No-Knead Rosemary Garlic Parmesan Bread.
No-Knead Rosemary Garlic Parmesan Bread…that’s so much easier than you might think. Crusty on the outside, light and super soft on the inside, and hinted lightly with garlic and rosemary. Truly the most delicious and extra fancy companion to your dinner table. It’s easy, but impressive, and best served warm right out of the oven with grated parmesan cheese and a drizzle of warm herby butter. You will LOVE this bread. The best part, this bread is so easy to make, and pretty difficult to mess up. Serve alongside your favorite pasta dishes, with roasted chicken, or simply on its own…fresh off the skillet. You simply can’t go wrong.
This bread is kind of a cross between pizza, flatbread, and a classic loaf of no-knead crusty between. Yes, it’s somewhere in between all three. And even though it’s the easiest to make, it’s also one of the most delicious. So. Very. Good!
This bread is perfect for both weeknights and weekends. So let’s get into the details because you really just need to make this as soon as you can!
Here is the story.
This bread recipe came to be by accident. The dough recipe comes from my super simple pizza dough recipe…straight out of the HBH Super Simple cookbook. This dough recipe is my absolute favorite and it never ever fails me. The secret?
A simple bottle of beer.
The beer creates a nice, soft, extra-crusty loaf of no-knead bread. If you have the cookbook, you must make it the way I direct it there. BUT also, give this fun variation a try. Today’s bread is a little softer, a little flatter, and extra heavy on the herbs. It was developed when I had about half a pound of dough leftover and a fridge full of fresh rosemary and parmesan. I put the two together and in return got one of my favorite bread recipes to date.
Here is how you make this no-knead rosemary garlic parmesan bread.
Start with the dough. It’s simply flour, instant yeast, fresh rosemary, garlic, salt, and one beer. Mix everything in a bowl until combined. Done. No need for a stand mixer or any fancy tools. Now, let the dough sit for an hour or two, until it doubles in size.
When you’re ready to bake, heat the oven all the way up to five hundred degrees. The high heat helps the bread crisp on the outside, but stay soft and airy inside. If you have a pizza stone, I highly recommend using this, as it will give you the best bread possible. If you don’t own a pizza stone (consider investing?), a regular heavy-duty baking sheet works too.
Roll the dough out very gently into a circle, brush with olive oil, and bake. The bread only takes ten or so minutes to fully bake. And while the bread bakes?
Mix up a quick warm herby butter.
Is this needed? Not really, but I highly recommend it.
It’s a simple mix of melted butter, fresh basil, chives, and rosemary. I also like to add a pinch of crushed red pepper flakes for some heat. It’s very Italian inspired and very delicious. Especially drizzled over the warm loaf of bread.
So, as soon as you take the bread out, sprinkle with freshly grated parmesan cheese (so very good) and drizzle on the herb butter. Then slice and enjoy! In under two hours you can have fresh bread. And all will be good in the world.
So. What kind of beer do you use?
I recommend using a beer you love to drink, but truly any kind works. If you’re not a beer drinker, I recommend using an ale, such as a pale ale, amber, or light brown ale. Keep in mind that darker beer will give you a darker loaf of bread, so if you want something light in color and more classic, stick with a lighter ale.
Also, I want to note that most of the alcohol evaporates during the cooking process. So, this is plenty safe to serve to kids.
I love baking this bread up on a random weeknight as a special side to the family’s favorite roasted chicken or pasta dish. It’s pretty much the perfect accompaniment to any meal you serve, and I’ve yet to meet anyone who does not love this.
Bonus? The smell coming from your oven as this bakes is beyond good. Like you’ve been cooking Italian bread all day long. Super impressive…
Hey, and no one needs to know it’s only been an hour.
So what do you guys say? Tuesday night bread baking? It’s just as easy as making a quick pizza.
Lastly, I’m finally off to LA today, so it’s anxious nerves as usual. Will I ever get used to traveling?
Lastly, if you make this No-Knead Rosemary Garlic Parmesan Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
No-Knead Rosemary Garlic Parmesan Bread.
Crusty on the outside, light and super soft on the inside. Truly the most delicious companion to your dinner table!
