No-Knead Rosemary Parmesan Artisan Bread. - Harvest & Nourish

Updated at: Thu, 17 Aug 2023 07:37:51 GMT

Step 1

Add the yeast to the water and let it sit for 10-15 minutes until the yeast starts to foam. While the yeast is activating, in a large mixing bowl stir together flour, salt and rosemary until evenly distributed.

Step 2

Create a well in the centre of your then pour water and yeast into the bowl and stir together just until combined. The dough should look a little sticky and shaggy and there should still be a little flour around the edges of the bowl.

Step 3

Cover and let rise somewhere warm until it has doubled in size (see note).

Step 4

When you're ready to bake your bread, preheat oven to 450° with a Dutch oven or covered baking dish inside the oven (see notes). While the oven is preheating, transfer dough to a floured surface. Adding more flour as needed, gently fold the dough into itself several times just until it holds together. Next, using your hands, carefully stretch and smooth out dough into a rectangular shape and press Parmesan cubes into dough. Roll up dough into a log shape and fold the ends underneath. At this point the dough will be thick and puffy and a little sticky. Sprinkle with a little more flour and continue to gently shape the dough just until a flour-covered ball is formed. Transfer dough to parchment paper and let it sit until the oven is pre-heated (~20 minutes).

Step 5

Remove baking dish from oven and transfer the dough, still on the parchment, into the dish. Cover and bake for 30 minutes, then remove cover and bake for 10-15 minutes more. Your bread will be done once the top is browned.

Step 6

Remove from oven and, using parchment edges, lift bread from baking dish and transfer to cooling rack to let cool for up to an hour before slicing.

Step 7

Notes

Step 8

Water Room temperature water is best. If the water is too warm or too cold the yeast will die, and your loaf will not rise.

Step 9

Allow to cool before slicing You can slice your bread right away. Letting it to cool for at least 45-60 minutes, however, will allow the internal cooking process to complete and seal in moisture to prevent your bread from drying out too quickly.

Step 10

Make-ahead Once the dough has risen it can be refrigerated for up to 3 days until you’re ready to bake.

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