Crusty Italian Parmesan Bread is one of the easiest bread recipes to make. Great with just about any dinner, one loaf is never enough. So delicious.
Do you love bread? I REALLY love bread & can’t seem to get enough. There’s something so satisfying about making your own that I think I’m addicted to it. We all really love the smell through the house, the feel of the dough – it’s all so good!
There’s this one particular recipe that’s so simple. I find myself whipping up a batch of the dough when I get up in the morning & by the time we make dinner, it’s ready to bake. Because it’s so easy, we make it quite often. It pairs perfectly with just about any meal.
Scroll to the bottom for the Printable Recipe
If I leave the savory seasonings off the top of this recipe, this crusty bread is perfect for breakfast toast with a little blackberry jam. But I really love to slice some right off the loaf & make a killer grilled cheese on the side of tomato soup.
Our favorite ways to enjoy it is to loaded with Italian seasonings & Parmesan cheese for Crusty Italian Parmesan Bread. YUM!
Crusty Italian Parmesan Bread
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Honestly, I can’t get enough of this stuff. It’s all we can do to wait for it to cool down enough to be touched before we are slicing the loaf & all 5 of us attack it like we haven’t eaten in days.
When I think about it, it’s really quite ridiculous, but my goodness, we just can’t help ourselves. My favorite is having it warm with a little bit of melted butter on the side of a Cobb salad or a plate of pasta.
The family absolutely loves it & the loaf is gone before we know it. Poof, just like that- GONE! I think you are going to really love it too. The fact that it’s incredibly simple is a plus. Enjoy!
Italian Bread
This is one bread recipe you will make again & again! I promise!
Here are some commonly asked questions
Please see the following frequently asked questions we get for this bread. This will help assure that it turns out perfect each & every time you make it.
What is the best way to store leftover bread?
I must say, we almost never have leftovers of this bread. However, if you happen to have a few extra slices laying around, place them in a zip-top bag or airtight container. This recipe should keep at room temperature for up to 3 days.
How many can this serve?
Depends on how you slice the loaf. So for my family of 5 – it’s good for about 1 dinner + seconds. They are crazy for the bread. But if each guest had 2, you could feed 10 people.
Can I use Gluten-Free flour?
I have not tried that yet. If you decide to give it a go, I would suggest using one that has a 1:1 ratio for the best possible results. Please let me know how it turns out. I’d love to share that with others.
Crusty Bread Recipe
Can this recipe be doubled?
Probably not because the dough wouldn’t fit in a dutch oven. You could do 2 batches and bake the dutch ovens side-by-side if you need 2 loaves.
Can I make this without a dutch oven?
Unfortunately you NEED the heavy, lidded, oven-safe pot to get the bread to cook the way it does & give it the texture that it has. You can find them for about $30-40 & you will definitely get your use out it as they are so versatile.
Can I cook an enameled cast iron at that temperature?
Per the manufacturer’s description of the product “This enameled cast-iron Dutch oven can be used on any cooking surface, including induction. It’s resistant to heat, corrosion, rust, and water. The cast-iron Dutch oven is chip resistant & the lid knob is oven safe to 500 degrees Fahrenheit.”
Being that enameled cast iron is actually created by a particulate of glass, called frit, that is applied to the cast iron vessel and then baked at temperatures between 1200 and 1400° F. The glass frit melts and fuses to the cast iron, forming a bond. Since it is baked on at 3 times hotter than what this is baking it at, I’m not worried. But if you are worried about your enamel cracking, you can use a regular iron dutch oven.
HOW DO YOU MAKE Crusty Italian Parmesan Bread?
- In a medium-size bowl, combine 3 cups of the flour, salt, yeast & water & mix with a wooden spoon until fully combined.
- Place plastic wrap over the top of the dough (touching the dough- not just covering the top of the bowl).
- Set aside in a warm, dark place to rest at least 8 hours (up to about 24 hours).
- Remove dough from bowl & place on a well-floured surface & work into a ball (if it’s too wet or sticky you can work more flour in- but it should not be too firm).
- Allow resting approx 30 minutes.
- Place cast iron dutch oven with lid in oven & preheat oven to 450 degrees.
- Carefully remove once preheated & spray the bottom with cooking spray.
- Place dough in the pot, slash the top several times.
- Sprinkle with cheese, granulated garlic, onion powder, basil & parsley.
- Cover & bake 30 minutes.
- Remove lid & bake an additional 10-15 minutes or until golden & brown.
- (you know it’s done if it sounds hollow when tapped with your fingernail)
- Cool slightly before serving.
To make Crusty Italian Parmesan Bread you will need…
- all-purpose flour
- salt
- dry active yeast
- lukewarm water
- parmesan cheese
- granulated garlic
- onion powder
- basil
- parsley
best artisan bread recipe
Products I love when making Italian Parmesan Bread…
This Italian Parmesan Bread recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade bread before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this bread recipe.
- Mixing Bowl
- Wooden Spoon
- All-purpose flour
- Salt
- Dry active yeast
- Parmesan cheese
- Granulated garlic
- Onion powder
- Basil
- Parsley
If you love this Easy Crusty Italian Parmesan Bread recipe, you’re going to love these other dinner recipes too. Please click each link below to find the easy, printable recipe!
Italian Parmesan Bread
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Crusty Italian Parmesan Bread
Ingredients
- 3-4 cups all-purpose flour
- 1 tsp salt
- ½ tsp dry active yeast
- 1½ cups lukewarm water 115 degrees is perfect
- 1 tbsp parmesan cheese
- 1 tbsp granulated garlic
- ½ tsp onion powder
- ½ tsp basil
- ½ tbsp parsley
Instructions
- In a medium-size bowl, combine 3 cups of the flour, salt, yeast & water & mix with a wooden spoon until fully combined.
- Place plastic wrap over the top of the dough. (touching the dough- not just covering the top of the bowl)
- Set aside in a warm, dark place to rest at least 8 hours. (up to about 24 hours)
- Remove dough from the bowl & place on a well-floured surface & work into a ball. (if it's too wet or sticky you can work more flour in- but it should not be too firm)
- Allow to rest approx 30 minutes.
- Place cast iron dutch oven with the lid in the oven & preheat oven to 450 degrees.
- Carefully remove once preheated & spray bottom with cooking spray.
- Place dough in the pot, slash the top several times.
- Sprinkle with cheese, granulated garlic, onion powder, basil & parsley.
- Cover & bake for 30 minutes.
- Remove the lid & bake an additional 10-15 minutes or until golden & brown. (you know it's done if it sounds hollow when tapped with your fingernail)
- Cool slightly before serving.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Tamar says
Mm! I do miss a good crusty loaf of bread!
Carol says
Now you’ve done it – I have to quit the computer and go cook. Oh my, I want some warm crusty bread with butter.
Jeri says
I was trying to get the Crusty Parm Bread, I hit print and everything in your blog printed, after 8 pages I still don’t have the recipe.
Gina Kleinworth says
I’m so sorry to hear that Jeri. Did you click print within the recipe widget? That should have opened the recipe card in a new tab where you can right click to print just the recipe.
Janet Vinyard says
Hi Gina, Wow, this bread looks fantastic! I look forward to trying it soon! Thanks for sharing! Blessings, Janet
ann says
Hi Gina … I don’t have the cast iron dutch oven thing what is the substitute?
Thank you
Gina Kleinworth says
I’m sorry to hear that Ann. Do you have a roaster or some other oven-safe pan with tall sides & a lid that can be baked? The important part is to be able to cover it so the lid needs to be oven-safe. This being said, I have not tried it with anything other than my dutch oven similar to this one http://amzn.to/2oeq2UG If you have something that functions similar to this that is completely oven safe – it should be okay. If you try it, please let me know how it went so I can tell others that might have the same question.
Karly says
Love this bread! Thanks for linkin’ up with What’s Cookin’ Wednesday!
