Savory No-Knead Rosemary Parmesan & Sun-Dried Tomato Bread
This delightful no-knead bread is a harmonious blend of aromatic fresh rosemary, rich parmesan cheese, and tangy sun-dried tomatoes. Adapted from the renowned Sullivan Street Bakery's method, this recipe is not only easy to prepare but yields a wonderfully crusty and flavorful loaf. Perfect as an accompaniment to soups, salads, or simply enjoyed with a spread of butter, this bread is a must-try for any home cook. Just a few minutes of hands-on time followed by a long, slow rise rewards you with an artisanal-quality loaf that will impress your family and friends. Remember to allow ample time for rising and baking for the best results!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
All-purpose flour
4 cups (measured)
Yeast
3/4 teaspoon (instant or active dry)
Salt
1 tablespoon (kosher or sea salt)
Water
2 cups (room temperature)
Additional water
3 tablespoons (room temperature)
Honey
1 tablespoon (liquid)
Fresh rosemary
1 tablespoon (chopped)
Sun-dried tomatoes
1/4 cup (chopped)
Parmesan cheese
1/3 cup (grated)
Wheat bran or cornmeal
as needed (for dusting)
Garlic granules or powder
to taste (for dusting)
Instructions
1
In a large mixing bowl, add flour.
2
Using your hands, gently mix in the yeast, chopped rosemary, sun-dried tomatoes, grated parmesan cheese, and salt until evenly distributed.
3
In a separate bowl, combine honey with 2 cups of water, then pour this mixture into the flour mixture. Stir until the dough comes together; it should be shaggy and sticky, too wet to knead.
4
Cover the mixing bowl tightly with plastic wrap and let it rest for at least 12 hours, preferably 18 hours, at a warm room temperature of about 70°F. (If necessary, adjust the temperature by refrigerating to manage rising.)
5
Once ready, the dough will be speckled with bubbles. Lightly flour a work surface and transfer the dough onto it. Sprinkle a little more flour on top and fold the dough over itself gently a couple of times.
6
Cover the dough with plastic wrap and let it rest for about 15 minutes.
7
With just enough flour to prevent sticking, gently shape the dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal, and place the dough seam-side down on the towel. Dust the top with additional flour, bran, or cornmeal, along with a sprinkle of garlic granules or powder.
8
Cover the dough with another cotton towel and allow it to rise for about 2 hours until it has more than doubled in size and springs back slowly when poked.
9
At least 30 minutes before baking, preheat your oven to 450°F.
10
Place a 3 to 4-quart heavy covered dutch oven (cast iron or cast aluminum) into the oven to heat.
11
Once the dough has risen, carefully remove the pot from the oven. Using the towel, flip the dough seam-side up into the pot; don’t worry if it looks disheveled.
12
If needed, gently shake the pot to even out the dough. Cover the pot with the lid and bake for 30 minutes.
13
After 30 minutes, remove the lid and bake for an additional 15 to 30 minutes until the loaf is golden brown and crusty.
14
Allow the bread to cool on a rack before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory No-Knead Rosemary Parmesan & Sun-Dried Tomato Bread?
It is an artisanal-style bread that uses a slow-fermentation process and requires no kneading, featuring fresh rosemary, parmesan cheese, and sun-dried tomatoes.
How many ingredients are needed for this recipe?
There are 11 total ingredients, including all-purpose flour, yeast, salt, water, honey, rosemary, sun-dried tomatoes, and parmesan cheese.
Does this bread require kneading?
No, this is a no-knead recipe where the long rising time develops the gluten structure instead of manual kneading.
What type of flour is best for this bread?
The recipe specifically calls for 4 cups of all-purpose flour.
Can I use different types of yeast?
Yes, you can use either instant or active dry yeast for this recipe.
What is the recommended rising time for the first fermentation?
The dough should rest for at least 12 hours, but 18 hours is preferred for the best flavor and texture.
What is the ideal room temperature for the dough rise?
A warm room temperature of approximately 70°F is ideal for the long fermentation process.
How do I know if the dough has finished its first rise?
The dough will be ready when its surface is speckled with bubbles.
What should the dough consistency look like after mixing?
The dough should be shaggy and sticky, and it will be too wet to knead by hand.
Why is honey used in the dough?
Honey is mixed with the water to provide a food source for the yeast and a subtle hint of sweetness.
Can I use fresh rosemary?
Yes, the recipe calls for 1 tablespoon of chopped fresh rosemary for optimal aroma.
What kind of salt is recommended?
You should use 1 tablespoon of either kosher salt or sea salt.
How are the sun-dried tomatoes prepared for the dough?
The recipe requires 1/4 cup of sun-dried tomatoes that have been chopped into small pieces.
What equipment is needed to bake the bread?
You will need a 3 to 4-quart heavy covered Dutch oven made of cast iron or cast aluminum.
Do I need to preheat the baking pot?
Yes, the Dutch oven should be preheated inside the oven at 450°F for at least 30 minutes before baking.
What oven temperature is required?
The bread bakes at a high temperature of 450°F.
How long is the second rise?
After shaping, the dough needs a second rise of about 2 hours until it has more than doubled in size.
How do I check the dough during the second rise?
The dough is ready when it springs back slowly after being poked with a finger.
What should I use to dust the towel during the second rise?
You should use flour, wheat bran, or cornmeal to prevent the sticky dough from adhering to the towel.
Why should I use a cotton towel instead of a terry cloth towel?
A smooth cotton towel is necessary because the sticky dough would get stuck in the fibers of a terry cloth towel.
How do I transfer the dough into the hot pot?
Using the towel, carefully flip the dough seam-side up into the preheated Dutch oven.
Does it matter if the dough looks messy when placed in the pot?
No, the recipe notes not to worry if it looks disheveled; you can gently shake the pot to even it out.
How long does the bread bake with the lid on?
The bread is baked covered with a lid for the first 30 minutes.
What is the total baking time?
The total time is approximately 45 to 60 minutes: 30 minutes covered and 15 to 30 minutes uncovered.
Why is the lid removed during baking?
Removing the lid allows the bread to develop a golden brown, crusty exterior.
Can I add garlic to the recipe?
Yes, the recipe suggests sprinkling garlic granules or powder on top of the dough during the final rise.
How much parmesan cheese is included?
The recipe uses 1/3 cup of grated parmesan cheese.
What should I do if my room temperature is too warm for the 18-hour rise?
You can manage the rising process by placing the dough in the refrigerator if needed.
How should the bread be cooled?
The bread should be placed on a cooling rack and allowed to cool completely before slicing.
What is the origin of this baking method?
This recipe is adapted from the famous no-knead bread method developed by Sullivan Street Bakery.