No Knead Rosemary Parmesan Skillet Bread features a super easy homemade dough that comes together in a matter of minutes! This bread has tons of flavor and a crispy cheesy crust.
Yield:
1 loaf
Prep Time:15minutes
Cook:40minutes
Tessa's Recipe Rundown...
Taste: I absolutely adore the fresh, earthy, piney taste of rosemary, especially when combined with salty Parmesan cheese!
Texture: The bread develops a wonderfully crisp rich crust, while the inside is light and tender.
Ease: Ridiculously easy.
Pros: The dough comes together in a matter of minutes and using the cast iron pan means no shaping. Not to mention it creates a beautiful crust!
Cons: None!!
Would I make this again? Yes and yes.
If I could only eat two things for the rest of my life, it would be bread and chocolate.
What would you chose?
I generally try to avoid white bread unless I make it from scratch, just to keep things balanced.
I actually think I’ll give this recipe a go with half-whole wheat flour, half all-purpose flour next time because I think it could still be delish.
But man, there’s nothing like a still-warm fresh baked loaf of bread from the oven. The smell is absolutely intoxicating. I think I was born to bake bread. It just seems to come naturally to me, which is something I can’t say for MANY things (singing, math, doing anything outdoors).
But getting to see a few simple ingredients that almost everyone has in their pantry turn into a living growing dough and then again into something that everyone wants a bite of… it’s pretty magical.
Bread really doesn’t need to be intimidating or complicated, which is why I love to share recipes like this No Knead Rosemary Parmesan Skillet Bread which is almost too simple and easy to believe.
You can use whatever sturdy herbs or cheese you prefer. Dip the bread in oil & balsamic, slather with butter, or dip into a tomato sauce. Add in garlic, olives, or whatever else you like. Make this recipe your own!
If you have any questions or want to learn more about homemade bread baking, check out this free guide I created:
4.93 from 51 votes
How to make
No Knead Rosemary Parmesan Skillet Bread
Yield:1loaf
Prep Time:15 minutesminutes
Cook Time:40 minutesminutes
Inactive Time1 hourhour30 minutesminutes
Total Time:2 hourshours40 minutesminutes
No Knead Rosemary Parmesan Skillet Bread features a super easy homemade dough that comes together in a matter of minutes! This bread has tons of flavor and a crispy cheesy crust.
Ingredients
2 1/4teaspoons(1 package) instant yeast
2cupslukewarm water
4 1/2cups(574 grams) all-purpose flour
2tablespoonschopped fresh rosemary, plus more for sprinkling
1 1/2teaspoonsfine salt
3tablespoonsolive oil, divided
1/4cupgrated parmesan cheese
Directions
In a large mixing bowl, combine the yeast and water. Add half the flour in and stir with a wooden spoon. Add the rosemary, salt and remaining flour and stir until combined. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Or, you can let the dough rise in the skillet (next step).
Brush 2 tablespoons olive oil over the bottom of a 10 or 12-inch cast iron skillet. Sprinkle the dough and your hands with flour before shaping it into a disk. Dough will be sticky, it doesn’t have to shape perfectly. Place in the skillet, cover loosely, let rise until puffy, about 30 minutes.
Meanwhile, preheat the oven to 400°F.
Drizzle additional olive oil over the top of the bread. Slash the dough with a sharp knife to create an X shape. Sprinkle with rosemary leaves. Bake for 20 minutes. Remove from oven and sprinkle all over with the Parmesan cheese. Return to oven and bake for an additional 20 minutes, or until golden brown.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
After 1st rise, can you refrigerate dough for a few hours before 2nd rise in skillet before baking? I have an appointment in the middle of my day but would like to still serve this warm at dinner.
