Rustic Parmesan Rosemary Bread is a crusty, aromatic loaf that’s loaded with savory cheese and fresh herbs. With a chewy interior and golden-brown crust, this no-fuss artisan-style bread brings together the earthiness of rosemary and the bold flavor of Parmesan in every slice.
Why You’ll Love This Recipe
I love how simple this bread is to make, yet the flavor is anything but basic. The dough comes together with minimal effort, and the combination of Parmesan and rosemary makes the kitchen smell incredible while it bakes. It’s the kind of bread I make when I want something special to serve with soup, pasta, or just warm with butter.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Instant or active dry yeast
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Warm water
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Salt
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Olive oil
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Fresh rosemary, chopped
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Grated Parmesan cheese
Directions
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I start by combining warm water and yeast in a large bowl, letting it sit for a few minutes until it becomes foamy.
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I stir in the flour, salt, olive oil, chopped rosemary, and Parmesan until a shaggy dough forms.
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I knead the dough on a floured surface for about 8–10 minutes, or until it’s smooth and elastic.
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I place the dough in an oiled bowl, cover it, and let it rise in a warm spot until doubled in size (about 1–1.5 hours).
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After the first rise, I punch down the dough and shape it into a rustic round loaf or oval.
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I place it on a baking sheet lined with parchment, cover it with a towel, and let it rise again for about 30–45 minutes.
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I preheat the oven to 425°F (220°C) and, if I want a crispier crust, I place a pan of hot water on the lower rack.
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I slash the top of the dough with a sharp knife and bake it for 25–30 minutes, or until the crust is golden and the loaf sounds hollow when tapped.
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I let it cool for at least 15 minutes before slicing.
Servings and timing
This recipe makes 1 medium-sized loaf, serving about 6–8 people. It takes around 2.5 to 3 hours total, including rising and baking time.
Variations
Sometimes I add roasted garlic cloves into the dough for a deeper, sweeter flavor. I’ve also made this bread with Asiago or Pecorino in place of Parmesan, which gives it a slightly different edge. For a nuttier texture, I’ll mix in a handful of chopped walnuts. And when I want a more herby aroma, I combine rosemary with a bit of fresh thyme.
storage/reheating
I store the bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 2 days. For longer storage, I slice and freeze it, then toast slices as needed. To reheat a full loaf, I wrap it in foil and warm it in a 325°F oven for about 10–15 minutes.
FAQs
Can I use dried rosemary instead of fresh?
Yes, I use dried rosemary when fresh isn’t available. I reduce the amount slightly since dried herbs are more concentrated—about 1 to 1½ teaspoons works well.
Can I make this bread without kneading?
Yes, I’ve made it as a no-knead version by mixing the dough and letting it rise overnight in the fridge, then shaping and baking the next day. It still comes out great.
What’s the best way to get a crusty exterior?
Baking on a pizza stone or adding a pan of hot water to the oven helps a lot. I’ve also spritzed the loaf with water just before baking for an extra crispy crust.
Can I make this with whole wheat flour?
I’ve used half whole wheat and half all-purpose flour with success. It gives a denser texture and nuttier flavor, which I really enjoy with the rosemary and cheese.
How do I know when the bread is fully baked?
I tap the bottom of the loaf—it should sound hollow. If I’m unsure, I use a thermometer: the internal temp should be around 190–200°F.
Conclusion
Rustic Parmesan Rosemary Bread is one of those recipes that always feels homemade in the best way. I love the balance of sharp cheese and earthy herbs, and the chewy, golden crust makes it irresistible. Whether I’m pairing it with soup, slicing it for sandwiches, or enjoying it warm with olive oil, this bread is always worth the effort.