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 tablespoons chopped fresh rosemary
- 1-2 cloves garlic, grated, using to your taste
- 2 teaspoons kosher salt
- 1 (12 ounce) can or bottle beer
- 1 tablespoon plus 1/4 cup extra virgin olive oil
- 1/3 cup fresh grated parmesan
- 4 tablespoons salted butter, melted
- 1/2 cup fresh basil, finely chopped
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh oregano
- crushed red pepper flakes to your taste
Instructions
-
1. In a medium bowl, stir together the flour, yeast, rosemary, garlic, and salt. Add the beer, 1 tablespoon olive oil, and mix with a wooden spoon until combined. Cover the bowl and let sit at room temperature until it doubles in size, 1 to 2 hours.
2. When ready to bake, place a pizza stone or heavy sheet pan in the oven. Preheat the oven to 500 degrees F. Once it reaches temperature, let the stone/pan warm for 30 minutes.
3. Turn the dough out onto a floured work surface and divide it into two equal pieces. Place each dough ball on a large piece of lightly floured parchment paper. Push each ball of dough into (roughly) a 10 inch circle. Lightly drizzle with olive oil. Carefully remove the stone/pan from the oven and place the dough with the parchment paper in the center of it. Bake for 10-15 minutes, or until the bread is golden. Remove from the oven and immediately sprinkle with half of the parmesan. Repeat with the remaining round of dough.
4. Meanwhile make the herb butter. Melt together the remaining olive oil and butter until warmed. Remove from the heat. Stir in the basil, chives, oregano, and crushed red pepper flakes. Brush the herb butter over the warm bread. Eat and ENJOY. The bread keeps well for up to 3-4 days. Add the herb butter before serving.
Recipe Notes
Overnight Rise: You can let the dough rise overnight at room temperature. In the morning transfer it to the fridge for up to 3 days.
To Freeze: bake the bread as directed and allow to cool completely. Do not add the herb butter. Once cool, wrap the bread tightly with plastic wrap, then transfer to a freezer safe container. Freeze for up to 3 months. Thaw on the counter and warm or toast before serving.
Leftovers: the bread is best served warm after baking, but the leftover bread is delicious when lightly toasted or served at room temperature.
Flour: Start with 3 cups of flour, then add more as needed, 1 tablespoon at a time, until the dough is smooth, but not dry. It’s better to have a dough that’s on the slightly sticky side than have a dough that’s too dry. You can always add flour, but you can’t subtract it. The dough should be a bit loose; it should not feel dense or heavy.
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This looks delicious! My question is..can you taste the beer? I don’t like beer or the even the smell of beer,
Hi Colleen! I do not think the beer has a strong flavor or a flavor at all! I think this should turn out great for you. Please let me know if you have any other questions! xTieghan
I was wondering the same thing as Colleen about the taste of the beer?
Hi Jody! I do not think the beer flavor is strong! I hope you love this! xTieghan
Can I use half whole wheat flour?
HI! Yes, that will work wonderfully! Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I was JUST thinking that I’d love a Half Baked Harvest Foccacia! One question: I am gluten intolerant except for heritage wheat, so I bake with heritage wheat flour. Do you have any recommendations for the beer? I wonder if gluten free beer would work? Haven’t found a beer that relies on heritage (non-GMO) grains! Thanks!
HI Jana! I am not familiar with that flour so I really cant say for sure what the result would be. If you bake with it often, I would imagine that it should work well!
Gluten free beer works great! I use it often 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This looks amazing!
Just noticed something in the recipe. It says two tablespoons of butter, melted or half a stick. Which is the one we should use? Half a stick of butter = 4 Tablespoons
2 Tablespoons is a lot less butter. Please advise. Can’t wait to try it. Thank you!
Hi Angela! Use 4 tablespoons melted butter. Recipe all fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Sounds great. Will try it this afternoon…but-butter is listed as “2 tablespoons, 1/2 a stick”. A stick of butter is 8 tablespoons…so, 1/2 a stick (4 TB) or 2 TBs?
RDM
Hi Robin! Use 4 tablespoons melted butter. Recipe all fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Just curious about the amount of butter – is it 2 tablespoons or 1/2 stick? Thanks
Hi Debra! Use 4 tablespoons melted butter. Recipe all fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I am going to make this tonight! We are having leftovers Super Easy Penne…with lots of garlic!
