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4.8 from 5 votes
Close up of a round loaf of rosemary parmesan bread.
Rosemary Parmesan Bread
Prep Time
10 mins
Cook Time
30 mins
Rising time (about)
1 hr
Total Time
40 mins

Rosemary Parmesan Bread - A simple yeast bread studded with fresh rosemary and topped with plenty of Parmesan! And it goes great with almost any meal!

Course: Bread
Servings: 2 loaves
Author: Countryside Cravings
  • 3 1/2 cups (460g) Bread or all purpose flour
  • 1 1/4 teaspoons instant yeast
  • 1/4 cup (55g) sugar
  • 1 1/2 tablespoons minced fresh rosemary
  • 1 teaspoon salt
  • 11/4 cups (295ml) milk
  • 3 tablespoons butter
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil
  • 1/4 cup (25g) grated or shredded Parmesan cheese
  1. In the bowl of a stand mixer combine 2 cups flour and yeast.  Add the sugar, minced rosemary, and salt.  Stir well to combine.  Heat the milk and butter until very warm (120 degrees F).  Add to the flour mixture along with the egg.  Stir on low just until combined.

  2. Switch to dough hook and add enough remaining flour to make a firm but slightly tacky dough ball.  Knead on low speed for about 5 minutes.  Cover and let rise in a warm place until double in size. 

  3. With the 2 tablespoons of olive oil grease two 9x5" loaf pans OR 2 deep dish pie plates, set aside.  When dough has doubled in size, punch down and remove to a lightly floured work surface.  Cut dough into 2 equal portions.  If using loaf pans roll dough into a 14x7" rectangle.  Starting with the shorter side roll up dough tightly and seal the end by pinching the dough together.  Place in greased loaf pan with the sealed edge down.  Repeat for the second portion of dough.  If using a pie plate press dough into a large circle and place in prepared plate.  Repeat with second portion of dough.

  4. I like to gently flip the dough in the pans to coat with oil used to grease the pan.  (This helps the Parmesan stick better)  Sprinkle dough with Parmesan cheese, cover, and let rise in a warm place until nearly doubled in size.  

  5. Preheat oven to 350 degrees F.  Bake bread for 25-30 minutes or until golden brown.  

Recipe Notes
  1. Store bread at room temperature tightly sealed for 5-7 days. 
  2. To freeze: wrap cooled bread in plastic wrap and place in a ziploc bag.  Freeze for 2-3 months. 
  3. This bread is very soft and pillow like when it is warm.  When it has cooled completely it firms up a bit and is easier to slice.  Place bread on a cutting board and slice with a serrated bread knife or electric knife. If bread is still warm, turn on its side to avoid squashing the top.
  4. If you would like to make this into dinner rolls make 24 equal sized portions of dough and place in a greased 9x13" baking pan.  Bake for 25-30 minutes. 
  5. I don't recommend using dried rosemary in this recipe.