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Small Batch No-Knead Rosemary-Parmesan Bread (Cooking for 2)
Small Batch No-Knead Rosemary-Parmesan Bread (Cooking for 2)
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Prep Time:
20 minutes
Total Time:
2 hours 10 minutes
Effortless and speedy to prepare.
Ingredients:
  • 1 to 1 1/4 cups all-purpose flour
  • 3/4 teaspoon sugar
  • 1/2 teaspoon regular active dry yeast
  • 1/4 teaspoon salt
  • 6 tablespoons warm water (105°F to 115°F)
  • 6 teaspoons olive oil
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 teaspoons finely chopped garlic
Instructions:
  • Combine 1/2 cup of flour, sugar, yeast, and salt in a large bowl. Mix in water and 4 1/2 teaspoons of olive oil until well combined. Beat with a wooden spoon for 2 minutes.
  • Mix in the remaining 1/2 cup of flour, along with 2 tablespoons of Parmesan cheese, 2 teaspoons of rosemary, and minced garlic.
  • Gradually add more flour, 1 tablespoon at a time as required, until the dough comes away from the sides of the bowl, all the flour is mixed in, and the dough is no longer sticky. Cover with plastic wrap and allow to rise in a warm spot until it doubles in size, approximately 1 hour.
  • Prepare a cookie sheet lined with parchment paper. Shape the dough into a 5-inch round disk using floured hands and place it on the sheet. Cover the dough with plastic wrap sprayed with cooking spray, then let it rise in a warm place for 30 to 45 minutes until it nearly doubles in size.
  • Preheat oven to 400°F. Unwrap the loaf and delicately brush the top with 1/2 teaspoon of olive oil.
  • After baking for 15 minutes, take the loaf out of the oven and brush with 1/2 teaspoon of olive oil. Sprinkle the top with the remaining 1 tablespoon of Parmesan cheese and 1 teaspoon of rosemary. Drizzle the remaining 1/2 teaspoon of olive oil over the cheese. Return it to the oven and bake for an additional 5 to 8 minutes until golden brown. Serve warm by cutting into wedges.

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