Rosemary Garlic Parmesan Loaf

Ingredients

Roasted Garlic

• 1 head (1 head) Whole garlic head
• 15g (1 tbsp) Olive oil

Dough

• 500g (4 cups) Bread flour
• 350g (1½ cups) Water (lukewarm, 100°F/38°C)
• 10g (1½ tsp) Salt
• 7g (2 tsp) Instant yeast

Inclusions

• 30g (2 tbsp) Roasted garlic (mashed)
• 15g (3 tbsp) Fresh rosemary, chopped
• 100g (1 cup) Parmesan cheese, shredded

Total flour: 500g

Hydration: 70%

Pro tip: Room temperature cheese folds in more smoothly than cold cheese. Cube or shred into pieces no larger than ½ inch for even distribution.

Equipment

Method

Roast the Garlic

Roasting transforms raw garlic from pungent and yeast-killing to sweet, mellow, and safe for fermentation.

1. Preheat Oven. Preheat your oven to 400°F (200°C).
2. Prepare Garlic. Slice the top off a whole head of garlic to expose the cloves.
3. Oil and Wrap. Place on foil, drizzle with olive oil, and wrap tightly.
4. Roast. Roast for 40 minutes until cloves are golden and soft.
5. Mash. Let cool, then squeeze out the cloves and mash into a paste. This can be done up to 3 days ahead.

Tip: Heat destroys allicin, the compound that kills yeast. Never add raw garlic to bread dough—it will inhibit fermentation.

Mix the Dough

Combine the basic ingredients and let the flour hydrate while fermentation begins.

1. Combine Ingredients. Add flour, water, salt, and yeast to a large bowl. Mix until no dry flour remains. The dough will be shaggy and slightly sticky.
2. Fermentolyse. Cover and let rest for 30 minutes. This allows the flour to hydrate while fermentation begins.

Stretch and Fold with Inclusions

Add inclusions during the first fold, then strengthen the dough with additional folds.

1. First Fold (Add Inclusions). Spread the mashed roasted garlic, chopped rosemary, and Parmesan over the dough. Stretch one side up and fold over the center. Rotate the bowl 90 degrees and repeat from all four sides, tucking inclusions in as you go. Cover and rest 30 minutes.
2. Second Fold. Repeat the stretch and fold without adding anything. The dough should feel stronger. Cover and rest 30 minutes.
3. Third Fold. One final round of stretches and folds. The dough should pass the windowpane test, stretching thin without tearing. Cover and rest 30 minutes.

Tip: Never add inclusions at the start of mixing. Cheese coats gluten strands, fresh herbs release moisture, and garlic can inhibit fermentation. Add them during the first fold when gluten has developed.

Bulk Fermentation

Let the dough rise until nearly doubled in size.

1. Ferment. Let the dough rise at room temperature (around 75°F/24°C) for 1 to 1.5 hours, or until it has nearly doubled in size and looks puffy and alive.
2. Optional Cold Ferment. For deeper flavor, cover tightly and refrigerate for 2 to 48 hours. The longer it sits, the more complex the taste.

Shape the Loaf

Create a tight boule for optimal rise and structure.

Boule (Round Loaf) (recommended)

1. Turn Out. Turn the dough onto a lightly floured surface. Gently stretch into a rectangle, releasing large gas bubbles.
2. Pre-shape. Fold the dough in thirds like a letter, then roll into a ball, tucking the seams underneath.
3. Bench Rest. Let rest 15-20 minutes (bench rest).
4. Final Shape. Flip the dough, stretch gently into a square, fold the top third down, fold the bottom third up, then roll toward you to create tension.
5. Place in Banneton. Place seam-side up in a floured banneton or a bowl lined with a floured towel.
6. Proof. Cover and proof 45 minutes to 1 hour at room temperature, or overnight in the refrigerator.

Proof test: Use the poke test: press gently with a floured finger. The dough is ready when the indentation springs back slowly but not all the way.

Bake to Perfection

A hot Dutch oven creates steam for a crispy crust.

Oven: 245°C / 475°F. Internal temperature when done: 96°C°C / 205°F°F.

Dutch Oven (recommended)

The enclosed environment creates steam for a crispy crust.

Equipment: Dutch oven

1. Preheat. Place a Dutch oven in the oven and preheat to 475°F (245°C) for at least 30-45 minutes.
2. Score. Turn the dough out onto parchment paper. Score the top with a bread lame or sharp knife.
3. Bake Covered. Lower into the hot Dutch oven, cover, and bake 22-25 minutes.
4. Bake Uncovered. Remove the lid and continue baking 12-20 minutes until deeply golden brown or deep mahogany.
5. Cool. Internal temperature should reach 205°F (96°C). Cool on a rack at least 1 hour before slicing.

Note: The cheese creates beautiful golden spots and the rosemary infuses the entire loaf with fragrance.

Storage

• Room temperature: Store cut-side down on a cutting board or in a paper bag for up to 3 days.
• Frozen: Slice and freeze in a sealed bag for up to 3 months. Toast directly from frozen.

Warm slices in a 350°F (175°C) oven for 5 minutes to refresh the crust.

Frequently Asked Questions

Can I use raw garlic instead of roasted?

No. Raw garlic contains allicin, which is antimicrobial and will kill or inhibit your yeast. Always use roasted, sautéed, or dried garlic in bread dough.

What cheese substitutes work?

Asiago, Pecorino Romano, or aged white Cheddar all work well. Hard aged cheeses hold up to baking better than soft cheeses.

Can I use dried rosemary instead of fresh?

Yes, but use only 1 tablespoon dried instead of 3 tablespoons fresh. Dried herbs are more concentrated.

When should I add the inclusions?

Always add inclusions during the first stretch and fold, never at the start of mixing. By this point, gluten has developed and fermentation is underway.

My dough didn't rise. What happened?

If you added raw garlic, it likely killed the yeast. The allicin in raw garlic is antimicrobial. Always roast or sauté garlic first.

Nutrition

Per serving (1 slice): 185 calories, 28g carbohydrates, 7g protein, 5g fat, 1g fiber, 280mg sodium. Makes 16 servings.