This crusty, peasant-style bread requires only one added ingredient and can be prepared just before dinner is served. The rosemary blends with the subtle taste of Parmesan for a rich flavor and hearty crust in this no-knead, no-rise loaf.
  • Serve with soups, stews or a fresh salad

Preparation & Instructions

  • 12 oz. beer or club soda
  • 2 Tbsp. olive oil

Preheat oven to 350℉. Lightly spray or grease a 9 x 5-inch loaf pan. Empty mix into large bowl. Pour beer (or club soda) and olive oil over mix and stir with wooden spoon until moistened. Pour evenly into prepared loaf pan. Bake for 45-50 minutes, or until a tester comes out clean. Remove from pan and allow to cool before slicing.


  • Stir in ½ cup coarsely chopped olives (such as Kalamata, Spanish or black) when adding the beer and olive oil.
  • Stir in ¼ cup each of coarsely chopped sundried tomatoes and olives when adding the beer and olive oil.
  • Brush top of loaf with 1 Tbsp. melted butter and sprinkle lightly with kosher salt or fresh grated Parmesan cheese after baking.
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