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Artisan Garlic Parmesan Bread Recipe

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This Artisan Garlic Parmesan Bread recipe offers a flavorful, crusty homemade loaf infused with fresh garlic, fragrant rosemary, and Parmesan cheese. With a slow rise and baking in a hot Dutch oven, it produces a rustic bread with a tender crumb and crispy crust, perfect for serving alongside soups, salads, or as a standalone snack.

Ingredients

Dry Ingredients

  • 3¼ cups all-purpose flour or bread flour
  • 1 1/4 teaspoons coarse kosher sea salt
  • ½ teaspoon active dry yeast

Wet Ingredients

  • 1½ cups + 2 tablespoons warm water

Flavor Add-Ins

  • 6 cloves garlic (fresh or roasted, minced)
  • 1 cup freshly grated or shredded Parmesan cheese (divided)
  • ¼ teaspoon fresh rosemary, minced (optional)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, kosher salt, and active dry yeast thoroughly to ensure even distribution of the leavening agents and seasoning.
  2. Add Water and Form Dough: Gradually add the warm water to the dry mixture while stirring continuously with a wooden spoon until the ingredients incorporate into a shaggy dough. Gently mix until it forms a rough ball.
  3. First Rise: Transfer the dough to a large, clean, ungreased bowl. Cover it tightly with plastic wrap and leave it in a draft-free area at room temperature. Allow the dough to rise until its surface is dotted with tiny bubbles and has more than doubled in size, which typically takes about 18 hours, though it can work with a shorter 12-hour rise.
  4. Prepare Dutch Oven: When the dough has risen, place a Dutch oven inside your oven and preheat the oven to 450°F (232°C). Let the Dutch oven heat for 30 minutes to ensure it is thoroughly hot for baking.
  5. Add Flavorings and Shape Dough: Knead the minced garlic, half of the Parmesan cheese (½ cup), and rosemary into the dough. Transfer the dough onto a large piece of parchment paper large enough to fit your Dutch oven. Lightly dust the dough with flour, cover it loosely with plastic wrap, and let it rest for 30 minutes.
  6. Score and Mist Dough: Using a sharp knife, score an “X” on the top of the dough. Each cut should be about 3½ inches long and ¼ inch deep. Lightly mist or brush the top of the bread with water to help develop a nice crust.
  7. Bake Covered: Carefully remove the heated Dutch oven from the oven. Place the dough with the parchment paper inside it and cover with the lid. Bake the bread for 30 minutes.
  8. Bake Uncovered with Cheese: Remove the lid and sprinkle the remaining Parmesan cheese on top of the bread. Return to the oven and bake for an additional 8-12 minutes until the crust is dark golden and crisp but not burnt.
  9. Cool Before Slicing: Remove the bread from the Dutch oven and transfer it to a cooling rack. Allow it to cool for at least 30 minutes before slicing to prevent the crumb from becoming gummy.

Notes

  • For best results, use a kitchen thermometer to ensure water temperature is warm but not hot, around 100°F to 110°F, to activate the yeast properly.
  • The long slow rise enhances flavor and texture, but if short on time, a 12-hour rise still produces a good loaf.
  • If fresh rosemary is not available, dried rosemary can be substituted but use sparingly as it is more potent.
  • Using a Dutch oven is essential to trap steam and create a crispy crust similar to artisan bakery bread.
  • Allowing the bread to cool completely before slicing prevents a gummy crumb texture.

Find it online: https://yumntasty.com/artisan-garlic-parmesan-bread-recipe/