Easy Artisan Parmesan Garlic Bread

Easy Artisan Parmesan Garlic Bread

This Easy Artisan Parmesan Garlic Bread is warm, crunchy, and full of garlic and cheese. It smells like a bakery and feels like home. The bread has a thin, crisp crust and a soft, tender inside. When you bake it, the room fills with a rich smell of garlic and olive oil. The Parmesan adds a nutty, salty taste. Each bite makes you want more.

This kind of garlic bread ties to old European baking where people made simple loaves with few ingredients. Bakers used good flour, water, yeast, and salt. Adding garlic and cheese turned plain bread into a bright, tasty side dish. Over time, cooks made many versions. This one is simple and fast but still rich.

You will like this recipe because it uses common pantry items and little hands-on time. The dough rises once, so it moves quickly from bowl to oven. The recipe works for beginners and for cooks who want a reliable, tasty loaf every time. If you want more garlic bread ideas, try this garlic herb cheese bread recipe for a different twist.

This bread fits many meals. Serve it with salad, soup, pasta, or grilled meat. It also makes a good snack with dipping oil. The steps are clear and easy. You will learn how yeast wakes up, how to knead so the dough feels right, and how to bake for a perfect crust. Read on to learn why this recipe works and how to make it look and taste like a loaf from a good bakery.

Why make this recipe

• Fast and simple: This version needs only one rise and about 45 minutes total, so you get fresh bread without long waits.
• Pantry-friendly: It uses staples you likely have now—flour, yeast, oil, garlic, and Parmesan.
• Beginner friendly: The steps are easy. Visual cues tell you when the dough is ready.
• Cost effective: Parmesan and garlic add big flavor for a small cost compared to gourmet breads.
• Crowd-pleaser: The taste and smell attract people. It pairs well with many meals and feeds a group.
• Versatile: You can change herbs or cheese to match your meal or diet.
• Consistent results: Single rise and a 425°F bake make an even crust and soft crumb every time.

This version beats some others because it balances time and flavor. We add Parmesan to the dough so the taste goes into the crumb, not just on top. The single-rise method saves time while giving good structure. Olive oil keeps the crumb moist and the crust crisp.

How to make Easy Artisan Parmesan Garlic Bread

This recipe follows a simple logic. First, we wake the yeast in warm water with a small amount of sugar. Warm water (about 100–110°F) tells the yeast that food is near, and sugar gives a quick snack so the yeast grows fast and froths. This froth is the proof that yeast is alive.

Next, we add flour and salt. Salt controls yeast speed and adds flavor. When the flour mixes with water, gluten forms. Gluten is the stretchy web that traps air from the yeast. Trapped air makes the loaf rise and gives a soft inside.

Kneading develops the gluten. When you knead, the dough becomes smoother and more elastic. Adding olive oil during kneading helps make the crumb tender and gives shine to the crust. Parmesan cheese and minced garlic folded into the dough flavor every bite. The cheese melts slightly in the warm dough and holds pockets of savory taste.

We let the dough rise in a warm place for one hour. This rise doubles the dough size as yeast produces gas. More gas means a lighter loaf. Shaping the dough tight helps it keep shape in the oven. Baking at 425°F gives a quick oven spring and creates a golden crust through the Maillard reaction, which browns and deepens flavor. Baking 20–25 minutes makes the interior fully cooked but still soft.

Each step helps balance texture and flavor: wake yeast, form gluten, add fat and flavor, rest to rise, and bake hot for crust. Follow the visual cues and smells to know you do it right.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped

Choose good ingredients for best results. Use fresh active dry yeast and check the date on the pack. For flour, all-purpose works well; choose a fresh bag with no musty smell. Use extra virgin olive oil for flavor. Pick a real Parmesan (Parmigiano-Reggiano if you can) for a strong, nutty taste. Use fresh garlic and parsley; they give bright aroma and color. For substitutions: use bread flour for a chewier crumb, or a dairy-free Parmesan-style cheese for a lactose-free option. For a gluten-free diet, use a tested 1-to-1 gluten-free flour blend and add a binder like xanthan gum as your blend requires. For a vegan version, use olive oil, a vegan Parmesan, and check yeast is vegan-friendly.

For extra ideas and sauces, try this shawarma garlic sauce recipe to serve with slices.

Directions

1. Mix warm water, sugar, and yeast. Pour 1 cup warm water (100–110°F) into a large bowl. Add the teaspoon of sugar and sprinkle the yeast on top. Stir once, then let the bowl sit 5–10 minutes. Look for a foamy layer on top. The foam may look light and bubbly and smell slightly yeasty. If nothing happens after 10 minutes, your yeast may be dead and you should try a new packet.

