Name: Perfect Parmesan Garlic Bread Recipe Easy Artisan Style Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-492351H38M34S
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 combines the rich flavors of freshly grated parmesan and minced garlic in an easy artisan-style loaf. With a simple overnight rise, this bread develops a wonderfully airy texture and a golden, crispy crust that’s perfect for any meal or snack.

A round loaf of bread with a golden brown crust that is crispy and cracked, showing a soft, cheesy inside. The bread is topped with small green herbs scattered across the surface and a sprig of fresh rosemary placed on top for decoration. The texture looks crunchy outside and soft inside with gooey cheese visible in the cracks. The bread rests 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 sugar.
Step 2: In a small bowl, dissolve the 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 stir with a wooden spoon until combined; the dough will be sticky.
Step 4: Fold in the parmesan cheese, minced garlic, and optional herbs.
Step 5: Cover the bowl with a towel or plastic wrap and let it rise in a warm place for 12–18 hours until doubled and bubbly.
Step 6: Transfer the dough to a floured surface and gently shape it into a round loaf, taking care not to overwork the dough.
Step 7: Place the dough on parchment paper and let rest for 30 minutes while preheating your oven to 450°F (230°C). If using a Dutch oven, preheat it as well.
Step 8: Score the top of the dough with a sharp knife to allow expansion during baking.
Step 9: Transfer the parchment with the dough to the hot Dutch oven. Cover and bake for 30 minutes.
Step 10: Remove the lid and bake an additional 15 minutes until the crust is golden 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

For an extra garlicky flavor, lightly sauté the garlic before adding it to the dough.
Try substituting rosemary for parsley to give a woodsy aroma.
If you don’t have a Dutch oven, bake the bread on a preheated baking stone and place a pan of water in the oven to create steam.
Use freshly grated parmesan for the best flavor and texture.

Storage

Store leftover bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 2 days to maintain crust crispness. For longer storage, slice and freeze in a sealed bag for up to 3 months. Reheat slices in a toaster or oven to restore crispness before serving.

How to Serve

A round loaf of bread with a golden-brown crust shows deep cuts on the surface, revealing a soft, creamy yellow inside. The bread is topped with small green herb pieces and coarse salt crystals, giving it a fresh and textured look. A bright green sprig of rosemary rests on top of the loaf. The loaf sits on crumpled parchment paper, all set 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. Use about 1 1/2 teaspoons and mix it directly with the dry ingredients, reducing the water slightly if needed. Skip the proofing step with warm water.

What if I don’t have a Dutch oven?

You can bake the bread on a preheated baking stone or heavy baking sheet. To mimic steam, place a shallow pan filled with water on the lower rack of the oven while baking to achieve a crispy crust.