This crusty rosemary Parmesan bread is ready in about an hour and is loaded with nutty Parmesan, fragrant fresh rosemary, and bright garlic. Bake one loaf for dinner and freeze the other for later.
Follow the steps below to have this savory bread on the table in roughly 60 minutes.
Rosemary Parmesan Bread
This loaf bakes up with a deep brown crust brushed with garlicky olive oil and finished with crisp Parmesan, fresh rosemary, and flaky sea salt. Inside, the crumb is chewy and studded with pockets of melted Parmesan and minced rosemary, delivering a bold, savory bite in every slice.
Serve it with comforting soups and stews, use thick slices to top fried eggs for breakfast or “brinner,” or simply enjoy it on its own—this bread is irresistible.
One-Hour Bread
The one-hour timeframe is accurate. While long ferment breads have their place, this fast method produces two impressive loaves in about 60 minutes from start to finish. The technique relies on a quick knead and a short rise combined with steam in the oven so you get a crisp crust and tender crumb in minimal time.
Rosemary Garlic Bread
The aroma while this bread bakes is intoxicating. The dough is filled with plenty of Parmesan and fresh rosemary, and garlic plays a big role as well. To protect yeast activity, granulated garlic is mixed into the dough, while fresh minced garlic is combined with olive oil and brushed on top just before baking for an extra punch of flavor.
Garlic Parmesan Bread
The blend of rosemary, garlic, and Parmesan is classic. If fresh rosemary isn’t available, substitute about 1 tablespoon of dried rosemary for every 1/4 cup fresh, but break the dried herb into smaller pieces and avoid using it as a garnish because it can be sharp. Fresh rosemary provides a brighter, more pleasant texture on top of the loaf.
Bread flour (high-gluten flour) yields the best chew and structure. All-purpose flour works as a substitute but may produce a slightly less chewy loaf and a dough that tears more easily when shaping. Small tears are normal—Parmesan cubes can poke through—but the loaves will still look rustic and delicious as cheese melts and crisps around the edges.
One important tip: avoid slicing into a very hot loaf unless you plan to eat it within a couple of hours. Bread continues to set as it cools, and cutting too soon can make the texture gummy and cause melted cheese to run out. Warm, freshly baked slices are lovely, but cooled bread holds its structure better for storing or reheating later.
If you prefer a gentler distribution of cheese, use grated Parmesan instead of cubed pieces; you’ll still get great flavor without large pockets of molten cheese. The crispy bits of cheese that form on the crust are particularly delicious—consider keeping those to yourself.
To reheat, avoid a standard toaster, which can squeeze and crumble the slices. Instead, warm slices briefly in a frying pan with butter or olive oil, or toast them under the broiler for a short time to revive the melted cheese and crisp the edges.
Rosemary Parmesan Bread
Rebecca Lindamood
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
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DO NOT PREHEAT THE OVEN. This recipe requires placing the loaves into a cold oven to achieve the proper rise and crust when the oven heats with steam.
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Bring a kettle of water to a boil. Line a half-sheet pan with parchment or a silpat and set it aside.
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In a mixing bowl or stand mixer fitted with a dough hook, combine the flour, warm water, minced rosemary, instant yeast, sugar (or honey), kosher salt, and granulated garlic. Mix until a shaggy dough forms. Knead in the mixer for 4 minutes or by hand on a lightly floured surface for about 10 minutes. Return the dough to the bowl, cover with a clean tea towel, and let it rest for 15 minutes.
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Turn the dough onto the counter and divide it into two equal portions. Gently pat each portion into a rough rectangle. Scatter about 1/2 cup of the Parmesan cubes over each rectangle and press them into the dough.
Fold both long sides toward the center, then scatter the remaining Parmesan cubes (reserve 1/3 cup for garnish). Press the cheese in and fold each side toward the center again. Flip the dough seam-side down and form gentle rounds.
To tighten each round, cup your hands at an angle and rotate the dough in one direction, pulling the top toward the work surface as you turn. Place the rounds on the prepared half-sheet pan with plenty of room between them to expand while baking.
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Combine the olive oil and minced fresh garlic in a small bowl for brushing. Roughly chop the reserved Parmesan into panko-sized pieces for sprinkling, if desired. Mix the remaining minced rosemary with coarse sea salt flakes for garnish, if using. Set these aside.
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Press each round gently to flatten the top and brush generously with the garlic olive oil. Use a sharp knife to score an X on top of each loaf. Scatter the chopped Parmesan and rosemary-salt mixture over the tops.
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Place the sheet pan in the center of the COLD oven. Put a cake pan on the rack below and carefully pour in the boiling water to generate steam. Close the oven and set the temperature to 400ºF. Bake for 40 minutes.
After 40 minutes, remove the pan and allow the loaves to cool completely before slicing to preserve texture and prevent excessive cheese leakage.
Notes
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate exact values using the specific ingredients you use.
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