Perfect Parmesan Garlic Bread Recipe Easy Artisan Style

If you love crusty, cheesy bread that smells like a restaurant but actually lives in your kitchen, you will adore this recipe. I swear I make it at least once a week because life is short and garlic is forever. This version goes artisan without making you babysit dough all day. You’ll get a crispy crust, a tender crumb, and lots of savory parmesan-garlic flavor with almost zero stress.

 

FYI, if you like to amp the garlic flavor even more, check out this amazing garlic oil recipe I use sometimes. I’ll walk you through ingredients, an easy overnight rise trick, pro tips, and fun topping ideas so you can impress people without pretending you woke up early to bake.

Why You’ll Love This Recipe

• No-knead ease: Toss ingredients, wait overnight, bake. Seriously easy.
• Big flavor: Parmesan and garlic shine without being overbearing.
• Artisan texture: Crispy crust, open crumb, bakery vibes.
• Versatile: Serve with soup, salad, or devour solo.
• Quick pantry-friendly: Uses basic pantry staples you likely have.

Ingredients You’ll Need

• 3 1/4 cups (390g) all-purpose flour
• 2 teaspoons (10g) salt
• 1 teaspoon (5g) granulated sugar
• 2 teaspoons (7g) active dry yeast
• 1 1/2 cups (360ml) warm water (around 110°F/43°C)
• 2 tablespoons (30ml) olive oil
• 1 cup (100g) freshly grated parmesan cheese
• 2–3 cloves of minced garlic
• 1 tablespoon (15g) chopped fresh rosemary or parsley (optional)

How to Make (Step-by-Step)

Step 1: Combine dry ingredients

1. In a large mixing bowl, combine 3 1/4 cups (390g) of all-purpose flour, 2 teaspoons (10g) of salt, and 1 teaspoon (5g) of granulated sugar.

Step 2: Proof the yeast

1. In a small bowl, dissolve 2 teaspoons (7g) of active dry yeast in 1 1/2 cups (360ml) of warm water (around 110°F/43°C). Let it sit for about 5 minutes until it gets foamy.

Step 3: Mix dough

1. Pour the yeast mixture into the dry ingredients. Add 2 tablespoons (30ml) of olive oil and mix everything together with a wooden spoon until combined. The dough will be sticky. That’s perfect!

Step 4: Fold in parmesan and garlic

1. Fold in 1 cup (100g) of freshly grated parmesan cheese and 2–3 cloves of minced garlic. If desired, add 1 tablespoon (15g) of chopped fresh rosemary or parsley.

Step 5: Long rise

1. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 12–18 hours or overnight. It should double in size and be bubbly.

Step 6: Shape gently

1. Once the dough has risen, transfer it to a floured surface. Gently shape it into a round loaf. Avoid overworking it to maintain its airy texture.

Step 7: Rest and preheat

1. Place the shaped dough onto a piece of parchment paper and let it rest for another 30 minutes while preheating your oven to 450°F (230°C). If using a Dutch oven, place it inside the oven to preheat as well.

Step 8: Score the loaf

1. After resting, score the top of your dough with a sharp knife or lame to allow it to expand while baking.

Step 9: Bake covered

1. Carefully place the parchment paper with the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.

Step 10: Finish baking uncovered

1. Remove the lid and bake for an additional 15 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

Step 11: Cool before slicing

1. Let the bread cool on a wire rack for at least 30 minutes before slicing. This helps the texture set.

Pro Tips for the Best Results

• Use room-temperature water and measure flour by weight for consistency.
• Don’t skimp on parmesan; freshly grated melts better and tastes brighter.
• The long overnight rise builds flavor—resist the urge to rush it.
• No Dutch oven? Use a baking sheet and a metal bowl to trap steam.
• Add garlic strategically for milder or punchier garlic notes.
• Brush with melted butter or olive oil right out of the oven for shine (IMO, butter gives extra indulgence).

Fun Variations & Topping Ideas

Variations:

Suggest adding corn, crumbled sausage, or using it as a base for a loaded potato soup. Want a savory breakfast twist? Fold in cooked, crumbled bacon and a handful of chives.

Toppings:

• Bacon
• Shredded cheddar
• Sliced green onions
• A dollop of sour cream
• A drizzle of honey for a sweet-savory play

Storing and Reheating

Wrap leftover bread tightly and keep it at room temperature for up to two days. For longer storage slice and freeze in airtight bags for up to three months. Reheat slices in a 350°F oven for 5–8 minutes or toast them for extra crisp. Microwaving works if you’re lazy, but it turns crust chewy, so I don’t recommend it unless you must.

Frequently Asked Questions (FAQ)

Can I skip the parmesan?

Short answer: you can, but you’ll lose the nutty richness that makes this bread special. Substitute with asiago or a sharp cheddar, but adjust salt since parmesan adds salt too.

How do I make it dairy-free?

Use a plant-based parmesan alternative or nutritional yeast and swap butter for olive oil. The texture changes a bit, but the garlic and crust still sing.

Can I add herbs?

Yes—rosemary, parsley, or thyme all work great. Add them fresh for brightness or dried if that’s what you have.

Conclusion

This Perfect Parmesan Garlic Bread recipe gives you artisan results with a no-fuss method that fits weeknights and dinner parties. Try it tonight, leave a comment, and rate the recipe so other garlic lovers can find it. For another take or inspiration, I like the detailed version on Artisan Garlic Parmesan Bread – Life Made Simple. Happy baking — and don’t be shy with the garlic. Tell me how it goes!

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