Name: Perfect Parmesan Garlic Bread Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 13 h 5 min
Cuisine: Italian
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 minced garlic; 1 tablespoon (15g) chopped fresh rosemary or parsley (optional)

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Introduction

This Perfect Parmesan Garlic Bread is an easy artisan-style loaf with a crispy crust and a flavorful, cheesy interior. Infused with fresh garlic and Parmesan, it’s a wonderful homemade treat that pairs well with any meal or stands beautifully on its own.

The image shows a round loaf of bread with a golden crust, baked in a black cast iron pan. The bread has deep, slash marks on top with a light dusting of flour and coarse salt. It is decorated with a few sprigs of fresh rosemary, giving a green touch to the warm brown and light tan colors of the crust. The bread looks soft inside with a crispy outside texture. The black pan is sitting on a light gray cloth 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 active dry 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 and minced garlic. Add chopped rosemary or parsley if using.
Step 5: Cover the bowl with a 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 into a round loaf, being careful not to overwork it.
Step 7: Place the dough on parchment paper and let rest for 30 minutes as you preheat the oven to 450°F (230°C). If using, preheat a Dutch oven inside the oven.
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 with the lid, and bake for 30 minutes.
Step 10: Remove the lid and bake for another 15 minutes until golden brown and hollow-sounding 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 parmesan for the best flavor and melting quality.
Substitute the rosemary or parsley with thyme or oregano for a different herb profile.
If you don’t have a Dutch oven, bake the loaf on a preheated baking stone or heavy baking sheet and place a tray of water in the oven to create steam.
For extra garlic flavor, brush some garlic-infused olive oil on the crust after baking.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 2 days. To refresh the crust, reheat in a 350°F (175°C) oven for 5–7 minutes. For longer storage, slice and freeze the bread, then toast slices directly from frozen.

How to Serve

A close-up of a round, crusty loaf of bread with a golden brown, bubbly, and slightly cracked top layer showing a light, airy inside beneath. The crust has darker browned patches and is sprinkled lightly with coarse salt. On top of the loaf, there is a small green sprig of rosemary placed at the center. The bread rests on brown parchment paper, with another small rosemary sprig placed beside it. The surface beneath is a white marbled texture. 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. Adding a tray of hot water in the oven helps create steam to develop a crispy crust.

How long does the dough need to rise?

The dough should rise for 12 to 18 hours in a warm place until it doubles in size and becomes bubbly. This slow rise develops flavor and texture.