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Herb Crusted No-Knead Artisan Bread
Cuisine: Bread
Servings: 1 loaf
Author: Simply Designing with Ashley Phipps
Ingredients
  • 3 cups Flour plus more
  • 1 ½ teaspoon Salt
  • 1 ½ teaspoon Instant Yeast
  • 1 Tablespoon Sugar
  • 1 ½ Tablespoon Extra Virgin Olive Oil
  • ½ teaspoon Rosemary plus more if desired
  • ½ teaspoon Basil plus more if desired
  • 1 teaspoon Oregano plus more if desired
  • 1 ½ cups Water
  • ¾ cup shredded Parmesan Cheese plus more if desired
Instructions
  1. The night before, combine flour, salt, yeast and sugar in a stainless steel bowl with a spatula.
  2. Add oil, rosemary, basil and oregano.
  3. Add water and use a spatula to mix until well combined.
  4. Put a lid on the bowl (or plastic wrap) and let it sit on your counter for 12-18 hours.
  5. Put flour on a pastry mat, silicone mat or your counter. Dump the dough onto the mat with a wooden spatula. The dough will be very wet.
  6. Add more flour to the dough and gently stir with the spatula until the "wetness" is gone. This could take up to a couple of cups of flour depending on many factors, so just add a little at a time until it is no longer wet and too sticky.
  7. Add cheese and combine.
  8. Shape dough to the size and shape you want it to be and according to what you are placing your dough to bake in. I use a ceramic covered baking dish and I line it with parchment paper. You will want something with a lid, but you can use whatever you have on hand. (A dutch oven or even a cast iron dutch oven will also work for this.)
  9. Place dough into the bottom of your baker, put a lid on it and place it in your oven (OVEN SHOULD BE OFF) for approximately 1 ½ hours.
  10. Remove dough from oven and preheat oven to 425 degrees.
  11. If you like, sprinkle additional cheese and spices on top of the bread at this time.
  12. Put baker with lid on into the oven for 30 minutes.
  13. Take lid off and cook bread for an additional 10-15 minutes or until golden brown.