Description
This Perfect Parmesan Garlic Bread recipe delivers an easy artisan-style loaf with a crispy crust and soft, cheesy, garlicky interior. Combining the richness of freshly grated parmesan, fragrant garlic, and optional fresh herbs, this bread is made using a simple overnight dough rise and baked in a preheated Dutch oven for that perfect crust and airy crumb.
Ingredients
Dough Ingredients
- 3 1/4 cups (390g) all-purpose flour
- 2 teaspoons (10g) salt
- 1 teaspoon (5g) granulated sugar
- 2 teaspoons (7g) active dry yeast
- 1 1/2 cups (360ml) warm water (around 110°F/43°C)
- 2 tablespoons (30ml) olive oil
Flavor Ingredients
- 1 cup (100g) freshly grated parmesan cheese
- 2–3 cloves minced garlic
- 1 tablespoon (15g) chopped fresh rosemary or parsley (optional)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, mix together 3 1/4 cups (390g) of all-purpose flour, 2 teaspoons (10g) of salt, and 1 teaspoon (5g) of granulated sugar until well combined.
- Activate Yeast: In a small bowl, dissolve 2 teaspoons (7g) of active dry yeast in 1 1/2 cups (360ml) of warm water (about 110°F/43°C). Let it sit for approximately 5 minutes, or until the mixture becomes foamy, indicating the yeast is active.
- Mix Dough: Pour the yeast mixture into the dry ingredients. Add 2 tablespoons (30ml) of olive oil and stir everything together using a wooden spoon until combined. The dough will be sticky, which is ideal for achieving a soft interior.
- Add Cheese and Garlic: Fold in 1 cup (100g) of freshly grated parmesan cheese and 2–3 cloves of minced garlic. If desired, stir in 1 tablespoon (15g) of chopped fresh rosemary or parsley for extra flavor.
- First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 12–18 hours or overnight. The dough should roughly double in size and develop bubbles on the surface.
- Shape the Dough: After the rise, transfer the dough onto a floured surface. Gently shape it into a round loaf, being careful not to overwork it to maintain its airy texture.
- Prepare for Baking: Place the shaped dough onto a sheet of parchment paper and let it rest for 30 minutes while preheating your oven to 450°F (230°C). If using a Dutch oven, place it inside the oven to preheat as well.
- Score the Dough: Use a sharp knife or lame to score the top of the dough. This allows steam to escape during baking and helps the bread expand nicely.
- Bake Covered: Carefully transfer the parchment paper with the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes to set the crust.
- Bake Uncovered: Remove the lid and bake for an additional 15 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
- Cool Down: Remove the bread from the oven and transfer it to a wire rack. Let it cool for at least 30 minutes before slicing to help set the texture and avoid a gummy crumb.
Notes
- Don’t rush the rise; let the dough sit overnight for better flavor and texture.
- Keep the dough sticky for a softer interior.
- Preheat your Dutch oven to achieve a crispy crust.
- Scoring the dough allows steam to escape and gives the bread an artisan look.
- Experiment with different herbs or cheeses for unique flavors.
