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Rustic Parmesan Rosemary Bread

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Rustic Parmesan Rosemary Bread is an artisan-style loaf with a chewy interior, crisp crust, and bold flavors from fresh rosemary and Parmesan cheese. It’s simple to make and perfect for pairing with soups, pastas, or enjoyed on its own.

Ingredients

  • 3 cups all-purpose flour
  • 2 1/4 tsp instant or active dry yeast (1 packet)
  • 1 cup warm water (about 110°F)
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped (or 1 to 1½ tsp dried)
  • 3/4 cup grated Parmesan cheese

Instructions

  1. In a large bowl, combine warm water and yeast. Let sit for 5–10 minutes until foamy.
  2. Add flour, salt, olive oil, rosemary, and Parmesan. Stir until a shaggy dough forms.
  3. Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.
  4. Place dough in an oiled bowl, cover, and let rise in a warm spot for 1–1.5 hours, until doubled in size.
  5. Punch down dough and shape into a rustic round or oval loaf. Place on a parchment-lined baking sheet.
  6. Cover with a towel and let rise again for 30–45 minutes.
  7. Preheat oven to 425°F (220°C). Place a pan of hot water on the lower rack for a crustier loaf.
  8. Slash top of loaf with a sharp knife. Bake for 25–30 minutes, until golden brown and loaf sounds hollow when tapped.
  9. Let cool at least 15 minutes before slicing.

Notes

  • Add roasted garlic or mix in other cheeses like Asiago or Pecorino for variation.
  • Use part whole wheat flour for a nuttier flavor and denser texture.
  • Spritz loaf with water before baking for extra crunch.
  • No-knead version works with an overnight rise in the fridge.
  • Check doneness with a thermometer—internal temp should be 190–200°F.

Nutrition

Find it online: https://recipesbyliza.com/rustic-parmesan-rosemary-bread/