Description
Rustic rosemary parmesan bread combines Mediterranean herbs with rich cheese, creating a golden-crusted masterpiece that whispers comfort. Crusty exterior and tender crumb invite bread enthusiasts to savor each warm, aromatic slice with pure culinary joy.
Ingredients
Scale
Primary Ingredients:
- 3 cups (720 ml) all-purpose flour
- 1/2 cup (120 ml) grated Parmesan cheese
- 2 tablespoons (30 ml) fresh rosemary, chopped
Liquid and Leavening Ingredients:
- 1 1/4 cups (300 ml) warm water
- 1 packet active dry yeast
- 2 tablespoons (30 ml) olive oil
Seasoning Ingredient:
- 1 teaspoon (5 ml) salt
Instructions
- Create a supple dough by blending flour, active yeast, lukewarm water, and fragrant olive oil in a spacious mixing vessel until a cohesive mass forms.
- Transfer the dough onto a flour-dusted work surface, gently massaging and folding for approximately 5 minutes until achieving a silky, elastic texture.
- Return the dough to the original bowl, drape with a clean kitchen towel, and allow it to rest in a draft-free, warm environment for 60 minutes or until volume doubles.
- Elevate oven temperature to 375°F (190°C) to prepare for baking.
- Deflate the risen dough and incorporate finely chopped rosemary, freshly grated Parmesan, and sea salt through gentle kneading.
- Mold the aromatic dough into a rustic loaf shape, positioning it carefully on a parchment-lined baking sheet.
- Protect the formed loaf with a lightweight cloth and permit a secondary rise for 30 minutes.
- Slide the prepared loaf into the preheated oven, baking for 30-35 minutes until achieving a golden-brown exterior and producing a hollow percussion when tapped.
- Transfer the freshly baked bread to a wire cooling rack, allowing complete temperature reduction before slicing and presenting.
Notes
- Ensure water temperature is between 105-110°F to activate yeast without killing it, preventing dense bread.
- Knead dough thoroughly to develop gluten, creating a chewy, airy texture with perfect bread structure.
- Experiment with alternative cheeses like Pecorino or Asiago for unique flavor variations that complement rosemary’s earthy notes.
- For gluten-free option, substitute wheat flour with almond or coconut flour, adding xanthan gum for better binding and texture.
- Prep Time: 1 hour 35 minutes (includes kneading and rising times)
- Cook Time: 30-35 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 179 kcal
- Sugar: 0.3 g
- Sodium: 259 mg
- Fat: 4.7 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1.4 g
- Protein: 6.2 g
- Cholesterol: 5 mg