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Parmesan Garlic Artisan Bread

Parmesan Garlic Artisan Bread

Evelyn
A crusty, golden artisan loaf packed with roasted garlic and Parmesan cheese. No mixer needed, just a bowl, a Dutch oven, and a little patience for a bakery-quality result at home.
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Prep Time 15 minutes
Cook Time 43 minutes
Total Time 12 hours 18 minutes
Course Bread, Side Dish
Cuisine American, Italian-inspired
Servings 8 slices
Calories 215 kcal

Equipment

  • Large mixing bowl
  • Dutch Oven
  • Parchment paper
  • Wire cooling rack

Ingredients
  

  • 3 cups bread flour 360g
  • 1 tsp instant yeast
  • 1 tsp fine sea salt
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 4 cloves roasted garlic roughly chopped
  • ¾ cup Parmesan cheese 75g, freshly grated, divided
  • 1½ cups warm water 355ml, around 110°F
  • 1 tbsp olive oil
  • extra Parmesan and flaky salt for topping

Instructions
 

  • Mix the dry ingredients. In a large bowl, whisk together flour, yeast, salt, garlic powder, and Italian seasoning.
  • Add the wet ingredients. Pour in warm water and olive oil. Stir until a shaggy dough forms with no dry flour remaining.
  • Fold in the garlic and cheese. Add roasted garlic and half the Parmesan and fold through the dough.
  • 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.
  • Shape the loaf. Turn bubbly, risen dough onto a lightly floured surface. Fold a few times and form into a round ball.
  • Add the topping. Place dough on parchment paper. Top with remaining Parmesan and flaky salt. Rest 30 minutes.
  • Preheat. Place Dutch oven with lid inside the oven. Preheat to 450°F (230°C) for at least 30 minutes.
  • Bake covered. Lower dough into hot Dutch oven using parchment. Cover and bake for 25 minutes.
  • Bake uncovered. Remove lid and bake 15 to 18 more minutes until deep golden brown.
  • Cool before slicing. Transfer to a wire rack and cool at least 20 minutes before cutting.

Notes

  • Use freshly grated Parmesan for the best melt and flavor - pre-shredded bags have anti-caking agents.
  • Roasted garlic is sweeter and less sharp than raw; it is worth roasting a head in advance.
  • The Dutch oven is key for a crackly crust - do not skip it.
  • Freeze sliced leftover bread and toast directly from frozen for best results.
Keyword Parmesan Garlic Artisan Bread