Kiersten @ Handle the Heat
— February 1, 2023 at 9:53 am
Hi Torie! We haven’t tested making this recipe ahead, but that should work just fine! Once you have done the first rise and shaped the dough in the skillet, as you noted, be sure to cover well with plastic wrap (but not too tightly, as it will continue to rise in the fridge, but much slower; you just don’t want the dough to dry out in the fridge!). Then you can refrigerate during your appointment! Pull the dough out of the fridge before you’re ready to bake, loosen the plastic wrap, and ensure it’s had its full second proof. The second proof could take awhile, or not much time at all – it all depends on the ambient temperature in your kitchen. The dough is fully proofed when an indentation made with your finger into the dough remains. Proceed with the recipe as written. I hope that helps! Let us know how it turns out! 🙂
I made a gluten free batch of these tonight that are just excellent! I followed the recipe exactly except I used 1/2 Bob’s Red Bill 1 to 1 baking flour and 1/2 almond flour and added 1 tsp of xantham powder. I’ve been cooking GF for many years and tried a lot of bread recipes that were awful so this is very exciting. Especially for my GF husband. 🙂
hi, I’m confused. you say to let the dough rise, or in the next step, then give someone different directions in one of the comments. please clarify what exactly to do cuz I’d like to make this soon for turkey day. thanks!
Kiersten @ Handle the Heat
— November 9, 2022 at 9:24 am
Hi Tina! You can follow the directions listed in the recipe! The comment I believe you may be referring to was giving another reader directions for overnight proofing; something we haven’t tested ourselves with this specific recipe, but we were trying to give the best advice we could based on our experience with other breads. I hope that helps! Please let us know what you think of this skillet bread once you have tried it out 🙂 Happy baking!
I’ve made this recipe many times as bread and as rolls. I’ve never been disappointed. In fact, the family requests rosemary rolls for every holiday now lol. I’m going to try making a Gluten Free version.
This bread is very easy and very tasty! I have one complaint——-the recipe says to add “GRATED” Parmesan cheese! Well that is wrong! I used grated Parmesan and it just browned on top of bread and didn’t melt into it. What you need to use is SHREDDED PARMESAN!
Other than that the bread turned out perfect and delicious.
Kiersten @ Handle the Heat
— August 31, 2022 at 10:30 am
Sorry for the confusion there, Jody! “Grated” vs. “shredded” can be interchangeable terms in some parts of the country/world, so it can definitely get confusing! I’m so glad you still enjoyed your skillet bread!!
Kiersten @ Handle the Heat
— June 27, 2022 at 8:37 am
Hi Jean! We haven’t tested making this recipe ahead, so we cannot guarantee the same wonderful results, but my advice would be to let the dough rise once, shape it, and then cover well with plastic wrap (but not too tightly, as it will continue to rise in the fridge, but much slower; you just don’t want the dough to dry out in the fridge!). Refrigerate up to 24 hours. Pull the dough out of the fridge a little before you’re ready to bake, loosen the plastic wrap, and ensure it’s had its full second proof. The second proof could take awhile, or not much time at all – it all depends on the ambient temperature in your kitchen. The dough is fully proofed when an indentation made with your finger into the dough remains. Proceed with the recipe as written. I hope that helps! Let us know how it turns out! 🙂
What a great recipe! I’ve made it a number of times and tried separating the dough into rolls last time which was a big success. In fact tomorrow is Easter and these will be the star attraction if you asked my kids. Thanks so much for the recipe.
Hmmm… my dough did not rise or double
I Followed instructions well
I used captuto 00 flour… could that be why?
What would make dough not rise or double? I used the yeast etc.. any advice
The “bread” tastes great but it’s more like a chubby biscuit rather than a loaf of bread
Ty in advance
Hi Deb! We haven’t tried this recipe using 00 flour, so I can’t say how that would affect the texture, but it shouldn’t have been what prevented the dough from rising. I wonder if your yeast wasn’t fresh. Follow the instructions listed in THIS ARTICLE to test your yeast. Also, do you use a digital scale to measure your ingredients? I’m so glad that the bread tasted delicious, but hopefully you give this recipe another try! I’d recommend making the recipe as written with AP flour next time. Please let me know if you have any other questions, and let us know how your second attempt goes! 🙂
This was a great quick bread to have with pasta. I forgot to pick up rosemary at the store so just used garlic powder and put some Parmesan cheese in the dough (saw another reviewers post). I sprinkled Italian herbs on the bread instead. It was wonderful!
Thanks for the great recipe, I’m sure I will be making it again!!
