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Dutch Oven No-Knead Artisan Bread with Parmesan and Garlic

Cross-section of a golden-crusted artisan bread topped with rosemary and cheese, showing an airy interior.
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Learn to bake a bakery-quality artisan bread at home using a simple no-knead method. This recipe yields a loaf with a wonderfully crusty exterior and soft interior, infused with savory Parmesan and garlic flavors.

Ingredients

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

Instructions

  1. In a large bowl, whisk together the flour, salt, and instant yeast.
  2. Add the lukewarm water to the dry ingredients. Mix with a wooden spoon until just combined into a shaggy dough. Do not knead.
  3. Stir in the grated Parmesan cheese, minced garlic, and chopped rosemary until evenly distributed throughout the dough.
  4. Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature for 12 to 18 hours until it is bubbly and has more than doubled in size. This long fermentation develops the flavor.
  5. Lightly flour a work surface. Gently scrape the dough out of the bowl. Fold the dough over itself a few times to form a rough ball. Do not overwork it.
  6. Place the dough ball on a piece of parchment paper. Cover loosely with a clean kitchen towel and let it rest for 30 minutes.
  7. About 20 minutes before the end of this second rest, place a 5 to 6-quart Dutch oven, with the lid on, into your oven. Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
  8. Carefully remove the hot Dutch oven from the oven using oven mitts. Lift the dough by grasping the parchment paper handles and gently lower the dough and parchment paper into the hot Dutch oven.
  9. Cover the Dutch oven with its lid. Bake for 30 minutes.
  10. Remove the lid and continue baking for another 15 to 20 minutes, or until the crust is deep golden brown.
  11. Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing. This step is important for the interior texture.

Notes

  • Using a Dutch oven traps steam, which is the secret to achieving that beautiful, crispy crust on your homemade bread.
  • If you do not have fresh rosemary, you can substitute 1 teaspoon of dried Italian seasoning blend.
  • This recipe focuses on the no-knead technique, which requires patience but very little active work from you.

Nutrition

Find it online: https://spoonsprout.com/artisan-bread-dutch-oven-no-knead-recipe/