This no-knead Dutch oven bread is an effortless artisan-style loaf with a crisp, golden crust and a soft, chewy interior. Infused with savory parmesan cheese, it’s perfect for dunking into soups, pairing with a hearty salad, or simply enjoying warm with butter.

No-Knead Dutch Oven Parmesan Bread

Why You’ll Love This Recipe

I love how this bread delivers bakery-quality results without the fuss of kneading. It’s a true set-it-and-forget-it recipe—just mix, rest, and bake. The long fermentation gives the loaf a deep flavor and beautiful texture, while the parmesan adds a rich, salty bite. Plus, baking it in a Dutch oven guarantees that crunchy crust every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups warm water (105 °F)
2 teaspoons active dry yeast
3 cups all‑purpose flour
1½ teaspoons sea salt
½ cup shredded parmesan cheese
¼ cup flour (for dusting the cutting board)

directions

I start by adding warm water and yeast to a small mixing bowl or measuring cup and let it sit for 10 to 15 minutes until it activates.
In a large bowl, I mix the flour, sea salt, and shredded parmesan.
Then I pour in the yeast mixture and stir with a large spoon until everything is just combined—no kneading necessary.
I cover the bowl tightly with plastic wrap and let it rest at room temperature for 18 to 24 hours.
When I’m ready to bake, I preheat the oven to 450 °F and place a 3-quart Dutch oven with its lid inside to heat up.
On a floured surface, I turn the dough out, gently flip it to coat with flour, and shape it into a rough round loaf.
Carefully, I transfer the dough into the hot Dutch oven, cover it, and bake for 30 minutes.
After that, I remove the lid and bake for another 15 minutes until the crust is golden and crisp.
I let the loaf cool on a wire rack before slicing and serving.

Servings and timing

No-Knead Dutch Oven Parmesan Bread

Yield: 4 servings
Prep Time: 10–15 minutes (plus 18–24 hours resting time)
Cook Time: 45 minutes
Total Time: About 19 to 24 hours, depending on rise time

Variations

I sometimes switch up the cheese—asiago or sharp cheddar make great alternatives to parmesan. For a herby twist, I’ve added a teaspoon of dried rosemary or thyme to the flour mixture. Craving a little heat? A pinch of crushed red pepper flakes does the trick. I’ve even stirred in chopped olives or roasted garlic for a more gourmet loaf.

storage/reheating

To keep leftovers fresh, I wrap the bread tightly in foil or store it in a bread bag at room temperature for up to 2 days. For longer storage, I slice and freeze the loaf—then just thaw and reheat in a 350°F oven for about 10 minutes. That brings back the crispy crust and soft inside perfectly.

FAQs

How do I know if my yeast is active?

If the yeast mixture becomes frothy after sitting in warm water for 10–15 minutes, it’s active. If nothing happens, I usually start over with fresh yeast.

Can I let the dough rest for less than 18 hours?

I’ve found that the long rest is what gives this bread its deep flavor and airy texture. If I’m in a hurry, I aim for at least 12 hours, but it won’t be quite the same.

Do I need to grease the Dutch oven?

Nope, preheating the Dutch oven and using a bit of flour on the dough is usually enough to prevent sticking. I just make sure to handle it carefully.

Can I double the recipe?

Yes, I can double it, but I need to use a larger Dutch oven (at least 5–6 quarts) and increase the bake time slightly—especially the uncovered portion.

Is this bread good for sandwiches?

Absolutely. I slice it thick and use it for grilled cheese or paninis. The chewy crumb holds up well, and the parmesan flavor adds a great twist.

Conclusion

This no-knead Dutch oven parmesan bread is one of my go-to recipes for effortless baking. With a short hands-on time and stunning results, it’s perfect whether I’m hosting friends or just treating myself to a cozy homemade loaf. Once I tried it, it quickly became a staple in my kitchen.