Rustic Rosemary Parmesan Bread
A crusty exterior gives way to a soft, flavorful crumb, enhanced by the aromatic notes of rosemary and the rich taste of Parmesan cheese.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour Use high-quality flour for best results.
- 1 tablespoon salt Enhances the flavor of the bread.
- 1 tablespoon sugar Feeds the yeast.
- 1 packet active dry yeast (2 ¼ teaspoons) Make sure it's fresh for proper rising.
Wet Ingredients
- 1 ½ cups warm water (about 110°F or 43°C) Too hot can kill the yeast; too cold may not activate it.
- 1 tablespoon olive oil For greasing the bowl and adds flavor.
Flavor Enhancers
- 2 tablespoons fresh rosemary (finely chopped) Use fresh for the best flavor.
- 1 cup grated Parmesan cheese Opt for high-quality Parmesan for richness.
Instructions
Preparation
- In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- In a separate bowl, whisk together the flour and salt.
- Gradually pour the yeast mixture into the flour, mixing well. Add in the chopped rosemary and Parmesan cheese.
- Knead the dough for about 8-10 minutes until soft and elastic.
- Lightly oil a large bowl and place the dough inside, turning to coat. Cover with a damp towel and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Punch down the dough and transfer to a floured surface. Shape into a loaf or round shape as preferred. Place on a parchment-lined baking sheet and let rise for an additional 30 minutes.
- Preheat your oven to 375°F (190°C).
- Bake for 30-35 minutes until golden brown. The bread should sound hollow when tapped.
- Remove from the oven and let cool on a wire rack. Serve warm or at room temperature.
Notes
Store in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze slices individually and thaw or reheat as needed.