Filed Under: Bread

No Knead Rosemary Parmesan Skillet Bread

Recipe By Tessa Arias
  |  
June 1st, 2016
4.9 from 19 votes
4.9 from 19 votes

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.

Yield: 1 loaf

Prep Time: 15 minutes

Cook: 40 minutes

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 cheesy crust.

What would you chose?

I generally try to avoid white bread unless I make it from scratch, just to keep things balanced.

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.

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 cheesy 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.

Super easy homemade bread recipe, no kneading involved!

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 cheesy crust.

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

4.9 from 19 votes

How to make
No Knead Rosemary Parmesan Skillet Bread

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 40 minutes
Inactive Time 1 hour 30 minutes
Total Time: 2 hours 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.

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

Directions

  1. 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).
  2. 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.
  3. Meanwhile, preheat the oven to 400°F.
  4. 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

Adapted from Baker Bettie.
Course: Side Dish
Cuisine: American

Photos by Jess Larson.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  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.
    Tks

    • #
      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 🙂

  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 🙂

  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 🙂 🙂

  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 🙂

  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 🙂

  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 🙂

  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 🙂

  30. #
    Carolyn — April 24, 2017 at 9:06 pm

    I live at high altitude. What kind of adjustments would I need to make for it to come out right?

  31. #
    Karissa — April 25, 2017 at 11:03 am

    This bread is absolutely delicious and so so easy to make! It’s great leftover too, reheated in the oven!

  32. #
    JessicaS — May 5, 2017 at 10:48 am

    Excited to try this today. What is considered a “warm” room? It’s about 70 in my hous now and I’m guessing that’s too cool. Any suggestions?

  33. #
    Caroline — May 16, 2017 at 6:19 pm

    Any chance this could be done onthe campfire coals? Maybe covered in cast iron deep pot with lid?

  34. #
    Tracey — June 5, 2017 at 10:43 pm

    Tried this recipe with a cup of whole wheat bread flour plus 3 1/2 cups all purpose flour & it turned out fabulous. I baked it in my cast iron skillet but in my BBQ & not the oven! Thanks for the wonderful recipe!

    • #
      Tessa — June 7, 2017 at 5:15 pm

      Wonderful!! I haven’t tried it on the BBQ yet, so glad that works 🙂

  35. #
    Julia — June 8, 2017 at 5:08 pm

    I made this today and it turned out to be very tasy, however it was a bit doughy on the inside, is there a specific reason for that or any adjustments I can make when baking it next time? Thank you

  36. #
    Michelle — August 2, 2017 at 7:18 am

    Do you think this recipe could be cut in to roll size?

    • #
      Tessa — August 5, 2017 at 10:59 am

      I haven’t tried! If you give it a shot, let us know how it turns out 🙂

  37. #
    Brittney — August 8, 2017 at 7:45 pm

    This was so easy and so delicious. It was my first successful bread so thank you!!!

  38. #
    Saundra — August 9, 2017 at 10:00 pm

    I made this for the very first time, it was too good to be true, and something I know my Hungarian husband Paul want me to make again ☺️
    While a little messy, it was very easy because I have a breadmaker, which saved time. I serve mine with olive oil balsamic vinegar and a little extra Parmesan cheese. Can you recommend the best way to cut this, I ended up cutting it like a piece of pie???
    Also, how is the bread best stored? Thank you!!

  39. #
    Saundra — August 9, 2017 at 10:02 pm

    EDIT: NOT “Paul”, but “will”! Ugh

  40. #
    Heather — August 21, 2017 at 6:07 am

    My cast iron skillet is 8 inch. Should I divide the dough and bake in two loafs?

  41. #
    Keren — August 25, 2017 at 4:13 am

    Hi. I really want to bake this bread tomorrow since it looks delicious. I’ve got a question though, how should I bake it if i want to skip the parmesan? I want to make it dairy free. Do i need to keep in the oven for about 40 minutes instead of taking it out after 20 minutes?

  42. #
    Asbah — November 6, 2017 at 2:58 pm

    Can I use dried rosemary? If so, how much?

    Also, doesn’t salt retard the yeast? Can’t we add it after the first rise?

