour. Beautiful and delicious. I loved how the Rosemary and Parmesan filled my house with the aromas of this delicious bread !

  8. #
    PEGGY S. TAYLOR — June 5, 2016 at 8:37 am

    Will make. Maybe use a different cheese the second time some olives and just experiment. Think it is a recipe you could do a lot with. Love that it is done in a cast iron skillet. Everyone should have one. I am fortunate enough to have 5 in different sizes and use for everything.

  9. #
    Debra Smith — June 13, 2016 at 7:58 pm

    Can I ask a stupid question, what can I use instead of a cast iron ski lit as I don’t own one.

  10. #
    IFortuna — June 30, 2016 at 10:30 pm

    Great recipe, but in my experience and hour is not long enough to have bread rise. I let my no knead bread rise 8 to 14 hours. Overnight, works best. I make the dough in the evening before bed, cover it, leave it in the warmest room and let it rise. It makes great pizza dough too. I think it is even better to punch it down and give it a second rise. I like to see bread with a lot of bubbles and air pockets too.
    Your bread looks amazing and I have not yet tried to make bread in my cast iron skillet but now I might.
    Thanks. : )

    • #
      Tessa — July 1, 2016 at 3:53 pm

      I live in Phoenix, AZ where bread tends to rise very quickly because it’s so hot!! But good tip for those who have cooler kitchens. Long rises also add extra flavor πŸ™‚ πŸ™‚

  11. #
    Marcie — July 9, 2016 at 6:20 pm

    Absolutely amazing. Followed the recipe exactly. Its cool right now where I live so I let my dough rise in my laundry room while I had my clothes on the dryer ☺. The bread is perfectly crunchy on the outside and super soft inside. Bursting with flavor. I made this to go with homemade minestrone. But I could just eat it by itself with butter and be happy lol. Cant wait to use this dough but try other flavors. Wonder if it would work for cinnamon raisin?

    • #
      Tessa — July 13, 2016 at 7:57 am

      Wonderful!! I haven’t tried, but let me know how cinnamon raisin turns out if you give it a shot πŸ™‚

  12. #
    Star Williams — July 20, 2016 at 4:53 pm

    wow, this bread looks absolutely delicious! I will definitely be bringing this to picnic.

    • #
      Tessa — July 20, 2016 at 8:05 pm

      Hope you enjoy! xo

  13. #
    CD — August 26, 2016 at 11:24 am

    I added about a T of olive oil and a T water to wet the dough a bit more, due to weather. Worked liked a champ. Also did dry active yeast proofed with 2 tsp sugar in terms water first. Heaping T mortared dried rosemary garlic mix with dry shallot. Thanks for the baseline!

  14. #
    Rosie — September 13, 2016 at 2:16 pm

    Baking bread today & dough difficult to work very sticky I did add some flour but maybe not enough.
    Waiting to see how it turns out!

  15. #
    Iyabo faleye — September 16, 2016 at 12:36 pm

    Nice and delicious

  16. #
    Ann — September 19, 2016 at 5:16 pm

    Tessa–first recipe I’ve tried from your website. It was delicious! Wonderful crust. I’m not a good Southerner–I don’t own a cast iron skillet. So I measured and did the math (retired math teacher) and used my All-Clad cast aluminum slow cooker insert. Thanks again for the great recipe.

    • #
      Tessa — September 20, 2016 at 8:56 am

      That’s awesome, Ann! I’m glad you were able to make the recipe work πŸ™‚

  17. #
    Phoebe C — September 24, 2016 at 11:32 am

    I just bought some Rosemary Parm bread from Costco — it was yummy but pricey. So I want to make my own and found your recipe. Looks like a keeper and I can’t wait to try it! Thank you! Phoebe from Peoria AZ

    • #
      Tessa — September 25, 2016 at 9:07 am

      Let me know how you like the recipe, Phoebe!

  18. #
    Beth Evans — October 13, 2016 at 10:44 am

    This was really good, but I agree that an hour isn’t quite enough rising time. I used plenty of garlic. I don’t think I’ll use the cheese next time, because while it’s wonderful when the bread is warm it tends to flake off as sit cools. We loved it and I will certainly be making it often.

    • #
      Tessa — October 13, 2016 at 1:58 pm

      Hi Beth, I’m glad to hear it! Rising times will depend completely on the temperature of your kitchen and strength of your yeast. Since I’m in Phoenix, it’s usually quite warm here πŸ™‚

  19. #
    Rick — November 20, 2016 at 3:00 pm

    Well, as a first time baker I was quite pleased with the outcome of this recipe. It turned out great, a nice crispy crust kind of a ,rustic loaf. Definately will make again. Thanks.

  20. #
    Bob — November 20, 2016 at 7:40 pm

    I found this a couple days ago and made it tonight. It was awesome. We didn’t have a cast iron skillet so subbed in a Dutch oven work great it was nice and tall with a light crunchy crust. I added about 50 percent more cheese on top and it was awdome.

  21. #
    sandra walsh — December 26, 2016 at 6:42 pm

    Can this recipe be halved?

  22. #
    Leslie Moore — January 7, 2017 at 10:42 am

    I am so glad I found this recipe. I plan to use wheat flour.

  23. #
    Crystal Vickery — January 7, 2017 at 4:34 pm

    Made this today and it was fantastic!!! The crust was perfect.

  24. #
    Chris — January 18, 2017 at 10:41 pm

    Have made this recipe several times, and it always i.presses everyone who tries it! Thanks for the awesome reci5!

  25. #
    Andrea — January 22, 2017 at 2:10 am

    I made this bread today. It was so easy. This was the 3rd time I made bread. It was great! I can’t wait to bake it again for my church family. Thank you.

    • #
      Tessa — January 22, 2017 at 11:44 am

      So happy to hear that, Andrea! Thanks for sharing..

  26. #
    Bobbi — January 27, 2017 at 9:36 am

    We came across this recipe a little while ago and just had to share it. There’s only one thing better than the aroma of bread baking…and I agree with Tessa…”Chocolate”. So whatever gets you through the day, enjoy!

  27. #
    Katherine — March 15, 2017 at 3:52 am

    Thank you love this bread. Living in the U.K. now so rising time is longer. I do have s bread riser and that’s great. I have also just let sit all night ready for next day cooking. Turns out great. Very tasty. Lovely with chilli.

  28. #
    Gladys Cross — March 19, 2017 at 4:55 pm

    Made this today, I added a bit of garlic powder, and Italian seasoning. This is great tasting and very easy to make, was a big hit at supper.

  29. #
    Adina — March 24, 2017 at 9:52 am

    Hi Tessa. I have made your bread today, so delicious. I’ve just eaten two huge slices on their own, I didn’t even need a topping or anything. Thanks for the recipe.

    • #
      Tessa — March 24, 2017 at 10:58 am

      Yay! So happy to hear that πŸ™‚

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