Name: Perfect Parmesan Garlic Bread Recipe Easy Artisan Style Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 13 h
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 recipe delivers a crispy artisan-style crust with a soft, flavorful interior. Infused with fresh garlic, parmesan cheese, and herbs, it’s an irresistible homemade bread ideal for any occasion.

A round loaf of bread with a thick, crunchy crust that is golden brown with darker, almost burnt edges. The surface is uneven with deep cuts showing a soft, light yellow inside. Small sprinkles of green herbs are spread over the top along with coarse white salt crystals. A fresh sprig of green rosemary rests on top, adding a touch of color. The bread sits on brown parchment paper on a white marbled surface, creating a warm and rustic look. 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 granulated sugar.
Step 2: In a small bowl, dissolve the active dry yeast in 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 cheese, minced garlic, and if using, chopped fresh rosemary or parsley.
Step 5: Cover the bowl with a kitchen towel or plastic wrap. Let the dough rise in a warm spot for 12–18 hours or overnight until doubled in size and bubbly.
Step 6: Transfer the dough to a floured surface and gently shape it into a round loaf, avoiding overworking it.
Step 7: Place the dough on parchment paper and let it rest for 30 minutes while preheating the oven to 450°F (230°C). If using a Dutch oven, place it inside to preheat.
Step 8: Score the top of the dough with a sharp knife to allow expansion during baking.
Step 9: Carefully transfer the parchment paper and dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
Step 10: Remove the lid and bake for an additional 15 minutes until the crust is golden brown and the bread sounds hollow when tapped.
Step 11: Let the bread cool on a wire rack for at least 30 minutes before slicing to set the texture.

Tips & Variations

Don’t rush the rise; letting the dough sit overnight enhances both flavor and texture.
Keep the dough sticky for a soft, airy interior.
Preheat your Dutch oven to achieve a beautifully crispy crust.
Scoring the dough allows steam to escape and creates an appealing artisan look.
Experiment with different herbs or cheeses to customize flavors.

Storage

Store the bread in a paper bag or bread box at room temperature for up to 2 days to maintain crust crispness. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, bake at 350°F (175°C) for 10 to 15 minutes or until warmed through.

How to Serve

A round loaf of bread with two main layers: the crust on the outside and the soft inside in the middle. The crust is golden brown with some darker toasted spots, covered with large grains of coarse salt and fresh green rosemary sprigs scattered on top. The inside is a light yellow with a soft, airy, and slightly spongy texture, visible through a crack in the crust. The bread rests on a layer of brown parchment paper, all placed on a white marbled surface. 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. Simply mix it directly with the dry ingredients and reduce the water temperature slightly. The rising times may be shorter.

What if I don’t have a Dutch oven?

You can bake the bread on a baking stone or a preheated baking sheet. To get a crisp crust, place a pan of water in the oven to create steam during the first 15 minutes of baking.