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.
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.
How to Make Rosemary Parmesan Bread:
First, grab a large mixing bowl and add the following ingredients to the bowl: 2-cups of bread flour, 2-cups of all-purpose, 1-½ tablespoons dried rosemary, 1-tablespoon instant dry yeast, and 1-teaspoon of kosher sea salt.
- The extra all-purpose flour will only be added if the dough is too sticky. Only add 1-tablespoon of flour at a time until the dough smooths out.
Next, use a whisk to mix the dry ingredients together. After that, toss in the Parmesan cubes. Lightly toss everything together.
Afterward, carefully pour the warm water into the flour and cheese mixture.
Use a wooden spoon to combine everything until a dough begins to form.
At this point, you may need to add more all-purpose flour a little at a time until you get the right texture. Use our pictures as references.
Then, dump the dough onto a floured surface and start kneading. The dough will be kneaded for 3-4 minutes.
- Keep in mind the surface of the dough should smooth out a little. However, do not over do it! Over kneading the dough will cause the bread to become dense and tough.
After that, spray another mixing bowl with non-stick cooking spray or grease it with a dab of olive oil. Place the dough into that bowl to proof.
Cover the bowl with plastic wrap or a clean towel and place it in a warm, draft-free place. This will allow the dough to rise for at least 30 minutes.
In the meantime, preheat your oven to 450°F and place a large Dutch oven (with lid) into the oven to preheat.
Once the dough has risen, transfer it to a large piece of parchment paper. Use your hands to shape the dough into a ball.
Now, carefully place the parchment paper (with the dough ball on it) into the hot Dutch oven. Please be careful, the Dutch oven is hot!
Place the lid on the pot and reduce the oven temperature to 400°F. Go ahead and use your oven mitts to transfer the Dutch oven (with the lid on) to the oven.
Let the rosemary Parmesan bread bake for 40 minutes covered. At that point, remove the lid and sprinkle the topping mixture on the bread (if using).
The bread needs to bake uncovered for another 15-20 minutes or until the top crust is golden brown.
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 🙂
Recipe Card with Ingredient Amounts and Instructions
- 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
- 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.