Hey y'all! If warm, buttery bread with a golden crust and a soft, fragrant crumb makes your heart happy, this Garlic Parmesan Herb Bread is about to be your new go-to. It’s loaded with garlicky goodness, showered in nutty Parmesan, and kissed with fresh herbs—perfect for weeknight dinners, cozy weekends, or any time you want bakery-style bread at home. Let's get cooking!
Prep Time: 20 minutes
Rise Time: 1 hour 45 minutes
Cook Time: 25–30 minutes
Total Time: about 2 hours 35 minutes
Yield: 1 loaf (10–12 slices)
Why You'll Love This Garlic Parmesan Herb Bread
- Buttery, garlicky flavor and a crispy, golden crust with a soft, tender crumb.
- Simple pantry ingredients and straightforward steps—great for beginner bakers.
- Ready in about 2.5 hours, including rises, for fresh bread the same day.
- Versatile side that pairs with pasta, soups, salads, or a charcuterie spread.
- Makes your whole kitchen smell like a cozy bakery—irresistible!
Ingredients for Garlic Parmesan Herb Bread
- 1 cup (240 ml) warm water, 105–110°F (40–43°C)
- 2 ¼ teaspoons (7 g) active dry yeast
- 1 tablespoon (12 g) granulated sugar
- 3 cups (360 g) bread flour, plus extra for dusting
- 1 ½ teaspoons (9 g) fine sea salt
- 3 tablespoons (45 ml) extra-virgin olive oil, divided
- 4 tablespoons (57 g) unsalted butter, melted, divided
- 6 cloves garlic, very finely minced (about 2 tablespoons)
- ¾ cup (75 g) freshly grated Parmesan cheese, divided
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 large egg beaten with 1 tablespoon water (optional egg wash)
- Flaky sea salt, for finishing (optional)
How to Make the Loaf (Directions)
Step 1: Bloom the yeast
In a large bowl, whisk warm water, sugar, and yeast. Let stand 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast and verify water temperature.
Step 2: Mix and knead the dough
Add 2 ¾ cups (330 g) flour, salt, and 2 tablespoons olive oil to the yeast mixture. Stir until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes (or 6–7 minutes in a stand mixer with a dough hook on medium-low), adding the remaining ¼ cup (30 g) flour only as needed to prevent sticking. The dough should be smooth, elastic, and slightly tacky.
Step 3: First rise
Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm spot until doubled, 60–75 minutes.
Step 4: Shape the loaf
Punch down the dough and roll into a rectangle about 8×12 inches. Roll up tightly from the short side to form a log, pinching the seam. Place seam-side down in a greased 9×5-inch (23×13 cm) loaf pan, or shape into a tight oval and set on a parchment-lined baking sheet.
Step 5: Second rise
Cover and let rise until puffy and about 1 inch above the pan rim (or noticeably lighter if freeform), 30–45 minutes.
Step 6: Make the garlic-herb butter
Stir together 3 tablespoons melted butter, remaining 1 tablespoon olive oil, minced garlic, parsley, oregano, basil, black pepper, and red pepper flakes. Reserve 1 tablespoon for finishing. Preheat oven to 375°F (190°C).
Step 7: Brush, top, and bake
Brush the risen dough with egg wash (optional) for extra sheen. Generously brush with the garlic-herb butter. Sprinkle with ½ cup (50 g) Parmesan. Slash the top once lengthwise with a sharp knife or lame. Bake 25–30 minutes, until deep golden and the internal temperature reaches 200–205°F (93–96°C). If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Step 8: Finish and cool
Immediately brush the hot loaf with the reserved 1 tablespoon garlic butter and sprinkle the remaining ¼ cup (25 g) Parmesan and a pinch of flaky salt. Cool in the pan 10 minutes, then transfer to a rack to cool at least 20 minutes before slicing for the best texture.
Notes for Garlic-Parmesan Herb Bread Success
- Weigh your flour if possible for consistent results; flour types vary in protein and absorption (King Arthur Baking flour guide).
- Freshly grated Parmesan melts and tastes better than pre-grated; the finer the grate, the more even the topping.
- Store leftover garlic butter in the fridge and use within a week for safety; never keep garlic-in-oil at room temperature (FoodSafety.gov guidance).
Variations on Herb & Garlic Parmesan Bread
- Rosemary Lemon: Swap parsley for 1 tablespoon minced rosemary and add 1 teaspoon lemon zest to the butter.
- Cheesy Pull-Apart: Roll dough into balls, dip in garlic butter, layer in a Bundt pan, and bake 30–35 minutes; toss in 1 cup shredded mozzarella.
- Whole-Wheat Twist: Use 1 cup (120 g) whole-wheat flour plus 2 cups (240 g) bread flour; add 1–2 teaspoons extra water if needed.
Required Equipment
- Mixing bowl (and stand mixer with dough hook, optional)
- 9×5-inch loaf pan or parchment-lined baking sheet
- Measuring cups/spoons or digital kitchen scale
- Bench scraper and pastry brush
- Instant-read thermometer (recommended)
- Sharp knife or lame for scoring
Storage for Garlic Parmesan Herb Bread
- Room temperature: 2–3 days in a zip-top bag or bread box. Cool completely before storing.
- Freezer: Up to 2 months. Slice, wrap tightly, and freeze; reheat from frozen at 300°F (150°C) for 10–12 minutes.
- Revive the crust: Lightly mist with water and warm at 350°F (175°C) for 6–8 minutes.
Serving & Pairings
- Perfect with tomato-basil pasta, creamy Alfredo, or marinara.
- Dip into soups like minestrone, tomato basil, or chicken noodle.
- Serve alongside Caesar salad or a charcuterie board with olives.
Pro Tips for Garlic Parmesan Herb Bread
- Knead to windowpane: The dough should stretch thin without tearing; here’s a great primer on kneading technique (Serious Eats).
- Control browning: Add part of the Parmesan after baking (while hot) for melty coverage without over-browning.
- Warm rise: Let dough rise around 75–80°F (24–27°C); cooler rooms simply need more time, so watch the dough, not the clock.
FAQ: Garlic Parmesan Herb Bread
- Can I use instant yeast?
- Yes—use the same amount and skip the bloom; mix instant yeast directly with flour, then add warm water and proceed.
- Can I make this no-knead?
- Yes—mix the dough just to combine, cover, and rest 8–12 hours at room temperature; shape, proof 45–60 minutes, then bake as directed.
- Can I make it gluten-free?
- Use a quality 1:1 gluten-free flour with xanthan gum; expect a denser crumb and shorter rise, but the garlicky, herby flavor still shines.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
Instructions
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1In a large bowl, combine warm water, instant yeast, and olive oil. Stir in flour and salt until a shaggy dough forms.
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2Mix in the minced garlic, Parmesan cheese, parsley, and rosemary until evenly distributed.
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3Knead the dough on a lightly floured surface for about 6-8 minutes until smooth and elastic.
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4Place the dough in a greased bowl, cover, and let rise in a warm place for about 30 minutes or until doubled in size.
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5Shape the dough into a loaf and place in a greased loaf pan. Cover and let rise for another 15 minutes.
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6Bake at 375°F (190°C) for 30 minutes or until the bread is golden brown and sounds hollow when tapped. Let cool before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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