Introduction

This Perfect Parmesan Garlic Bread is an easy artisan-style loaf with a crisp crust and tender, flavorful crumb. Infused with fresh garlic, parmesan cheese, and optional herbs, it’s a delightful addition to any meal or a satisfying snack on its own.

A round bread loaf with a thick, golden-brown crust, baked to a crispy texture with visible cracks on the surface revealing a soft, light interior. The top is sprinkled with small pieces of green herbs, likely chives, adding a fresh contrast to the warm tones of the bread. On the right side of the loaf, a small sprig of fresh rosemary rests, its deep green color adding a natural touch. The loaf sits on a piece of crumpled parchment paper on a white marbled surface. The overall look is rustic and inviting, showing the bread’s crunchy outer layer with hints of melted cheese peeking through in the cracks. 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 the warm water. 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, the 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 in size and bubbly.
Step 6: Transfer the dough to a floured surface and shape it gently into a round loaf without overworking.
Step 7: Place the dough on parchment paper and let 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 help it expand during baking.
Step 9: Carefully place the dough with the parchment paper into the hot Dutch oven. Cover and bake for 30 minutes.
Step 10: Remove the lid and bake for an additional 15 minutes until golden brown and hollow sounding when tapped.
Step 11: Let the bread cool on a wire rack for at least 30 minutes before slicing to allow the texture to set.

Tips & Variations

For a different flavor, substitute fresh rosemary with thyme or basil.
Use part whole wheat flour for a nuttier taste and added fiber.
Add a pinch of crushed red pepper flakes for a slight kick.
If you don’t have a Dutch oven, bake the loaf on a preheated baking stone or heavy pan and place a tray of water in the oven to create steam.

Storage

Store leftover bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 2 days. For longer storage, freeze the loaf tightly wrapped in plastic wrap and foil for up to 1 month. To reheat, thaw if frozen and warm in a 350°F (175°C) oven for 10–15 minutes to restore crispness.

How to Serve

A round loaf of bread with a deep golden-brown crust sits on a white marbled surface. The top is scored in a crisscross pattern, revealing a soft, yellowish inside. The crust is crispy with bits of melted cheese baked into it, giving textured, bubbly spots on the surface. Small chopped green herbs are sprinkled evenly across the top, and a fresh rosemary sprig lies diagonally on the loaf, adding a pop of green. The loaf looks freshly baked with a rustic and inviting appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast with the same amount. Mix it directly with the dry ingredients and reduce the initial proofing step since instant yeast activates faster.

What if I don’t have a Dutch oven?

You can bake the bread on a preheated baking stone or heavy baking pan. Adding a shallow tray of water to the oven helps create steam and gives the bread a nice crust.