Introduction

This Perfect Parmesan Garlic Bread recipe offers an easy way to enjoy artisan-style bread with rich garlic and parmesan flavors. With a slow rise and simple ingredients, this loaf becomes crusty on the outside and tender inside, perfect for any meal.

The image shows a round loaf of bread with a golden-brown crust that has a rough, crunchy texture. The loaf is cut partially in a crisscross pattern, revealing a soft, light yellow inside filled with melted cheese. Small green herb pieces are sprinkled on top, adding a fresh touch. A sprig of fresh rosemary lies on the bread, enhancing the look with its dark green needles. The bread sits on brown parchment paper, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/4 cups (390g) all-purpose flour
2 teaspoons (10g) salt
1 teaspoon (5g) granulated sugar
2 teaspoons (7g) active dry yeast
1 1/2 cups (360ml) warm water (around 110°F/43°C)
2 tablespoons (30ml) olive oil
1 cup (100g) freshly grated parmesan cheese
2–3 cloves of minced garlic
1 tablespoon (15g) chopped fresh rosemary or parsley (optional)

Instructions

Step 1: In a large mixing bowl, combine the flour, salt, and sugar.
Step 2: In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
Step 3: Pour the yeast mixture into the dry ingredients. Add olive oil and mix with a wooden spoon until combined; the dough will be sticky.
Step 4: Fold in parmesan cheese, minced garlic, and if using, chopped rosemary or parsley.
Step 5: Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for 12–18 hours until doubled and bubbly.
Step 6: Transfer the dough to a floured surface and gently shape it into a round loaf without overworking it.
Step 7: Place the dough on parchment paper and let it rest for 30 minutes while preheating the oven to 450°F (230°C). If using a Dutch oven, preheat it as well.
Step 8: Score the top of the dough with a sharp knife to allow expansion during baking.
Step 9: Place the parchment paper with the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
Step 10: Remove the lid and bake for another 15 minutes until the crust is golden brown and the bread sounds hollow when tapped.
Step 11: Cool the bread on a wire rack for at least 30 minutes before slicing to set the texture.

Tips & Variations

Use fresh grated parmesan for the best flavor and melt quality.
Replace rosemary with thyme for a different herb aroma.
For a stronger garlic flavor, add a crushed garlic clove to the olive oil before mixing.
If you don’t have a Dutch oven, bake on a preheated baking stone or heavy baking sheet and add a pan of water to the oven to create steam.

Storage

Store leftover bread in a paper bag at room temperature for up to two days to maintain crispness. For longer storage, wrap tightly in plastic wrap and freeze for up to one month. To reheat, warm slices in a 350°F (175°C) oven for 5–10 minutes or toast directly.

How to Serve

A round bread loaf with a golden-brown crust, featuring deep scored cuts that reveal a soft, light yellow inside filled with melted cheese. The crust is sprinkled with coarse salt and small green herbs scattered on top, adding texture and color contrast. A fresh green rosemary sprig lies diagonally on the right side of the loaf. The bread sits on crumpled parchment paper over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without a Dutch oven?

Yes, you can bake the bread on a preheated baking stone or heavy baking sheet. To help create a crispy crust, place a shallow pan of hot water on the oven’s bottom rack to generate steam during baking.

What if my dough doesn’t rise enough?

This can happen if the water is too cold or yeast is old. Ensure your water is around 110°F (43°C) and use fresh yeast. Also, rising time can be extended if your kitchen is cool; just allow the dough to double in size before proceeding.