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Two slices of bread next to a loaf covered in parmesan and rosemary.

Rustic Parmesan and Rosemary Bread (Dutch Oven)

Carissa Erzen
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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Prep Time 15 minutes
Cook Time 40 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 25 minutes
Course Side Dish
Cuisine American
Servings 16 slices (1 loaf)
Calories 157 kcal

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!!

Nutrition

Serving: 1 slice (of 16)Calories: 157kcalCarbohydrates: 25gProtein: 7gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 17mgSodium: 374mgPotassium: 56mgFiber: 1gSugar: 0.2gVitamin A: 96IUVitamin C: 0.1mgCalcium: 119mgIron: 2mg
Keyword dutch oven bread, rosemary bread
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