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Dutch Oven Rosemary Parmesan Bread Recipe

Dutch Oven Rosemary Parmesan Bread Recipe
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★★★★★

4.8 from 23 reviews

This Dutch Oven Rosemary Parmesan Bread is a no-knead artisan loaf that combines the fragrant aroma of fresh rosemary with the rich, savory flavor of Parmesan cheese. Baked in a preheated Dutch oven, it develops a crisp, golden crust and a tender, flavorful crumb. Perfect for enjoying as a rustic snack, toasted with butter, or as a gourmet sandwich base, this bread invites you to experience homemade bakery quality right from your kitchen with minimal effort.

Ingredients

Scale

Dry Ingredients

  • 3 cups bread flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon active dry yeast

Wet Ingredients

  • 1 1/2 cups lukewarm water

Flavorings

  • 1/3 cup fresh rosemary, finely chopped
  • 1 cup fresh Parmesan cheese, grated

Instructions

  1. Mix the Dough: In a large mixing bowl, combine the bread flour, salt, active dry yeast, finely chopped fresh rosemary, and grated Parmesan cheese. Add the lukewarm water and stir until a shaggy and sticky dough forms.
  2. First Rise: Cover the bowl tightly with plastic wrap and leave it to rest at room temperature for 12 to 18 hours, preferably overnight. This slow fermentation develops complex flavor and a better texture.
  3. Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place your Dutch oven with its lid inside the oven to heat thoroughly.
  4. Shape the Dough: After the first rise, flour your hands and work surface generously. Gently turn the sticky dough out and shape it into a round loaf ball without kneading aggressively to preserve air bubbles.
  5. Second Rise: Place a piece of parchment paper on the countertop, transfer the shaped dough onto it, and cover loosely with plastic wrap. Let it rest for 30 minutes while the oven and Dutch oven finish preheating.
  6. Bake in the Dutch Oven: Carefully remove the hot Dutch oven from the oven, lift the dough using the parchment paper, and place it inside. Cover with the lid and bake for 30 minutes to create steam and develop a crust.
  7. Finish Baking: Remove the lid and continue baking for 10 to 15 minutes until the bread is deeply golden brown and crusty.
  8. Cooling: Transfer the baked bread onto a wire rack and let it cool completely before slicing to ensure the crumb sets properly.

Notes

  • Ensure the water is lukewarm (about 100°F or 38°C) to activate the yeast effectively without killing it.
  • Do not knead the dough extensively; this no-knead method allows the bread to develop a tender crumb with minimal effort.
  • The long first rise can be done overnight to fit your schedule conveniently.
  • Using a Dutch oven traps steam for a superior crust that mimics professional bakery bread.
  • Use fresh rosemary and good quality Parmesan cheese for the best aroma and flavor.

Nutrition

Keywords: Rosemary bread, Parmesan bread, no-knead bread, Dutch oven bread, artisan bread, homemade bread, no-knead rosemary parmesan bread

Find it online: https://ellaeatsdaily.com/dutch-oven-rosemary-parmesan-bread-recipe/