I can never resist a loaf with a crackly crust, tender center, and pockets of garlicky herbs and Parmesan in every slice. This artisan bread looks bakery-worthy, but the real surprise is how bold and cheesy it turns out.

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I’m obsessed with this Parmesan Garlic Artisan Bread because it hits that loud, savory spot I always want from a fresh loaf. The crust has real chew, the inside stays tender, and every slice carries that bold bite of garlic with salty Parmesan cheese tucked through it.

I love the way it tears apart at the table, messy and dramatic, like it knows it’s the main event. And honestly, I don’t need much with it.

A plate, a knife, maybe a second piece before dinner even starts. But that cheesy, garlicky smell?

Totally unfair in the best possible way, always.

Ingredients

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Bread flour gives the loaf chew, structure, and that bakery-style bite.
Fine sea salt keeps the bread from tasting flat or bland.
Sugar helps the yeast wake up and adds a tiny mellow sweetness.
Yeast brings the rise, the air pockets, and that fresh-bread smell.
Warm water gets everything moving without making the dough cranky.
Olive oil adds softness, richness, and a little heart-healthy bonus.
Garlic makes it bold, cozy, and honestly hard to stop eating.
Parmesan adds salty, nutty flavor and those crispy cheesy edges.
Parsley keeps things fresh, so it doesn’t feel too heavy.
Oregano gives it that pizzeria vibe you’ll notice right away.
Melted butter makes the crust glossy, golden, and extra snackable.
Plus flaky salt on top gives every bite a little crunch.
Basically, cornmeal helps the bottom crisp up like real artisan bread.

Ingredient Quantities

3 to 3 1/2 cups (360 to 420 g) bread flour

1 1/2 teaspoons fine sea salt

1 teaspoon granulated sugar

1 teaspoon active dry yeast or instant yeast

1 1/4 cups (300 ml) warm water, about 100 to 110 F (38 to 43 C)

2 tablespoons extra virgin olive oil

4 large garlic cloves, finely minced (about 2 tablespoons)

1/2 cup finely grated Parmesan cheese, packed (about 50 g)

2 tablespoons chopped fresh parsley

1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano

2 tablespoons unsalted butter, melted (for brushing)

Coarse sea salt or flaky salt, for sprinkling

Optional: 1 tablespoon cornmeal for the baking surface

How to Make this

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1. In a large bowl whisk together 3 to 3 1/2 cups (360 to 420 g) bread flour, 1 1/2 teaspoons fine sea salt, 1 teaspoon granulated sugar, and 1 teaspoon active dry or instant yeast.

2. Stir in 1 1/4 cups (300 ml) warm water (about 100 to 110 F or 38 to 43 C) and 2 tablespoons extra virgin olive oil until a shaggy dough forms; add more flour as needed to reach a slightly sticky, cohesive dough.

3. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium for 6 to 8 minutes.

4. Gently flatten the dough and sprinkle the minced garlic, 1/2 cup finely grated Parmesan, 2 tablespoons chopped fresh parsley, and 1 teaspoon dried or 1 tablespoon fresh oregano over the surface; fold and knead briefly until the additions are evenly incorporated.

5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

6. Punch down the dough, shape into a round loaf, and place on a parchment-lined baking sheet or on a baking surface dusted with 1 tablespoon cornmeal if using; cover and let rest for 30 to 45 minutes for a second rise.

7. Meanwhile preheat the oven to 450 F (230 C). If using a Dutch oven, preheat it inside the oven as well.

8. Just before baking, brush the top lightly with additional olive oil, score a few shallow slashes across the top with a sharp knife, and sprinkle a little extra Parmesan if desired.

9. Bake the loaf in the preheated oven for about 20 minutes covered if using a Dutch oven, then uncover and bake another 10 to 15 minutes until the crust is deep golden and the internal temperature reaches about 200 F (93 C).

10. Remove the bread from the oven, immediately brush with 2 tablespoons melted unsalted butter, sprinkle with coarse sea salt or flaky salt to taste, let cool on a rack for at least 20 minutes, then slice and serve.

Equipment Needed

1. Large mixing bowl
2. Whisk and measuring spoons
3. Measuring cups and kitchen scale
4. Stand mixer with dough hook or wooden spoon for kneading
5. Bench scraper or dough scraper
6. Parchment-lined baking sheet or preheated Dutch oven
7. Sharp knife or bread lame for scoring
8. Pastry brush and cooling rack

FAQ

Can I use instant yeast instead of active dry yeast and do I need to proof it? Yes. If using instant yeast you can mix it directly with the dry ingredients and skip a separate proofing step. If using active dry yeast it is best to proof it in the warm water with the sugar for 5 to 10 minutes until foamy.

Why is a range given for the bread flour amount and how do I know which to use? Dough hydration varies with flour brand and humidity. Start with 3 cups (360 g) and add up to 1/2 cup (60 g) more only if the dough feels too sticky to handle. The finished dough should be soft, slightly tacky, and elastic.

Can I substitute Parmesan and fresh parsley with other cheeses and herbs? Yes. Pecorino Romano or a sharp aged cheddar can work for a different flavor. For herbs try basil, thyme, or rosemary, used fresh or dried with appropriate quantity adjustments.

