Introduction

This Perfect Parmesan Garlic Bread is an easy artisan-style loaf with a crispy crust and a flavorful, cheesy interior. Infused with fresh garlic and parmesan, it’s a delicious homemade bread that pairs beautifully with any meal or stands perfectly on its own.

A round loaf of bread with a golden-brown, crispy crust is shown close up on a white marbled surface. The top is cut with deep cross marks, revealing a soft, light yellow inside texture. Small bits of melted cheese and green herbs are spread over the crust, with a green rosemary sprig placed on the bread for decoration. The surface of the bread looks crunchy and textured with small bubbles and cracks. 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 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 rosemary or parsley.
Step 5: Cover the bowl with a kitchen 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 shaped dough on parchment paper. Let it rest for 30 minutes while preheating the oven to 450°F (230°C). Preheat a Dutch oven if using one.
Step 8: Score the top of the dough with a sharp knife to help it expand during baking.
Step 9: Carefully place the parchment with dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
Step 10: Remove the lid and bake for another 15 minutes until the top 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.

Tips & Variations

For extra garlic flavor, brush the loaf with garlic-infused olive oil before baking.
Substitute parmesan with pecorino or asiago cheese for a different twist.
Adding chopped olives or sun-dried tomatoes can enhance the bread’s flavor profile.
If you don’t have a Dutch oven, bake the bread on a preheated baking stone or a baking sheet, though crust may be less crisp.

Storage

Store the bread in a paper bag or wrapped in a kitchen towel at room temperature for up to 2 days to keep the crust crisp. For longer storage, freeze the loaf wrapped tightly in plastic wrap and foil for up to 3 months. Reheat in the oven at 350°F (175°C) for 10–15 minutes to refresh the crust.

How to Serve

A round, golden-brown baked bread with a textured crust and deep cuts on top revealing a soft, cheesy filling inside. The bread is sprinkled with small green herbs and coarse salt, with a fresh green rosemary sprig placed on the right side as a garnish. The bread rests on crumpled light brown parchment paper, set against a white marbled background. 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 the same amount but mix it directly into the dry ingredients without dissolving in water first.

Why is the dough sticky? Should I add more flour?

This dough is meant to be sticky to develop its airy texture. Try to resist adding extra flour; instead, use floured hands and surfaces when shaping the dough.