Parmesan Garlic Artisan Bread (Printable)

Rustic loaf with golden crust, tender crumb, infused with Parmesan and garlic for bakery-quality results.

# 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 Make It:

01 - In a large mixing bowl, combine the flour, salt, and sugar.
02 - In a small bowl, dissolve the yeast in the warm water. Let stand for 5 minutes until foamy.
03 - Pour the yeast mixture and olive oil into the dry ingredients. Mix with a wooden spoon until a sticky dough forms.
04 - Fold in the Parmesan cheese, minced garlic, and optional herbs. Stir until evenly incorporated.
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 and bubbly.
06 - Turn the risen dough onto a floured surface. Gently shape into a round loaf, handling lightly to retain airiness.
07 - Place the loaf on parchment paper and let rest for 30 minutes. Meanwhile, preheat your oven to 450°F, placing a Dutch oven inside to heat.
08 - Score the top of the loaf with a sharp knife or lame.
09 - Using oven mitts, carefully transfer the dough with parchment into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
10 - Remove the lid and bake for another 15 minutes, until golden and the loaf sounds hollow when tapped.
11 - Transfer to a wire rack and cool for at least 30 minutes before slicing.

# Expert Suggestions:

01 -
  • The overnight rise does all the heavy lifting while you sleep, so actual hands-on time is practically nothing
  • That combination of crispy crust and tender, cheesy crumb makes every slice feel like something from a proper bakery
02 -
  • Sticky dough is not a mistake here, so resist the urge to keep adding flour or your bread will turn out dense and heavy
  • A thoroughly preheated Dutch oven is the secret to bakery-style crust, so do not skip the 30 minute heating time
03 -
  • Weighing your ingredients with a kitchen scale gives you consistent results every single time
  • If your bread browns too quickly, tent it loosely with foil for the last 10 minutes of baking
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