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Dutch Oven Rosemary Parmesan Bread

This fragrant rosemary Parmesan bread cooked in a Dutch oven is sure to warm the soul. Pair this crusty bread with a bowl of hearty soup or pasta and enjoy!

Close-up of loaf of rosemary Parmesan bread with a slice cut out of it.

Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

I’m super excited to share with you this recipe because cooking bread in a Dutch oven is my favorite method. I first learned about it when I read the book Ratio: The Simple Codes Behind The Craft Of Everyday Cooking by Michael Ruhlman. If you’re serious about cooking and interested in recipe development I highly recommended it. P.S. I’ve included an Amazon purchase link below.


What’s to love about this recipe?


  • The textures! It’s the perfect combination of textures, crusty on the outside yet soft and pillowy on the inside.
  • The flavors! The addition of fresh aromatic rosemary adds suble hints of citrus and pine to bread while the Parmesan cheese brings a nutty warmth.
  • It’s not as difficult to make ready as you may think! While a bit time comsuming, preparing homemade bread is not nearly as laborious as you might expect. Nearly two thirds of the prep time is rising time and the majority of the remaining time is cook time. While it doesn’t require a lot of skill, it is important to closely follow the directions if you wish to be successful. The good new is that onnce you’ve prepared homemade bread a few times it will be a breeze and then you can begin to expirement with adding different ingredients to the mix.
Loaf of Parmesan rosemary bread atop parchment paper with a knife surrounded by a Dutch oven and a small plate of butter.

Ingredients (+ notes & substitutions)


Ingredients for Parmesan rosemary bread (see recipe card).
  • Bread flour: While you could sub for all-purpose flour, I highly recommend using bread flour when possible. Due to it’s higher protein content it produces more gluten. When it comes to bread, gluten is what holds it all together and creates structure. For more informationon on how this works, check out the article What You Need To Know About Gluten by theweekendbakery.com.
  • Parmesan cheese: Do yourself a favor and skip the bottled stuff. If you are a vegetarian or serving these to a vegetarian, keep in mind that real Parmesan cheese is not vegetarian-friendly. Make sure to check the label.
  • Fresh rosemary: If you really have to you can use dried rosemary. Since dried herbs are more potent, however, you will only need a teaspoon and half rather than a tablespoon and a half.
  • Olive oil: For the dough and for brushing on the outside of the loaf.
  • Salt: For this bread, I use two types of salt. For the dough, I use kosher and to sprinkle on the loaf just prior to baking, coarse sea salt.
  • Active-dry yeast: This may come as a surprise but you only need one teaspoon of yeast for this recipe. Using less yeast and allowing the bread to rise more slowly helps it develop more flavor.
  • Water: To activate the yeast the water needs to be around 105-110 degrees. I highly recommend using a kitchen thermometer to gauge the temperature. If you don’t have one, simply test it with your finger. To touch, it should feel like a nice warm bath.

How do you make Dutch oven rosemary Parmesan bread? (+ tips)


  1. If you have a kitchen scale, place your mixing bowl atop it and zero the scale. Add 20-ounces of flour followed by one cup of shredded Parmesan cheese, the rosemary, olive oil, and salt. Zero the scale and add 12-ounces of warm water. The water should be 110-115 degrees Fahrenheit. If you have one, I highly recommend using a kitchen thermometer to gauge the temperature. If not, use your finger to test it. It should feel like a nice warm bath. Sprinkle the yeast over top. If you do not have a kitchen scale, add the ingredients to your mixing bowl by volume, starting with the bread flour, then once cup of Parmesan, rosemary, olive oil, salt, and lastly the water. Sprinkle the yeast on top.
Ingredients in mixing bowl prior to mixing.

2. Once the yeast has dissolved, fit the mixer with the paddle attachment and mix on medium speed until the dough begins to come together.

First stage of mixed dough.

3. Swap the paddle attachment for the dough hook and mix on medium speed for about ten minutes, until the dough is smooth and elastic.

4. Cover the mixing bowl with a damp kitchen towel or plastic wrap and allow it to rise in a warm location until doubled in size, about one hour.

Bread dough in mixing bowl before and after rising.

5. Transfer the dough to a lightly floured surface, knead it a few times to expel any excess gas, then cover the dough with a clean kitchen towel and rest for 10-minutes.

6. Shape the dough into a boule/ball and transfer it to a Dutch oven lined with parchment paper or liberally greased with olive oil. Cover and allow it to rise for a second time for about one hour.

7. Preheat your oven to 450 degrees.

8. Once the dough has risen, brush the top with olive oil, sprinkle with coarse sea salt, and score/slice an X on the top. Cover with the lid and bake for 30-minutes.

Scored bread in Dutch oven before and after first baked.

9. Remove from oven, brush with olive oil, sprinkle with fresh rosemary and 1/8 cup of Parmesan cheese and bake for another 10-minutes uncovered until the top is golden brown.

10. Remove from oven and rest for 10-minutes prior to slicing and serving.

Bread in Dutch oven before and after last bake.

FAQ


What is Dutch oven bread?

Dutch oven bread is simply bread that is baked in a Dutch oven. If you’re unfamiliar, a Dutch oven is a thick pot with a lid typically made of cast iron and often enameled.

