Perfect Parmesan Garlic Bread (Easy Artisan Style)
There is nothing quite like the smell of fresh bread baking, except perhaps when that bread is this Perfect Parmesan Garlic Bread. As seen in the photos, this recipe yields a stunning, bakery-quality loaf with a deep golden, blistered crust that crackles when you slice it. The interior is soft and airy, infused with the savory aroma of roasted garlic and nutty parmesan cheese. It looks intimidatingly rustic, but it is actually one of the easiest breads you will ever make.
This “artisan style” loaf relies on a high-hydration dough, which means the inside stays incredibly moist and fluffy while the outside develops that signature rustic texture visible in the image. The addition of fresh rosemary and coarse salt on top not only makes it look professional but adds a burst of herbal freshness and crunch to every bite. It’s the perfect centerpiece for a dinner party or a cozy soup night.
Secrets to the Perfect Parmesan Garlic Bread
Why It Works
This recipe works because of the steam-trapping method. By baking the wet dough inside a preheated pot (like a Dutch oven), we trap steam during the first half of baking. This allows the bread to rise fully before a crust forms, resulting in the beautiful volume seen in the photo. The umami layering of parmesan cheese directly into the dough ensures that the savory flavor isn’t just on top, but baked into every crumb.
A specific technique visible in the photo is the “garnish crust.” By brushing the top with a little water or oil and pressing fresh rosemary and salt into the dough just before baking, the herbs toast slightly without burning, and the salt adheres perfectly to the crispy exterior.
Chef’s Tips
- Don’t Fear the Sticky: This dough uses 1 1/2 cups of water to roughly 3 cups of flour, making it sticky. Do not add too much extra flour when shaping! Wet your hands instead to handle the dough easily without it sticking to you.
- The Dutch Oven Effect: For the crust seen in the image, a Dutch oven is best. If you don’t have one, you can bake it on a pizza stone or baking sheet, but place a pan of hot water on the rack below to create steam.
- Bloom Your Yeast: Since the recipe uses active dry yeast and sugar, make sure to let it sit in the warm water until it gets foamy (about 5-10 minutes) before mixing. This ensures your yeast is alive and ready to rise.
Serve this warm with a dish of olive oil for dipping, or pair it with our rich roasted tomato basil soup.
Storage
Artisan bread is best eaten the day it is made. However, you can store it at room temperature in a paper bag or bread box for up to 2 days. Avoid plastic bags, as they will soften the crispy crust. To freeze, slice the bread first and store slices in an airtight bag for up to 3 months. Toast straight from frozen.
Substitutions
Flour: Bread flour will give a slightly chewier texture, but all-purpose flour works perfectly for a softer crumb. Herbs: Fresh thyme or oregano are great substitutes for rosemary. Dried herbs can be used inside the dough (use 1 tsp dried for 1 tbsp fresh), but stick to fresh for the garnish. Cheese: Asiago or Pecorino Romano are excellent sharp alternatives to Parmesan.
Ingredients
2 tsp
1 tsp, to feed the yeast
1 1/2 cups, warm (approx 110°F/45°C)
3 1/4 cups (spooned and leveled), plus extra for dusting
2 tsp, divided (1.5 tsp for dough, 0.5 tsp coarse salt for topping)
2 cloves, minced finely or grated
1 cup, grated or shredded (fresh is best)
1 tbsp, fresh chopped, plus whole sprigs for garnish
2 tbsp, for the bowl and brushing
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
In a small bowl or measuring cup, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy and bubbly.
In a large mixing bowl, whisk together the flour, 1.5 tsp salt, minced garlic, grated Parmesan, and chopped herbs. Pour in the yeast mixture. Stir with a wooden spoon or silicone spatula until a shaggy, sticky dough forms. No need to knead!
Drizzle a little olive oil over the dough and turn it to coat. Cover the bowl with plastic wrap or a warm damp towel. Place in a warm draft-free spot and let rise for 1.5 to 2 hours, or until doubled in size.
About 30 minutes before the dough is ready, place a Dutch oven (with lid) into the oven and preheat to 450°F (230°C).
Turn the dough out onto a heavily floured surface. Fold the corners inward 4-5 times to form a ball. Flip it over (seam side down) onto a piece of parchment paper.
Cover the dough loosely with the towel and let it rest while the oven finishes preheating (about 15-20 minutes).
Brush the top of the dough lightly with water or olive oil. Sprinkle with the remaining coarse salt and press a sprig of fresh rosemary into the center. Use a sharp knife or lame to score a shallow cut across the top (optional, but helps it expand).
Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and drop it into the pot. Cover with the lid and bake for 30 minutes.
Remove the lid. Bake for another 12-15 minutes until the crust is deep golden brown and crispy.
Remove bread from the pot and let cool on a wire rack for at least 20 minutes before slicing.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Perfect Parmesan Garlic Bread (Easy Artisan Style)
There is nothing quite like the smell of fresh bread baking, except perhaps when that bread is this Perfect Parmesan Garlic Bread. As seen in the photos, this r
Ingredients
Instructions
In a small bowl or measuring cup, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy and bubbly.
In a large mixing bowl, whisk together the flour, 1.5 tsp salt, minced garlic, grated Parmesan, and chopped herbs. Pour in the yeast mixture. Stir with a wooden spoon or silicone spatula until a shaggy, sticky dough forms. No need to knead!
Drizzle a little olive oil over the dough and turn it to coat. Cover the bowl with plastic wrap or a warm damp towel. Place in a warm draft-free spot and let rise for 1.5 to 2 hours, or until doubled in size.
About 30 minutes before the dough is ready, place a Dutch oven (with lid) into the oven and preheat to 450°F (230°C).
Turn the dough out onto a heavily floured surface. Fold the corners inward 4-5 times to form a ball. Flip it over (seam side down) onto a piece of parchment paper.
Cover the dough loosely with the towel and let it rest while the oven finishes preheating (about 15-20 minutes).
Brush the top of the dough lightly with water or olive oil. Sprinkle with the remaining coarse salt and press a sprig of fresh rosemary into the center. Use a sharp knife or lame to score a shallow cut across the top (optional, but helps it expand).
Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and drop it into the pot. Cover with the lid and bake for 30 minutes.
Remove the lid. Bake for another 12-15 minutes until the crust is deep golden brown and crispy.
Remove bread from the pot and let cool on a wire rack for at least 20 minutes before slicing.
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Tools You'll Need
- Dutch Oven
- Parchment Paper
- Mixing Bowl
Recipe Tags
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