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Our Dutch Oven Rosemary Parmesan Bread is full of flavor and easier to make than you may think. This herby, cheesy artisanal-style loaf is perfect for snacking, as appetizer, or have a slice with your favorite main dish.
Rosemary Parmesan Bread
4.6 from 75 votes
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Author: Kimberly
Prep Time: 45 minutes minutes
Cook Time: 1 hour hour
Additional Time: 1 hour hour
Total Time: 2 hours hours 45 minutes minutes
Servings: 16 Servings
Ingredients
For the Bread
- 2 cups (240 g) bread flour
- 2 to 3 cups (240 to 360 g) all-purpose flour
- 1 ½ tablespoons dried rosemary
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 1 cup parmesan cheese, finely cubed
- 1 ½ cups (340 ml) water, warmed to 110 to 115°F
For the Topping
- ¼ cup grated parmesan cheese
- ½ tablespoon dried rosemary
Instructions
In a large bowl, combine the bread flour, 2 cups of the all-purpose flour (save the rest), rosemary, yeast, and salt.
2 cups (240 g) bread flour
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1 tablespoon instant yeast
1 teaspoon salt
1 cup parmesan cheese
After the ingredients are well mixed, add the cubed Parmesan cheese. Gently toss in the Parmesan cheese until it’s coated with flour.
Pour in the warm water and use a spoon to stir the ingredients until a shaggy dough forms. Add more all-purpose flour if the dough is too wet. If there is residual flour in the bottom of the bowl, add additional water 1 tablespoon at a time until all the flour has been incorporated into the dough. The dough will appear rough and bumpy due to the rosemary and Parmesan cheese.
1 ½ cups (340 ml) water
Turn the dough out onto a well-floured surface and knead for 3 to 4 minutes until it smooths out a bit. If any cubes of cheese fall out, simply add them back to the dough as you knead.
Place the dough into a large, lightly oiled bowl, and cover the bowl with plastic wrap or a clean towel. Transfer the bowl to a warm, draft-free area and allow the dough to rise until doubled in size (about 30 minutes to an hour). While the dough rises, place a large Dutch oven and its lid into the oven and preheat to 450°F.
After the dough rises, transfer it to a large piece of parchment paper. Shape the dough into a tight ball and ensure it's centered on the parchment paper.
Carefully place the parchment paper and dough into the hot Dutch oven and cover with the hot lid. Reduce the oven temperature to 400°F, and bake for 40 minutes then remove the lid.
After 40 minutes, remove the lid, add the additional shredded cheese and rosemary if using, and return the bread to the oven to bake for an additional 15 to 20 minutes.
¼ cup grated parmesan cheese
½ tablespoon dried rosemary
Remove the bread from the oven and transfer to a wire rack to cool completely before slicing.
For tips, storage information and answers to frequently asked questions continue scrolling to the post below the recipe card.
Suggested Equipment
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread. Actual calories will vary.
Nutrition
Serving: 1SliceCalories: 141kcalCarbohydrates: 24gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gCholesterol: 5mgSodium: 257mgPotassium: 48mgFiber: 1gSugar: 0.1gVitamin A: 61IUVitamin C: 0.1mgCalcium: 63mgIron: 1mg
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Frequently Asked Questions
What is parmesan rosemary bread?
Parmesan Rosemary Bread is a delicious type of artisanal bread that combines the flavors of rosemary and parmesan cheese. We knead our dough with dried rosemary and cubed parmesan cheese then sprinkle parmesan cheese over the top, giving it a wonderful flavor profile.
Then, we bake it in a Dutch oven for a perfectly crisp crust and a soft, airy interior. This bread is versatile and can be enjoyed on its own, used as sandwich bread, or served as an appetizer with butter or dipping oil.
Why is my rosemary bread tough?
Rosemary and parmesan bread can become tough due to several factors. Over-kneading the dough can develop too much gluten, leading to a dense, tough texture.
Furthermore, if your water is too hot, it can kill the yeast, affecting the bread’s rise and resulting in a tougher texture.
Additionally, if the bread is baked at a temperature that is too low, it may not fully rise, making it dense and hard.
Can I use all-purpose flour in place of bread flour?
Yes, you can use all-purpose flour in place of bread flour. However, keep in mind that bread flour contains more protein, which results in a bread that is slightly more chewy and elastic.
All-purpose flour will still make a good loaf, but it may not have quite the same chewiness as one made with bread flour.
What size Dutch oven do I need?
For baking bread, a Dutch oven with a capacity of 5 to 7 quarts is typically recommended. This size provides ample space for the dough to rise and expand without touching the sides or lid of the oven, which could affect the bread’s shape and crust.
What can I use if I don’t have a Dutch oven?
If you don’t have a Dutch oven, there are several alternatives you can use for baking bread.
A heavy cast-iron skillet or a lidded casserole dish can work just as well. These pans can mimic the heat retention and even cooking of a Dutch oven.
Another option is to use a baking sheet or roasting pan with an oven-safe bowl or lid on top to trap the steam. However, each of these alternatives may slightly influence the crust and texture of the bread, so adjustments may be necessary.
Make sure that anything you use can withstand the baking temperature listed in the recipe.
Tips and Variations
- Don’t over knead the dough; otherwise, the bread will be tough and dense.
- If you don’t want to mess with mixing in cubes of parmesan cheese, use grated parmesan cheese instead.
- Finely chopped, fresh rosemary works in place of dried rosemary. You’ll need a little more to get the same flavor.
- Make sure to place the dough onto parchment paper (not waxed paper) so it doesn’t stick to the bottom of the Dutch oven.
- Try different flavors like, cheddar cheese and jalapeño, asiago and cracked black pepper, or Monetery jack and green chiles.
How to Store Leftover Bread
Room Temperature: Store leftovers in a paper bag or airtight container for up to 2 days.
Refrigerator: This bread stores well in the refrigerator for 3-4 days when stored in an airtight container.
Freezer: You can also freeze the bread for up to 2 months. Simply wrap it in plastic wrap followed by aluminum foil or drop it into a freezer-safe container.
Croutons: If you have a lot of leftover bread, you can also make homemade rosemary parmesan croutons for your favorite salad. They’re delicious!
