Homemade Rosemary Parmesan Bread

Instructions

In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.

Add olive oil and salt to the yeast mixture. Gradually add flour, mixing until a shaggy dough forms. Stir in rosemary and Parmesan cheese.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.

Punch down the dough and shape it into a loaf. Place the loaf in a greased loaf pan. Cover and let rise for another 30 minutes.

Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!

For a crispier crust, brush the top of the loaf with olive oil before baking.
If you don’t have fresh rosemary, you can substitute with 1 teaspoon of dried rosemary.
Let the bread cool completely before slicing to prevent it from becoming gummy.

Experiment with different herbs and cheeses! Try adding sun-dried tomatoes, garlic, or other flavorful additions to the dough.

1. Can I make this ahead of time? Yes, the dough can be made ahead and refrigerated overnight. Just allow for extra rising time before baking.

2. How do I store leftovers? Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Enjoy your delicious Homemade Rosemary Parmesan Bread!