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Step 1: Proof the Yeast. In a mixing bowl, combine lukewarm water with a pinch of sugar. Sprinkle the yeast over the water, stir the mixture, and let it sit for about 5-10 minutes until it becomes frothy. This process, known as proofing the yeast, ensures that it's active and ready to work its magic.
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Sprinkle the top of the dough ball with shredded parmesan and some freshly chopped rosemary. Holding the edges of the parchment paper, carefully lower the dough ball into the dutch oven. Cover the dutch oven with it's lid and bake for 30 minutes. (If you're using a baking pan without a lid, just use aluminum foil.)
Stop and Smell the Rosemary Rosemary Parm Shortbread and Rosemary
Mix the dough. Add 450g bread flour, 2 teaspoons instant yeast, 2 teaspoons salt, 1 cup grated parmesan and 2 tablespoons of finely chopped rosemary to a large mixing bowl. Give it a mix to combine, then pour in 375g lukewarm water. Mix with a wooden spoon or spatula until a shaggy dough forms, making sure there are no streaks of unmixed flour.
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In the bowl of a stand mixer combine 2 cups flour and yeast. Add the sugar, minced rosemary, and salt. Stir well to combine. Heat the milk and butter until very warm (120 degrees F). Add to the flour mixture along with the egg. Stir on low just until combined.
Rosemary
Place a sheet of parchment paper back in the bowl and add your dough inside. Then top with the rest of the parmesan, and sprinkle more rosemary if you have it. Cover and let rise on top of the oven for another 30 minutes while your oven is preheating to 450ยฐF with the dutch oven inside.
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Line a baking sheet with aluminum foil. Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over the prepared baking sheet. Bake in the preheated oven for 20 minutes. Stir potatoes, then continue to bake until golden brown and tender, about 20 more minutes.
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Transfer to a crumpled and flattened sheet of parchment paper. Dust the top with flour, cover and rest 30 minutes while the Dutch oven preheats at 450ยฐF. Score the top of the dough. Then place the dough in the Dutch oven. Bake for 30 minutes covered, then 10-15 minutes uncovered.
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Use a potato masher or the bottom of a measuring cup or glass to press down on the potatoes to smash them. Drizzle the olive oil on top of the potatoes, add the garlic, rosemary, parmesan cheese, salt and pepper, and toss with your hands to combine. Bake for 15 minutes until the bottoms are golden.
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How to make no-knead rosemary parmesan bread: In a large mixing bowl stir together the flour, salt, yeast, 1 1/2 tablespoons of rosemary and 1 cup freshly grated parmesan. Pour in the water and use a spatula or wooden spoon to stir everything together until a shaggy dough forms. It should be a very sticky ball of dough.
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Place a 2.75-quart Dutch oven with its cover inside the oven and let it heat for 30 minutes. Take out the Dutch oven from the oven. Place the dough (with the parchment beneath) into the Dutch oven, cover it, and bake for 45 minutes. Uncover and bake for an additional 10-15 minutes until the top turns golden brown.
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Directions. Working in a small bowl, rub the sugar and chopped rosemary together with your fingertips until the sugar is moist and aromatic and maybe even tinged with green. Put the flour, pecans, Parmesan, salt and rosemary-sugar in a food processor and pulse to blend. Drop in the pieces of cold butter and pulse until the mixture turns crumbly.
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Sprinkle the parmesan cheese and rosemary over the dough. Roll up the dough starting at a short edge. Form the dough into a rectangular boule shape. Let rise for 45 minutes. Preheat a Dutch oven in the oven to 450. Carefully transfer the bread to the hot Dutch oven and cover it with the lid. Bake for 30 minutes.
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Add the flour, salt, and yeast to a bowl and stir. Top the flour mixture with the grated parmesan and rosemary and stir. Slowly add the water and stir together until you have a shaggy dough. Cover and let rise for 18-24 hours. Preheat oven to 450-degrees with the dutch oven and lid.
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Cover with the lid and bake for 30-minutes. 9. Remove from oven, brush with olive oil, sprinkle with fresh rosemary and 1/8 cup of Parmesan cheese and bake for another 10-minutes uncovered until the top is golden brown. 10. Remove from oven and rest for 10-minutes prior to slicing and serving.
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Rosemary: Use fresh rosemary for the best flavour and the most amazing aroma. That said, dried rosemary does work but you'll need to cut it down to 2-3 teaspoons. Parmesan cheese: Please use a block of parmesan / Parmigiano Reggiano and shred it yourself. It's not only a much better flavour than the shelf-stable stuff or the pre-shredded.
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Set aside to cool a bit while prepping other ingredients. Whisk flour, Parmesan, herbs, sugar, baking powder, baking soda and salt in a large bowl. Stir to combine. After buttermilk has been chilled in the freezer for at least 10 minutes, combine it with the melted butter.