Dutch Oven Rosemary Parmesan Bread

This cast iron dutch oven rosemary parmesan bread recipe is perfectly cheesy, with fresh herbs that will warm the soul. Pair this easy rustic style artisan bread with a bowl of hearty soup for a meal that the whole family will love!

Artisan Bread Rosemary Parmesan

Dutch Oven Rosemary Parmesan Bread

When it comes to homemade bread, I love baking all types. They satisfy my carb-loving cravings, from baking homemade yeast rolls to sourdough dinner rolls, buttermilk biscuits, and even cinnamon rolls.

I’m excited to share this recipe because baking homemade dutch oven bread is one of my favorite methods! With only six basic ingredients, this flavorful rosemary parmesan bread is simple to make.

As a home bread baker, dutch oven bread baking is one of the easiest ways to make a homemade loaf. Perfectly crusty on the outside yet soft on the inside, this savory homemade bread is one that anyone can prepare.

Parmesan Rosemary Bread Ingredients

This cheesy parmesan rosemary bread recipe needs just a few simple ingredients. I purchase most of my herbs, spices, and parmesan cheese from Azure Standard, but you can find them at your local grocery store.

  • All-Purpose Flour: I use all-purpose organic flour, but you can use bread flour., which has more protein producing more gluten in the bread.
  • Yeast: While I believe that sourdough is always healthier, I don’t always have the time to make a homemade loaf. So, I use active dry yeast to make delicious homemade bread!
  • Salt: I use Celtic salt for basically every recipe in the kitchen, but sea salt will also do.
  • Rosemary: If you have dried, clean, fresh rosemary available, I suggest using it for this recipe. However, I use organic dried rosemary.
  • Parmesan Cheese: For the best test and flavor, grate your own parmesan cheese.
  • Warm Water: To activate the yeast, the warm water needs to be around 105-110 degrees. You can also choose to replace the water with warm milk for a fluffier loaf of bread.
Sliced Dutch Oven Bread

Kitchen Tools

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Dutch oven rosemary parmesan bread only requires a few essential kitchen tools. Here is what I use:

  • Cast Iron Dutch Oven: Baking sourdough in a hot dutch oven provides the perfect loaf of golden crusty rosemary parmesan bread. You can use an enamel-coated cast-iron dutch oven or a traditional black cast-iron dutch oven.
  • Proofing Basket: I prefer using a banneton basket (proofing basket) to let the dough rise in, but you can also use a large, lightly oiled bowl.
  • Scoring Knife: Score a large ‘X’ on top of the dough with a scoring knife, razor, or sharp kitchen knife.
  • Parchment Paper: parchment is essential as it allows you to carefully lower your loaf of bread into a preheated dutch oven without burning yourself.
  • Oven Mitts: When removing the dutch oven from the oven, it will be extremely hot so be sure to oven mitts in order to prevent being burnt.

How to Make Rosemary Parmesan Bread

To make the parmesan bread recipe with dried rosemary, you can use a stand mixer fitted with a dough hook. Or, you can use a large mixing bowl and make it manually with your hands.

Here are the details on how to make a hearty and chewy rosemary parmesan bread recipe with tons of flavors in a crispy crust. You can find the printable recipe card at the end of this post.

Mix the Ingredients

Step 1: Mix Yeast Ingredients. Whisk together the warm water, yeast, and salt in the bowl of your stand mixer or a large bowl. Let stand for 5-10 minutes.

Step 2: Add Dry Ingredients. Add in 4 cups of flour (448g), grated parmesan cheese, and rosemary. Mix on low with the dough hook or a wooden spoon until well combined.

If flour is in the bottom of the bowl, add additional water, one tablespoon at a time, until all the flour has been mixed into the dough. Once the bread dough stays wrapped around the hook and pulls away from the sides of the bowl, mix on medium speed for 5 minutes.

If you do not have a mixer, knead by hand on a lightly floured surface. The dough should feel slightly sticky and appear rough and bumpy due to the rosemary and parmesan cheese.

Let the Dough Rise

Step 3: Form the Dough. After you have mixed the dough well, form it into a ball. Place the bread dough upside down into a well-floured banneton basket or a large, lightly oiled (butter or olive oil) bowl.

Then, cover the bowl or basket with plastic wrap or a clean tea towel. Let it rise in a warm and a draft-free place until it doubles in size. Rise time will vary depending on the room temperature in your home, but it takes about an hour on average.

Preheat Dutch Oven and Bake

Step 4: Preheat the Dutch Oven. While the dough rises, preheat the oven to 450 degrees with your dutch oven and its lid placed inside. Preheating your dutch oven will result in bakery-worthy artisan bread at home!

Step 5: Score. After the dough rises, cut a piece of parchment paper larger than the diameter of the dough and gently tilt the bowl so the dough falls out onto the parchment paper.

Using a lame, razor blade, kitchen shears or sharp knife, score the top of the loaf.

Step 6: Bake. Gripping the edges of the parchment paper, transfer dough into your preheated Dutch oven and cover it with the hot lid. Place in the oven for 35 minutes of bake time.

Step 7: Add Topping. After 35 minutes, remove the dutch oven lid, and sprinkle the top of the bread with fresh rosemary and 1/8 cup of grated parmesan cheese.

