Rosemary Garlic Sourdough Bread with Parmesan Cheese

This amazingly delicious rosemary garlic sourdough bread with parmesan cheese creates a wonderfully delicious flavor combination. The sweet, caramelized, and rich flavor of the roasted garlic balances the savory, slightly pungent notes of rosemary and the salty, nutty flavors of parmesan. These simple ingredients create a multi-layered taste experience, with each bite offering a mix of sweet, salty, herbal flavors.

Need a sourdough starter? Start here: How to Make A Sourdough Starter From Scratch 

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Common Question:

How hard is sourdough bread?

Making sourdough bread can be a bit challenging, especially for beginners, but it can also be a rewarding process! I personally was very intimidated by all the steps of bread making but I have found that after jumping all in, it is pretty easy to master and can be quite fun too! I have found that patience and practice are key with sourdough because there is a bit of a learning curve. Sourdough bread-making is a slow process, and rushing can lead to subpar results.

Tips to Make Sourdough Baking Easier

• Start Simple by beginning with a basic sourdough recipe before adding ingredients like garlic, rosemary, and Parmesan.
• Learn and observe the behavior of your starter and dough at each stage. Take notes to understand what works and what doesn’t.
• Practice, practice, practice! This will help you to better understand the process and improve your skills.

How long does it take to make sourdough bread?

Making sourdough bread is a time-intensive process, primarily because of the fermentation stages. Here is a general timeline for making sourdough bread:

 Refreshing the Starter (4-12 hours):

1. Active Sourdough Starter: Ensure your sourdough starter is active and bubbly. This typically requires feeding it and allowing it to sit at room temperature for 4-12 hours, depending on the strength and temperature. You can also do the float test to see if your sourdough starter is ready. Instructions found here: How to Make A Sourdough Starter From Scratch 

 Mixing and Autolyse (30-60 minutes):

1. Mix Ingredients: Combine the sourdough starter, water, and flour. Mix until no dry flour remains.
2. Autolyse: Let the mixture rest for 30-60 minutes. This helps with gluten development. This is not necessary, and to be quite honest I do skip this step often, however when having guests over, I will take the extra time as it does help with developing the flavor in the bread. Learn about autolyse in this post: Sourdough Bread Recipe with Jalapeno and Cheddar

 Mixing in the Add-ins (10 minutes):

• Add Salt and Other Ingredients: Add salt, roasted garlic, rosemary, parmesan, and mix thoroughly.

Bulk Fermentation (4-6 hours):

• Initial Rise: Let the dough rise at room temperature, performing stretch and fold techniques every 30 minutes for the first 2 hours. Total bulk fermentation time can vary between 4 to 6 hours, depending on the room temperature and the activity of your starter. Sometimes I go longer!

Shaping (10-15 minutes):

• Shape the Dough: Shape the dough into a loaf and let it rest for 20-30 minutes. Then perform the final shaping. (optional)

Final Proof (2-4 hours or overnight in the refrigerator):

• Final Rise: Let the shaped dough rise in a proofing basket or bowl. This can be done at room temperature for 2-4 hours or in the refrigerator overnight (8-12 hours). Cold proofing slows down the fermentation and can improve flavor and make the dough easier to handle and easier to score!

Preheating the Oven (30 minutes):

• Preheat Dutch Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes. This is also completely optional! I have a few breads that require a heated oven but the rest can be placed in without preheating. They may take a few more minutes to bake but I find that they are just as amazing with preheating and save on that energy bill! It really comes down to personal preference.

Baking (40-50 minutes):

• Bake the Bread: Transfer the dough to the hot Dutch oven, score the top, cover, and bake for 45 minutes to an hour. Possibly a few minutes more if your prefer a darker crust.

Total Time:

• Room Temperature Proofing: Approximately 10-12 hours.
• Overnight Cold Proofing: Approximately 16-22+ hours.

The total time includes both active preparation and inactive waiting periods. The longer fermentation stages are crucial for developing the bread’s unique sourdough flavor and texture.

Why You Will Love This Recipe

• Roasted garlic adds a slight sweetness and depth to this sourdough bread recipe.
•  The Rosemary adds a distinct, aromatic, and slightly piney flavor that pairs well with the earthiness of roasted garlic. Its fresh, herbal notes complement the sweetness of the garlic, creating a balanced flavor.
•  Parmesan cheese is known for its salty, nutty flavor, which adds complexity and richness to the bread.
• The aromas from rosemary and roasted garlic infuse the bread, making it not only taste delicious but also smell incredible.
• Parmesan can form crispy edges or pockets within the bread, adding an interesting textural contrast.

What You Will Need to Make Homemade Bread

Large bowl

A banneton basket or proofing basket (I used a DIY banneton basket found here)

Danish dough whisk (the one I use and love is found here) or a wooden spoon

Tea towel or kitchen towel (I used these DIY reusable bowl covers for my sourdough dough found here)

Sheet of parchment paper

Dutch oven (This is my cast iron Dutch oven that I love and highly recommend! DARTMOOR 9 Quart Pre-Seasoned Cast Iron Dutch Oven with Lid)

Clean razor blade

Bench scraper (optional)

Piece of foil

Airtight container (for storage)

Ingredients for Parmesan Bread:

For the Roasted Garlic

• 1 large head of fresh garlic
• 1 tablespoon olive oil

For the Sourdough Bread

• 100 grams active sourdough starter (1/2 cup)
• 350 grams water (1 1/2 cups)
• 500 grams organic all purpose flour (5 cups)
• 10 grams sea salt
• 1 1/2 tablespoons fresh rosemary, chopped
• 1 cup grated Parmesan cheese

Rosemary Sourdough Bread Recipe

Roast the Garlic:

• Preheat your oven to 400°F (200°C).
• Cut 1/4 to 1/2 inch from the top of the cloves, exposing the individual cloves of garlic.
• Drizzle the olive oil over the garlic head, ensuring it’s well-coated.
• Wrap the garlic head in aluminum foil and bake for 30-35 minutes, or until the cloves are soft.

Make the Dough:

• In a large mixing bowl, combine the sourdough starter and water. Mix until the starter is dissolved.
• Add the all purpose flour and sea salt to the bowl. Mix until a rough dough forms.
• Squeeze the roasted garlic into the dough. Then add the chopped rosemary, and grated parmesan cheese. Mix until evenly distributed. Allow the dough to rest for 30 minutes.

First Stretch and Fold:

• After the resting period, use a dough scraper, bench scraper, or wet hands to gather the dough from one edge of the bowl, gently stretch it out, and fold it back onto itself. Rotate the bowl a quarter turn and repeat the action. This will cause the dough take on a somewhat square shape. Cover the bowl with a damp tea towel and let the dough rest for another 30 minutes.

Repeat Stretch and Fold:

• After the 30-minute rest, conduct another round of stretch and folds. Stretch the dough from opposite ends and fold them over each other. Rotate the bowl and repeat. Cover the bowl and let the dough rest for another 30 minutes. Repeat this sequence two more times, for a total of three sets of stretches and folds.

Bulk Fermentation:

• Place the dough in a bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until it has roughly doubled in size. The exact time will depend on the temperature of your kitchen and the activity of your sourdough starter.

After the First Rise 

Dough Preparation for Second Rise:

• Shape the dough into a smooth ball or oval, similar to the shape of your banneton or proofing basket.
• Place the dough into a floured banneton and cover it with plastic wrap or a damp tea towel. Refrigerate it overnight for the final rise. This should be at least 12 hours.

Bake the Dough:

• Remove the banneton from the fridge and place the sourdough dough on a piece of parchment paper. Score the top of the dough.
• Transfer the sourdough, with the parchment paper under it, to the Dutch oven.
• Place the lid on the Dutch oven and put it into the oven.
• Turn the oven on to 425°F and bake for 55 minutes.
• After 55 minutes, remove the lid. If the loaf color is to your liking, remove the sourdough from the Dutch oven and place it on a cooling rack. If not, bake for another 5 minutes with the lid off until the desired color is achieved.

Cool and Serve:

• Allow the sourdough loaf to cool for at least 1 hour before cutting into it to avoid a mushy crumb and to ensure that it is fully cooked.

