Go Back
Golden Parmesan Garlic Artisan Bread loaf on a wooden cutting board

Parmesan Garlic Artisan Bread

A golden, crusty homemade artisan bread packed with sharp Parmesan, fresh garlic, and rosemary. No stand mixer needed.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Rise Time 1 hour 45 minutes
Total Time 3 hours
Servings: 12 slices
Course: Appetizer, Breakfast, Side Dish
Cuisine: American, Mediterranean-Inspired
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups bread flour or all-purpose flour for a denser loaf
  • 2.25 tsp active dry yeast 1 standard packet
  • 1.25 cups warm water 110 degrees F
  • 2 tbsp olive oil plus more for bowl and topping
  • 1 tbsp honey or maple syrup for vegan option
  • 1.5 tsp salt
  • 1 cup freshly grated Parmesan cheese divided: 3/4 cup in dough, 1/4 cup for topping
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary chopped, or 1 tbsp dried
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 1 tsp coarse sea salt for topping
  • 1 tbsp fresh herbs optional, for topping

Equipment

  • Large mixing bowl
  • Parchment-lined baking sheet
  • Sharp knife or bread lame
  • Kitchen thermometer

Method
 

  1. Combine warm water (110 F), honey, and yeast in a large bowl. Let sit 5 to 8 minutes until foamy.
  2. Stir in olive oil, minced garlic, and salt.
  3. Gradually mix in bread flour. Add 3/4 cup Parmesan, rosemary, garlic powder, and black pepper. Knead 8 to 10 minutes until smooth and elastic (10 to 12 minutes by hand).
  4. Place dough in an oiled bowl, cover with a damp towel, and let rise 60 minutes until doubled.
  5. Deflate dough and shape into a round boule or oval. Place on a parchment-lined baking sheet, cover, and let rise 45 minutes.
  6. Preheat oven to 425 F. Brush loaf with olive oil, top with remaining Parmesan and coarse sea salt, and score the top with a sharp knife.
  7. Bake 35 to 40 minutes until deep golden brown and internal temperature reaches 190 F. Cool on a wire rack for at least 15 minutes before slicing.

Notes

Water temperature is critical: above 115 F kills yeast, below 100 F will not activate it. Always score the loaf before baking. Dough can be refrigerated for up to 24 hours after kneading.
QR Code linking back to recipe