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3.67 from 3 votes

Herb and Gruyere Cheese Artisan Bread

This herb and Gruyere cheese artisan bread is an easy to make, no-knead bread. This is a great recipe for beginners.
Prep Time5 mins
Cook Time50 mins
Resting Time17 hrs 30 mins
Total Time18 hrs 25 mins
Course: Appetizer
Cuisine: American
Keyword: no-kneed bread
Servings: 10 medium slices
Calories: 183kcal
Author: Mavis K.


  • 3 cups all-purpose flour (plus more for flouring)
  • 1 tsp instant yeast
  • ¾ cup Gruyere cheese (grated)
  • 4 stalks fresh thyme (de-stemmed)
  • 3 stalks fresh rosemary (finely chopped)
  • tsp salt
  • ½ tsp garlic powder
  • 1⅔ cups warm water


  • Add 3 cups of flour and the yeast together in a large mixing bowl.
  • Put the garlic powder, herbs, cheese, and salt into the bowl and mix together with the flour.
  • Add the water to the flour mixture and use a spoon to mix the flour into a dough.
  • Place the dough in a clean mixing bowl. Cover the bowl and place it in a warm, draft free area for at least 16 hours.
  • Lightly flour a clean surface and your hands. Use your hands to push the dough onto the floured surface.
  • Pull the outer edges of the dough into the center to form a circle. Lightly flour the top of the dough and flip it over so that the folded part is at the bottom. Turn the dough into circles to help seal the bottom.
  • Lightly flour a bowl and put the dough into the bowl. Cover the bowl and place it in a warm, draft free area and let the dough rise for 1 hour.
  • About 30 minutes before the hour is up, place a large Dutch oven with the on lid into an oven and preheat the oven at 400°F for 30 minutes.
  • After 30 minutes, use oven mitts to carefully take out the Dutch oven and set it on the stove.
  • Place the dough onto a large parchment paper and place the parchment paper with the dough into the Dutch oven.
  • Cover the Dutch oven with the lid (use oven mitts) and place it in the oven. Bake the bread for 30 minutes.
  • After 30 minutes, take out the Dutch oven and remove the lid. Place the Dutch oven with the bread back into the oven without the lid on. Let the bread bake for 20 minutes or until golden brown.
  • Carefully remove the parchment paper with the bread from the Dutch oven. Place the bread on a cooling rack. Let the bread cool for 30 minutes until serving.


This bread can last for up to a week when tightly wrapped and stored in the fridge.


Calories: 183kcal | Carbohydrates: 29g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 37mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg