Parmesan Garlic Artisan Bread (Printable)

Rustic loaf with golden crust and tender, cheesy crumb infused with garlic and fresh herbs.

# What You Need:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 2 teaspoons salt
03 - 1 teaspoon granulated sugar
04 - 2 teaspoons active dry yeast
05 - 1 1/2 cups warm water (110°F)
06 - 2 tablespoons olive oil

→ Add-ins

07 - 1 cup freshly grated Parmesan cheese
08 - 2-3 cloves garlic, minced
09 - 1 tablespoon chopped fresh rosemary or parsley (optional)

# Directions:

01 - Combine flour, salt, and sugar in a large mixing bowl.
02 - Dissolve yeast in warm water in a small bowl. Let stand for 5 minutes until foamy.
03 - Pour yeast mixture and olive oil into dry ingredients. Mix with a wooden spoon until sticky dough forms.
04 - Fold in Parmesan cheese, minced garlic, and optional herbs until evenly distributed.
05 - Cover bowl with clean towel or plastic wrap. Let rise in warm place for 12-18 hours until doubled and bubbly.
06 - Turn risen dough onto floured surface. Gently shape into round loaf, handling lightly to preserve airiness.
07 - Place loaf on parchment paper and rest for 30 minutes. Preheat oven to 450°F with Dutch oven inside.
08 - Score top of loaf with sharp knife or lame to allow expansion during baking.
09 - Transfer dough with parchment into hot Dutch oven. Cover with lid and bake for 30 minutes.
10 - Remove lid and bake for 15 minutes until golden and loaf sounds hollow when tapped.
11 - Transfer to wire rack and cool for at least 30 minutes before slicing.

# Expert Advice:

01 -
  • Achieve artisan-style bread with a simple, easy-to-follow process.
  • The combination of fresh garlic and Parmesan creates an irresistible savory flavor.
  • A long fermentation period develops a superior crust and an airy, soft crumb.
  • Versatile enough to pair perfectly with soups, salads, or pasta.
02 -
  • Avoid adding excess flour; a sticky dough is expected and leads to a softer, more open crumb.
  • Properly scoring the top of the loaf helps it expand evenly during baking and provides that professional look.
  • Resist the urge to slice immediately; letting the bread cool for 30 minutes allows the internal structure to set.
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