Rosemary Parmesan Bread
With a tender, soft crumb and crackling golden brown crust, this rosemary parmesan no-knead bread smells amazing and tastes even better. A great way to use up excess rosemary, it's a breeze to make and perfect with butter or for soaking up your favorite chicken soup!
Ingredients
- 390 grams all-purpose flour
- 7 grams diamond crystal kosher salt (see notes for other types of salt)
- 2 grams instant yeast (use 1 gram if its warm in your kitchen)
- 15 grams parmesan cheese (finely grated)
- 2 grams fresh rosemary (1 tablespoon, finely minced)
- 312 grams cool water
Instructions
- Mix your dry ingredients (flour, salt, yeast, rosemary, parmesan cheese) together in a large mixing bowl. Make a well in the center of the dry ingredients for the water.
- Pour the cool water into the middle of the dry ingredients and mix until well combined. It will be shaggy and messy. That's okay. Cover the bowl and set it aside at room temp to rest for 18-20 hours (or in the fridge for up to 7 days). You're looking for the dough to double or triple in size with a flat or slightly domed, bubbly top.
- During the final hour of the rise time, preheat oven to 450°F. When the oven reaches temperature, place a Dutch oven inside, covered, and let preheat for 30 minutes at 450°F. Crumple a piece of parchment paper into a ball. Flatten it out, then crumple and flatten it out again.
- While Dutch oven preheats, generously flour a clean countertop. Gently release the dough from the sides of the bowl and turn it out onto the counter. Dust the top lightly with flour, just enough so your hands don't stick.
- Gently stretch the dough into a loose square. Dust any excess flour off the top. Fold the top two corners of the dough down into a point, then fold the point down over the middle of the dough to begin rolling it up into a loose log. Continue continue rolling, tucking the sides in as needed, until you have a log of dough with the seam side against the counter. Cup your hands around behind it and gently drag it forward to create some slight surface tension and smooth out the loaf.
- Use the bench scraper to lift the loaf onto the flattened piece of crumpled parchment paper. Dust the surface of the dough lightly with flour, cover it with a clean dish towel, and let it sit until the Dutch oven finishes preheating.
- Score the top of the loaf to create a vent for steam to escape. Carefully remove the Dutch oven from the oven. Take the lid off and set it aside. Use the parchment paper as a sling to pick the dough up and place it inside the Dutch oven. Put the lid back on the Dutch oven.
- Bake with the lid on for 30 minutes (don't peek!), then remove the lid and bake another 10-15 minutes until deeply golden brown on top.
- Transfer the fully baked loaf to a cooling rack and let cool completely before slicing.
RECIPE NOTES
- Gluten firms up in the fridge; if you find the sticky dough is too hard to handle at room temperature, you can pop it in the fridge for up to 2 days prior to baking. It will be much easier to shape while it's cold. Let it rest at room temperature for 1 hour after shaping and before baking.
- To freeze: Slice the baked bread, then place in an airtight bag in the freezer with as much air pressed out as possible. Reheat from frozen in a toaster for 2-3 minutes.
- If using a banneton or brotform, dust the basket well with rice flour, then transfer the shaped loaf of dough smooth side down into the basket. Cover and refrigerate overnight. Then proceed with the recipe as written!
- For a long, cold rise, refrigerate the dough immediately after mixing or after at least 12 hours at room temperature. It will be fine in the fridge for up to 5 days!
- Diamond Crystal Kosher Salt is half as salty as other brands of salt by volume, so make sure you're measuring salt by weight! If you're using a different type or brand of salt and measuring by volume, cut the amount of salt in half.