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!
