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+ servings
partially sliced one hour rosemary parmesan bread on parchment paper

Rosemary Parmesan Bread

Rebecca Lindamood
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 1 hour
This crusty rosemary Parmesan bread is done in 1 hour from start to finish and is absolutely exploding with Parmesan cheese, fragrant rosemary, and garlic. Have one loaf with dinner and freeze one loaf for later!

Ingredients
  

  • 6 cups high-gluten flour a.k.a bread flour, 1 pound 9.5 ounces by weight. See notes
  • 2 cups warm water
  • 1/4 cup fresh rosemary minced, divided (1 teaspoon set aside for garnish)
  • 2 tablespoons instant yeast
  • 2 tablespoons sugar or mild honey
  • 2 tablespoon kosher salt
  • 1 teaspoon granulated garlic
  • 12 ounces Parmesan cheese cut into 1/4-inch cubes, divided (1/3 cup set aside for garnish)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic peeled and minced or pressed
  • 2 teaspoons coarse sea salt flakes optional

Instructions
 

  • DO NOT PREHEAT THE OVEN! It is crucial to this recipe that you start the bread in a cold oven.
  • Put a kettle of water on to boil. Line a half sheet pan with parchment or a silpat and set it aside.
  • Combine the flour, water, rosemary, yeast, sugar, kosher salt, and granulated garlic in a mixing bowl or in a stand mixer fitted with the dough hook. Mix until a shaggy dough forms. Knead in a stand mixer for 4 minutes or by hand on a clean, lightly floured counter for 10 minutes. Return the dough to the bowl, cover with a clean tea towel, and let rise for 15 minutes.
  • Turn the dough out onto the counter. Divide into two equal portions. Gently pat each portion out into a rough rectangle. Scatter about 1/2 cup of the Parmesan cubes over each rectangle and press them into the dough.
    Fold both ends of each rectangle toward the center. Scatter the remaining Parmesan cubes (leaving 1/3 cup aside for garnish) over the dough. Press the cheese into the dough, then fold both ends toward the center again. Flip the dough over, seam side down, and gently form into rounds.
    Cup your hands at an angle around the dough ball and gently turn it in a circle in one direction, gently pulling the top toward the counter as you do this to tighten the dough round.
    Transfer the rounds to the prepared half sheet pan, leaving ample room between them for the bread to rise while it bakes. It will expand quite a bit.
  • Combine the olive oil and minced garlic in a small bowl.
    Use a knife to roughly chop the remaining cubes of Parmesan. You want the pieces to be about the size of panko bread crumbs.
    Combine the remaining minced rosemary with the coarse sea salt flakes, if using them.
    Set these three things to the side.
  • Gently press on each round to lightly flatten the top. Brush generously with the garlic olive oil.
    Use a sharp knife to score an x in the top. Scatter the chopped Parmesan cheese and rosemary salt over the tops of the dough.
  • Place the sheet pan in the center third of the COLD oven. Position a cake pan on the rack below the bread and fill it with boiling water. Close the oven door and set the temperature to 400ºF. Immediately start a timer set to 40 minutes.
    After 40 minutes, remove the pan from the oven and let cool completely before slicing.

Notes

This bread is best when made with bread flour which is also known as high-gluten flour. You can substitute all-purpose flour if you want or need to, but the bread will be slightly less chewy and the dough will be a little more prone to tearing while shaping. 

Nutrition

Calories: 318kcalCarbohydrates: 45gProtein: 14gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gCholesterol: 11mgSodium: 1820mgPotassium: 31mgFiber: 2gSugar: 2gVitamin A: 147IUVitamin C: 0.3mgCalcium: 203mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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