Why make bread in a Dutch oven?

Much like a steam-injection oven a hot lidded Dutch oven fills with steam and conducts heat even better than a convection oven. The steam keeps the crust soft enough that the dough can continue expanding – the end result being a crispy exterior with a soft interior. While there are other ways of introducing steam, cooking the bread in a Dutch oven is the easiest way to do so.

What size Dutch oven do I need to bake bread?

Your Dutch oven should be at least 5 1/2 quarts.


How to store


This bread is best enjoyed fresh out of the oven. Unfortunately, there is no good way to store the bread that maintains its crispy exterior and while preserving the soft interior. The bread should be wrapped tightly in foil or plastic/bees wrap and stored at room temperature. It is best to consume within two days, however, it will keep for up to five.

Full loaf of Parmesan rosemary bread with a knife atop of parchment paper.
Close up of loaf of rosemary Parmesan bread with a knife and rosemary sprigs and butter in background.
Close-up of slice of rosemary Parmesan bread aside the remainder of the loaf.

What to serve with this bread?


  • Dutch Oven Chicken Noodle Soup: Ready in just one hour, this richly flavorful and hearty homemade Dutch oven chicken noodle soup is prepared with tender chicken thigh meat, egg noodles, and a heavy dose of veggies.
  • Apple Cider Bringed Pork Loin: Served with roasted vegetables, this simple showstopping apple cider brined pork loin is perfect for a crowd. Naturally gluten-free, it is extremely tender and juicy and infused with the most magnificent flavor.
  • Roasted Sweet Potato Salad w/ Beet Chips & Cranberry Vinaigrette: This hearty autumn salad is perfect for Thanksgiving. It combines greens, roasted sweet potatoes, crispy beet chips, red onions, goat cheese, and sunflower/pumpkins seeds tossed in a fresh tangy cranberry vinaigrette. Vegetarian and gluten-free.

If you make this Dutch oven rosemary Parmesan bread I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Close up of loaf of rosemary Parmesan bread with a knife and rosemary sprigs and butter in background.

Dutch Oven Rosemary Parmesan Bread

Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 2 hours 10 minutes
Total Time: 3 hours 10 minutes

This fragrant rosemary Parmesan bread cooked in a Dutch oven is sure to warm the soul. Pair this crusty bread with a bowl of hearty soup or pasta and enjoy!

Ingredients

  • 20-ounces bread flour, about 4 cups
  • 1 1/8 cup shredded Parmesan cheese, divided
  • 1 1/2 tablespoons chopped fresh rosemary + more for topping
  • 1 tablespoon olive oil + more for brushing
  • 2 teaspoons kosher salt
  • 1 teaspoon active-dry yeast
  • 12-ounces (1 1/2 cups) water, 110-115 degrees (see notes)
  • 1/4 teaspoon coarse sea salt

Instructions

  1. If you have a kitchen scale, place your mixing bowl atop it and zero the scale. Add 20-ounces of flour followed by one cup of shredded Parmesan cheese, the rosemary, olive oil, and salt. Zero the scale and add 12-ounces of warm water. The water should be 110-115 degrees Fahrenheit. If you have one, I highly recommend using a kitchen thermometer to gauge the temperature. If not, use your finger to test it. It should feel like a nice warm bath. Sprinkle the yeast over top. If you do not have a kitchen scale, add the ingredients to your mixing bowl by volume, starting with the bread flour, then once cup of Parmesan, rosemary, olive oil, salt, and lastly the water. Sprinkle the yeast on top.
  2. Once the yeast has dissolved, fit the mixer with the paddle attachment, add shredded Parmesan, and mix on medium speed until the dough begins to come together.
  3. Swap the paddle attachment for the dough hook and mix on medium speed for about ten minutes, until the dough is smooth and elastic.
  4. Cover the mixing bowl with a damp kitchen towel or plastic wrap and allow to rise in a warm location until doubled in size, about one hour.
  5. Transfer the dough to a lightly floured surface, knead it a few times to expel any excess gas, then cover the dough and rest for 10 minutes.
  6. Shape the dough into a boule/ball and transfer it to a Dutch oven lined with parchment paper or liberally greased with olive oil. Cover and allow it to rise for a second time for about one hour.
  7. Preheat oven to 450 degrees.
  8. Once the dough has risen, brush the top with olive oil, sprinkle with coarse sea salt, and score/slice an X on the top. Cover with the lid and bake for 30-minutes.
  9. Remove from oven, brush with olive oil, sprinkle with fresh rosemary and 1/8 cup of Parmesan cheese and bake for another 10-minutes uncovered until the top is golden brown.
  10. Remove from oven and rest for 10-minutes prior to slicing and serving.

Storage: This bread is best enjoyed fresh out of the oven. Unfortunately, there is no good way to store the bread that maintains its crispy exterior and while also preserving the soft interior. The bread should be wrapped tightly in foil or plastic/bees wrap and stored at room temperature. It is best to consume within two days, however, will keep for up to five.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 572mgCarbohydrates: 52gFiber: 2gSugar: 0gProtein: 13g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

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