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Rosemary Parmesan Artisan Bread

Rosemary Parmesan Artisan Bread

This Rosemary Parmesan Artisan Bread is a no-knead delight with a crusty exterior and soft inside, featuring nutty Parmesan and aromatic rosemary.
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Prep Time 10 minutes
Cook Time 45 minutes
Rise Time 18 hours
Total Time 18 hours
Course Bread
Cuisine artisan
Servings 1 loaf

Equipment

  • Digital scale
  • spatula
  • Dough scraper
  • 4 Qt mixing bowl
  • parchment paper
  • 3 Qt Dutch oven

Ingredients
  

  • 1.5 cups water, room temperature (at or near 70°F/21°C)
  • 1 teaspoon active dry yeast
  • 3.5 cups bread flour plus more for dusting
  • 1 teaspoon kosher or fine sea salt
  • 2 tablespoons finely chopped rosemary
  • 1.5 cups cubed Parmesan see note below if baking with alternative flours

Instructions
 

  • Add the yeast to the water and let it sit for 10-15 minutes. In a large mixing bowl, whisk together flour, salt and rosemary until evenly distributed. Let sit for 10 minutes.
  • Add water and yeast to the bowl and mix just until combined. The dough should look a little sticky and stringy and there should still be a little flour around the edges of the bowl.
  • Cover and let rise somewhere warm until it has doubled in size, about 8-10 hours.
  • Once the dough has doubled in volume, use your hands (or a dough scraper if you have one) to pull the dough out onto a floured surface. With floured hands, gently fold the dough into itself several times just until it holds together. Next, carefully stretch and smooth out dough into a rectangular shape and press Parmesan cubes into dough. Roll up dough into a log shape, adding bits of flour as needed to prevent sticking, and fold the ends underneath. Sprinkle with a little more flour and continue to gently shape the dough just until a flour-covered ball is formed. Lift and place the dough into a flour dusted bowl.
  • Dust with flour, cover and refrigerate overnight. You can even leave it for as long as 48 hours at this point if you’re not able to bake it right away.
  • When you're ready to bake your bread, preheat oven to 450ºF (232ºC) with your Dutch oven inside the oven.
  • Uncover then turn the dough out onto a lightly floured surface seam side down. If needed, gently turn it with your hands and nudge it into the shape of a loaf. Place it on a sheet of parchment paper and score the top with a razor blade or the tip of a sharp knife with a design of your choosing.
  • Once the oven is preheated, remove the Dutch oven from the oven and transfer the dough, still on the parchment, into the Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for 15-20 minutes more. Your bread will be done once the top is browned, and it sounds hollow when you tap the top.
  • Using parchment edges, lift bread from Dutch oven and transfer it to a wire cooling rack to let cool for at least an hour before slicing.

Notes

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. Alternative flours are lower in protein and lack the structure to hold up to heavier add-ins. This bread is best served on 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.

Nutrition

Serving: 1loaf
Keyword artisan bread, bread, no-knead, Parmesan, Rosemary
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