Save to Pinterest Imagine the aroma of roasted garlic and melting Parmesan cheese filling your home as you pull a rustic, bakery-quality loaf from your own oven. This Perfect Parmesan Garlic Artisan Bread features a stunning golden crust and a tender, airy interior that is bursting with savory flavor. It's an incredibly rewarding bake that transforms simple pantry staples into a gourmet centerpiece for your next meal.
Save to Pinterest Bringing a rustic loaf to the table is a gesture of warmth and comfort. Whether you're dipping it into a hearty bowl of soup or using it to mop up a rich pasta sauce, this bread is designed to be the star of your dinner table. The slow-rise process ensures a perfect crumb and a complex flavor profile that will impress your family and friends.
Ingredients
- 3 1/4 cups (390 g) all-purpose flour
- 2 teaspoons (10 g) salt
- 1 teaspoon (5 g) granulated sugar
- 2 teaspoons (7 g) active dry yeast
- 1 1/2 cups (360 ml) warm water (about 110°F/43°C)
- 2 tablespoons (30 ml) olive oil
- 1 cup (100 g) freshly grated Parmesan cheese
- 2–3 cloves garlic, minced
- 1 tablespoon (15 g) chopped fresh rosemary or parsley (optional)
Instructions
- Step 1
- In a large mixing bowl, combine the flour, salt, and sugar.
- Step 2
- In a small bowl, dissolve the yeast in the warm water. Let stand for 5 minutes until foamy.
- Step 3
- Pour the yeast mixture and olive oil into the dry ingredients. Mix with a wooden spoon until a sticky dough forms.
- Step 4
- Fold in the Parmesan cheese, minced garlic, and optional herbs. Stir until evenly incorporated.
- Step 5
- 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.
- Step 6
- Turn the risen dough onto a floured surface. Gently shape into a round loaf, handling lightly to retain airiness.
- Step 7
- Place the loaf on a piece of parchment paper. Let rest for 30 minutes. Meanwhile, preheat your oven to 450°F (230°C), placing a Dutch oven inside to heat.
- Step 8
- Score the top of the loaf with a sharp knife or lame.
- Step 9
- Using oven mitts, carefully transfer the dough (with parchment) into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
- Step 10
- Remove the lid and bake for another 15 minutes, until golden and the loaf sounds hollow when tapped.
- Step 11
- Transfer to a wire rack and cool for at least 30 minutes before slicing.
Zusatztipps für die Zubereitung
Dont rush the rise; an overnight ferment develops better flavor and texture. Sticky dough yields a softer, airier crumb—avoid adding excess flour.
Varianten und Anpassungen
Try other cheeses (like Asiago or Gruyère) or herbs for new flavors.
Serviervorschläge
Serve warm with butter, olive oil, or your favorite soups.
Save to Pinterest There is nothing quite as satisfying as slicing into a loaf of bread you baked from scratch. With its cheesy crust and garlic-infused crumb, this bread is sure to become a favorite addition to your culinary repertoire. Enjoy your homemade masterpiece!
Common Recipe Questions
- → Can I reduce the rising time?
The long rise isn't optional for this method. A 12-18 hour fermentation develops the bread's characteristic flavor and creates those beautiful air pockets. Shortening the time results in a dense, less flavorful loaf. Plan ahead and start the dough the night before baking.
- → What if I don't have a Dutch oven?
A heavy cast iron pot with a tight-fitting lid works perfectly. Alternatively, use a ceramic baker with a lid or create a steam environment by placing a metal baking pan on the bottom rack of your oven and adding boiling water when you put the bread in.
- → Can I use pre-grated Parmesan?
Freshly grated Parmesan delivers superior flavor and melts evenly into the dough. Pre-grated cheese contains anti-caking agents that create a grainy texture. For best results, buy a wedge and grate it yourself just before mixing.
- → Why is my dough so sticky?
Sticky dough is exactly what you want. High hydration creates those signature air pockets and a tender crumb. Resist adding more flour. Use wet hands or a bench scraper when handling. The dough becomes more manageable during the overnight rise.
- → How do I store the finished loaf?
Store at room temperature in a paper bag for up to 2 days. Paper allows the crust to breathe while preventing moisture buildup. For longer storage, slice and freeze in an airtight bag. Reheat frozen slices in a 350°F oven for 10 minutes to restore crustiness.
- → Can I add other ingredients?
Absolutely. Try substituting aged Asiago or nutty Gruyère for the Parmesan. Sun-dried tomatoes, caramelized onions, or chopped olives make excellent additions. Keep total add-ins to 1 ½ cups maximum to maintain proper dough structure.