Rosemary Tomato Parmesan Bread
Get ready to elevate your homemade bread game with this irresistible Rosemary Tomato Parmesan Bread, a perfectly savory loaf bursting with Mediterranean-inspired flavors. Fresh rosemary, fragrant garlic powder, and tangy sun-dried tomatoes create a gorgeous depth of flavor, while grated Parmesan cheese adds a touch of richness and a slightly salty finish. Crafted with simple pantry staples, this bread features a beautifully golden crust brushed with olive oil and dotted with decorative slashes for an artisanal touch. Whether enjoyed as a centerpiece at dinner, as a side to soups and salads, or simply toasted with butter, this homemade bread is a true crowd-pleaser. Perfect for beginners and seasoned bakers alike, let this recipe become your new favorite go-to when you want to impress with minimal effort.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm water (about 110°F/43°C)
- 2 tablespoons Olive oil
- 2 tablespoons Fresh rosemary, finely chopped
- 0.5 cup Sun-dried tomatoes, chopped
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 tablespoon Extra olive oil (for brushing)
Instructions
In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until frothy, indicating the yeast is activated.
Add olive oil, salt, and garlic powder to the yeast mixture and stir to combine.
Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or dough hook attachment on a stand mixer. When the dough starts to come together, add the rosemary, sun-dried tomatoes, and Parmesan cheese.
Knead the dough for 8-10 minutes by hand on a floured surface or with a mixer until it's smooth and elastic. If the dough is sticky, sprinkle a little more flour, one tablespoon at a time, but avoid adding too much.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Punch down the dough and transfer it to the baking sheet. Shape it into a round or oval loaf. Cover it lightly with a towel and let it rise for another 20-30 minutes.
Brush the top of the loaf with extra olive oil. Using a sharp knife, make 2-3 shallow slashes across the top for decoration and even baking.
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Allow the bread to cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4728 mg | 206% | |
| Total Carbohydrate | 360.3 g | 131% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 25.2 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2474 mg | 53% | |
*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.
