Introduction

This perfect Parmesan garlic bread combines crusty artisan-style bread with rich parmesan and fragrant garlic. It’s simple to make at home and delivers a delicious, golden loaf that pairs wonderfully with any meal or stands alone as a savory treat.

A round, golden brown bread loaf with a crispy and textured crust, showing deep cuts on the top creating a crosshatch pattern. The bread has visible melted cheese inside the cracks, with small green herb sprinkles scattered on top and a fresh green rosemary sprig placed on the right side. The loaf sits on a crumpled white paper on a white marbled surface. The lighting highlights the bread’s crusty texture and melted cheese inside, giving it a warm and appetizing look. 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 granulated sugar.
Step 2: In a small bowl, dissolve the active dry 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 mix 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 kitchen towel or plastic wrap and let the dough 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 into a round loaf, being careful not to overwork it.
Step 7: Place the dough on parchment paper and let it 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: 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 an additional 15 minutes until the top is golden brown 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 a softer garlic flavor, roast the garlic before mixing it into the dough.
Substitute fresh herbs with dried herbs if fresh is unavailable, but use about one-third of the amount.
If you don’t have a Dutch oven, bake the bread on a preheated baking stone or heavy baking sheet with a shallow pan of water to create steam.
Try adding a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store leftover bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 2 days. For longer storage, freeze the cooled bread in a sealed plastic bag for up to 1 month. Reheat by warming in an oven at 350°F (175°C) for 10–15 minutes to restore crispness.

How to Serve

A round loaf of bread with a deep golden-brown crust sits on a white marbled surface. The bread is split in a criss-cross pattern, revealing a soft, light yellow interior with melted cheese oozing out from the cuts. Small melted cheese bubbles dot the crust, adding texture and a slightly glossy look. Fresh green rosemary sprigs rest on top, along with finely chopped green herbs scattered across the surface, enhancing the bread's rustic and inviting appearance. 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 slightly less—about 1 3/4 teaspoons—and mix it directly with the flour before adding the water.

Why does the dough need to rise for so long?

The long, slow rise develops flavor and improves the bread’s texture, resulting in a light, airy crumb and a rich, complex taste.