Rustic Parmesan Rosemary Bread

I love making this Rustic Parmesan Rosemary Bread when I want a warm, homemade loaf filled with savory flavor and a crisp golden crust. The combination of nutty Parmesan and fragrant rosemary gives it a comforting, bakery-style feel right from my own oven.

Why You’ll Love This Recipe

I love how this bread has a crispy exterior and a soft, chewy interior. The Parmesan melts into the dough, creating rich flavor in every bite.

I also appreciate how simple the ingredients are. I can create something that looks and tastes impressive with pantry staples and a few fresh additions.

I find this bread perfect for serving alongside soups, pasta dishes, or simply enjoying with a drizzle of olive oil.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
1 packet (2 ¼ teaspoons) active dry yeast
1 ¼ cups warm water
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
1 tablespoon fresh rosemary, finely chopped
¾ cup freshly grated Parmesan cheese
Extra flour for dusting

Directions

I start by dissolving the yeast and sugar in warm water. I let it sit for about 5–10 minutes until it becomes foamy.

In a large bowl, I combine the flour and salt. I add the yeast mixture and olive oil, mixing until a shaggy dough forms.

I knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic. I then knead in the chopped rosemary and grated Parmesan until evenly distributed.

I place the dough in a lightly oiled bowl, cover it with a towel, and let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.

Once risen, I gently punch down the dough and shape it into a round loaf. I place it on a parchment-lined baking sheet and let it rise again for about 30–40 minutes.

I preheat the oven to 400°F (200°C). I lightly dust the top of the loaf with flour and score it with a sharp knife.

I bake the bread for 25–30 minutes until golden brown and hollow-sounding when tapped on the bottom.

I let the bread cool slightly before slicing.

Servings and timing

I usually get about 8 to 10 slices from this loaf.

Prep time: 20 minutes
Rise time: 1 hour 30 minutes to 2 hours
Bake time: 25–30 minutes
Total time: About 2½ hours

Variations

I sometimes add minced garlic to the dough for extra depth of flavor. When I want a sharper taste, I use aged Parmesan.

I also enjoy mixing in cracked black pepper or topping the loaf with a sprinkle of coarse sea salt before baking.

For a heartier texture, I substitute part of the all-purpose flour with whole wheat flour.

storage/reheating

I store the bread at room temperature in a sealed bag or wrapped in a clean kitchen towel for up to 2 days.

For longer storage, I slice and freeze it for up to 2 months. I toast slices directly from frozen or let them thaw at room temperature.

To refresh the loaf, I warm it in a 350°F (175°C) oven for about 8–10 minutes.

FAQs

Can I use dried rosemary instead of fresh?

Yes, I use about one-third the amount if substituting dried rosemary, as it has a stronger flavor.

What if my dough doesn’t rise?

I check that my yeast is fresh and that the water wasn’t too hot, which can deactivate the yeast.

Can I make this bread without a stand mixer?

Yes, I knead it by hand, which works perfectly for this rustic-style loaf.

How do I get a crispier crust?

I place a small pan of water in the oven while baking to create steam, which helps develop a crisp crust.

Can I make this dough ahead of time?

Yes, I let it rise slowly in the refrigerator overnight and bake it the next day.

Conclusion

I love how this Rustic Parmesan Rosemary Bread fills my kitchen with an irresistible aroma while baking. The savory cheese and fragrant herbs create a comforting loaf that pairs beautifully with so many meals. Whenever I want homemade bread with bold flavor and rustic charm, this is the recipe I happily turn to.

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