2. Stir in flour and salt until a dough forms. Add 3 cups flour and 1 teaspoon salt to the yeast mix. Use a wooden spoon or your hand to combine. The dough will start shaggy and sticky. Keep mixing until dry flour disappears and the dough holds together. At this stage it will look rough, slightly tacky, and not smooth yet.

3. Knead in olive oil, Parmesan cheese, and garlic until smooth. Add 2 tablespoons olive oil, 1/2 cup Parmesan, and the minced garlic to the dough. Turn the dough onto a lightly floured surface. Knead for 6–8 minutes. The dough should become smoother and elastic. Press with the heels of your hands, fold, and turn. Stop when the dough springs back when you poke it lightly. You should smell garlic and cheese after kneading. The dough should feel slightly tacky but not stick to your hands.

4. Cover and let rise in a warm place for 1 hour. Lightly oil a bowl and set the dough inside. Cover with a clean towel or plastic wrap. Place in a warm, draft-free spot, like an oven with only the light on. After one hour the dough should almost double in size and feel airy. Press a finger into it and the dent should slowly fill back. If it does not rise, the room may be too cold or the yeast was weak.

5. Preheat the oven to 425°F (220°C). Turn the oven on when the dough nears full rise. A hot oven gives a good crust and oven spring. Place a baking sheet in the oven or line one with parchment. Preheat for at least 10 minutes.

6. Shape the dough into a loaf and place it on a baking sheet. Gently punch down the dough to release big bubbles. Shape by folding edges under to make a smooth top and seam on the bottom. Place the loaf on the prepared baking sheet. The surface should look smooth and taut. You can score the top with a sharp knife for a nice look.

7. Bake for 20–25 minutes until golden brown. Slide the sheet into the hot oven. Listen for a quiet crackle in the first minutes as steam forms. After about 20 minutes the loaf should be deep golden on top and the bottom should sound hollow when tapped. The internal temperature should read about 190–200°F (88–93°C) if you use a thermometer.

8. Sprinkle with parsley before serving. Remove the bread to a rack to cool for 10 minutes. The crust will crisp more as it cools. Sprinkle 2 tablespoons fresh parsley on top for color and fresh aroma. Slice and enjoy while warm.

How to serve Easy Artisan Parmesan Garlic Bread

• Classic dinner side: Slice the loaf and serve with spaghetti, lasagna, or a rich tomato sauce. Arrange slices fanned on a warm plate and place a small bowl of olive oil and balsamic for dipping.
• Soup pairing: Serve thick slices with a creamy tomato soup or a hearty vegetable stew. Place the bread on the side of the bowl or toast small cubes to drop on top as croutons.
• Appetizer board: Cut into bite-size pieces and add to a board with cured meats, olives, roasted peppers, and a soft cheese. Place pieces in a small basket lined with a napkin for a rustic look.
• Party dip boat: Hollow half the loaf gently, fill with warm spinach artichoke dip or cheesy marinara, and use the removed bread pieces for dipping. Serve on a wooden board with a sprig of parsley on top.

Pair with drinks: a light red wine like Chianti, a crisp white like Pinot Grigio, or even a cold beer. For non-alcoholic options, sparkling water with lemon or a chilled iced tea work well.

Plate to look professional: slice on a sharp bread knife, arrange slices at a small angle, sprinkle chopped parsley, and wipe any crumbs from the plate edge. Use a wooden board for a warm, rustic feel.

How to store Easy Artisan Parmesan Garlic Bread

Short-term (room/fridge): Keep whole bread at room temperature in a paper bag or loosely wrapped in a clean towel for up to 2 days. For sliced bread, store in an airtight container in the fridge for up to 4 days. The fridge can dry bread faster, so wrap slices in plastic wrap first.

Long-term (freezer): Freeze whole or sliced loaf for up to 3 months. Wrap tightly in plastic wrap, then in aluminum foil, or use a freezer bag with air removed. To thaw, move to the fridge overnight or on the counter for a few hours.

Best way to reheat: To keep crust crisp and crumb moist, preheat oven to 350°F (175°C). Lightly mist or brush the loaf with water or olive oil, wrap loosely in foil, and heat 10–15 minutes for sliced pieces, or 15–20 minutes for a whole loaf. For extra crust, open the foil for the last 3–5 minutes. For a quick single slice, use a skillet over medium heat with lid on for 2–3 minutes per side.

