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Perfect Parmesan Garlic Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 4 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 18 hours 5 minutes
  • Yield: 1 loaf (about 1 pound)
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Perfect Parmesan Garlic Bread recipe creates an easy artisan-style loaf that's crispy on the outside and soft, cheesy, and flavorful on the inside. Infused with freshly grated parmesan, minced garlic, and optional fresh herbs like rosemary or parsley, this bread is perfect as a side or for enjoying on its own. Using a long fermentation for the dough enhances its texture and depth of flavor.

Ingredients

Dry Ingredients

  • 3 1/4 cups (390g) all-purpose flour
  • 2 teaspoons (10g) salt
  • 1 teaspoon (5g) granulated sugar
  • 2 teaspoons (7g) active dry yeast

Wet Ingredients

  • 1 1/2 cups (360ml) warm water (around 110°F/43°C)
  • 2 tablespoons (30ml) olive oil

Flavorings

  • 1 cup (100g) freshly grated parmesan cheese
  • 2–3 cloves of minced garlic
  • 1 tablespoon (15g) chopped fresh rosemary or parsley (optional)

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and granulated sugar until evenly mixed.
  2. Activate Yeast: In a small bowl, dissolve the active dry yeast in warm water (110°F/43°C). Let it rest for about 5 minutes until it becomes foamy, indicating the yeast is active.
  3. Mix Dough: Pour the yeast mixture into the dry ingredients. Add the olive oil and mix with a wooden spoon until a sticky dough forms.
  4. Add Flavorings: Fold in the freshly grated parmesan cheese, minced garlic, and if using, the chopped fresh rosemary or parsley. Mix gently to incorporate evenly.
  5. First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 12 to 18 hours or overnight. The dough should double in size and become bubbly.
  6. Shape Dough: Transfer the risen dough to a floured surface and gently shape it into a round loaf, taking care not to overwork it to maintain its airy texture.
  7. Preheat Oven and Rest Dough: Place the dough on parchment paper, cover, and let it rest for another 30 minutes while preheating the oven to 450°F (230°C). If using, place a Dutch oven inside the oven to preheat as well.
  8. Score Dough: Using a sharp knife or lame, score the top of the dough to allow it to expand during baking.
  9. Bake Covered: Carefully place the parchment paper with dough into the preheated Dutch oven, cover with the lid, and bake for 30 minutes.
  10. Bake Uncovered: Remove the lid from the Dutch oven and bake for an additional 15 minutes, until the crust is golden brown and the bread sounds hollow when tapped.
  11. Cool Bread: Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing to set the texture.

Notes

  • Use warm water at about 110°F (43°C) to activate the yeast without killing it.
  • Long fermentation time (12-18 hours) develops flavor and results in a light, airy loaf.
  • Preheating the Dutch oven creates steam which helps develop a crispy crust.
  • Scoring the dough allows controlled expansion and prevents cracking.
  • Allowing the bread to cool fully before slicing ensures the crumb has set for the best texture.
  • Fresh herbs can be substituted or omitted based on personal preference.

Find it online: https://suerecipe.com/perfect-parmesan-garlic-bread-recipe/