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Easy No Knead Garlic Parmesan Bread

Close-up of a thick slice of golden-brown no knead bread, showing a cheesy, airy interior.
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Make a crusty artisan loaf with minimal effort using the no-knead method and a Dutch oven. This recipe results in soft bread with a savory garlic and Parmesan flavor.

Ingredients

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  • 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 olive oil
  • 1 teaspoon dried Italian herbs

Instructions

  1. In a large bowl, whisk together the flour, salt, and yeast.
  2. Add the cool water and mix with a wooden spoon until just combined into a shaggy dough. Do not overmix.
  3. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours.
  4. After the long rise, gently scrape the dough onto a lightly floured surface. Sprinkle the Parmesan cheese, minced garlic, olive oil, and Italian herbs 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. Cover it with a clean kitchen towel and let it rest for 30 minutes.
  6. About 30 minutes before baking, place a 5 to 6-quart Dutch oven with its lid inside your oven. Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
  7. Carefully remove the hot Dutch oven from the oven. Gently place the dough inside the hot pot. Cover with the lid.
  8. Bake for 30 minutes with the lid on.
  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

  • For an extra crispy crust, you can lightly spray the inside of the Dutch oven with cooking spray before placing the dough inside.
  • If you do not have instant yeast, use active dry yeast and dissolve it in a small amount of warm water (not cool) before adding it to the dry ingredients.
  • This bread is best eaten within two days of baking.

Nutrition

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