Rustic Rosemary Garlic Cheese Artisan Bread
Description
This Rustic Rosemary Garlic Cheese Artisan Bread is a bakery-style homemade loaf with a crisp, golden crust and a soft, airy crumb. Infused with fragrant rosemary, roasted garlic, and melted Parmesan and mozzarella cheese, every slice is packed with savory flavor. Made using a simple no-knead method, this bread is perfect for beginners and requires minimal effort while delivering artisan-quality results. Serve it alongside soups, pasta, salads, or enjoy it warm with butter and olive oil. Whether you’re baking for a family dinner, holiday gathering, or weekend treat, this rosemary garlic bread is guaranteed to impress.
Ingredients
For the Dough
- 3 cups (375g) bread flour
- 1½ teaspoons salt
- 1 teaspoon sugar
- 2 teaspoons instant yeast
- 1¼ cups warm water (about 110°F/43°C)
- 2 tablespoons olive oil
Mix-Ins
- 4 cloves garlic, minced or roasted
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried thyme
- ¾ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Topping
- 1 tablespoon olive oil
- Extra Parmesan cheese
- Fresh rosemary sprigs
- Flaky sea salt (optional)
Instructions
Step 1: Mix the Dough
In a large bowl, combine the flour, salt, sugar, and yeast. Stir in the warm water and olive oil until a shaggy dough forms.
Step 2: Add the Flavorings
Fold in the garlic, rosemary, thyme, mozzarella, and Parmesan until evenly distributed.
Step 3: First Rise
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 60–90 minutes, or until doubled in size.
Step 4: Shape the Loaf
Transfer the dough to a lightly floured surface. Shape it into a rustic oval or round loaf without overworking it.
Step 5: Second Rise
Place the dough on a parchment-lined baking sheet or in a Dutch oven. Cover and let it rise for another 30–40 minutes.
Step across the top. Brush with olive oil and sprinkle with extra Parmesan. Place a fresh rosemary spr 6: Score the Bread
Using a sharp knife or bread lame, make several shallow slashes across the top. Brush with olive oil and sprinkle with extra Parmesan. Place a fresh rosemary sprig on top if desired.
Step 7: Bake
Bake in a preheated 425°F (220°C) oven for 30–35 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
Step 8: Cool
Allow the bread to cool on a wire rack for at least 20 minutes before slicing.
Tips for Success
- Use bread flour for a chewier, bakery-style texture.
- Fresh rosemary provides the best flavor.
- Roasted garlic creates a sweeter, milder taste than raw garlic.
- Bake in a preheated Dutch oven for an extra-crispy crust.
- Avoid slicing the bread while it’s very hot to preserve its texture.
Nutrition (Approximate Per Slice)
- Calories: 210
- Protein: 8g
- Carbohydrates: 30g
- Fat: 7g
- Fiber: 1g
- Sodium: 310mg
Frequently Asked Questions
Can I make this bread without a Dutch oven?
Yes. Bake it on a parchment-lined baking sheet. Placing a pan of hot water in the oven can help create steam for a crispier crust and freeze for up to 3 months. Thaw at room temperature and warm in the oven before.
Can I use all-purpose flour?
Yes, though bread flour produces a chewier texture and better rise.
Can I freeze this bread?
Yes. Wrap the cooled loaf tightly and freeze for up to 3 months. Thaw at room temperature and warm in the oven before serving.
What cheese works best?
Parmesan, mozzarella, cheddar, Gruyère, Asiago, or a blend of Italian cheeses all work well.
Can I make it ahead?
Yes. After shaping the dough, refrigerate it overnight. Bring it to room temperature before baking.
How do I store homemade bread?
Store it in a bread bag or airtight container at room temperature for up to 3 days. For longer storage, freeze it.
