There’s nothing quite like the aroma of freshly baked bread filling your home, inviting everyone to gather around the kitchen. This Parmesan Garlic Artisan Bread is not only easy to make but also bursts with flavor from the roasted garlic and Parmesan cheese. The slow fermentation process enhances its natural flavors, resulting in a crisp crust and a soft, airy interior.
This recipe is perfect for anyone who loves homemade bread, whether you’re an experienced baker or just starting out. It’s a great choice for a weekend project or a special occasion. You can prepare the dough the night before and bake it fresh for breakfast or serve it alongside dinner.
Why You’ll Love This Recipe
- It requires minimal effort to create a gourmet-style bread.
- The long fermentation develops a deep flavor and chewy texture.
- Topped with crispy Parmesan and flaky salt for extra crunch.
- Perfect for sandwiches, dipping, or enjoying plain.
What You’ll Need
Gather your ingredients for this flavorful bread:
For the Dough
- 3 cups bread flour (360g)
- 1 tsp instant yeast
- 1 tsp fine sea salt
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 1½ cups warm water (355ml, around 110°F)
- 1 tbsp olive oil
For the Add-ins
- 4 cloves roasted garlic (roughly chopped)
- ¾ cup Parmesan cheese (75g, freshly grated, divided)
For the Topping
- Extra Parmesan and flaky salt
Note: Freshly grated Parmesan melts better than pre-grated.
Substitutions & Swaps
- Bread flour can be replaced with all-purpose flour.
- Use fresh garlic in place of roasted.
- Dried herbs can be swapped for fresh herbs.
- Omit cheese for a simpler version.
How to Make It
Follow these simple steps to create your artisan bread.
1. Mix the dry ingredients
In a large bowl, whisk together flour, yeast, salt, garlic powder, and Italian seasoning.
2. Add the wet ingredients
Pour in warm water and olive oil. Stir until a shaggy dough forms with no dry flour remaining.
3. Fold in the garlic and cheese
Add roasted garlic and half the Parmesan, and fold through the dough until evenly incorporated.
4. Rest the dough
Cover tightly with plastic wrap and let sit at room temperature for 12 to 18 hours, or 4 to 6 hours in a warm kitchen.
5. Shape the loaf
Turn bubbly, risen dough onto a lightly floured surface. Fold a few times and form into a round ball.
6. Add the topping
Place dough on parchment paper. Top with the remaining Parmesan and flaky salt. Rest for 30 minutes.
7. Preheat
Place Dutch oven with lid inside the oven. Preheat to 450°F (230°C) for at least 30 minutes.
8. Bake covered
Lower dough into the hot Dutch oven using parchment. Cover and bake for 25 minutes.
9. Bake uncovered
Remove the lid and bake for an additional 15 to 18 minutes until deep golden brown.
10. Cool before slicing
Transfer to a wire rack and cool for at least 20 minutes before cutting.
How to Store It
Fridge: Store in a paper bag for up to 3 days.
Freezer: Yes, wrap tightly in plastic wrap.
Reheat: Bake at 350°F for 10 minutes.
Tips for Best Results
- Ensure water is warm but not hot to activate yeast.
- Let dough rise until bubbly for the best texture.
- Use parchment paper to prevent sticking.
- Don’t skip the cooling time for clean slices.
Serving Suggestions
- Pair with olive oil and balsamic vinegar for dipping.
- Serve alongside pasta dishes for a flavorful complement.
- Bring it to gatherings as a delicious shareable option.
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