So happy to hear that, Gillian 🙂 While we haven’t tried freezing this bread, it should be fine! We suggest slicing the bread prior to freezing in an airtight container, then reheating directly from frozen in the toaster. I hope that helps!
Holy moly! This was incredible!!! I did everything as instructed and I admit I was initially terrified because I have never had good luck making bread—even with my bread machine. I can honestly say that I don’t even think I’ll look for any more recipes. Soft, moist, perfect flavor, perfect crispness on the outside…I love cooking but baking is not my thing. Thanks for making me feel like a pro!
Didn’t have a cast iron skillet so I just baked it on a sheet pan. Still AMAZING! I also added 1/4c olives, 1/4c parm to the dough when first mixing, and doubled the rosemary! Delicious
Made this MANY times already during this pandemic and they are absolutely easy to make, yummy on its own or any way you want to eat it. Tried it on both cast iron and stainless steel pans and the results are equally crispy delicious! So i’m sticking with the latter coz it ain’t that heavy to wash..All in all, imma never gonna turn my baking back on this recipe! Kudos to the inventor!❤️
This is the Best Bread recipe ever!!!! We absolutely love it! I make it often especially if we plan to have soup or Italian pasta dishes…or really, anytime…its So good! I’ve posted my bread on FB many times.
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wonderful , easy
After 1st rise, can you refrigerate dough for a few hours before 2nd rise in skillet before baking? I have an appointment in the middle of my day but would like to still serve this warm at dinner.
Hi Torie! We haven’t tested making this recipe ahead, but that should work just fine! Once you have done the first rise and shaped the dough in the skillet, as you noted, be sure to cover well with plastic wrap (but not too tightly, as it will continue to rise in the fridge, but much slower; you just don’t want the dough to dry out in the fridge!). Then you can refrigerate during your appointment! Pull the dough out of the fridge before you’re ready to bake, loosen the plastic wrap, and ensure it’s had its full second proof. The second proof could take awhile, or not much time at all – it all depends on the ambient temperature in your kitchen. The dough is fully proofed when an indentation made with your finger into the dough remains. Proceed with the recipe as written. I hope that helps! Let us know how it turns out! 🙂
I made a gluten free batch of these tonight that are just excellent! I followed the recipe exactly except I used 1/2 Bob’s Red Bill 1 to 1 baking flour and 1/2 almond flour and added 1 tsp of xantham powder. I’ve been cooking GF for many years and tried a lot of bread recipes that were awful so this is very exciting. Especially for my GF husband. 🙂
So wonderful to hear that, Poppy!
hi, I’m confused. you say to let the dough rise, or in the next step, then give someone different directions in one of the comments. please clarify what exactly to do cuz I’d like to make this soon for turkey day. thanks!
Hi Tina! You can follow the directions listed in the recipe! The comment I believe you may be referring to was giving another reader directions for overnight proofing; something we haven’t tested ourselves with this specific recipe, but we were trying to give the best advice we could based on our experience with other breads. I hope that helps! Please let us know what you think of this skillet bread once you have tried it out 🙂 Happy baking!
I’ve made this recipe many times as bread and as rolls. I’ve never been disappointed. In fact, the family requests rosemary rolls for every holiday now lol. I’m going to try making a Gluten Free version.
So glad to hear these are such a hit for you, Poppy!
Do not use commercial powered Parmesan cheese. Looked awful, burnt. Brushed it off and added some Pcheese flakes. Yummy, yummy, yummy!
This bread is very easy and very tasty! I have one complaint——-the recipe says to add “GRATED” Parmesan cheese! Well that is wrong! I used grated Parmesan and it just browned on top of bread and didn’t melt into it. What you need to use is SHREDDED PARMESAN!
Other than that the bread turned out perfect and delicious.
Sorry for the confusion there, Jody! “Grated” vs. “shredded” can be interchangeable terms in some parts of the country/world, so it can definitely get confusing! I’m so glad you still enjoyed your skillet bread!!
Can you proof this over night?
