• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
In Fine Taste
  • Home
  • Recipes
  • About
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Breads » Herb Artisan Bread

    Herb Artisan Bread

    Published: Feb 27, 2020 · Modified: Oct 18, 2022 by In Fine Taste · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Herb Artisan Bread sliced on cutting board with butter

    Our herb artisan bread is an easy no knead bread with delicious flavors of Parmesan, garlic and rosemary. What's better than the aroma of fresh baked bread wafting through your house? The singular answer is eating that homemade bread warm from the oven! This is the stuff dreams are made of. 

    full loaf of herb artisan bread in parchment paper

    5 minute artisan bread!

    The only thing as remarkable as how good this bread is, is how easy it is to make. We are not kidding. It takes about five minutes to prep this delicious loaf. This crusty round of no-knead bread has a soft, chewy interior flavored with tasty herbs and cheese. 

    the ingredients and process for herb artisan bread

    How to make bread with only 4 ingredients!

    Four simple ingredients are all you need for the bread recipe. We've added Parmesan cheese, garlic and rosemary. You could easily add a variety of different herbs to explore yummy flavor combinations. What are you waiting for? Flour, salt, yeast and water are tossed together in a mixing bowl. Add your desired herbs and/or cheese along with the flour. You simply mix the ingredients gently to form a rough dough ball.

    The waiting game...

    The next step requires no work on your part. You put the dough in a clean un-greased mixing bowl, cover it with plastic wrap and let it rise at room temperature about 18-24 hours. Your waiting until the dough has doubled in size and the surface is covered with tiny bubbles. But you don't have to do a thing!

    Heat the pot

    This recipe works easiest with a Dutch oven. You place the dutch oven (and its lid) in the oven at 450 degrees and allow it to heat for 30 minutes. This step is key to successful bread.

    rough ball of bread dough

    How do you form the dough for dutch oven bread?

    Next remove dough from the bowl and place on a well-floured surface. You want to create a smooth dough ball by pulling corners of the dough underneath until the surface is smooth. Then place dough on a square of parchment paper big enough to cover the bottom of the Dutch oven.

    smooth ball of dough for herb artisan bread

    Mark the dough!

    Dust dough with flour, cover it with plastic wrap and let it rest 10-15 minutes. Next, score the top of the loaf with an X. Then, lightly dampen your hands and carefully pat the top of the dough ball. (This will help your bread brown.)

    marking X on a loaf of bread

    blue dutch oven baking in oven

    Into the oven!

    Carefully remove Dutch oven from the oven. Remove lid, then lift corners of parchment paper and lower dough into the hot pan. Replace lid and return to the oven. Bake 30 minutes. Remove lid and bake additional 10 minutes or until the top is browned.

    round of baked herb artisan bread

    How long should you let artisan bread cool?

    Take the pan from the oven, then carefully remove the bread from the hot Dutch oven. Place the bread on a cooling rack and allow it to cool for at least 30 minutes before slicing.

    If you slice the bread sooner than this, the bread will smash together. Make sure you use a serrated bread knife to cut through the loaf.

    What to Serve with this Bread

    We love this bread with soup for dinner, or as a side for almost any meal! You can't go wrong. You're gonna love it. Everyone you share it with is gonna love it!

    This bread would be the perfect accompaniment with our our Roasted Red Pepper Gouda Soup, Zucchini Pasta with Yogurt Herb Sauce, or Steak Salad with Bleu Cheese Vinaigrette!

    Enjoy!

    Dianna

    Try out these other delicious recipes!

    Homemade Dinner Rolls

    Creole Sausage Gumbo

    Jalapeno Cheddar Sour Dough

    Coconut Corn Chowder

    Don't forget to pin this recipe for later! You can also follow us on Pinterest here!

    Tried this recipe and loved it? Comment and Rate it! Also send us a picture, WE WANT TO SEE!

