Best Rosemary Parmesan Bread You’ll Ever Bake
Discover how to bake the best rosemary parmesan bread that combines fresh rosemary and aged parmesan for a savory, aromatic loaf. This easy-to-follow guide helps you create a crispy crust and soft, flavorful interior that will impress family and guests alike.
Equipment
- Large mixing bowl
- Dough scraper
- Kitchen scale
- Dutch oven or baking stone
- Sharp knife or lame for scoring
Ingredients
- 4 cups all-purpose flour about 480 grams
- 1 packet active dry yeast 2 ¼ teaspoons
- 1 ½ teaspoons salt
- 1 ¾ cups warm water about 110°F / 43°C
- 2 tablespoons fresh rosemary finely chopped
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil optional, for extra flavor and softness
- Extra flour for dusting
Instructions
- Prepare your dough by combining flour, yeast, salt, and water. Mix until dough forms, then knead gently until soft and slightly sticky.
- Let the dough rise in a warm place until doubled in size, about 1 to 2 hours.
- Fold in chopped fresh rosemary and freshly grated parmesan cheese gently to distribute evenly.
- Shape the dough into a round or oval loaf. Place seam side down on parchment paper and cover. Let it rise again for 30 to 45 minutes.
- Preheat the oven and Dutch oven or baking stone. Score the top of the dough for controlled expansion.
- Bake with the lid on for the first half, then remove the lid to brown the crust until deep golden and crisp.
- Remove the bread and cool for at least 20 minutes before slicing.
Notes
Use fresh rosemary for stronger flavor
Grate parmesan cheese fresh to avoid waxy texture
Allow dough adequate rising time for best texture