Rustic Rosemary & Parmesan No-Knead Bread

Ingredients

* 3 cups (375 g) bread flour (or all-purpose flour)

* 1 tsp salt

* 1 tsp sugar

* 1 tsp instant yeast

* 1¼ cups (300 ml) warm water

* 2 tbsp olive oil

* 1 tbsp fresh rosemary, finely chopped (plus a sprig for garnish)

* ½ cup (50 g) grated Parmesan cheese

* 1 tsp garlic powder (optional)

* Coarse sea salt, for topping

* 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix the flour, salt, sugar, yeast, garlic powder (if using), chopped rosemary, and Parmesan.

2. Add the warm water and olive oil. Stir until a shaggy, sticky dough forms.

3. Cover the bowl and let the dough rise at room temperature for 2–3 hours, or until doubled.

4. Turn the dough onto a lightly floured surface. Gently shape it into a round or oval loaf without kneading much.

5. Place the loaf on a parchment-lined baking tray. Cover and let it rise for 30–45 minutes.

6. Preheat the oven to 425°F (220°C).

7. Brush the loaf with beaten egg, score the top with a sharp knife, sprinkle with a little extra Parmesan, coarse sea salt, and rosemary leaves. Place a rosemary sprig on top if desired.

8. Bake for 30–35 minutes, until the crust is deep golden and the loaf sounds hollow when tapped.

9. Cool on a wire rack for at least 20 minutes before slicing.