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Parmesan Garlic Artisan Bread

A crusty, golden-brown artisan loaf loaded with roasted garlic, freshly grated parmesan, and fragrant rosemary.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 12 hours
Total Time 1 hour
Servings: 10 slices
Course: Bread, Side Dish
Cuisine: Baking, Italian-American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour or bread flour
  • 1.5 tsp active dry yeast
  • 1.5 tsp kosher salt
  • 1 cup grated Parmesan cheese divided
  • 4 cloves fresh garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1.5 cups warm water about 110°F
  • 1 tbsp olive oil
Topping
  • 0.5 tsp coarse sea salt
  • 1 sprig fresh rosemary for garnish

Equipment

  • Large Mixing Bowl
  • Cast-iron Dutch oven
  • Parchment paper
  • Wire cooling rack

Method
 

  1. In a large bowl, whisk together the flour, yeast, and kosher salt.
  2. Stir in 3/4 cup of the Parmesan, minced garlic, and chopped rosemary.
  3. Add warm water and mix until a shaggy, sticky dough forms. Do not overmix.
  4. Coat lightly with olive oil, cover tightly, and let rest at room temperature for 12 to 18 hours.
  5. Turn dough onto a floured surface, gently fold edges to the center to shape into a round loaf.
  6. Place loaf on parchment paper, cover loosely, and let rise for 45 minutes to 1 hour.
  7. Preheat oven to 450°F (230°C) with a covered cast-iron Dutch oven inside for at least 30 minutes.
  8. Score the top of the dough, brush lightly with water, and top with remaining 1/4 cup Parmesan, sea salt, and rosemary sprigs.
  9. Carefully transfer dough (on parchment) into the hot Dutch oven. Bake covered for 30 minutes.
  10. Remove lid and bake an additional 10-15 minutes until deeply golden and crusty.
  11. Cool completely on a wire rack for at least 1 hour before slicing.

Notes

Do not skip the cooling process, slicing warm bread will result in a gummy texture. Store loosely wrapped at room temperature.