  43. #
    Abby — November 11, 2017 at 2:00 pm

    I love to bake, but have always been intimidated by bread. This is the first bread I’ve made and it came out PERFECTLY! I chopped up about 4 cloves of fresh garlic for mine and it’s delicious by itself or with oil/balsamic. THANK YOU!!!

    • #
      Tessa — November 12, 2017 at 1:41 pm

      Yay! That makes me so happy Abby. Thanks for sharing this!

  44. #
    Pam Jackson — November 12, 2017 at 9:08 am

    My first time to make bread….and this was super easy, super fun and tasted amazing. I love Rosemary. Thank you for sharing.

    • #
      Tessa — November 12, 2017 at 1:40 pm

      Yay! That’s wonderful to hear, Pam 🙂

  45. #
    Eva — November 14, 2017 at 11:36 pm

    Hi Tessa! Can sourdough starter be used in this recipe in place of the instant yeast? If so, do you have any pointers for me? Thanks.

  46. #
    Leanne — November 17, 2017 at 4:17 pm

    Was amazing! Especially love how the bottom doesn’t f the bread cooked in the skillet! Super easy to make 🙂 THANKS!

  47. #
    Jeannie — November 19, 2017 at 4:45 am

    I love baking bread as well and knew as soon as I read your directions you were a bread baker as you said to use a wooden spoon! This recipe is great – I love cast iron baking and this bread is perfect. Thanks for sharing.

  48. #
    Rebecca — November 19, 2017 at 9:01 pm

    My husband hates rosemary, what herb do you recommend substituting it with?

  49. #
    Peta Schimanski — November 25, 2017 at 7:29 pm

    I am 55 yrs old. This is my 1time Ever making homemade bread. I choose your Rosemary and Parmesan Cheese Skillet Bread. I’m at the 1st rising stage. I’m also very excited. I’m making it my life event Facebook. Thank You for these recipes. I’m going to make them all. X

  50. #
    Elaine Hayes — December 3, 2017 at 4:56 pm

    I’m making this bread right now! It rose beautifully, and now it’s baking! I’m making it in my cast iron skillet that has been handed down in the family – it’s over 100 years old!

  51. #
    Laurie Hochhalter — December 3, 2017 at 7:55 pm

    The total time is 2 hours. You have to include the rise time in there.

    • #
      Tessa — December 5, 2017 at 9:55 am

      Hi Laurie – the rise time is included on my back end but for some reason it’s not displaying properly. I’m having this looked into!

  52. #
    G — December 14, 2017 at 5:01 pm

    The recipe says 15 min to mix and 40 to bake, but doesn’t include rising time, so that’s pretty misleading and not well edited.

  53. #
    Necole J — December 14, 2017 at 5:13 pm

    Hi Tessa,
    I’m not a baker. No, really, not even close!
    BUT I love to cook and am pretty darn good…and since I’m making a new, made-up home recipe for sauce, I figured what goes better with pasta and sauce than homemade bread! And here I am, thanks to Pinterest!
    Wish me luck…I need it (it’s in the oven now).

  54. #
    Carlye — December 16, 2017 at 2:12 pm

    OMG! I LOVE this bread! I am a diabetic so I keep close watch on my carb intake. I was attracted to the recipe since I have a large Herb garden and figured I could modify it to use several types of herbs, also- no added fat to the recipe! It was so quick and easy, and soooo delicicious! Long story short, I now bake a loaf a week and I have modified it every time and it is always wonderful. I make and eat a lot of soups (home-made creamy chicken noodle tonight) and a crusty piece of bread is just the ticket for a cozy winter meal. Tonight I have modified this loaf by omitting the cheese and adding toasted sunflower seeds and toasted chopped almonds plus sea salt. It also makes wonderful sandwiches and am planning a terrific tuna salad with chopped apples and celery for lunch next week. Easy, quick and healthy, what’s not too like?

  55. #
    Carlye — December 16, 2017 at 2:25 pm

    Tessa, I wanted to add that I have a beloved cast iron skillet that has been in use in my family by my Grandma then my Mamma and now by me. Grandma told me she had used it since her first daughter was born in 1915! It has as an incredible black patina and works as well as a non-stick pan. It is the perfect vessel for this bread as well as Corn Bread!