Thank you so much Emily! Yum! xTieghan
I love this one. A must make…
I also get anxiety traveling/flying. Don’t feel a little relaxed until after I get through TSA at least. Have a great trip.
Thank you so much Joyce! xTieghan
Could Gluten Free flour be used instead of All Purpose flour?
Hi Wendi! I do not feel comfortable recommending it, since I have not tried it with GF flour.. So sorry about that! I find that cup4cup usually is a good alternative. Please let me know if you try this! xTieghan
Rosemary and garlic- two awesome flavors! Can’t wait to try this.
Thank you so much Jan! xTieghan
good heavens, I’m salivating!
Haha thank you Ruth! xTieghan
Looks great! So, you’re baking one loaf at a time? Also, will hard cider work?
Hi Jeanne! Yes, it is one loaf at a time and yes, hard cider will be great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Ingredients look great. I am going to throw them into the bread machine–did you try that method?
Hi Maureen! I did not, but please let me know if you do! I hope this turns out amazing for you! xTieghan
Just a quick question…. I am making the bread right now. I am wondering if it will still rise if my beer was cold? I usually use traditional yeast and I know you need warmer liquids for it to activate. Also is “Instant Yeast” the same as quick rise yeast? I should know within the hour if its rising, but still wanted to ask the question here.
One other comment. I use a pizza stone for pizza and just use a pizza peal for putting my dough (on the parchment) into the oven. I think taking out a 500 degree pizza stone could potentially be dangerous!
Hey Mary, it’s ideal to use a room temp. beer. How did the dough rise for?
Yes, instant and quick rise yeast are the same thing.
I agree! I don’t recommend using removing the stone, I slide the parchment paper and bread onto the stone that is sitting in the oven.
Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This bread looks delicious. Is it possible to make it without the beer-could you recommend a substitute? Even though I realize most of the alcohol evaporates, I would like to make it for someone who can have zero alcohol due to medication/health reasons. Thanks!
Hi There! You can make this bread with 12 ounces of warm water or sparkling apple cider. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Oh my goodness, this recipe looks incredible, Tieghan!
Your cookbooks are a definite go-to for me, so far everything I have tried has been amazing!
I just had one question: is there a non-alcoholic substitute you would recommend for the beer? Xx
Hi!! You can use 12 ounces of warm water. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Okay, I murdered your recipe, but it’s so delicious! I made the bread as stated except on the dough cycle of my bread machine and with half home-milled whole wheat, then formed it into 16 small breads, hoping to use for sandwiches. Didn’t make the herb butter, just used the Parm on top. I’m having one right out of the oven right now, and I’m in heaven! And I’m one who was worried about the beer taste; it smelled very strong while the dough was working in the machine, but now that the bread is baked, there’s nary a trace of beer. I’m thinkin’ this recipe’s a keeper! Thanks bunches for sharing this!
I am so glad this turned out so well for you! Thank you so much for trying it! xTieghan
For some reason, mine didn’t rise! It was very flat and crunchy. Do you know why?
Hi there! Was your yeast by chance old? Was there anything you changed about the recipe? Any details you can give me will help me to problem solve. Thank you!! xTieghan
HI! Do you cover tightly with plastic wrap or just with a dish towel when letting the bread rise?
Hi Margaret! I just cover with a dish towel! I hope this bread turns out wonderfully for you! xTieghan
Will this recipe work using active dry yeast? I was thinking of just mixing the yeast with the beer first to activate and then adding it into the dry ingredients? Thanks so much, sounds delicious!
Hi Eileen,
Yes that would be my exact recommendation! I hope you love the recipe. Please let me know if you have any other questions! xTieghan
Hi Tiegan!
I am on hour three of waiting for the dough to rise and no go. The yeast is not old but the beer was chilled. The flour was unbleached. Any tips to help me rise?
Thanks
Hi Joelle,
So sorry about this, what kind of yeast did you use? This will help me to better answer your question. If you used active yeast you would have need to proof that first. If you are working with instant yeast I would say to just go ahead and continue with the recipe. I hope this helps! xTieghan
Hi!