Hi Jean! We haven’t tested making this recipe ahead, so we cannot guarantee the same wonderful results, but my advice would be to let the dough rise once, shape it, and then cover well with plastic wrap (but not too tightly, as it will continue to rise in the fridge, but much slower; you just don’t want the dough to dry out in the fridge!). Refrigerate up to 24 hours. Pull the dough out of the fridge a little before you’re ready to bake, loosen the plastic wrap, and ensure it’s had its full second proof. The second proof could take awhile, or not much time at all – it all depends on the ambient temperature in your kitchen. The dough is fully proofed when an indentation made with your finger into the dough remains. Proceed with the recipe as written. I hope that helps! Let us know how it turns out! 🙂
Great recipe! Fast, easy and delicious. It has become my go-to bread recipe.
So happy to hear that, Connie!!
What a great recipe! I’ve made it a number of times and tried separating the dough into rolls last time which was a big success. In fact tomorrow is Easter and these will be the star attraction if you asked my kids. Thanks so much for the recipe.
Hmmm… my dough did not rise or double
I Followed instructions well
I used captuto 00 flour… could that be why?
What would make dough not rise or double? I used the yeast etc.. any advice
The “bread” tastes great but it’s more like a chubby biscuit rather than a loaf of bread
Ty in advance
Hi Deb! We haven’t tried this recipe using 00 flour, so I can’t say how that would affect the texture, but it shouldn’t have been what prevented the dough from rising. I wonder if your yeast wasn’t fresh. Follow the instructions listed in THIS ARTICLE to test your yeast. Also, do you use a digital scale to measure your ingredients? I’m so glad that the bread tasted delicious, but hopefully you give this recipe another try! I’d recommend making the recipe as written with AP flour next time. Please let me know if you have any other questions, and let us know how your second attempt goes! 🙂
Great recipe! So simple, easy and delicious.
This was a great quick bread to have with pasta. I forgot to pick up rosemary at the store so just used garlic powder and put some Parmesan cheese in the dough (saw another reviewers post). I sprinkled Italian herbs on the bread instead. It was wonderful!
Thanks for the great recipe, I’m sure I will be making it again!!
So glad you enjoyed this recipe!
Favorite of all time! Can you freeze this bread?
So happy to hear that, Gillian 🙂 While we haven’t tried freezing this bread, it should be fine! We suggest slicing the bread prior to freezing in an airtight container, then reheating directly from frozen in the toaster. I hope that helps!
This bread is easy, delicious & was devoured by my family!
So thrilled to hear this!
my 8 inch skillet will only fit into my toaster oven. can you recalculate the amount of ingredient for a 8in. skillett
Sorry, we haven’t tried that!
Holy moly! This was incredible!!! I did everything as instructed and I admit I was initially terrified because I have never had good luck making bread—even with my bread machine. I can honestly say that I don’t even think I’ll look for any more recipes. Soft, moist, perfect flavor, perfect crispness on the outside…I love cooking but baking is not my thing. Thanks for making me feel like a pro!
Amazing, Danielle! I’m absolutely thrilled you’ve found your go-to recipe!
Followed the recipe, first bread ever made. I am so stoked on the results.
Thank you
So glad to hear that!
So easy and so good!
Thanks so much!
Can this be made in a cast iron dutch oven?
I’ve had readers report success with that!
Can this be made with whole wheat flour?
Sooo good and so easy!
Thanks so much, Cindy!
I only have one skillet, and need to make several loaves. Has anyone tried to use s dutch oven for this?
Didn’t have a cast iron skillet so I just baked it on a sheet pan. Still AMAZING! I also added 1/4c olives, 1/4c parm to the dough when first mixing, and doubled the rosemary! Delicious
Made this MANY times already during this pandemic and they are absolutely easy to make, yummy on its own or any way you want to eat it. Tried it on both cast iron and stainless steel pans and the results are equally crispy delicious! So i’m sticking with the latter coz it ain’t that heavy to wash..All in all, imma never gonna turn my baking back on this recipe! Kudos to the inventor!❤️
This is the Best Bread recipe ever!!!! We absolutely love it! I make it often especially if we plan to have soup or Italian pasta dishes…or really, anytime…its So good! I’ve posted my bread on FB many times.