Prep Time: 20 minutes (plus rising time)
Rise Time: 2–3 hours
Bake Time: 35–40 minutes
Total Time: About 3½ hours
Yield: 1 loaf (10–12 slices)

Ingredients

For the Dough

• 3 cups (360 g) bread flour (or all-purpose flour)
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 1 tablespoon sugar or honey
• 1 cup (240 ml) warm water (105–110°F / 40–43°C)
• 2 tablespoons olive oil

Mix-Ins

• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
• 1 teaspoon garlic powder (optional)

Topping

• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan
• 1 small sprig fresh rosemary
• Flaky sea salt (optional)

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Instructions

Step 1: Activate the Yeast

1. In a large bowl, combine warm water, sugar (or honey), and yeast.
2. Let stand for 5–10 minutes until foamy. (Skip this step if using instant yeast and mix it directly with the flour.)

Step 2: Make the Dough

1. Mix together the flour and salt.
2. Add the yeast mixture and olive oil.
3. Stir until a sticky dough forms.
4. Fold in the mozzarella, Parmesan, rosemary, and garlic powder.

Step 3: First Rise

1. Cover the bowl with plastic wrap or a clean towel.
2. Let rise in a warm place for 1½–2 hours, until doubled.

Step 4: Shape

1. Turn the dough onto a lightly floured surface.
2. Shape into a round or oval loaf.
3. Place on a parchment-lined baking sheet or in a Dutch oven.
4. Let rise another 30–45 minutes.

Step 5: Prepare for Baking

1. Preheat the oven to 425°F (220°C).
2. Brush the loaf with olive oil.
3. Sprinkle with Parmesan and rosemary.
4. Slash the top with a sharp knife.

Step 6: Bake

• Bake for 35–40 minutes, until deep golden brown.
• The internal temperature should reach 190–200°F (88–93°C).

Step 7: Cool

Cool on a wire rack for at least 20 minutes before slicing.

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Tips for Success

• Bread flour creates a chewier texture.
• Fresh rosemary has a stronger flavor than dried.
• Use freshly grated Parmesan for the best taste.
• A Dutch oven helps produce a crisp, bakery-style crust.
• Avoid adding too much extra flour; a slightly sticky dough bakes into a lighter loaf.

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Approximate Nutrition (Per Slice, 1 of 12)

Values are approximate and will vary depending on ingredients used.

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Storage

• Room Temperature: 2–3 days in a bread bag or airtight container.
• Refrigerator: Up to 1 week (though refrigeration may dry the bread).
• Freezer: Up to 3 months. Slice before freezing for easy reheating.

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Variations

• Add chopped sun-dried tomatoes.
• Mix in roasted garlic.
• Substitute cheddar, Gruyère, or Asiago for the mozzarella.
• Sprinkle with Italian seasoning or cracked black pepper.
• Add chopped olives for a Mediterranean-style loaf.

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Frequently Asked Questions

Can I use all-purpose flour?

Yes. The loaf will still be delicious, though slightly less chewy than if made with bread flour.

Can I make this without cheese?

Absolutely. Simply omit the cheese for a classic rosemary artisan bread.

Can I use dried rosemary?

Yes. Use about 1 teaspoon dried rosemary in place of 1 tablespoon fresh.

Do I need a Dutch oven?

No. A baking sheet works well. Placing a pan of hot water on the lower oven rack during baking can help create a crispier crust.

Why is my bread dense?

Common reasons include:

• Not letting the dough rise enough.
• Using expired yeast.
• Adding too much flour.
• Baking before the oven is fully preheated.

Can I prepare the dough the night before?

Yes. After the first rise, refrigerate the dough overnight. Let it come closer to room temperature before shaping and baking.

What can I serve with this bread?

It pairs well with soups, pasta, salads, roasted meats, olive oil with balsamic vinegar, or simply warm with butter.