Parmesan Za'atar Artisan Bread
A crusty no-knead bread filled with salty parmesan and herby za'atar. With just 2 short proofs and a fuss-free recipe, this bread is perfect for any last minute bread emergencies or first time bread bakers.
Ingredients
- 7 grams of active dry yeast (1 envelope)
- 1 teaspoon of salt
- 1 teaspoon of granulated sugar
- 1 1/2 cups of water, warm (between 100-110 degrees)
- 375 grams of all purpose flour or bread flour (about 3 cups, spooned and leveled)
- 1 cup of parmesan, shredded
- 1 tablespoon of za'atar
- additional shredded Parmesan, herbs and sea salt, for topping
Instructions
- Whisk 7 grams of active yeast, 1 teaspoon of salt and 1 teaspoon of granulated sugar into 1 1/2 cups of warm water (between 100°-110° degrees) and set aside for 5-7 minutes or until foamy
- Mix in 375 grams of flour and a teaspoon of salt until a shaggy dough forms
- Add 1 cup of shredded parmesan and a tablespoon of dried Italian herbs and fold into the shaggy dough
- Cover the bowl with plastic wrap or a heavy towel and rest in a warm spot for 1 hour
- Transfer the dough onto a floured surface and gently fold the dough a few times forming it into a round ball
- Place the formed dough onto a sheet of parchment paper, transfer back into the bowl, cover and rest for 30 minutes
- Place a Dutch oven with lid onto the middle rack of your oven and preheat to 450°
- Once the oven is preheated and the Dutch oven is super hot, carefully transfer it out of the oven and quickly close the door to trap the heat
- Remove the lid and use the parchment to transfer the loaf into the preheated Dutch oven, place the lid back on and bake in a 450 degree oven for 30 minutes
- Carefully remove the lid and bake for another 5-7 minutes or until the crust is deeply golden
- Transfer the loaf onto a cooling rack to cool for at least an hour before slicing