Do you want to make a savory herb and cheese bread from scratch? Well, we have a recipe for you! Try our homemade rosemary Parmesan bread recipe.
If you don't know how to make yeast bread, then now is the time to learn. Keeping that mind, why start with a complicated recipe?
For today's post, we're sharing a simple, savory homemade bread that almost anyone can prepare.
It only takes 7 ingredients to create our rosemary Parmesan bread. If you don't like Parmesan cheese or dried rosemary, try cheddar and cracked black pepper.
If you'd prefer to learn a sourdough bread recipe, we have a sourdough starter post to get you on the right track.
On the other hand, if you're looking for something sweet, try our white chocolate and raspberry loaf cake, sourdough banana bread, or sourdough pumpkin bread.
The main thing is that you follow the directions and learn the proper techniques to making bread.
That way, you don't get stuck with a flat, crumbling loaf of homemade bread. Nobody wants that!
We also included an optional cheese and herb topping for your bread. Use it if want or leave it off.
Last, remove it from the oven. Take the bread out of the Dutch oven and place it on a cooling rack to cool for 1 hour before slicing.
That's it, your homemade rosemary Parmesan bread recipe is done! Kim and I hope you enjoy this tasty loaf 🙂
Like this recipe? Then try our jalapeno cheddar bread, honey wheat bread or our oven baked French fries!
Recipe Card with Ingredient Amounts and Instructions
Suggested Equipment
Ingredients
- 2 cups (240 g) bread flour
- 2 to 3 cups (240 to 360 g) all-purpose flour
- 1 ½ tablespoon(s) rosemary, dried
- 1 tablespoon(s) instant yeast
- 1 tsp. kosher salt
- 1 cup parmesan cheese, finely cubed
- 1 ½ cups (340 ml) water, warmed to 110 to 115°F
Instructions
- In a large bowl, combine the bread flour, 2 cups of the all-purpose flour (save the rest), rosemary, yeast, and salt. After the ingredients are well mixed, add the cubed Parmesan cheese. Gently toss in the Parmesan cheese until it’s coated with flour.2 cups (240 g) bread flour1 ½ tablespoon(s) rosemary1 tablespoon(s) instant yeast1 tsp. kosher salt1 cup parmesan cheese
- 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 degrees.
- 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 degrees, 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.
- Remove the bread from the oven and transfer to a wire rack to cool completely before slicing.
Sue says
Can I freeze this bread after I make it?
Kim says
Hi Sue!
Yes, you can! It freezes for about 2 months before the flavor and texture begin to diminish. Hope that helps. Have a wonderful evening! 🙂
Melissa says
Hi, I’ve made this bread a number of times and love it! If you wanted the bread to be taller (for making sandwiches) could you double the recipe?
Kim says
Hi Melissa!
We're so glad you love the recipe! Doubling the recipe might work. Another option that may work well is using a loaf pan. If you're able to easily form the dough into a cylinder shape and place it into a 9x5-inch greased loaf pan, the sides should give the bread something to press against and "crawl" up. That may give it more height. Hopefully one of those methods will work. Have a fantastic weekend! 🙂
Sally James says
I have made this bread a bunch of times, and everyone who has tried it loves it. I changed it up a bit recently using basil instead of Rosemary, and added minced garlic and sundried tomatoes. OMG so good!!!
Vicki says
Thank you for this wonderful recipe! It is delicious and I will most definitely make it again!!
Kim says
Thanks so much, Vicki! We're glad you enjoyed it. This bread is one of our favorites! Have a wonderful week! 🙂
Sara says
What if I don't have the dutch oven? Is it absolutely necessary? Thank you for the great recipe!
Kim says
Hi Sara!
This bread can be made on a pizza stone (the bottom of the bread may get crunchy) or baking sheet. Since it's not enclosed in a Dutch oven, the interior may have a slightly different texture. It will still be tasty! 🙂 Hope this helps. Have a great week!
Dorothy says
Can you use regular yeast and just proof it in the water first
Kim says
Hi Dorothy!
Yes, you sure can! 🙂
Dorothy says
@Kim, thanks
Kim says
You're welcome! Have a great weekend!
Emily says
@Kim, my Dutch oven is small!! And it’s currently in the oven, I hope the bread will be okay ? 😩
John says
@Emily I hope everything turned out okay 🙂 Let us know how if ran into any issues. John-Co-owner More than Meat and Potatoes & Berly's Kitchen
Sandra Settle says
Made two today! One for my family and one to take to a get together. It was simple and delicious. Thanks for the recipe.
John says
That's wonderful Sandra, we hope everyone enjoyed the bread. Have a lovely day 🙂
Debbie says
Can you use fresh Rosemary?
Kim says
Hi Debbie!
Yes, absolutely! Fresh rosemary would taste great in this recipe. 🙂 I'd recommend increasing the amount quite a bit to get the same flavor. The ratio is usually 1 tablespoon of fresh for every 1 teaspoon of dried.
Allie says
Can I prepare the dough and bake later? If so how do I store the dough until I’m ready to bake?
Kim says
Hi Allie!
We've never tried to prepare the dough and save it with this specific recipe. However, on other recipes (not published on the site) I've made the dough, placed it in a large glass bowl, covered it with plastic wrap, and placed it in the fridge for 2 to 3 days. This would be while it should be rising at room temperature but instead it will develop flavor and complete a cold rise in the refrigerator. Then, take it out when you're ready to bake it, and shape it while it's cold. Bake as written in the recipe. Again, we haven't tried it, but it may work. Hope that helps! 🙂
Gayle says
I made this today, so easy and it’s absolutely delicious!! Thanks for the recipe!
Kim says
Hi Gayle!
We're so happy you enjoyed the bread! Thanks so much for giving it a try. We hope you have a lovely week! 🙂
Val says
Loved this so much I wrote a blog about it.
Cindy says
Easy to make! I topped with olive oil and a sprinkle of italian seasoning & garlic powder.