Introduction

This perfect Parmesan garlic bread combines a crispy artisan-style crust with a tender, flavorful crumb. Infused with fresh garlic, parmesan cheese, and herbs, it’s an easy yet impressive bread to bake at home. Enjoy it alongside your favorite meals or as a savory snack on its own.

A round loaf of bread with a golden brown, crispy crust showing deep cuts on the top layer. The loaf is sprinkled with small bits of green herbs and coarse salt. One of the cuts reveals a soft, cheesy yellow inside. On top of the bread, there is a sprig of fresh green rosemary. The bread sits 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 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, which is ideal.
Step 4: Fold in the grated parmesan cheese, minced garlic, and if using, the chopped fresh rosemary or parsley.
Step 5: Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place 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, being careful not to overwork it.
Step 7: Place the shaped dough on parchment paper and let it rest for 30 minutes. Preheat your oven to 450°F (230°C), and if using a Dutch oven, place it inside to preheat as well.
Step 8: Score the top of the dough with a sharp knife or lame to allow for expansion during baking.
Step 9: Carefully place the parchment paper with the 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 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

For extra garlic flavor, melt a little butter with minced garlic and brush it on the bread right after baking.
Substitute fresh herbs with dried herbs if fresh are not available, but reduce quantity by half for dried.
Use a spray bottle to mist water inside the oven during the first 10 minutes of baking to enhance crust crispiness.
If you don’t have a Dutch oven, bake the loaf on a preheated baking stone or heavy baking sheet, placing a pan of water in the oven for steam.

Storage

Store leftover bread in an airtight container or wrapped in foil at room temperature for up to 2 days. For longer storage, slice and freeze bread in a resealable bag for up to one month. To reheat, warm slices in a toaster or oven until heated through and slightly crisp.

How to Serve

A round loaf of bread with a golden-brown crust that is deeply cracked in a grid pattern, revealing a soft, juicy interior with small chunks of melted cheese. The top is sprinkled with chopped green herbs and coarse salt, and a fresh green sprig of rosemary lies on the upper right side. The bread rests on light parchment paper over a white marbled surface. The image is close up, focusing on the texture and colors of the bread. 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 for active dry yeast using the same amount. Mix it directly with the dry ingredients without proofing in water first.

Do I need a Dutch oven to make this bread?

No, while a Dutch oven helps create steam and a crispy crust, you can bake the bread on a baking stone or heavy pan. Just add a pan of water in the oven to create steam during baking.