Introduction

Enjoy the rustic charm of homemade artisan-style Parmesan garlic bread with this simple, no-fuss recipe. The combination of fragrant garlic, nutty Parmesan, and a tender, airy crumb makes this bread a perfect accompaniment to any meal or a delicious snack on its own.

A round loaf of bread with a thick, crunchy crust that is golden brown with deeper brown spots, showing an open, airy inside with a soft yellow color. The bread's surface is topped with chopped fresh green herbs and coarse white sea salt flakes, adding texture and color contrast. A sprig of fresh rosemary lies on top, adding a bright green touch. The bread sits on crinkled parchment paper over 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 the grated parmesan, minced garlic, and if using, chopped rosemary or parsley.
Step 5: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for 12–18 hours until doubled in size and bubbly.
Step 6: Transfer the dough to a floured surface and gently shape it into a round loaf, being careful not to overwork it.

Step 7: Place the dough on parchment paper and let it rest for 30 minutes while preheating your 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 for expansion during baking.
Step 9: Place the parchment 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 an additional 15 minutes until the top 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 let the texture set.

Tips & Variations

For extra flavor, brush the finished bread with olive oil or melted butter before serving.

Substitute fresh herbs with dried herbs if fresh is not available, using about one-third the amount.
Try adding a pinch of red pepper flakes with the garlic for a subtle kick.

Storage

Store leftover bread wrapped tightly in foil or an airtight container at room temperature for up to 2 days. To refresh, warm slices in a toaster oven or oven at 350°F (175°C) for 5–7 minutes. For longer storage, freeze the bread wrapped well in plastic wrap and foil for up to 3 months. Thaw at room temperature before reheating.

How to Serve

A round loaf of bread with a deeply browned, crispy crust topped with coarse salt and chopped green herbs, likely rosemary and parsley. The crust has a textured, bubbly surface with darker golden-brown patches and some cracked areas revealing a softer, light yellow interior. On top, a fresh green sprig of rosemary lies diagonally, adding a vivid contrast. The bread rests on crumpled brown parchment paper placed on a white marbled surface, providing a rustic and warm setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, bread flour can be used and will give the bread a slightly chewier texture due to its higher protein content. The rising time may vary slightly.

Do I have to use a Dutch oven for baking?

While a Dutch oven helps create steam for a crisp crust, you can bake the bread on a preheated baking stone or sheet. Place a pan of water in the oven to generate steam for best results.