Soft, cheesy, and packed with herby flavor, this rustic rosemary parmesan bread bakes to perfection in a Dutch oven with a crispy crust and fluffy interior.

This rustic Dutch oven rosemary parmesan bread is one of my all-time favorite bread recipes, and judging by how popular it’s been over the years, I know I’m not alone.

The combination of parmesan and rosemary gives this loaf a depth of flavor that pairs beautifully with just about any meal. Plus, the smell of it baking? Absolutely heavenly.

This no-fuss, rustic loaf is simple yet impressive, looking and tasting like it came from an artisan bakery. The parmesan melts into the dough, creating little pockets of rich, buttery flavor which tastes amazing.

It can be enjoyed on its own, dipped in seasoned olive oil, or paired with a helping of pizza pasta, cheesy potato soup, or beef stew.

How to Make Rosemary Parmesan Bread

This bread is easier than it looks! Just follow these simple steps:

Mix the Dough: Combine the warm water and yeast in a bowl, and let it sit until foamy. Stir in the flour, salt, rosemary, and parmesan, then mix until a shaggy dough forms.

Cheese and rosemary added to a bowl of bread dough.

Knead and Proof: Knead the dough until it’s smooth and elastic. Let it rise in a warm place until doubled in size.

Shape and Second Rise: Gently shape the dough into a ball, then let it rise again while the Dutch oven preheats.

Bake in a Dutch Oven: Transfer the dough onto parchment paper, score the top, and bake in the preheated Dutch oven.

Cool and Enjoy: Let the bread cool completely before slicing for the best texture.

Tips for the Perfect Loaf

Perfecting the Dough

The dough should be slightly tacky but manageable. If it’s too sticky, add flour one tablespoon at a time.
Adding extra cheese sounds like a great idea in theory, but too much cheese can cause the bread not to bake properly and/or not to rise.

Baking Tips

Preheat Your Dutch Oven – A hot Dutch oven creates a steamy environment for a crusty exterior. This step is optional, but I’ve found that it’s makes a difference in the outcome.
Scoring the Bread – This is also optional, but a slash on top helps the bread expand beautifully while baking.
Checking for Doneness – Tap the bottom of the loaf; if it sounds hollow, it’s done!
Cool Before Slicing – Let the bread cool for at least 1-2 hours before cutting into it to prevent a gummy texture.

Stacks of rosemary parmesan bread next to fresh rosemary.

Can I Use Shredded Parmesan Instead of Cubed?

Absolutely! Shredded parmesan melts beautifully into the dough. If using shredded, measure by weight to maintain the correct cheese-to-dough ratio.

Can I Make This in a Stand Mixer?

Yes! You can use a stand mixer fitted with a dough hook to mix and knead the dough. Start on low speed until the ingredients are combined, then increase to medium and knead for about 5 minutes until the dough is smooth and elastic.

Can I Make This in a Bread Machine?

We haven’t tested it in a bread machine, and results may vary. If you decide to try it, be prepared to adjust the ingredient proportions and cycle settings.

Loaf of parmesan rosemary bread on parchment paper.

How to Store Leftover Bread

Room Temperature: Store in a plastic bag or airtight container for up to 3 days.
Refrigerator: We don’t recommend refrigerating, as it can dry out the bread.
Freezing: Wrap the cooled bread tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw at room temperature before reheating. If possible, slice the bread into individual slices before freezing.

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