No-Knead Rosemary Garlic Parmesan Bread…that’s so much easier than you might think. Crusty on the outside, light and super soft on the inside, and hinted lightly with garlic and rosemary. Truly the most delicious and extra fancy companion to your dinner table. It’s easy, but impressive, and best served warm right out of the oven with grated parmesan cheese and a drizzle of warm herby butter. You will LOVE this bread. The best part, this bread is so easy to make, and pretty difficult to mess up. Serve alongside your favorite pasta dishes, with roasted chicken, or simply on its own…fresh off the skillet. You simply can’t go wrong.
This bread is kind of a cross between pizza, flatbread, and a classic loaf of no-knead crusty between. Yes, it’s somewhere in between all three. And even though it’s the easiest to make, it’s also one of the most delicious. So. Very. Good!
This bread is perfect for both weeknights and weekends. So let’s get into the details because you really just need to make this as soon as you can!
Here is the story.
This bread recipe came to be by accident. The dough recipe comes from my super simple pizza dough recipe…straight out of the HBH Super Simple cookbook. This dough recipe is my absolute favorite and it never ever fails me. The secret?
A simple bottle of beer.
The beer creates a nice, soft, extra-crusty loaf of no-knead bread. If you have the cookbook, you must make it the way I direct it there. BUT also, give this fun variation a try. Today’s bread is a little softer, a little flatter, and extra heavy on the herbs. It was developed when I had about half a pound of dough leftover and a fridge full of fresh rosemary and parmesan. I put the two together and in return got one of my favorite bread recipes to date.
Here is how you make this no-knead rosemary garlic parmesan bread.
Start with the dough. It’s simply flour, instant yeast, fresh rosemary, garlic, salt, and one beer. Mix everything in a bowl until combined. Done. No need for a stand mixer or any fancy tools. Now, let the dough sit for an hour or two, until it doubles in size.
When you’re ready to bake, heat the oven all the way up to five hundred degrees. The high heat helps the bread crisp on the outside, but stay soft and airy inside. If you have a pizza stone, I highly recommend using this, as it will give you the best bread possible. If you don’t own a pizza stone (consider investing?), a regular heavy-duty baking sheet works too.
Roll the dough out very gently into a circle, brush with olive oil, and bake. The bread only takes ten or so minutes to fully bake. And while the bread bakes?
Mix up a quick warm herby butter.
Is this needed? Not really, but I highly recommend it.
It’s a simple mix of melted butter, fresh basil, chives, and rosemary. I also like to add a pinch of crushed red pepper flakes for some heat. It’s very Italian inspired and very delicious. Especially drizzled over the warm loaf of bread.
So, as soon as you take the bread out, sprinkle with freshly grated parmesan cheese (so very good) and drizzle on the herb butter. Then slice and enjoy! In under two hours you can have fresh bread. And all will be good in the world.
So. What kind of beer do you use?
I recommend using a beer you love to drink, but truly any kind works. If you’re not a beer drinker, I recommend using an ale, such as a pale ale, amber, or light brown ale. Keep in mind that darker beer will give you a darker loaf of bread, so if you want something light in color and more classic, stick with a lighter ale.
Also, I want to note that most of the alcohol evaporates during the cooking process. So, this is plenty safe to serve to kids.
I love baking this bread up on a random weeknight as a special side to the family’s favorite roasted chicken or pasta dish. It’s pretty much the perfect accompaniment to any meal you serve, and I’ve yet to meet anyone who does not love this.
Bonus? The smell coming from your oven as this bakes is beyond good. Like you’ve been cooking Italian bread all day long. Super impressive…
Hey, and no one needs to know it’s only been an hour.
So what do you guys say? Tuesday night bread baking? It’s just as easy as making a quick pizza.
Lastly, I’m finally off to LA today, so it’s anxious nerves as usual. Will I ever get used to traveling?
Lastly, if you make this No-Knead Rosemary Garlic Parmesan Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
No-Knead Rosemary Garlic Parmesan Bread.
Servings: 10 (2 rounds)
Calories Per Serving: 185 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 tablespoons chopped fresh rosemary
- 1-2 cloves garlic, grated, using to your taste
- 2 teaspoons kosher salt
- 1 (12 ounce) can or bottle beer
- 1 tablespoon plus 1/4 cup extra virgin olive oil
- 1/3 cup fresh grated parmesan
- 4 tablespoons salted butter, melted
- 1/2 cup fresh basil, finely chopped
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh oregano
- crushed red pepper flakes to your taste
- 1. In a medium bowl, stir together the flour, yeast, rosemary, garlic, and salt. Add the beer, 1 tablespoon olive oil, and mix with a wooden spoon until combined. Cover the bowl and let sit at room temperature until it doubles in size, 1 to 2 hours. 2. When ready to bake, place a pizza stone or heavy sheet pan in the oven. Preheat the oven to 500 degrees F. Once it reaches temperature, let the stone/pan warm for 30 minutes. 3. Turn the dough out onto a floured work surface and divide it into two equal pieces. Place each dough ball on a large piece of lightly floured parchment paper. Push each ball of dough into (roughly) a 10 inch circle. Lightly drizzle with olive oil. Carefully remove the stone/pan from the oven and place the dough with the parchment paper in the center of it. Bake for 10-15 minutes, or until the bread is golden. Remove from the oven and immediately sprinkle with half of the parmesan. Repeat with the remaining round of dough. 4. Meanwhile make the herb butter. Melt together the remaining olive oil and butter until warmed. Remove from the heat. Stir in the basil, chives, oregano, and crushed red pepper flakes. Brush the herb butter over the warm bread. Eat and ENJOY. The bread keeps well for up to 3-4 days. Add the herb butter before serving.
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Overnight Rise: You can let the dough rise overnight at room temperature. In the morning transfer it to the fridge for up to 3 days. To Freeze: bake the bread as directed and allow to cool completely. Do not add the herb butter. Once cool, wrap the bread tightly with plastic wrap, then transfer to a freezer safe container. Freeze for up to 3 months. Thaw on the counter and warm or toast before serving. Leftovers: the bread is best served warm after baking, but the leftover bread is delicious when lightly toasted or served at room temperature. Flour: Start with 3 cups of flour, then add more as needed, 1 tablespoon at a time, until the dough is smooth, but not dry. It’s better to have a dough that’s on the slightly sticky side than have a dough that’s too dry. You can always add flour, but you can’t subtract it. The dough should be a bit loose; it should not feel dense or heavy.