Return the bread to the oven without the lid. Bake for an additional 5 to 10 minutes uncovered or until the loaf of bread is a rich, dark golden brown with a crispy crust.

Cool

Step 8: Remove Loaf and Cool. Remove the dutch oven from the oven. Carefully remove the hot loaf of bread by using the parchment paper as grip to gently lift the loaf out of the dutch oven. Place the loaf on a cooling rack for a minimum of 1 hour.

Step 9: Slice and Serve. Allow the bread to cool completely before slicing and serving. Eat a slice of fresh bread slathered with a smear of butter or alongside a delicious hearty bowl of soup.

Tips For Making the Best Loaf

  • Use a Kitchen Scale: In all my years of baking I have found that having a scale to measure flour is the best way to get a perfect loaf of bread. Everyone measures flour differently but for the most consistent results, always use a scale.
  • Grate Your Cheese: for the best results, grate your own parmesan cheese. Using freshly grated cheese will ensure that your cheese melts the way it should while the bread bakes.
Sliced Loaf of Rosemary Parmesan Bread

How to Store Fresh Baked Bread

Freshly baked bread is best eaten within two or three days. Store bread in an air tight container or brown paper bag for enjoying the next day.

Bread should be stored in a cool and dry area of your kitchen, either on the counter or in a cabinet.

What to Serve with rosemary Parmesan Bread

Wondering what to serve with this delicious recipe? Serve a slice of this rustic bread with one of my favorite soups, stews or chili!

Frequently Asked Questions

Rosemary Parmesan Bread Recipe

If you make this rosemary parmesan dutch oven bread recipe, leave a comment and give this recipe a rating! And, of course, if you make this recipe, don’t forget to tag me on Instagram! I love hearing from you and always do my best to respond to every comment.

Yield: 12

Rosemary Parmesan Bread

Sliced Loaf of Rosemary Parmesan Bread

This cast iron dutch oven rosemary parmesan bread recipe is perfectly cheesy, with fresh herbs that will warm the soul. Pair this easy rustic style artisan bread with a bowl of hearty soup for a meal that the whole family will love!

Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes

Ingredients

  • 4 cups of flour (448 grams)
  • 1 tablespoon yeast
  • 2 teaspoons salt
  • 1 1/8 cup parmesan cheese
  • 1 tablespoon rosemary

Instructions

Mix the Ingredients

Step 1: Mix Yeast Ingredients. Whisk together the warm water, yeast, and salt in the bowl of your stand mixer or a large bowl. Let stand for 5-10 minutes.

Step 2: Add Dry Ingredients. Add in 4 cups of flour (448g), grated parmesan cheese, and rosemary. Mix on low with the dough hook or a wooden spoon until well combined.

If flour is in the bottom of the bowl, add additional water, one tablespoon at a time, until all the flour has been mixed into the dough. Once the bread dough stays wrapped around the hook and pulls away from the sides of the bowl, mix on medium speed for 5 minutes.

If you do not have a mixer, knead by hand on a lightly floured surface. The dough should feel slightly sticky and appear rough and bumpy due to the rosemary and parmesan cheese.

Let The Dough Rise

Step 3: Form the Dough. After you have mixed the dough well, form it into a ball. Place the bread dough upside down into a well-floured banneton basket or a large, lightly oiled (butter or olive oil) bowl.

Then, cover the bowl or basket with plastic wrap or a clean tea towel. Let it rise in a warm and a draft-free place until it doubles in size. Rise time will vary depending on the room temperature in your home, but it takes about an hour on average.

Preheat Dutch Oven And Bake

Step 4: Preheat the Dutch Oven. While the dough rises, preheat the oven to 450 degrees with your dutch oven and its lid placed inside. Preheating your dutch oven will result in bakery-worthy artisan bread at home!

Step 5: Score. After the dough rises, cut a piece of parchment paper larger than the diameter of the dough and gently tilt the bowl so the dough falls out onto the parchment paper.

Using a lame, razor blade, kitchen shears or sharp knife, score the top of the loaf.

Step 6: Bake. Gripping the edges of the parchment paper, transfer dough into your preheated Dutch oven and cover it with the hot lid. Place in the oven for 35 minutes of bake time.

Step 7: Add Topping. After 35 minutes, remove the dutch oven lid, and sprinkle the top of the bread with fresh rosemary and 1/8 cup of grated parmesan cheese.

Return the bread to the oven without the lid. Bake for an additional 5 to 10 minutes uncovered or until the loaf of bread is a rich, dark golden brown with a crispy crust.

Cool

Step 8: Remove Loaf and Cool. Remove the dutch oven from the oven. Carefully remove the hot loaf of bread by using the parchment paper as grip to gently lift the loaf out of the dutch oven. Place the loaf on a cooling rack for a minimum of 1 hour.

Step 9: Slice and Serve. Allow the bread to cool completely before slicing and serving. Eat a slice of fresh bread slathered with a smear of butter or alongside a delicious hearty bowl of soup.

Notes

  • Use a Kitchen Scale: In all my years of baking I have found that having a scale to measure flour is the best way to get a perfect loaf of bread. Everyone measures flour differently but for the most consistent results, always use a scale.
  • Grate Your Cheese: for the best results, grate your own parmesan cheese. Using freshly grated cheese will ensure that your cheese melts the way it should while the bread bakes.

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