No Knead Rosemary Parmesan Sun Dried Tomato Bread
Elevate your bread-baking game with this No Knead Rosemary Parmesan Sun-Dried Tomato Bread, a delightful artisan loaf that’s as flavorful as it is easy to make. Perfect for busy home bakers, this recipe requires no kneading and minimal hands-on time, letting the magic of a long, slow rise create its irresistibly airy texture. Infused with the fragrant notes of dried rosemary, savory Parmesan cheese, and the sweet tanginess of sun-dried tomatoes, this bread boasts a rustic, golden crust and a soft, aromatic interior. Baked to perfection in a Dutch oven, it delivers that professional bakery-style finish right in your own kitchen. Ideal for pairing with soups, pasta, or a simple olive oil dip, this show-stopping bread is perfect for dinner parties, cozy nights, or any day you crave something extraordinary.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 teaspoons Instant yeast
- 2 teaspoons Salt
- 1 tablespoon Dried rosemary
- 0.5 cups Grated Parmesan cheese
- 0.75 cups Sun-dried tomatoes, chopped
- 1.5 cups Warm water
- 1 tablespoon Olive oil (for greasing)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and dried rosemary. Mix well.
Add the grated Parmesan cheese and chopped sun-dried tomatoes to the dry ingredients. Stir to evenly distribute the mix-ins.
Pour in the warm water and mix with a large spoon or spatula until a sticky dough forms. Do not knead the dough.
Cover the bowl tightly with plastic wrap or a clean damp kitchen towel, and allow the dough to rise at room temperature for 12 to 18 hours. The dough should double in size and appear bubbly on the surface.
After the first rise, lightly flour your hands and work surface. Turn the dough onto the surface and gently shape it into a round loaf. Avoid overhandling the dough.
Place the dough on a sheet of parchment paper and carefully transfer it to a clean bowl or proofing basket. Cover it and let it rise for another 30 to 60 minutes.
While the dough is proofing, preheat your oven to 450°F (232°C). Place a Dutch oven (with lid) inside the oven during the preheating process to heat it up.
Once the oven is preheated and the dough has risen, carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, transfer the dough into the Dutch oven.
Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 12 to 15 minutes, or until the bread has a deep golden-brown crust.
Carefully remove the bread from the Dutch oven and transfer it to a cooling rack. Let it cool for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
2095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5324 mg | 231% | |
| Total Carbohydrate | 379.6 g | 138% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 31.1 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3172 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
