This savory rosemary bread is packed with flavor from garlic powder, Parmesan, and fresh rosemary. I love baking it in the Dutch oven to get a crispy, cheese-covered crust with a soft, chewy interior.
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My Favorite Crusty Herb and Cheese Bread
When I want a shortcut to super flavorful meals, I love making this rustic rosemary loaf. Half the work is already done by the time you pull it out of the oven, packed with flavor from fresh herbs, garlic, and parmesan, similar to my Italian herb & cheese bread. It instantly levels-up soups and sammies (I swear, this bread was practically made to be turned into a toasted caprese sandwich!)
Now, while some of my similar recipes like my Dutch oven tomato basil bread taste better with dried herbs, I found that dried rosemary tasted a little like pine needles compared to the fresh stuff. And I tweaked the rosemary level several times to get it juuust right, but, feel free to adjust the amount to your liking. Or slather some rosemary compound butter on top!
Let's Bake Homemade Herbed Bread Together!
For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Gather the ingredients.
2. Mix the dry ingredients.
3. Mix in the water.
5. Let the dough rise.
7. Brush the loaf with egg wash.
9. Transfer to a hot Dutch oven.
4. Knead the dough.
6. Shape & proof it.
8. Sprinkle extra Parmesan on top.
10. Bake until golden & crispy.
Carissa's Bread Secret
To avoid gummy slices, I always let my bread cool on a wire cooling rack for at least one hour (even better if you can hold off for a couple hours, but it's hard to resist!)
The Ultimate Savory Bread Topping
- Rosemary: I tested this loaf with a little extra rosemary sprinkled on top, but it burnt and turned bitter. There's plenty of flavor that comes from the rosemary in the loaf itself, so it's best to leave it off the topping.
- Parmesan: I highly recommend sprinkling Parmesan on top of the loaf before it gets baked. The cheese becomes melted, golden, and then crisps up for cheesy-perfection.
- Egg Wash: If you are sprinkling cheese on top, I recommend using an egg wash to get it to stick. When I've used water or olive oil, my bread toppings fall right after it comes out of the oven (wah wah).
Rustic Parmesan and Rosemary Bread (Dutch Oven)
Equipment
Ingredients
- 4 cups all purpose flour
- 1½ teaspoons active dry yeast
- 1½ teaspoons salt (use table salt or fine sea salt)
- 2 Tablespoons fresh rosemary, finely chopped
- 1 Tablespoon garlic powder
- 1½ cups shredded Parmesan
- 1½ cups warm water (between 105°F and 110°F)
Topping (Optional)
- 1 egg (for an egg wash)
- extra parmesan
Instructions
- In a mixing bowl, whisk the flour, active dry yeast, salt, chopped rosemary, garlic powder, and Parmesan.Add the warm water and mix until it forms a shaggy dough.
- On a lightly floured surface, knead the dough for about 5 minutes by hand (or about 3 minutes in a stand mixer with a hook attachment), until the dough is smooth and elastic. Shape the dough into a ball.
- Return the dough to the same mixing bowl. Cover with a clean kitchen towel and set in a warm draft-free place to rise and double in size, after about 2 hours.
- On a lightly floured surface, shape the dough into a round or oval shape. Use your hands to gently push the sides of the dough underneath itself, to create tension on the top.
- Place the dough seam-side-up either in a proofing basket or in a shallow bowl lined with a kitchen towel. Cover the dough with a towel and allow it to proof for 30 minutes.
- While the dough is proofing, preheat your oven to 450°F. Place a Dutch oven with the lid in the oven to become hot as the oven preheats.
- Once the dough is proofed, sprinkle a little flour or cornmeal on a large piece of parchment paper and place the dough on top, seam-side-down. Whisk the egg in a small bowl with one teaspoon of water. Brush over the top and sides of the loaf. Sprinkle a handful of shredded parmesan on the loaf.
- Carefully remove the hot Dutch oven from the oven and remove the lid. Pick up the bread by holding the corners of the parchment paper, and carefully place it in the hot Dutch oven.
- Cover with the lid on and place it in the oven. Bake covered for 30 minutes, then remove the lid, and bake for an additional 10 minutes uncovered, until the crust is golden brown and crispy. Allow the loaf to cool on a cooling rack for at least 1 hour before slicing. Enjoy!!
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