  56. #
    betsy — December 30, 2017 at 5:50 pm

    Thank you so much for this recipe!!!! It was awesome! I made the bread, roasted garlic shrimp, an arugula salad with lemon dressing, Tuscan chicken and chocolate lava cakes!! What a fantastic 25th Anniversary dinner!!! And the bread was so easy!!!! Thank you, thank you, thank you!!!

  57. #
    Linda S. — December 31, 2017 at 8:30 pm

    Currently have 3 loaves rising overnight and fingers crossed for the best. Used fresh rosemary from garden but smells so good. Looking forward to baking tomorrow morning and taking hot loaves to neighbors.

  58. #
    Linda S. — January 1, 2018 at 11:59 am

    Made this for the first time and pretty much followed the recipe. I did use half white flour and half wheat flour and made a total of 3 batches. Two of the batches were halved and made using 9″ pans. The smaller loaves were given as gifts to neighbors on News Year Day. Like others cut the heat down and less time to ensure the bread was not overcooked. The only CON is the cheese flakes off when bread is cut.
    the only CON is the chees flakes off when bread is cut. All in all very pleased and can’t wait to get more adventurous with the recipe (like putting cheese and garlic in the dough)..

  59. #
    Nancy — January 3, 2018 at 6:28 am

    Hi – i just made this last night, and it was good but was a little doughy in the middle. Good outside crust and good flavor, just not too fluffy on the inside….a bit dense and doughy. I followed the directions exactly. Should I have cooked a bit longer? What do you think happened?

  60. #
    Carly — January 15, 2018 at 3:48 pm

    Last night, I made this delicious recipe and for the last one fourth of the flour required, I realized I wasn’t going to have enough. However, I used 1/4 c. of almond flour and the bread turned out crispy on outside and moist and fluffy on the inside. Another tip when using the skillet, if you noticed the bread’s too crispy when you made it last, turn the oven off the last 3 minutes or so and let it sit in the oven for the remaining time. I pulled it out and the crust looked GOLDEN and beautiful. Also, since I did not have enough flour to form a dough ball for shaping, i just coated my hands with Olive Oil.

  61. #
    Pamela Kay Meyer-Middleton — January 16, 2018 at 8:48 am

    Delicious! I’ve made it a few times, but have yet to do anything different…like a different herb or add garlic. If I wanted to add garlic (which I do), how would I do that. I love to cook, but am fairly new to baking.

    Regards,
    Pamela

  62. #
    Tresa — January 16, 2018 at 3:55 pm

    Its snowing & was in the mood for bread with our soup. What a great way to spend the days indoors. Smelling wonderful homemade bread baking.Thanks for sharing a great recipe. turned out wonderful & the instructions were so easy to follow. I have iron skillets so this was just the right recipe to try. I saw so many great reviews. so I decided to give it a try. Glad I did. I will be making this again. I had rosemary & parm on hand so thats what I chose . Perfect for a great snowy day indoors. Happy & Cozy

  63. #
    lynda ringold — January 19, 2018 at 11:42 am

    can this be made entirely by bread machine?

  64. #
    Cristina — January 22, 2018 at 6:30 am

    Whipped this up last night, looking for a quick white bread for my family for the week (or at least the first few days of it). I love bread baking, and love dabbling in new recipes from time to time. This is a keeper. I left the dough quite sticky, so tacky that I couldn’t properly score it without it sticking to the knife. I threw some foil over it for the last 10 minutes or so that is was baking, so it was perfectly golden. It’s phenomenal! Also, I minced about 6 cloves of garlic into the water/yeast. Seriously, delicious! Thanks!

  65. #
    Kate-San Diego — January 22, 2018 at 8:19 pm

    Bravo! I just took this out of the oven and slathered the crunchy end with butter (Of Course!) and it was all it promised to be. This bread came out absolutely perfect, outside golden and crunchy and inside tender and fluffy. I let it raise longer than the hour (about 1 1/2) because I didn’t have a warm enough spot at first. I used freshly grated parmesan cheese and it melted and hardened nicely. The dough was VERY sticky. I was tempted to add more flour, but I didn’t. I will definitely will make this again. I frequently bring in baked goods to work (school) and can’t wait to bring this tomorrow. Thank you, Tessa

    • #
      Tessa — January 23, 2018 at 4:21 pm

      So glad to hear that, Kate! Especially that you didn’t add more flour 😉 Happy baking xo

  66. #
    Laurie — February 4, 2018 at 5:17 pm

    Today was the first time I made this! It was soooo good! Wonderful recipe, really easy! I add garlic along with the rosemary. I also put the parmesan inside the bread instead of the top. Add a little extra olive oil to skillet to give a little extra crunch. My family loved it. I served it with my Zuppa Toscana. Thank you for sharing your recipe!

