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No Knead Artisan Bread with Garlic and Parmesan

Close-up of a freshly baked artisan bread loaf cut in half, showing an open, airy crumb structure and dark crust.
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Make bakery-style artisan bread at home using this simple, no-knead method. This recipe produces a loaf with a crisp crust and soft interior, enhanced with garlic and Parmesan cheese.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon instant yeast
  • 1 1/4 cups cool water
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped

Instructions

  1. In a large bowl, mix the flour, salt, and yeast together.
  2. Add the cool water. Stir with a wooden spoon until a shaggy dough forms. Do not overmix.
  3. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours. The dough will become bubbly and increase in volume.
  4. After the long rise, gently scrape the dough onto a lightly floured surface. Sprinkle the Parmesan cheese, minced garlic, and rosemary over the dough. Fold the dough over itself a few times to incorporate the additions without kneading vigorously.
  5. Shape the dough into a rough ball. Place the dough ball seam-side down on a piece of parchment paper. Cover loosely with a clean kitchen towel and let it rest for 30 minutes.
  6. About 20 minutes before the second rest ends, place a Dutch Oven (with the lid on) into your oven. Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
  7. Carefully remove the hot Dutch Oven from the oven. Lift the dough using the parchment paper and gently place it inside the Dutch Oven.
  8. Cover the Dutch Oven with the lid and bake for 30 minutes.
  9. Remove the lid and continue baking for another 15 to 20 minutes, or until the crust is deep golden brown.
  10. Carefully remove the bread from the Dutch Oven and let it cool completely on a wire rack before slicing.

Notes

  • Use a heavy-bottomed pot with a tight-fitting lid, like a Dutch Oven, to trap steam for the best crust.
  • If you do not have fresh rosemary, use 1 teaspoon of dried rosemary.
  • Cool the bread for at least one hour before cutting to set the interior structure.

Nutrition

Find it online: https://spoonfulsnap.com/artisan-bread-no-knead-garlic-parmesan-recipe/