Tips to make Easy Artisan Parmesan Garlic Bread

• Check yeast temperature: Water too hot kills yeast. Aim 100–110°F; if you don’t have a thermometer, it should feel warm and not hot to touch.
• Don’t add too much flour: Dough should be slightly tacky. Extra flour makes a dense loaf.
• Knead for gluten: Knead until smooth and elastic for structure and good crumb.
• Fresh garlic is best: Minced fresh garlic gives bright flavor. Roasted garlic will give a sweeter, softer note.
• Use a hot oven: 425°F gives a quick rise and a browned crust. Preheat the baking sheet for a better bottom crust.
• Let it rest: Cool 10 minutes before slicing to avoid a gummy crumb.
• Toast leftover slices: Lightly brush with olive oil and toast to refresh.

Variation

• Make it Spicy: Add 1/2 teaspoon red pepper flakes to the dough and sprinkle with sliced jalapeños on top before baking.
• The Healthy Version: Use half whole wheat flour and half all-purpose flour. Add 1 tablespoon flaxseed for more fiber.
• The Deluxe Version: Fold in chopped sun-dried tomatoes and torn fresh basil with the Parmesan for a bold flavor boost.
• Garlic Butter Top: Brush the loaf with melted garlic butter after baking and return to oven for 2 minutes for a shiny, buttery crust.
• Cheesy Twist: Mix mozzarella into the dough for cheese pockets, or top with extra Parmesan and breadcrumbs before baking.

FAQs

Q: Why did my dough not rise?
A: Likely the yeast was old or the water was too hot or too cold. Use warm water (100–110°F) and fresh yeast. Make sure the dough sits in a warm, draft-free place.

Q: Why is my bread dense?
A: You may have added too much flour, not kneaded enough, or under-proofed (not risen enough). Knead until elastic, follow the dough cues, and do not over-flour the surface.

Q: Can I use instant yeast instead?
A: Yes. Use the same amount. Mix instant yeast directly with flour and proceed. You may see a faster rise.

Q: Can I add herbs to the dough?
A: Yes. Add dried or fresh herbs with the Parmesan. Dry herbs are stronger, so use about half the amount of fresh.

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the dough after kneading in an airtight bowl for up to 12–24 hours for a slow rise. Bring it to room temperature and let it finish rising before shaping and baking.

Q: How can I get more garlic flavor?
A: Use roasted garlic for a sweeter note or increase fresh garlic by one clove. You can also brush the baked loaf with garlic butter.

Q: Is Parmesan required?
A: No, you can use Pecorino Romano or a hard vegan alternative for a similar salty, savory taste.

Conclusion

This Easy Artisan Parmesan Garlic Bread is a quick, reliable recipe that fills your kitchen with warm, garlicky aroma and gives a crisp crust and soft crumb every time. For more artisan-style breads and ideas, you can compare similar recipes such as Artisan Garlic Parmesan Bread – Life Made Simple and try a pull-apart style with herby flavor in Roasted Garlic Parmesan Herb Pull Apart Bread – How Sweet Eats. Enjoy baking and sharing this simple, tasty loaf.

Easy Artisan Parmesan Garlic Bread

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• Author: lamharmalmehdi25
• Total Time: 45 minutes
• Yield: 1 loaf
• Diet: Vegetarian

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Description

Warm, crunchy, and filled with garlic and cheese, this Easy Artisan Parmesan Garlic Bread is a quick recipe that ties traditional European baking with modern simplicity.

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Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Mix warm water, sugar, and yeast: Pour warm water into a large bowl, add sugar and sprinkle yeast on top. Let it sit for 5–10 minutes until foamy.
2. Stir in flour and salt: Add flour and salt to the yeast mix, combine until a shaggy dough forms.
3. Knead in olive oil, Parmesan cheese, and garlic: Turn the dough onto a floured surface and knead for 6–8 minutes until smooth and elastic.
4. Let rise: Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
5. Preheat the oven: Preheat the oven to 425°F (220°C) and prepare a baking sheet.
6. Shape the dough: Punch down the dough, shape it into a loaf, and place it on the baking sheet.
7. Bake: Bake for 20–25 minutes until golden brown and hollow sounding when tapped.
8. Sprinkle with parsley: Cool for 10 minutes, then sprinkle with parsley before serving.

Notes

For best results, use fresh active dry yeast and high-quality ingredients. Adjust herbs and cheese for variations.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 1g
• Sodium: 400mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 5mg

Keywords: bread, garlic bread, artisan bread, Parmesan bread, baking