Rosemary Pepper Parmesan Bread
Elevate your homemade bread game with this irresistible Rosemary Pepper Parmesan Bread, a savory masterpiece that combines freshly chopped rosemary, cracked black pepper, and rich grated Parmesan cheese for layers of flavor in every bite. Perfect for beginners and bread enthusiasts alike, this recipe guides you through creating a rustic, golden-brown loaf with a delightfully chewy texture and a hint of artisanal flair. The aromatic blend of herbs and spices pairs beautifully with the warmth of olive oil, making it the ultimate companion to soups, salads, or a simple olive oil dipping sauce. With an optional semolina flour dusting for extra crunch and a gorgeous finish, this bread is as visually stunning as it is delicious. Whether you’re baking for a dinner party or enjoying it fresh out of the oven with butter, this recipe will make your kitchen smell heavenly and your taste buds sing.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water (110°F/43°C)
- 3 tablespoons Olive oil
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Fresh rosemary, finely chopped
- 1.5 teaspoons Cracked black pepper
- 0.75 cup Grated Parmesan cheese
- 1 tablespoon Semolina flour (optional, for dusting)
Instructions
In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
Add olive oil, salt, and 2 tablespoons of finely chopped rosemary to the yeast mixture. Stir to combine.
Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or a dough hook attachment. Continue until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
After the first rise, punch down the dough and incorporate the grated Parmesan cheese and cracked black pepper by kneading gently until evenly distributed.
Shape the dough into a round loaf or oval shape and place it on a baking sheet lined with parchment paper. Optionally, dust the surface with semolina flour for a rustic finish.
Cover the dough with the kitchen towel and let it rise again for 30-40 minutes.
Preheat your oven to 375°F (190°C).
Using a sharp knife, make a few shallow slashes on the surface of the bread to allow it to expand during baking.
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3393 mg | 148% | |
| Total Carbohydrate | 336.0 g | 122% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 5.2 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