Can I make this with active dry yeast? It’s all I have and I’m desperate to try it.
Thanks!
Hi Alexandra! Yes, you can use active dry yeast! Just make sure to proof it first! I hope you love this recipe! xTieghan
Hi! Do you think I could make this in a Dutch oven or cast iron skillet? How would you recommend cooking it? Thanks!
Hi Monika,
You could definitely just bake in a cast iron skillet in the oven, but also using baking sheets would do the job! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you bake at 500 or turn down heat.
Also I don’t have a stone.
Will it burn in a tray?
Thank you
Hi Susan,
Keep the heat at 500. A sheet pan is totally fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I see a lot of commentary online about weighing flour; do you find that necessary? I’m new to baking an love the no knead idea. Thanks for sharing: looking forward to trying this recipe.
Hi Anj! No, I do not find weighing your ingredients neccessary! I hope you love this bread! Please let me know if you have any other questions! xTieghan
No beer taste at all. Did it on my propane powered grill set at 500F and it turned out great!
Love the smell of it even while it was rising and after it was cooked, well what can I say ……..
(did my carb loading to say the very least)
I am so glad this turned out so well for you, Pat! Thank you for trying it! xTieghan
I have made this 4 times in the last week and a half. It is my new go-to. I loooove this recipe!! I’ve used fennel seeds instead of rosemary when i don’t have fresh rosemary.
Thank you so much Julia!! I am really glad this turned out so well for you! xTieghan
This was a comedy of errors last night and still came out great. I was planning on making your garlic-herb twist bread to go with some fresh sweet corn soup I had just made but my daughter is doing online school these days and my Kitchenaid is not the quietest. She’s on Zoom all day and her work area is not far from the kitchen. So I thought I would peruse other options and came across this. Loved that it didn’t need the big mixer and also shouldn’t take too long – so I could start it later in the day. As I was pouring the beer I thought, “that’s cold…yeast needs warmth to make dough rise. Is this really going to work in an hour?” Nope. Not even in two hours. Needless to say, we did’t have bread with dinner. I then proceeded to FORGET about it, only to come downstairs at 8:00pm and see it still rising 3 1/2 hours after I started it…thankfully perfectly! Threw the pan in the oven to preheat but didn’t want to wait the full half hour, so as soon as the oven reached 500, out came the pan, in went both loaves on one extra large sheet pan, already topped with parmesan because I was tired and didn’t re-read the recipe. Only then did I see the extra notes that I could have put the risen dough in the refrigerator to make tomorrow! Oh well, my girls came into the kitchen as it finished and we all sat around happily eating warm bread straight out the oven at 8:30. My oldest say, “I could eat my weight in this bread.” It was a happy little spontaneous carb-filled family moment. But next time I will make sure I bring the beer to room temperature. 🙂
Hi Sarah! I am really glad this bread turned out so well for you and I love that you were all able to enjoy a moment after dinner! Thank you so much for trying it! xTieghan
Hi, I hope you’re doing well. I’m thinking of making this recipe tonight, but don’t have any beer. Do you think I could substitute plain, room temperature apple cider instead? Thanks!
Hey Sarah,
I would recommend using sparkling cider in place of the beer. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve made this recipe a few times and it is SO SOOO GOOD! You are amazing Teighan, thank you so much for putting out recipes!
Thank you for continuing to try them! I am really glad you enjoyed this one, Elizabeth! xTieghan
Can you use active dry yeast for this recipe as well?
Hey Allison,
Yes that’s fine, just be sure to activate it first! I hope you love the recipe, please let me know if you have any other questions! xTieghan
xTieghan, thank you so much for sharing such wonderful recipe generously. It’s a great hit in my family, everyone loves this bread so much! I left the dough overnight and baked for breakfast this morning and its soooo delicious. I followed your recipe closely, the dough was wet and challenging to handle. All efforts well worth it!
Thank you Jo!! xTieghan
Hello! If I have unsalted butter how much salt should I add?
Hey Whitney,
I would add 1/4 teaspoon of salt. I hope you love the recipe. Please let me know if you have any other questions! Happy New Year! xTieghan
Made it last night to accompany steaks and salad. It was DELISH! So easy and delicious! Will definitely make again.
Hey Keri,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan