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!
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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 you’ll 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 subtle hints of citrus and pine to the 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-consuming, 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 news is that once you’ve prepared homemade bread a few times it will be a breeze and then you can begin to experiment with adding different ingredients to the mix.
Ingredients (+ notes & substitutions)
- Bread flour: While you could substitute for all-purpose flour, I highly recommend using bread flour when possible. Due to its higher protein content, it produces more gluten. When it comes to bread, gluten is what holds it all together and creates structure. For more information 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 it 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 to 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, 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 one 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 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 it 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 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.
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.
FAQ
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.
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 is 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.
Your Dutch oven should be at least 5 1/2 quarts.
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 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.
Recommended Products
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 Brined 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 with 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/pumpkin 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 ♥
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!
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
- 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.
- Once the yeast has dissolved fit the mixer with the paddle attachment and mix on medium speed until the dough begins to come together.
- Swap the paddle attachment for the dough hook and mix on medium speed for about ten minutes, until the dough is smooth and elastic.
- 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.
- 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.
- 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.
- Preheat oven to 450 degrees.
- 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.
- 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.
- 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: 1Amount 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
Lindsey marshall
Saturday 21st of January 2023
If I wanted to make about 4 loafs at a time but only have one dutch oven. Can the 2nd rise be put in a bowl with wrap, and then refrigerated until its ready to bake? (Obviously taking out 30 mins before baking so it's not super cold)
Patti
Monday 20th of June 2022
When I sliced the X in the loaf the bread caved. Ended up looking like a cake. What did I do wrong g?
Jessica Halverstadt
Monday 20th of June 2022
Oh no! I'm sorry to hear that!! That must have been disappointing. The most likely explanation is that the dough was allowed to rise/proof too much. It may also be that the scoring of the X was too deep.
Liz
Friday 31st of December 2021
Question on when to add the parmesan to the flour mixture. Step one says to add with the flour, rosemary, olive oil, salt, water, and yeast. However, step two says to add it "after" the yeast is dissolved. 😬
Liz
Thursday 13th of January 2022
@Jessica Halverstadt, thank you! I added the parmesan in step one. The loaf turned out amazing! After a few days, I sliced it and put it in the freezer . I took a couple slices out per day and finished the last of it yesterday. Now, I'm back to make it again! Definitely a "Do Over" recipe for my household. Thanks again for clarifying.
Jessica Halverstadt
Saturday 1st of January 2022
I am so sorry for the confusion! Either way actually works but I typically add it with the other ingredients in step one. Thanks so much for pointing that out. Have a great day!
Silvia
Monday 13th of December 2021
This is an amazing loaf. We love baking bread at home (who can resist that freshly baked bread aroma?) fairly easy to prepare and very flavourful. Love it.
Veronika Sykorova
Monday 13th of December 2021
I get intimidated by making my own bread but this recipe was easy and came out so delicious! There's nothing like the smell of freshly baked bread.