Rosemary Parmesan Bread

Have you ever had Rosemary Parmesan bread while dining out? If so, then you know the serious addiction this bread can cause. I had never baked a loaf of bread in my 45 years of existence until I got into food blogging. This blog has allowed me to evolve in the kitchen.

Blogging has challenged me to step out of my comfort zone. I have learned so many new techniques and tricks in the kitchen. More importantly, I have learned that using fresh quality ingredients, always elevates the flavor of my recipes and dishes.

I have been baking bread a little over a year now, and the more I bake it, the more comfortable I become with it. There are so many ways and flavors that you can use to transform dough. The possibilities are endless. Here is my version of Rosemary Parmesan Bread.

5.0 from 1 reviews
Rosemary Parmesan Bread
Author: 
Recipe type: Bread
Serves: 6
 
Now you can eat your favorite Restaurant bread in.
Ingredients
  • 1 packet active dry yeast
  • 2 tsp sugar (I use organic sugar)
  • 2½ to 3 cups bread flour (I use unbleached organic)
  • 1 cup warm water (115 degrees or like bath)
  • 1 tsp salt
  • 3 Tbsp fresh grated Parmesan cheese (plus more for baking)
  • 2 Tbsp fresh chopped Rosemary
  • 3 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp melted butter for brushing top of bread
Instructions
  1. In small dish combine yeast and sugar. Add warm water and set aside for 5 to 10 minutes to activate yeast. In stand mixer or bowl combine 1½ cups bread flour, salt, 1 Tbsp EVOO, fresh grated (and chopped) Parmesan cheese and chopped Rosemary.
  2. When yeast is ready pour in bowl with ingredients and add rest of hot water. Stir on low speed with paddle attachment or wooden spoon until well blended. Add remaining cup of flour. Remove paddle attachment, and mix on low speed with hook attachment until elastic and smooth. About 5 to 7 minutes. In large ceramic or glass bowl add remaining 2 Tbsp of EVOO and place dough in bowl and coat well with EVOO. Cover with plastic wrap and place a clean towel over and let rise for 1½ hour.
  3. After dough has doubled in size. Punch it down and divide into two equal parts. Shape into oval or round loafs by working/pulling dough from top to bottom. Place on a well floured surface or baking pan. I use a baking stone that is preheated, so I use a cutting board to let bread rest until ready for the hot stone. Slice top of dough with two vertical slits and lightly flour top. Cover with plastic wrap and let rise another hour.
  4. Preheat oven to 400 degrees. I place my baking stone in oven to preheat for about 10 minutes. Remove stone from oven and sprinkle stone lightly with flour so bread doesn't stick. Place bread on hot stone and bake bread for 10 minutes. Remove and brush top with melted butter and sprinkle over extra fresh grated Parmesan cheese and bake for a remaining 15 to 20 minutes or until golden brown.
  5. Serve warm with your favorite meal or with flavor infused olive oil.

Begin by chopping your fresh Rosemary and grating your fresh Parmesan. You can also use dried Rosemary. I like using fresh ingredients when I can.

Time to mix up the bread dough. My favorite part. I love seeing how just a few simple ingredients can transform into something so satisfying. If you ask me, I think bread is beautiful!!!

In small dish combine yeast and sugar. Add warm water and set aside for 5 to 10 minutes to activate yeast. In stand mixer or bowl combine 1 1/2 cups bread flour, salt, 1 Tbsp EVOO, fresh grated (and chopped) Parmesan cheese and chopped Rosemary.

When yeast is ready pour in bowl with ingredients and add rest of hot water. Stir on low speed with paddle attachment or wooden spoon until well blended. Add remaining cup of flour. Remove paddle attachment, and mix on low speed with hook attachment until elastic and smooth. About 5 to 7 minutes. In large ceramic or glass bowl add remaining 2 Tbsp of EVOO and place dough in bowl and coat well with EVOO. Cover with plastic wrap and place a clean towel over and let rise for 1 1/2 hour.

After dough has doubled in size. Punch it down and divide into two equal parts. Shape into oval or round loafs by working/pulling dough from top to bottom. Place on a well floured surface or baking pan. I use a baking stone that is preheated, so I use a cutting board to let bread rest until ready for the hot stone. Slice top of dough with two vertical slits and lightly flour top. Cover with plastic wrap and let rise another hour.

Preheat oven to 400 degrees. I place my baking stone in oven to preheat for about 10 minutes. Remove stone from oven and sprinkle stone lightly with flour so bread doesn’t stick. Place bread on hot stone and bake bread for 10 minutes. Remove and brush top with melted butter and sprinkle over extra fresh grated Parmesan cheese and bake for a remaining 15 to 20 minutes or until golden brown.

Serve warm with your favorite meal or with flavor infused olive oil and parmesan cheese.

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6 Comments

  1. avatar

    What a delicious, savory bread! I have had this type at Macaroni Grill served with the infused oil. I think I may attempt this one, Sherri! Thank you!

  2. avatar

    Never heard of EVOO over here in UK. I also prefer to use spelt flour. So Im about to try this recipe with good old fashioned olive oil.

  3. avatar

    What do you mean by add the rest of the hot water when the yeast is ready? Does that mean you don’t put the full amount of water in with the dry yeast in the beginning??

    • avatar

      Haley, so sorry about that. First add only 1/4 cup of water to yeast mixture. This is to activate the yeast. Then add remaining 3/4 cup as directed.

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