    • #
      Tessa — February 5, 2018 at 2:37 pm

      Yum!! I’m so glad you enjoyed the recipe 🙂

  67. #
    Poppy — February 12, 2018 at 1:45 pm

    Hello!
    Thank you for the recipe!
    I want to add chopped black olives in this recipe, how and when do I have to add?

  68. #
    Svitlana — February 18, 2018 at 11:55 am

    Hello,
    I’ve made this bread once before, came out really nice, the bread risen nicely and had a lovely crust.
    Made second time, adding by Parmesan to the dough. It didn’t rise at all, neither after first time proove.
    Put into oven, as instructed, the and it’s just didn’t bake. It’s was flat as pancake and row inside. Had to bin it.
    Just made the second batch, followed the recipe to the latter – came out like a thick flatbread, dry as a rock,
    What may happened, why it did not work anymore??

  69. #
    Sandy J. — February 19, 2018 at 6:46 pm

    Wonderful recipe … I put 1/4 cup of parmesan in the bread dough itself along with the rosemary, let it rise 10 hours, and baked as directed … success!! Thanks for the inspiration!

  70. #
    Liza Mellum — March 30, 2018 at 8:15 pm

    I have made this a few times, however, I make it as a plain white bread. I round up the salt as I like a bit more salt in my bread, and use a few pieces of butter instead of the oil. I bake it in a well-buttered cast iron dutch oven. It turns out so light and the crust is lovely & crispy. Thanks for sharing!

  71. #
    Toni Perry — April 4, 2018 at 11:32 pm

    It’s 11:30pm in Sacramento and I am finishing “another” piece of this Rosemary and Parmesan bread and butter. I am still in awe that I made it myself. My cast iron skillet is a six inch and not big enough for this recipe. I used a very old original Fire King Bowl that belonged to my mother. That 50 plus year old bowl did a bang up job. Thank you so much for sharing this recipe.

    • #
      Tessa — April 9, 2018 at 9:14 am

      Wonderful!! 🙂

  72. #
    Kezia W — April 30, 2018 at 8:47 pm

    Followed the directions of the recipe, with the exception of adding garlic to the dough. The dough was super sticky and it could not be scored. Also the bread stuck to my cast iron skillet and 20 mins later I still can’t get the bread out. Sigh. Not sure where I went wrong, or what to do. But this is so disappointing to say the least.

  73. #
    Carol I. — June 18, 2018 at 4:34 pm

    I have made this bread several times. It always turns out great. I grow fresh herbs in my garden so I put fresh oregano, and some basil in it along with the rosemary. You can add just about anything you want and change the flavors up. I have also made your cinnamon swirl bread. It looks so pretty when its done because of the braiding. All your recipes are great. Thanks

  74. #
    Joanne — July 23, 2018 at 10:27 am

    For those of you without a cast iron pan you can use a covered Dutch oven just heat the pot for about 30 mins before adding the dough and cook with the top on until last 15 mins uncover and cook until crust is desired crustiness.
    Also!!! Those of you with an air fryer!!! You can bake bread in it!
    I have and it turns out wonderful.
    Place parchment paper on bottom and cook on 350° for about 30 mins or until desired crustiness.
    Good luck!!

  75. #
    Alison — July 30, 2018 at 8:07 pm

    Dying to know the cook time if you halve this recipe!!

  76. #
    Jennifer Wutt — August 6, 2018 at 8:20 pm

    I made this exactly as the recipe directed, except I heated the oven to 400, turned it off, and let the dough rise in a well greased cast iron skiller in the oven for 3 hours before baking as directed. This was the best loaf of bread I have ever made. It was moist, light, and fluffy on the inside, and deliciously crusty and cheesy on the outside. I made the first loaf with the intention to welcome a newcomer in our neighborhood, but I decided to try it first. I am so glad I did. What a delicious treat. I am on a diet so for tonight had a few pieces for dinner, and am stuffed. I am making another loaf right now, so it can rise all night.