Sara says
My family absolutely LOVES this bread, including my two toddlers . I also slice the bread, slice a fresh mozzarella ball and put it on the slices , then bake it until melted and serve with marinara sauce. I can also eat this whole loaf with Italian oil dip. Thank you !
Tracy says
Can I use my kitchen aid to mix the dough?
Gina Kleinworth says
You could. But it really doesn’t take that much mixing to justify the mixer. You just want the ingredients incorporated, you don’t need the added kneading the mixer provides.
Shelby says
This recipe is great! Super simple and tasty! I think next time I’ll also try to incorporate some seasonings into the dough so there is flavor throughout the whole loaf 😍
Hina says
Baked this today for a friend she loved it. Have to make one for myself soon.
Alicia von Kugelgen says
All the toppings on the loaf burnt to a crisp well before the loaf was done. Now my kitchen smells like burned Parmesan, garlic, and onion. Hoping I can scrape it off and salvage the loaf itself.
Gina Kleinworth says
Hmmm that’s strange. Usually the seasonings don’t start to turn to a deeper brown until the end when you remove the lid. Sorry to hear that.
Maneka says
I don’t remember how many times I have baked this fabulous bread last year for us and for my son in law as per his request and this year making second time again. we eat few slices fresh then I freeze couple slices (since cannot have carbs a lot)for quick piece for breakfast for avocado toast (toasts nice and crisp). Have become my favorite. I also add in some fresh chopped garlic right before baking since we love garlic so much.
Bessie solins says
Can I use instant yeast?
Gina Kleinworth says
That will work fine. That will make it ready to use closer to the shortest time called for in the recipe.
james says
Thanks sharing this article about the italian parmesan bread
Kat says
Wonderful and Delicious
Tina says
I really want to try this and many other type of artisan breads but I need to buy a Dutch oven. What size should I get?
Gina Kleinworth says
Anything larger than a 4.3-Quart should be fine.
Patti Downs says
This looks and sounds so awesome.
Making this today to have for dinner.
Linda says
Looking forward to trying this recipe! I make an amazing focaccia bread recipe I got from my mother-in-law who’s from Bari, Italy. And my mom grew up eating Polish egg bread my busia would make every Sunday for her 8 kids, and I make that too and we love it. But I have never made this type of Dutch oven bread. Do you use dried or fresh parsley and basil?
Gina Kleinworth says
I think we used dry when we made it for the pictures, but either will do.
Jess says
Could I mix the spices right into the dough and top with the cheese?
Gina Kleinworth says
Yes – that will work. You might want to add the cheese on the top towards the end so it doesn’t burn.
Christal Prout says
Hello. I came across your recipe for bread in the dutch oven. I wanted to point out, that you provide a link to an Amazon Basics Dutch Oven (where you state between $30-$40). I have been shopping for a dutch oven and if you read this one, it says oven safe to 204 Celsius, or 399 degrees Fahrenheit. I found after reading, people seem to report chipping issues with the enamel, if they get above the 400 degree range. Therefore, I am choosing to go with a Lodge brand enameled cast iron, for roughly $20 more but it is oven safe to 500 degrees.
Amber says
My dough came out very dry when mixing with the spoon could I add more water or should I start with less than 3 cups of flour?
Gina Kleinworth says
Sounds like you over-measured the flour. Did you spoon and level or scoop from the compressed flour in the bag?
Cheyenne says
if I’m making this is a very small dutch oven & I 1/4 the recipe. How long do you recommend cooking for?
Gina Kleinworth says
I have never tried reducing the recipe. nor have I tried it in a smaller Dutch oven – so I really can’t say how this will turn out based on those changes. I’d probably start with 1/4 of the baking time and then keep checking it until it sounds hollow when tapped with your fingernail and the top looks dry. Then remove the lid and brown the top. Please come back and let me know how it goes.
Laura says
Can I just put the dough in my oven, without it on, overnight?
Gina Kleinworth says
I guess that would be fine. I leave mine on the counter. The oven might hold in humidity, so it could change the end result. I can’t say for certain since I have not tried it.