Parmesan, Cracked Pepper and Thyme No-Knead Bread
Recipe type: Bread
Serves: 1 loaf
  • 3 cups bread flour
  • 1 teaspoon salt
  • ¼ teaspoon active dry yeast
  • 1⅓ cups water
  • 2 teaspoons fresh thyme leaves, picked from the stem
  • ½ teaspoon coarsely ground black pepper
  • ¾ cup finely grated parmigiano reggiano, romano, or parrano cheese
  • cornmeal or additional flour for dusting
  1. In a large bowl, stir together the flour, salt, yeast, thyme leaves, black pepper, and parmigiano. Add the water and mix with a wooden spoon or your hand until you have a very sticky, shaggy dough. Cover the bowl with plastic wrap or a dish towel.
  2. Let the dough rest and rise for 12-18 hours, until the surface is dotted with bubbles and the dough doubles in size.
  3. See “Notes” for an easier, less-sticky way to form your bread into a ball
  4. When the first rise is complete, generously dust a cutting board with flour. Use a rubber spatula to scrape the dough out of the bowl to the cutting board (it will be sticky). Using lightly floured hands or a rubber spatula, gently fold the edges in toward the center, shaping the dough into a ball.
  5. Generously coat a cotton towel (non-linty) with cornmeal. Put the dough seam-side down on the towel and sprinkle with more cornmeal. Fold the towel over the dough. Allow the dough to rest for 2 hours, or until doubled in size. 30 minutes before the last rise is complete, place the dutch oven (cast iron pot) in the oven and pre-heat to 450˚ F.
  6. Remove the pot from the oven. Slide your hand under the towel, and turn the dough over into the pot. (This will be messy, but no will round out as it bakes).
  7. Cover with the lid and bake for 30 minutes.
  8. Uncover and continue baking for about 15 minutes, or until the loaf is browned.
  9. Remove the bread to a wire rack and allow to cool for an hour before eating.
Recipe by Spoon With Me at