No Knead Rosemary Parmesan Bread (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
2 1/4 teaspoons instant yeast (1 package)
02 -
2 cups lukewarm water (about 100°F)
03 -
4 1/2 cups (574 grams) all-purpose flour
04 -
2 tablespoons chopped fresh rosemary
05 -
1 1/2 teaspoons fine salt
06 -
3 tablespoons olive oil, divided
07 -
1/4 cup grated parmesan cheese
# Instructions:
01 -
In a large mixing bowl, combine the yeast and water. Add half the flour and stir with a wooden spoon. Blend in the rosemary, salt, and remaining flour until thoroughly combined. Cover the dough with plastic wrap and let it rise in a warm location for 1 hour until doubled in size.
02 -
Brush 2 tablespoons of olive oil onto the bottom of a 10- or 12-inch cast iron skillet. Sprinkle flour onto the dough and your hands, then shape the dough into a rough disk. Place the dough into the skillet, cover loosely, and let it rise for 30 minutes until puffy.
03 -
Preheat the oven to 400°F. Drizzle the remaining olive oil over the top of the dough. Use a sharp knife to slash an X into the surface. Sprinkle with additional rosemary leaves and bake for 20 minutes.
04 -
Remove the skillet from the oven and sprinkle the bread evenly with Parmesan cheese. Return it to the oven and bake for an additional 20 minutes, or until the crust is golden brown.