Parmesan Garlic Artisan Bread (Printable)

Rustic loaf with golden crust, tender crumb, and rich parmesan-garlic flavor. Perfect alongside soups, salads, or pasta dishes.

# What You'll Need:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 2 teaspoons salt
03 - 1 teaspoon granulated sugar
04 - 2 teaspoons active dry yeast
05 - 1 1/2 cups warm water (110°F)
06 - 2 tablespoons olive oil

→ Add-ins

07 - 1 cup freshly grated Parmesan cheese
08 - 2-3 cloves garlic, minced
09 - 1 tablespoon chopped fresh rosemary or parsley (optional)

# How to Cook:

01 - In a large mixing bowl, whisk together the flour, salt, and sugar until evenly blended.
02 - In a small bowl, dissolve the yeast in warm water. Let stand for 5 minutes until foamy and activated.
03 - Pour the yeast mixture and olive oil into the dry ingredients. Stir with a wooden spoon until a sticky, shaggy dough forms.
04 - Fold in the Parmesan cheese, minced garlic, and optional herbs. Mix until evenly distributed throughout the dough.
05 - Cover the bowl with a clean towel or plastic wrap. Let rise in a warm place for 12-18 hours, or overnight, until doubled in size and bubbly on surface.
06 - Turn the risen dough onto a lightly floured surface. Gently shape into a round loaf, handling minimally to preserve air pockets.
07 - Place the shaped loaf on parchment paper and let rest for 30 minutes. Meanwhile, preheat oven to 450°F with a Dutch oven inside to heat thoroughly.
08 - Using a sharp knife or bread lame, make a shallow slash across the top of the loaf to control expansion during baking.
09 - Carefully transfer the dough with parchment into the hot Dutch oven. Cover with lid and bake for 30 minutes to develop steam and rise.
10 - Remove the lid and continue baking for 15 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
11 - Transfer the bread to a wire rack and cool for at least 30 minutes before slicing to prevent gummy texture.

# Expert Advice:

01 -
  • The overnight fermentation does all the heavy lifting while you sleep, waking up to a dough thats practically bursting with life and ready to transform into something extraordinary.
  • That combination of sharp Parmesan and fragrant garlic woven through a crackly, golden crust creates the kind of bread that makes people stop midconversation and reach for just one more slice.
02 -
  • The sticky dough phase might feel wrong if you are used to working with kneaded breads, but resist the urge to add more flour, that stickiness equals softness in the final loaf.
  • Getting your Dutch oven screaming hot before the dough goes in is non negotiable for achieving that professional looking crust with the perfect crackle.
03 -
  • If your kitchen runs cold, the dough might take longer to rise, look for the bubbly surface and doubled size rather than watching the clock too closely.
  • The bottom of your loaf will be darker where it touches the Dutch oven, which is totally normal and adds a nice rustic touch to the presentation.
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