    Herb Artisan Bread sliced on cutting board with butter

    Herb Artisan Bread

    This crusty loaf of no-knead herb artisan bread has a soft, chewy interior flavored with Parmesan cheese, garlic and rosemary.
    4.47 from 26 votes
    Print Rate
    Course: Breads
    Cuisine: European
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Additional Time: 1 day
    Total Time: 1 day 40 minutes
    Servings: 12 slices
    Calories: 143kcal
    Author: Dianna--In Fine Taste

    Ingredients

    • 3¼ cups all-purpose flour
    • 2 teaspoons coarse Kosher sea salt
    • ½ teaspoon dry yeast
    • ½ cup grated Parmesan cheese
    • 4 cloves garlic minced
    • 1 T. fresh rosemary chopped
    • 1 ½ cups warm water
    Prevent your screen from going dark

    Instructions

    • Place flour, salt, yeast, Parmesan cheese, garlic and rosemary in a mixing bowl. Gradually add the water, stir until mixed well. Mix dough gently until it forms a rough ball.
    • Transfer dough to a large clean, ungreased, mixing bowl. Cover with plastic wrap and let dough rise at room temperature until surface of dough is covered with tiny bubbles and the dough has more than doubled in size. For best results, let dough rise 18 – 24 hours.
    • Before baking, place an empty Dutch oven, with its lid, into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
    • Remove dough from bowl and place on a well-floured surface. Create a smooth ball by pulling corners of dough underneath until the surface is smooth. Place dough on a square of parchment paper big enough to cover bottom of the Dutch oven. Dust dough with flour, cover it with plastic wrap and let it rest 10-15 minutes.
    • Using a sharp knife, Score the top of the loaf with an X. (Cut about ¼ inch deep and 2 ½ inches long for each side of X.) Lightly dampen your hands and carefully pat the top of the dough ball. (This will help your bread brown.)
    • Carefully remove Dutch oven from the oven. Remove lid, then lift corners of parchment paper and lower dough into hot pan. Replace lid and return to the oven. Bake 30 minutes.
    • Remove lid and bake additional 10 minutes or until the top is browned.
    • Remove from oven and place bread on a cooling rack. Allow it to cool for at least 30 minutes before slicing.

    Notes

    1. You can substitute dried rosemary and parsley for fresh herbs. Simply use half the amount of dry herbs you’d use for fresh herbs. Try experimenting with different herbs.
    2. If you don't have a Dutch Oven, you can use the insert of a crock-pot (and the lid) or any deep enameled stoneware you might have, just cover it with foil.

    Nutrition

    Serving: 1g | Calories: 143kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 430mg | Fiber: 1g
    Share by Email Share on Facebook Share on Twitter
    Tried this recipe? Leave a review below, then take a picture and tag us @InFineTaste on Instagram so we can see!

    Share it on Instagram and tag us and tag #infinetasterecipes so we can see it!

    Are you part of our Facebook Page? Follow along with what's new on In Fine Taste, share YOUR favorite recipes, ask questions, post pictures of what your making, and more! Like our page HERE

    « Blood Orange Shaker Tart
    Banana Bread (with No Baking Soda) »

    Reader Interactions

    Comments

    1. Barbie Kent

      March 10, 2022 at 2:58 pm

      5 stars
      tasty beyond belief!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meet Dianna & Alyssa

    two women, Dianna and Alyssa, standing with their arms around each other.

    We are Dianna & Alyssa, a mother-daughter duo, and food lovers! We are the stomachs behind all the recipes we share here on In Fine Taste.

    Read more about us

    Subscribe to our Newsletter

    Get Ready for Valentine's Day!

    • Hidden Heart Bundt Cake (made with a cake mix!)
    • Better-than-Swig Sugar Cookie Bars
    • Chocolate Raspberry Layer Cake
    • Lemon Blackberry Cake

    Popular Posts

    • Cookie Monster Cookies
    • Roasted Red Pepper Gouda Soup
    • Tzatziki (Cucumber Yogurt Sauce)
    • The Best Pizza Dough
    as featured on, displaying where in fine taste has been featured.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Have a question? Or want to work with us? Send us a message!
    • Contact

    As an Amazon Associate I earn from qualifying purchases.