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.This post may contain affiliate links. Read our disclosure policy.
If I could only eat two things for the rest of my life, it would be bread and chocolate.
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).
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!
If you have any questions or want to learn more about homemade bread baking, check out this free guide I created:
No Knead Rosemary Parmesan Skillet Bread
Ingredients
- 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
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 shape perfectly. 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.
Recipe Notes
Photos by Jess Larson.
made this tonite. split it in two, one I incorporated chopped jalapenos onions garlic with some dried cilantro, then sprinkled a bit of shredded cheddar on top. delish!!!
So glad to hear this, Angela! Your bread looks delicious!
Made as directed and it was fabulous. After both 1st and 2nd bakes i let bake a few minutes longer. And my rise times were 1:30 1st rise and 35-40 2nd rise. Used less salt for health issues but still a strong spring-back bread. This recipe is a keeper. Thank you!!!
So happy you enjoyed!
wonderful , easy
After 1st rise, can you refrigerate dough for a few hours before 2nd rise in skillet before baking? I have an appointment in the middle of my day but would like to still serve this warm at dinner.
Hi Torie! We haven’t tested making this recipe ahead, but that should work just fine! Once you have done the first rise and shaped the dough in the skillet, as you noted, be sure to cover well with plastic wrap (but not too tightly, as it will continue to rise in the fridge, but much slower; you just don’t want the dough to dry out in the fridge!). Then you can refrigerate during your appointment! Pull the dough out of the fridge before you’re ready to bake, loosen the plastic wrap, and ensure it’s had its full second proof. The second proof could take awhile, or not much time at all – it all depends on the ambient temperature in your kitchen. The dough is fully proofed when an indentation made with your finger into the dough remains. Proceed with the recipe as written. I hope that helps! Let us know how it turns out! 🙂