Description

This Perfect Parmesan Garlic Bread recipe delivers an artisan-style loaf infused with the rich flavors of freshly grated parmesan cheese, minced garlic, and optional fresh herbs. Made with a simple no-knead dough that requires a long, slow rise, this bread achieves a chewy, airy texture with a crisp, golden crust—ideal as an accompaniment to any meal or as a flavorful snack.

Ingredients

Scale

Dough 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

Flavor Additions

1 cup (100g) freshly grated parmesan cheese
2–3 cloves minced garlic
1 tablespoon (15g) chopped fresh rosemary or parsley (optional)

Instructions

Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar to create the base for your dough.
Activate the Yeast: Dissolve active dry yeast in warm water (about 110°F/43°C). Allow it to sit for roughly 5 minutes until it becomes foamy, indicating the yeast is alive and ready.
Combine Wet and Dry: Pour the yeast mixture into the dry ingredients and add olive oil. Stir everything with a wooden spoon until the dough comes together in a sticky mass.
Add Cheese and Garlic: Fold freshly grated parmesan cheese and minced garlic into the sticky dough. If you like, incorporate chopped fresh rosemary or parsley for an herby note.
First Rise: Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm spot for 12–18 hours (or overnight). It should double in size and appear bubbly.
Shape the Dough: Transfer the risen dough onto a floured surface and gently form it into a round loaf, taking care not to overwork it for a light, airy crumb.
Rest While Preheating Oven: Place the shaped dough on parchment paper and let it rest for 30 minutes as you preheat your oven to 450°F (230°C). If using a Dutch oven, preheat it inside the oven as well.
Score the Dough: Lightly score the top of the loaf with a sharp knife to allow for controlled expansion during baking.
Bake Covered: Transfer the parchment paper with dough into the hot Dutch oven. Cover it and bake for 30 minutes to create steam and develop crust texture.
Bake Uncovered: Remove the lid and continue baking for another 15 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
Cool Before Serving: Cool the bread on a wire rack for at least 30 minutes to let the structure set, ensuring perfect texture before slicing.

Notes

Use warm water around 110°F (43°C) to properly activate the yeast without killing it.
For best crust development, preheat your Dutch oven inside the oven before placing the dough in it.
Resting the dough overnight enhances flavor and texture through slow fermentation.
Allow the bread to cool completely before slicing to avoid a gummy interior.
You can substitute parmesan with other aged cheese types for different flavors.
If fresh herbs are not available, dried rosemary or parsley can be used, but reduce quantity by half to prevent overpowering the bread.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: Italian

Keywords: parmesan garlic bread, artisan bread, no-knead bread, homemade bread, easy garlic bread, parmesan recipe, overnight bread dough