How should I store leftovers and how do I reheat them? Store cooled bread wrapped in a kitchen towel inside a paper bag or loosely in plastic for up to 2 days at room temperature. For longer storage freeze tightly wrapped for up to 3 months. Reheat at 350 F (175 C) for 8 to 12 minutes from room temperature or 15 to 20 minutes from frozen, or warm slices in a skillet for a crisp exterior.

Do I need cornmeal on the baking surface and what are alternatives? Cornmeal is optional. It helps prevent sticking and adds texture. Alternatives include semolina, a light dusting of flour, or using a well-floured baking peel or parchment paper.

How can I tell when the bread is fully baked and how important is oven temperature? Fully baked bread should be golden brown and sound hollow when tapped on the bottom. An internal temperature of 200 to 210 F (93 to 99 C) is ideal. Preheating the oven ensures proper oven spring and crust development, so maintain the recommended temperature throughout baking.

Parmesan Garlic Artisan Bread – Fresh From The Oven! Recipe Substitutions and Variations

Bread flour: use 3 to 3 1/4 cups (360 to 410 g) all purpose flour plus 1 to 2 tablespoons vital wheat gluten to mimic the higher protein content.
Active dry yeast: substitute equal amount of instant yeast, or use 1/2 cup active sourdough starter and reduce water slightly as needed for hydration.
Parmesan cheese: swap with Pecorino Romano or aged Asiago for a sharper, salty flavor; for a dairy free option use 2 to 3 tablespoons nutritional yeast plus a pinch of salt.
Unsalted butter for brushing: use extra virgin olive oil for a lighter, dairy free finish or melted vegan butter in equal amount for similar richness.

Pro Tips

– Use a slightly cooler first rise if your kitchen is warm. Aim for about 75 to 80 F so the flavors from the garlic and Parmesan develop without the dough overproofing. It will still double, but you get more depth in the crumb and aroma.

– Fold in the garlic and cheese gradually during kneading instead of adding them all at once. That prevents big pockets of raw garlic or clumps of cheese and gives a more even distribution of savory bites.

– If you want a crisper, more blistered crust, pop the loaf onto a preheated baking stone or into a hot Dutch oven and add steam for the first 10 minutes. Place a small pan of hot water in the oven or spritz the oven walls with water right after you slide the bread in.

– Use a digital probe thermometer to check doneness rather than relying only on color. Target about 200 F internal for a fully baked, moist crumb. If the crust browns too quickly, tent loosely with foil for the final minutes.

– Finish with butter and salt while the loaf is still very warm so the butter melts into the crust and the salt sticks. For an extra fresh hit, sprinkle a little extra chopped parsley right after buttering.

Parmesan Garlic Artisan Bread – Fresh From The Oven! Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

262

kcal

Equipment: 1. Large mixing bowl
2. Whisk and measuring spoons
3. Measuring cups and kitchen scale
4. Stand mixer with dough hook or wooden spoon for kneading
5. Bench scraper or dough scraper
6. Parchment-lined baking sheet or preheated Dutch oven
7. Sharp knife or bread lame for scoring
8. Pastry brush and cooling rack

Ingredients

3 to 3 1/2 cups (360 to 420 g) bread flour
1 1/2 teaspoons fine sea salt
1 teaspoon granulated sugar
1 teaspoon active dry yeast or instant yeast
1 1/4 cups (300 ml) warm water, about 100 to 110 F (38 to 43 C)
2 tablespoons extra virgin olive oil
4 large garlic cloves, finely minced (about 2 tablespoons)
1/2 cup finely grated Parmesan cheese, packed (about 50 g)
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
2 tablespoons unsalted butter, melted (for brushing)
Coarse sea salt or flaky salt, for sprinkling
Optional: 1 tablespoon cornmeal for the baking surface

Directions

In a large bowl whisk together 3 to 3 1/2 cups (360 to 420 g) bread flour, 1 1/2 teaspoons fine sea salt, 1 teaspoon granulated sugar, and 1 teaspoon active dry or instant yeast.
Stir in 1 1/4 cups (300 ml) warm water (about 100 to 110 F or 38 to 43 C) and 2 tablespoons extra virgin olive oil until a shaggy dough forms; add more flour as needed to reach a slightly sticky, cohesive dough.
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium for 6 to 8 minutes.
Gently flatten the dough and sprinkle the minced garlic, 1/2 cup finely grated Parmesan, 2 tablespoons chopped fresh parsley, and 1 teaspoon dried or 1 tablespoon fresh oregano over the surface; fold and knead briefly until the additions are evenly incorporated.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
Punch down the dough, shape into a round loaf, and place on a parchment-lined baking sheet or on a baking surface dusted with 1 tablespoon cornmeal if using; cover and let rest for 30 to 45 minutes for a second rise.
Meanwhile preheat the oven to 450 F (230 C). If using a Dutch oven, preheat it inside the oven as well.
Just before baking, brush the top lightly with additional olive oil, score a few shallow slashes across the top with a sharp knife, and sprinkle a little extra Parmesan if desired.
Bake the loaf in the preheated oven for about 20 minutes covered if using a Dutch oven, then uncover and bake another 10 to 15 minutes until the crust is deep golden and the internal temperature reaches about 200 F (93 C).
Remove the bread from the oven, immediately brush with 2 tablespoons melted unsalted butter, sprinkle with coarse sea salt or flaky salt to taste, let cool on a rack for at least 20 minutes, then slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.