Rosemary Parmesan Bread

Soft, cheesy, and herby. Our rustic dutch oven bread recipe is chock full of pockets of melted parmesan cheese and plenty of rosemary flavor. The whole family will love this rosemary parmesan bread recipe.

Cheesy bread in a blue dutch oven.

It’s been a little over 4 years since I shared this recipe for dutch oven rosemary parmesan bread. To date, it’s one of our most popular recipes, and it’s easy to see why.

Our parmesan and rosemary bread is soft, fluffy, and full of the best cheese and herb flavors. Not to mention it’s really easy to prepare.

The mixture of rosemary and parmesan is such a great flavor combo that places like Quiznos, Costco, and Jersey Mike’s have their own rosemary parm bread varieties. We even used similar flavors in our parmesan cheese sourdough crackers.

My recipe isn’t a copycat version. It’s a Dutch oven version that bakes into a large, rustic loaf that’s great for dipping into seasoned olive oil, marinara sauce, or alfredo sauce.

The best part? Your kitchen will smell amazing as it bakes!

Kim’s Tips

Tips

Use Fresh Ingredients: Parmesan rosemary bread tastes best when you use fresh ingredients. Make sure the flour, dried rosemary, yeast, and cheese are fresh and not expired.

Perfecting the Dough: Make sure your dough is slightly tacky but manageable. If it’s too wet, add flour a tablespoon at a time until it reaches the right consistency.

Preheat Your Dutch Oven: A hot dutch oven creates a steamy environment inside, which is key to achieving that beautiful, crusty exterior. Be sure to preheat it as your oven warms.

Don’t Rush the Rise: Allow the dough enough time to rise, preferably in a warm, draft-free area. This could take anywhere from 30 minutes to 2 hours depending on the room temperature.

Scoring the Bread: While this is optional, score the top of your rosemary parmesan bread with a sharp knife before baking. This not only gives the bread a rustic look but also helps it expand during the baking process.

Checking for Doneness: The best way to check if your bread is done is by tapping the bottom. You’ll know it’s done if it sounds hollow.

Cool Before Slicing: Let the bread cool completely on a wire rack for 1-2 hours before cutting into it to avoid a gummy texture.

Stacks of rosemary parmesan bread next to fresh rosemary.

How to Store Leftovers

Room Temperature: Leftover rosemary parmesan bread stores well at room temperature. Place any remaining bread in a plastic bag and store for 2-3 days.

Refrigerator: Place leftover bread in a sealed container in the refrigerator. It will stay fresh for 3-4 days. Something to note, the cool refrigerator air may dry out the bread so seal it well.

FAQs (Frequently Asked Questions)

Can I freeze rosemary parmesan bread?

Absolutely, rosemary parmesan bread freezes well. Wait until the bread has completely cooled, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. When you’re ready to enjoy it, thaw the bread at room temperature before reheating. Frozen rosemary parmesan bread will stay fresh for about to 2 months.

Can I use shredded parmesan cheese instead of cubed?

Yes, you can use shredded parmesan cheese instead of cubed in your rosemary parmesan bread. Shredded parmesan blends into the dough more easily.

The cheese flavor will be distributed throughout the bread instead of having pockets of melted cheese. Just make sure to measure the cheese by weight to ensure you use the correct amount, since shredded cheese can be denser than cubed.

Can I make this recipe in a bread machine?

We haven’t tested this recipe in a bread machine. Bread machines vary quite a bit in their capabilities and settings. So while it may be possible to adapt the recipe, we cannot guarantee the same results as written in the instructions.

If you decide to experiment with a bread machine, you might need to adjust the ingredient proportions or process to get a similar texture and flavor.

What if I don’t have a stand mixer?

You can make our rosemary parmesan bread without a stand mixer. Start with a large mixing bowl and a sturdy spoon to combine your ingredients. Once you’ve mixed everything into a rough dough, use your hands to knead the dough on a lightly floured surface. Knead the dough for about 8-10 minutes or until it becomes smooth and elastic.

Loaf of bread on parchment in a pan.

Dutch Oven Rosemary Parmesan Bread

4.6 from 75 votes
Print Pin Text
Author: Kimberly
Prep Time: 45 minutes
Cook Time: 1 hour
Rise and Cool Time: 2 hours
Total Time: 3 hours 45 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

Instructions
 

  • Add the bread flour, 2 cups of the all-purpose flour, rosemary, yeast, and salt to the bowl of a stand mixer, and whisk to combine.
    2 cups (240 g) bread flour
    1 ½ tablespoons dried rosemary
    1 tablespoon instant yeast
    1 teaspoon salt
    1 cup parmesan cheese
  • Gently toss in the Parmesan cheese cubes in the flour mixture until they're well coated.
  • Pour the warm water into the mixing bowl, and use a dough hook on low speed to combine the ingredients. Mix until all the flour in the bowl gets incorporated. Feel the dough and determine if it needs more flour. The dough should feel tacky to the touch. If it DOES NOT need additional flour, increase the mixer speed to medium (notch 2 on a KitchenAid) and mix for 3-4 more minutes. If the dough DOES need more flour, see the next step.
    1 ½ cups (340 ml) water
  • If the dough is too sticky and wet, add extra all-purpose flour (1 tablespoon at a time) until the dough feels slightly tacky to the touch. The dough will appear rough and bumpy due to the rosemary and Parmesan cheese.
  • Turn the dough out onto a well-floured surface and form into a rough ball. If any cubes of cheese fall out, simply add them back to the dough as you shape it.
  • 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 let the dough rise until doubled in size (about 30 minutes up to 2 hours).
  • While the dough rises, place a large Dutch oven and its lid into the oven and preheat to 450°F (*See note below).
  • 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 and 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.

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.
 
*We use a hot oven bake for this recipe which gives the bread more oven spring and a lighter crumb. If you’d prefer to use a cold oven bake (don’t preheat the oven or the dutch oven), that also works. The bread won’t bake as tall, and it will be a wider loaf.
 
*Add shredded parmesan cheese on the top of bread during the last 15 minutes of baking. You’ll have melted cheese on top when the bread is done.
 
 
*Skip to Tips.
 
 
*Skip to Storage.
 
 
*Skip to FAQs.

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
Get Our Free Shrimp Recipes Ebook!More details here ➡️ FREE EBOOK!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




25 Comments

    1. 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! πŸ™‚

  1. 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?

    1. 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 9×5-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! πŸ™‚

  2. 5 stars
    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!!!

    1. 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! πŸ™‚ Hope this helps. Have a great week!

      1. @Kim, my Dutch oven is small!! And it’s currently in the oven, I hope the bread will be okay ? 😩

      2. @Emily I hope everything turned out okay πŸ™‚ Let us know how if ran into any issues. John-Co-owner More than Meat and Potatoes & Berly’s Kitchen

  3. Made two today! One for my family and one to take to a get together. It was simple and delicious. Thanks for the recipe.

    1. Hi Debbie!

      Yes, absolutely! Fresh rosemary would taste great in this recipe. πŸ™‚ 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.

    1. 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! πŸ™‚

    1. 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! πŸ™‚