Today’s Rosemary Parmesan Artisan Loaf Recipe is a simple, no-knead , delightful sourdough recipe! Our rosemary parmesan bread is a simple recipe to make because there’s no kneading! You won’t believe it–if you love rosemary parmesan sourdough bread then you’ll fall in-love with ours!

Why we love Rosemary Parmesan Artisan Loaf Recipe

I love bread. Soooo much… oh my gosh! A fresh loaf of bread out of the oven just makes my little heart so darn happy. Plus, the process of making it and the aromas of it baking–just a beautiful process.

Our Rosemary Parmesan Sourdough Loaf sits over night and doesn’t require any kneading so it’s even more fabulous! The Ultimate Sourdough Starter Guide if you haven’t got a sourdough start going yet don’t wait–get all the details in our guide!

Ingredients in Rosemary Parmesan Artisan Loaf Recipe

flour
sea salt
sourdough starter
warm water
diastatic malt powder, optional for a more golden color and stronger rise
fresh rosemary
fresh grated parmesan

How to make Rosemary Parmesan Artisan Loaf Recipe

Coat one side of a piece of saran wrap with cooking spray; set aside.
In a large non-metallic bowl combine flour, sea salt, diastatic malt powder, rosemary, and parmesan; mix to combine.
Add warm water, stir by hand until evenly moistened.
Add sourdough starter; mix to incorporate (it will have lumps.)
Cover entire bowl with prepared saran wrap.
Let sit for at least 12 hours. (can go longer if needed)
Gently turn out dough onto a lightly floured surface, pull the sides in, and flip the loaf over.
Cover again with the same saran and let raise for 2 1/2 hours (it will not increase in size much only relax and expand).
With a rack positioned in the middle, start preheating the oven to 500°F one hour before you’re ready to bake, with ceramic dutch oven and lid inside
Just before baking, dust the loaf with a fine coat of flour and use a lame or a sharp knife to make one or several 1/2” deep slashes through its top surface. If you’re baking a long loaf, one arched slash down the loaf lengthwise is nice, or if baking a round, a crosshatch or crisscross pattern works well.
Carefully place loaf in hot ceramic dutch oven and cover with its lid and place it in the oven. Reduce the oven temperature to 450°F and bake the bread for 45 minutes.
Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty,
Cool on a wire rack.
Slice and Enjoy your Rosemary Parmesan Artisan Loaf Recipe!

Yield: 1

Rosemary Parmesan Artisan Loaf Recipe

Name: Rosemary Parmesan Artisan Loaf Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: American
Ingredients: 5 cups flour; 1 tablespoon sea salt; 1 cup sourdough starter; 1 3/4 cups warm water; 2 teaspoons diastatic malt powder, optional for a more golden color and stronger rise; 3 tablespoons fresh rosemary, chopped; 1/4 cup fresh grated parmesan

Rosemary Parmesan Artisan Loaf Recipe is a simple, no-knead , delicious sourdough recipe!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

5 cups flour
1 tablespoon sea salt
1 cup sourdough starter
1 3/4 cups warm water
2 teaspoons diastatic malt powder, optional for a more golden color and stronger rise
3 tablespoons fresh rosemary, chopped
1/4 cup fresh grated parmesan

Instructions

Coat one side of a piece of saran wrap with cooking spray; set aside.
In a large non-metallic bowl combine flour, sea salt, diastatic malt powder, rosemary, and parmesan; mix to combine.
Add warm water, stir by hand until evenly moistened.
Add sourdough starter; mix to incorporate (it will have lumps.)
Cover entire bowl with prepared saran wrap.
Let sit for at least 12 hours. (can go longer if needed)
Gently turn out dough onto a lightly floured surface, pull the sides in, and flip the loaf over.
Cover again with the same saran and let raise for 2 1/2 hours (it will not increase in size much only relax and expand).
With a rack positioned in the middle, start preheating the oven to 500°F one hour before you’re ready to bake, with ceramic dutch oven and lid inside
Just before baking, dust the loaf with a fine coat of flour and use a lame or a sharp knife to make one or several 1/2” deep slashes through its top surface. If you're baking a long loaf, one arched slash down the loaf lengthwise is nice, or if baking a round, a crosshatch or crisscross pattern works well.
Carefully place loaf in hot ceramic dutch oven and cover with its lid and place it in the oven. Reduce the oven temperature to 450°F and bake the bread for 45 minutes.
Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty,
Cool on a wire rack.
Slice and Enjoy your Rosemary Parmesan Artisan Loaf Recipe!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 239Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 570mgCarbohydrates: 49gFiber: 2gSugar: 1gProtein: 7g

More Artisan Bread Recipes

Bake a Rosemary Parmesan Artisan Loaf Recipe this week!

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Love Always,

Ruthie & Madeliene