  77. #
    AmberB — October 21, 2018 at 2:12 pm

    I made this bread and loved it! Instantly thought of everyone I ever loved or wanted to know to make this bread for. Not kidding! In my family, loving means baking, but I’ve never been good at it. This was so easy, I’ve been blessing every Soup Saturday event and get together with it. I do split the dough though cuz my mom has Rosemary. I put Rosemary in half (cuz I love it) and roasted garlic in the other (cuz who don’t love that) and let them rise separately, and bake them together in same pan. It’s a charmer! Thank you for this!

  78. #
    Kim Quinn — October 25, 2018 at 10:09 am

    One reply poster asked what to do if you don’t think your 70F home is warm enough to raise the dough when you proof it.

    I place my covered bowl of dough in my oven, completely turned off and with shelf as high as the bowl will allow, then I turn on the oven light. Works great for me here in Massachusetts. Hope it helps.

  79. #
    Kim Quinn — October 25, 2018 at 1:29 pm

    I decided I had to give this a try! I had no parm or rosemary, however, I had a wedge of Chipotle cheese from Trader Joe”s, and I noticed that many dishes pair garlic, Chipotle and oregano which I have all fresh. A portion of the shredded cheese was kneaded in lightly after the first rise along with a bit of the finely minced garlic, oregano. On its 30 min wait before entering the oven and no I mixed my olive oil with the remaining herb/garlic mix and rubbed it all over. Will bake 20 mins, remove and pat on remaining cheese….Squee!!!!! I am SO hopeful! Will snap a photo when done.
    Thank you for inspiring a wonderful day! It may not yet be in terms oven but my apt smells great!

  80. #
    Carrie Coutorie — November 2, 2018 at 9:18 am

    I made this for a lunch with my co-workers. They absolutely loved it and I loved how simple it was. I can’t wait to try it again using different flavors.

  81. #
    Patti — November 4, 2018 at 12:58 pm

    WOW! Easiest bread ever, and looks like I paid a baker $8 per loaf! I used Bob’s Red Mill Organic flour, some rosemary I grew on my from porch, Trader Joe’s Romano instead of parmesan (saved me a trip into town!) and organic extra virgin olive oil from Trader Joe’s. I mixed some granulated garlic with my topping cheese. Wow. So glad to stumble upon this recipe! I plan to try a sun-dried tomato and basil with the same basic recipe (minus the rosemary).

  82. #
    Linda — January 27, 2019 at 10:08 am

    Can I use dry active yeast instead of “ instant yeast”? If so how much. Thank you

    • #
      Tessa — January 28, 2019 at 11:58 am

      They can be substituted at a 1:1 ratio so the same amount 🙂

  83. #
    JoAnna — February 4, 2019 at 10:57 pm

    This has been sitting on my Pinterest “To Try” board for ages and I finally got the courage to give it a shot. SO EASY what took me so long!? If mine turned out a bit dense, what should I change next time? First time bread-baker here, so thanks for any tips you can give!

  84. #
    Desiree — March 2, 2019 at 7:27 pm

    I made this tonight with my stand mixer with the dough hook and used 2 tsp of dried rosemary instead of 2 tbsp fresh. I also let it rise a little longer than what was listed and it turned out great! This will be made regularly at our house. Love love love. Thank you so much for sharing.

  85. #
    Pam Fleishman — March 7, 2019 at 11:09 am

    Have made this bread twice now. OMG!! It is perfect! I only have a 12″ cast iron skillet and it makes for a shorter in height bread, I do adjust my cooking time down a few minutes tho. I think I’ll add some garlic to it next time.

  86. #
    Angelina — April 2, 2019 at 8:10 pm

    This bread was simple and delicious! My husband loved it and cant wait for me to make it again!

  87. #
    Emma — May 22, 2019 at 9:49 am

    This is an adaption of Jim Lahey’s no knead bread recipe. The problem is there is way too much yeast used to make up for the extremely short rising time given in the recipe. I’ve never heard of a no knead bread recipe that only has one and a half hour rising time! I assume the reason this bread has any flavor at all is the saltiness of the Parmesan and the savory of the rosemary.

  88. #
    Audriana — June 30, 2019 at 5:21 pm

    I made this tonight, sorta. I make brrad for my husband’s lunches, and sometimes he wants something sweeter.. So I left off the rosemary and parmesan this time (plan to make it properly soon). I also substituted 2 1/2 cup with whole wheat, and I mixed pretty vigorously which admittedly somewhat kneads the bread and gives a slight bit more stucture. It did raise more than in your picture. It’s a tall, round loaf, about half the height in the pan, half the height above the pan. I found it to have very nice texture, VERY easy to make, and I will be making it again.

    • #
      Audriana — June 30, 2019 at 5:29 pm

      Oops, my star rating didn’t load.
      Also, I forgot the drizzle the oil over the top, but still delicious!
      And looking at the pictures again, I wonder if my dough turned out slightly drier, and that contribued to the structure that allowed it to rise higher? I find that drier (not TOO dry) doughs rise and hold their shape better with other recipes.

      Also, next time I want to add the parmesan… Did you use FRESH parmesan, or would dry work?

  89. #
    Katelyn — August 28, 2019 at 12:47 pm

    So easy to make and it sounds delicious!! Cool proof!

  90. #
    Kirsten — August 31, 2019 at 9:44 pm

    Flavor was great. However Parmesan got too dark. The consistency is more of a drop biscuit than of a bread.

  91. #
    Amber Balderas — September 16, 2019 at 2:56 pm

    Made this bread five times now. A whole loaf disappears serving only 4 adults. It’s not a small loaf; it’s the star of the meal! Every. Time. Easy for bread. Rustic. So perfect for all our cold weather comfort foods. Thank you for posting.

    • #
      Tessa Arias — September 18, 2019 at 5:11 pm

      Amazing! I’m so pleased to hear that. Thanks for sharing 🙂

  92. #
    Maryann Brackett — September 26, 2019 at 8:41 am

    Have made several times. I mix cheese and rosemary for top, sprinkle it on before baking. Cut round of heavy duty foil, lay loosely on top, bake, remove 15 minutes before finish the crunchy top stays crunchy and doesn’t crack off.

  93. #
    Patrick Bingham — October 22, 2019 at 1:03 pm

    Outstanding. I’m at 5000′ so I increased liquid by 3/4 cup, increased flour by 20g, increased temp to 415, and decreased cooking times by 3 minutes in each segment. You could also do this with dill. Next time I’ll add 1/2 tsp of acetic acid to make it a little “sour”. ( My sourdough starter would likely need a different rise regimen compared to the yeast.)

  94. #
    Kathleen Battarbee Pendleton — November 8, 2019 at 6:26 am

    My first time to try the recipe so I’m curious, why does the recipe say it only takes 30 minutes to rise if placed in the skillet (step 2) versus 1 hours in a bowl. This was a little confusing so I’m not sure how long to let it rise. I’m going to take a leap of faith and assume I should let it double in size before baking? Thanks for the feedback.

  95. #
    Dian Devine — November 12, 2019 at 1:45 pm

    The rosemary bread recipe calls for “instant” yeast. Is there a difference between this & packages of yeast I would but at the grocery store.
    I love rosemary bread, and want to make this but need to know if this is a special yeast?
    Thank you.

    • #
      Kathleen Battarbee Pendleton — November 12, 2019 at 3:33 pm

      I didn’t realize there was two types of yeast and before realizing it, made the recipe with regular yeast. It worked just fine and rose in one hour as stated. I live in the midwest and weather was cold this week when I tried the recipe. I covered the cast iron skillet with Saran wrap and placed the skillet inside the oven with the door shut and light on. It doubled in one hour.
      The family and guests loved this recipe! I shared it on Facebook and have had two other friends try it with the same response. Easy, delicious and stores well.

    • #
      Tessa Arias — November 13, 2019 at 11:23 am

      There is a difference, but generally speaking they can be used interchangeably. Instant yeast just works more quickly and is more ‘foolproof.’

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