Rustic Rosemary Cheese Artisan Bread
Yield: 1 large loaf (10–12 slices)
Prep Time: 15 minutes
Rise Time: 12–18 hours + 45 minutes
Bake Time: 40–45 minutes
Ingredients
Dough
- 3 cups (390g) bread flour
- 1 tsp fine sea salt (6g)
- ½ tsp instant yeast (2g)
- 1½ cups (360ml) warm water (100–105°F / 38–40°C)
Cheese
- 1½ cups (170g) shredded mozzarella
- ½ cup (55g) shredded Parmesan
Herbs
- 2 tsp chopped fresh rosemary
- 1 tsp fresh thyme leaves (optional)
Topping
- 2 tbsp olive oil
- Extra mozzarella
- Extra Parmesan
- Fresh rosemary sprig
- Flaky sea salt
Equipment
- Dutch oven with lid (5–6 qt)
- Parchment paper
- Mixing bowl
- Plastic wrap or towel
- Bench scraper (optional)
Instructions
Step 1: Mix Dough
Combine:
- Flour
- Salt
- Yeast
Add warm water.
Mix with a wooden spoon until no dry flour remains.
The dough will be shaggy and sticky.
Do not knead.
Step 2: First Rise
Cover the bowl.
Let rise at room temperature:
12–18 hours
The dough is ready when:
- Doubled in size
- Surface is bubbly
- Soft and jiggly
Step 3: Add Cheese & Herbs
Sprinkle onto dough:
- Mozzarella
- Parmesan
- Rosemary
- Thyme
Fold dough over itself 6–8 times.
Don’t overwork.
Step 4: Shape
Place dough on a floured surface.
Shape into a loose round or oval.
Transfer onto parchment paper.
Cover.
Rest:
45 minutes
Step 5: Heat Oven
Preheat oven to:
450°F (230°C)
Place Dutch oven inside while heating.
Heat for at least:
30 minutes
Step 6: Prepare Loaf
Brush loaf with olive oil.
Top with:
- Extra mozzarella
- Parmesan
- Rosemary sprig
- Flaky salt
Score top with a sharp knife.
Step 7: Bake
Lift parchment into hot Dutch oven.
Cover.
Bake:
30 minutes covered.
Remove lid.
Bake another:
10–15 minutes
Until:
- Deep golden brown
- Cheese browned
- Internal temperature 205–210°F (96–99°C)
Step 8: Cool
Cool on rack for:
1 hour
Do not slice immediately.
The crumb continues cooking while cooling.
Baker’s Tips
✔ Use bread flour for a chewier texture.
✔ Fresh rosemary gives the best flavor.
✔ For a crispier crust, leave the loaf in the turned-off oven for 5–10 minutes with the door slightly open.
✔ If the dough is very sticky, lightly flour your hands instead of adding more flour to the dough.
✔ Freshly grate Parmesan for better melting and flavor.
Variations
Garlic Rosemary
Add:
- 3 minced garlic cloves
Jalapeño Cheddar
Replace mozzarella with:
- 2 cups sharp cheddar
- 2 diced jalapeños
Italian Herb
Add:
- Basil
- Oregano
- Rosemary
- Thyme
Asiago Bread
Replace mozzarella with Asiago cheese.
Storage
Counter:
- 2 days
Refrigerator:
- Up to 5 days
Freezer:
- Up to 3 months
Reheat at:
350°F (175°C) for 8–10 minutes.
Approximate Nutrition (per slice, assuming 12 slices)
- Calories: 190
- Protein: 8g
- Carbohydrates: 26g
- Fat: 6g
- Saturated Fat: 2.5g
- Fiber: 1g
- Sugars: 0.5g
- Sodium: 280mg
- Calcium: 140mg
Allergens
- Contains: Wheat (gluten), milk (cheese).
- Does not contain: Eggs, peanuts, tree nuts, soy, fish, shellfish, or sesame (unless your ingredients are processed with them).
If you have allergies, always check ingredient labels for possible cross-contact warnings.
Q&A
Q: Can I use all-purpose flour?
Yes. The bread will still be good but slightly softer and less chewy than with bread flour.
Q: Can I use active dry yeast instead of instant yeast?
Yes. Dissolve it in the warm water first and let it sit for 5–10 minutes until foamy before mixing.
Q: My dough is very sticky. Is that normal?
Yes. High-hydration dough is sticky and produces the open, airy crumb typical of artisan bread. Avoid adding much extra flour.
Q: I don’t have a Dutch oven. Can I still make it?
Yes. Bake on a preheated baking stone or tray and place a pan of hot water on the lower oven rack to create steam during the first 20 minutes.
Q: Why did my loaf come out dense?
Common causes include using too much flour, not allowing enough rise time, old yeast, or cutting into the loaf before it cooled.
Q: Can I make it ahead?
Yes. After the first rise, refrigerate the dough for up to 48 hours. Bring it to room temperature for 30–60 minutes before shaping and baking.
Q: Can I freeze it?
Yes. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw at room temperature and reheat in the oven for the best texture.
Q: What cheeses work best besides mozzarella?
Cheddar, Gruyère, Asiago, Monterey Jack, Fontina, Gouda, or a blend all work well. Hard cheeses like Parmesan are excellent for the topping because they brown beautifully.
