Rosemary Parmesan Artisan Bread
The grilling side you didn’t know you needed
Bread friends, hello!
This simple, no-knead Rosemary Parmesan Artisan Bread is a highly addictive reader favourite. With a wonderful crusty exterior, it’s light and soft on the inside and deliciously flavoured with lots of nutty Parmesan and aromatic, peppery rosemary.
I love rosemary. I cook and bake with it all the time, have it growing in my garden and usually have a pot or two in my house. It’s wonderful in soaps, essential oils and other personal care products and early research has shown that it offers a range of health and medicinal benefits. With bright yet earthy undertones, it smells like summer.
This recipe builds on my simple 4-ingredient no-knead Everyday Artisan Bread. It’s still super easy to make and requires just a handful of extra ingredients. Delicious served with soups, stews, roasts and grilled meats, we love it fresh from the oven with good quality olive oil or herby garlic butter and more freshly grated Parmesan. And if you love a good savoury breakfast as much as we do, it also pairs perfectly with a couple of runny eggs and crispy bacon.
Here’s everything you’ll need to make it
Water
Bread flour
Kosher or fine sea salt
Fresh rosemary
Parmesan (see note below if baking with alternative flours)
Ideally, you will also have:
Razor blade or very sharp knife
Notes to consider
Making this rosemary parmesan artisan bread is a two-day process where the bread is mixed and prepared on day one, cold proofed in the fridge overnight, then baked on day two.
This is what it looks like:
Saturday morning: Mix dough, cover and let rise.
Saturday afternoon or evening: Add cheese, shape dough, cover and put it in the fridge.
Sunday morning, afternoon or evening: Remove dough from the fridge, turn it out, score it and bake!
The cubed Parmesan is added just prior to the cold proof to create the most deliciously melty, cheesy pockets. While most cheesy bread recipes call for shredded cheese, cubing it helps to prevent it from reaching the surface of the dough too early which can result in burning. If you don’t have Parmesan, both cheddar and Gouda are delicious alternatives.
If using all-purpose flour or a gluten free blend rather than a high-protein bread flour, reduce the amount of Parmesan called for by half and cut it into smaller cubes. These alternative flours are typically lower in protein and lack the structure to hold up to heavier add-ins.
This bread is best enjoyed the day it’s made. Leftovers can be toasted, re-heated on a baking sheet at 350ºF (177ºC) for 5 minutes until warmed through or served at room temperature. This loaf will store well in a plastic bag or airtight container in the refrigerator for 2-3 days or sliced and frozen in a well-sealed plastic bag for up to 1 month.
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No-Knead Rosemary Parmesan Artisan Bread
The flavours in this no-knead rosemary Parmesan loaf will make your kitchen smell amazing as it bakes, and you will LOVE how simple it is to make!
Servings: 1 loaf
Total time: 18 hours
Ingredients
1½ cups water (360 grams), room temperature (at or near 70°F/21°C)
1 teaspoon (3 grams) active dry yeast
3½ cups (455 grams) bread flour, plus more for dusting
1 teaspoon (3 grams) kosher or fine sea salt
2 tablespoons (7 grams) finely chopped fresh rosemary
1½ cups (190 grams) cubed Parmesan
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