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A golden-brown rustic sourdough loaf topped with coarse sea salt, minced fresh parsley, and a sprig of rosemary, resting on a wooden cutting board.

Parmesan Garlic Bread

A rustic and savory Parmesan Garlic Bread made with a simple artisan dough. It features roasted garlic, melted cheese, and fresh rosemary baked into a deeply golden crust.
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Prep Time 15 minutes
Cook Time 45 minutes
Rising Time 2 hours
Total Time 1 hour
Servings: 10 people
Course: Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups warm water Between 100 and 110 degrees
  • 2 teaspoon active dry yeast For dough rise
  • 3 ¼ cups bread flour Creates chewy texture
  • 1 teaspoon salt For flavor balance
  • 1 head roasted garlic Cloves mashed into a paste
  • 1 cup Parmesan cheese Freshly grated
  • 1 tablespoon fresh rosemary Chopped finely

Equipment

  • 1 Large mixing bowl For dough preparation
  • 1 Heavy cast iron Dutch oven With a tight fitting lid for baking
  • 1 Parchment paper For transferring dough safely
  • 1 Sharp knife For scoring the top

Method
 

  1. Whisk the warm water and active dry yeast in a large bowl to activate the cultures so the mixture becomes frothy.
  2. Stir the bread flour and salt into the yeast water to build the base so a shaggy dough forms.
  3. Fold the mashed roasted garlic and grated Parmesan cheese into the wet dough to distribute the flavors so every bite is savory.
  4. Cover the bowl tightly with plastic wrap and let it sit to ferment the dough so it doubles in size.
  5. Turn the dough onto floured parchment paper and fold the edges inward to shape the loaf so it forms a tight round ball.
  6. Sprinkle fresh rosemary over the top and score the dough with a knife to create vents so the steam escapes evenly.
  7. Lower the parchment paper and dough into a preheated heavy pot to trap the heat so a thick crust develops.
  8. Bake covered for thirty minutes then uncover and bake until golden brown to finish the loaf so the exterior is crisp.

Notes

Rub a cold stick of butter over the hot crust immediately after taking it out of the oven to create a beautiful glossy finish that seals in the flavor.