More Sourdough Recipes

The Best Cinnamon Raisin Sweet Sourdough Bread Recipe

Peanut Butter with Chocolate Sourdough Bread Recipe

Best Sourdough Bread Recipe with Almond and Raisins

Easy Sourdough Bread Recipe Without A Dutch Oven

Easy Italian Sourdough Flatbread Discard Recipe

Easy Same Day Sourdough Bread (Beginner’s Recipe)

Rosemary Garlic Sourdough Bread with Parmesan Cheese

Print Pin

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

17 hours hours

Total Time: 18 hours hours

Servings: 0

Author: Stephanie

Equipment

• Large bowl
• A banneton basket or proofing basket (I used a DIY banneton basket found here)
• Danish dough whisk (the one I use and love is found here) or a wooden spoon
• Tea towel or kitchen towel (I used these DIY reusable bowl covers for my sourdough dough found here)
• Sheet of parchment paper
• Dutch oven (This is my cast iron Dutch oven that I love and highly recommend! DARTMOOR 9 Quart Pre-Seasoned Cast Iron Dutch Oven with Lid)
• Clean razor blade
• Bench scraper (optional)
• Piece of foil
• Airtight container (for storage)

Ingredients

For the Roasted Garlic

• 1 large head of fresh garlic
• 1 tablespoon olive oil

For the Sourdough

• 100 grams active sourdough starter 1/2 cup
• 350 grams water 1 1/2 cups
• 500 grams organic all purpose flour 5 cups
• 10 grams sea salt
• 1 1/2 tablespoons fresh rosemary chopped
• 1 cup grated Parmesan cheese

Instructions

• Roast the Garlic:
• Preheat your oven to 400°F (200°C).
• Cut 1/4 to 1/2 inch from the top of the cloves, exposing the individual cloves of garlic.
• Drizzle the olive oil over the garlic head, ensuring it’s well-coated.
• Wrap the garlic head in aluminum foil and bake for 30-35 minutes, or until the cloves are soft.
• Make the Dough:
• In a large mixing bowl, combine the sourdough starter and water. Mix until the starter is dissolved.
• Add the all purpose flour and sea salt to the bowl. Mix until a rough dough forms.
• Squeeze the roasted garlic into the dough. Then add the chopped rosemary, and grated parmesan cheese. Mix until evenly distributed. Allow the dough to rest for 30 minutes.
• First Stretch and Fold:
• After the resting period, use a dough scraper, bench scraper, or wet hands to gather the dough from one edge of the bowl, gently stretch it out, and fold it back onto itself. Rotate the bowl a quarter turn and repeat the action. This will cause the dough take on a somewhat square shape. Cover the bowl with a damp tea towel and let the dough rest for another 30 minutes.
• Repeat Stretch and Fold:
• After the 30-minute rest, conduct another round of stretch and folds. Stretch the dough from opposite ends and fold them over each other. Rotate the bowl and repeat. Cover the bowl and let the dough rest for another 30 minutes. Repeat this sequence two more times, for a total of three sets of stretches and folds.
• Bulk Fermentation:
• Place the dough in a bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until it has roughly doubled in size. The exact time will depend on the temperature of your kitchen and the activity of your sourdough starter.
• After the First Rise
• Dough Preparation for Second Rise:
• Shape the dough into a smooth ball or oval, similar to the shape of your banneton or proofing basket.
• Place the dough into a floured banneton and cover it with plastic wrap or a damp tea towel. Refrigerate it overnight for the final rise. This should be at least 12 hours.
• Bake the Dough:
• Remove the banneton from the fridge and place the sourdough dough on a piece of parchment paper. Score the top of the dough.
• Transfer the sourdough, with the parchment paper under it, to the Dutch oven.
• Place the lid on the Dutch oven and put it into the oven.
• Turn the oven on to 425°F and bake for 55 minutes.
• After 55 minutes, remove the lid. If the loaf color is to your liking, remove the sourdough from the Dutch oven and place it on a cooling rack. If not, bake for another 5 minutes with the lid off until the desired color is achieved.
• Cool and Serve:
• Allow the sourdough loaf to cool for at least 1 hour before cutting into it to avoid a mushy crumb and to ensure that it is fully cooked.