Introduction

This Perfect Parmesan Garlic Bread recipe creates an easy artisan-style loaf that’s bursting with flavor. Soft, airy, and topped with fragrant garlic and parmesan, it’s a delicious homemade bread that pairs wonderfully with any meal.

A round loaf of bread with a crispy, golden-brown crust is shown close up. The bread has deep cuts across the top forming a grid pattern, where melted cheese oozes out, showing a soft, light yellow inside. Small pieces of green herbs are sprinkled over the bread, adding a fresh color contrast. A sprig of fresh rosemary lies on top, adding texture and a green touch. The background is 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 and 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 if using, the chopped rosemary or parsley.
Step 5: Cover the bowl with a towel or plastic wrap and let the dough rise in a warm place for 12–18 hours 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 loaf on parchment paper and let it rest for 30 minutes while preheating the oven to 450°F (230°C). Preheat a Dutch oven inside the oven if using one.
Step 8: Score the top of the dough with a sharp knife to help it expand while baking.
Step 9: Carefully place the parchment paper with the dough into the hot Dutch oven. Cover 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: Cool the bread on a wire rack for at least 30 minutes before slicing to let the texture set.

Tips & Variations

For a softer garlic flavor, roast the garlic before adding it to the dough.
Try swapping fresh rosemary for thyme or oregano for a different herbal note.
If you don’t have a Dutch oven, bake the loaf on a preheated baking stone or heavy baking tray and place a pan of water in the oven to create steam.

Storage

Store leftover bread in an airtight container at room temperature for up to 2 days. To refresh, reheat the slices in a toaster or oven until warm and crispy. For longer storage, slice and freeze the bread wrapped tightly; thaw slices at room temperature before reheating.

How to Serve

A round loaf of bread with a golden brown, crispy crust, scored deeply in a square pattern. The inside is soft and fluffy, visible through the cracks, showing a light yellow color with a few melted cheese bits. The top is sprinkled with fresh green herbs and coarse sea salt, and a sprig of rosemary rests on the side. The bread sits 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 use instant yeast. Reduce the warm water slightly and mix the yeast directly with the flour before adding water. The rising time may be shorter.

How do I know when the bread is fully baked?

The bread is done when the crust is golden brown and it sounds hollow when tapped on the bottom. An internal temperature of about 200°F (93°C) also indicates doneness if you have a kitchen thermometer.