Once you try this Artisan Garlic Parmesan Bread with its golden crust and cheesy, garlicky flavor, you won’t want to bake anything else.
I am by no means a “bread baker,” so when I say this recipe is easy and foolproof, I mean it! I can’t really call it no-knead because, technically, you knead in the garlic, cheese, and rosemary, but really it’s just mixing it in. It takes all of 5 minutes to prep the dough, and the rest is following a few steps. Then you have a delicious rustic bread on your hands with a soft chewy interior and a crisp golden exterior.
This Garlic Parmesan bread has quickly become a staple in our home. It goes great with soup, pasta, and just about any kind of roasted meat you can think of. We love adding a bit of my homemade garlic butter to it just to enhance all of the amazing flavors it already has baked into it.
Table of Contents
Reasons to Love This Bread
- The combination of garlic, parmesan, and herbs creates a burst of savory flavors with every bite.
- The straightforward steps make it accessible for both beginners and seasoned bakers.
- Loved by kids and adults alike, this Artisan Garlic Parmesan Bread is a sure hit at the dinner table.
Recipe Ingredients
- Garlic: Fresh or roasted, garlic provides a strong, distinctive aroma and flavor.
- Parmesan Cheese: This aged cheese offers a sharp, nutty flavor and a slightly granular texture.
- Rosemary: Freshly minced rosemary provides an earthy, pine-like flavor and gives the bread an aromatic, herbal twist.
See the recipe card for full information on ingredients and quantities.
How to Make Garlic Parmesan Bread
Step 1: Whisk the flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add the water, stir until incorporated. Mix the dough gently and form into a rough ball.
Step 2: Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let the dough rise in a draft-free area at room temperature until the surface of the dough is covered with tiny bubbles and the dough has more than doubled in size (This usually takes about 18 hours or so, however, it still turns out great with just 12 hours of rise time).
Step 3: When the dough is ready, place a Dutch oven into the oven and turn it on to 450 degrees Fahrenheit (232 degrees Celsius). Allow it to heat in the oven for 30 minutes.
Step 4: Meanwhile, knead in minced garlic, ½ cup of cheese, and rosemary. Transfer the dough to a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Lightly dust dough with flour, cover it with plastic wrap and allow it to rest for 30 minutes. Using a sharp knife, at a 90-degree angle, score an X in the top of the loaf. Each score mark should be about 3 ½ inches long and about ¼” deep. Using a mister, spray bottle, clean toothbrush, or pastry brush, lightly mist (or brush) the top of the bread with water.
Step 5: Carefully remove the Dutch oven from the oven. Place the shaped dough into it, cover, and return to the oven to bake for 30 minutes. Remove the lid, sprinkle with remaining cheese, and bake for an additional 8-12 minutes or until the top is nice and dark (but not burnt). Remove from the oven and transfer the loaf of bread to a cooling rack. Allow it to cool for at least 30 minutes before slicing to prevent a gummy crumb.
Expert Tips
- Optimal Moisture Retention: For the best moisture retention, slice your bread loaf from the center rather than one end. Store it in an airtight container with the two cut halves pressed together. Wrapping in plastic or foil helps keep the bread soft, but crusty artisan bread will lose its crisp crust
- Scoring Technique: When scoring the dough, be quick and decisive with your knife cuts. This allows the bread to expand freely in the oven and helps to control where it splits, improving the bread’s appearance and structure.
Frequently Asked Questions
A Dutch oven withstands high baking temperatures and distributes heat more evenly than a conventional oven. When the dough is placed inside the preheated Dutch oven, the steam created keeps the crust soft during the initial baking stages, allowing the loaf to expand into a tall, round shape. The steam also ensures a crackly, blistered crust that’s irresistible.
Ensure your yeast is fresh to guarantee it activates correctly. If using active dry yeast, it can be beneficial to dissolve it in a portion of the warm water with a pinch of sugar to kickstart fermentation.
Storage Info
STORE the freshly baked Parmesan Garlic Bread in an airtight container or wrapped tightly in plastic wrap to keep it fresh. It will stay good for up to 3 days at room temperature. To FREEZE, wrap it securely in foil and then place it in a freezer bag and it will stay good for up to 3 months.
To REHEAT, thaw it at room temperature if frozen, then warm in the oven at 350°F (175°C) for about 10 minutes to restore its crisp crust and warm center.
Artisan Garlic Parmesan Bread Recipe
Recommended Products
Ingredients
- 3¼ c. all-purpose flour or bread flour
- 1 1/4 tsp. coarse kosher sea salt
- ½ tsp. active dry yeast
- 1½ c. + 2 tbsp. warm water
- 6 cloves garlic - fresh or roasted, minced
- 1 c. freshly grated or shredded parmesan cheese - divided
- 1/4 tsp. rosemary - freshly minced and (optional)
Instructions
- Whisk the flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add the water, stir until incorporated. Mix the dough gently and form into a rough ball.
- Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let the dough rise in a draft-free area at room temperature until the surface of the dough is covered with tiny bubbles and the dough has more than doubled in size (This usually takes about 18 hours or so, however, it still turns out great with just 12 hours of rise time).
- When the dough is ready, place a Dutch oven into the oven and turn it on to 450 degrees Fahrenheit (232 degrees Celsius). Allow it to heat in the oven for 30 minutes.
- Meanwhile, knead in minced garlic, ½ cup of cheese, and rosemary. Transfer the dough to a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Lightly dust dough with flour, cover it with plastic wrap and allow it to rest for 30 minutes. Using a sharp knife, at a 90-degree angle, score an X in the top of the loaf. Each score mark should be about 3 ½ inches long and about ¼” deep. Using a mister, spray bottle, clean toothbrush, or pastry brush, lightly mist (or brush) the top of the bread with water.
- Carefully remove the Dutch oven from the oven. Place the shaped dough into it, cover, and return to the oven to bake for 30 minutes. Remove the lid, sprinkle with remaining cheese, and bake for an additional 8-12 minutes or until the top is nice and dark (but not burnt). Remove from the oven and transfer the loaf of bread to a cooling rack. Allow it to cool for at least 30 minutes before slicing to prevent a gummy crumb.
The crust turned out golden and crisp while the inside stayed soft and airy.
When doubling the recipe how long should you bake.
Hi Nancy! I would start with the initial 30 minutes then check it to see how it has baked. It will likely need another 10-15 minutes before you add the cheese and do the last bake but you can also judge it for yourself.
So excited to try this! I do want to ask, what if my dough looks fully proofed within a few hours rather than the full 18? Do I just let it go overnight anyway?
Hi Brittany! With it being warmer with summertime it will probably be closer to 12 hours than 18. I haven’t tested it after only a few hours but if it looks right to you try it out and let me know how it goes!
I made this bread out looks beautiful but it’sa little rubbery I think what did I do eating it tastes great though
Hi Debra! Bread can be so tricky. It could be rubbery from overmixing the dough or it might have needed more time to rise, but I am glad it still tastes great!