Yield: 1 large loaf (10–12 slices)

Prep Time: 20 minutes

Rise Time: 2–3 hours

Bake Time: 40–45 minutes

Total Time: About 3½ hours

Ingredients

Dough

• 3 cups (360g) bread flour
• 1 teaspoon salt
• 1 teaspoon sugar (optional, helps yeast)
• 2 teaspoons instant yeast
• 1¼ cups (300ml) warm water (105–110°F / 40–43°C)

Add-ins

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

Topping

• 1 egg, beaten (for egg wash)
• 1 tablespoon Parmesan cheese
• Fresh rosemary sprig
• Coarse sea salt (optional)

---

Instructions

Step 1: Mix the Dough

In a large bowl, combine:

• Flour
• Salt
• Sugar
• Yeast

Add warm water and stir until a sticky dough forms.

Mix in:

• Mozzarella
• Parmesan
• Rosemary
• Garlic powder
• Pepper

Do not overmix.

---

Step 2: First Rise

Cover with plastic wrap or a towel.

Let rise in a warm place for 2 hours, or until doubled.

---

Step 3: Shape

Turn dough onto a lightly floured surface.

Shape into a rectangle or oval loaf.

Place on parchment paper.

Let rest 30 minutes.

---

Step 4: Score

Using a sharp knife or bread lame, make 2–3 deep slashes.

Brush with egg wash.

Sprinkle with Parmesan.

Lay a rosemary sprig across the top.

---

Step 5: Bake

Dutch Oven Method (Best)

• Preheat oven and Dutch oven to 450°F (230°C).
• Transfer dough with parchment into hot Dutch oven.
• Cover and bake 30 minutes.
• Remove lid.
• Bake another 10–15 minutes until golden brown.

Baking Sheet Method

Bake at 425°F (220°C) for 35–40 minutes.

Bread is done when the internal temperature reaches 200–205°F (93–96°C).

---

Step 6: Cool

Allow to cool on a rack for at least 30 minutes before slicing.

---

Nutrition Information (Approximate)

Per slice (1 of 12 slices):

Nutritional values are estimates and vary depending on the brands and quantities used.

---

Tips for Success

• Bread flour gives a chewier texture than all-purpose flour.
• Fresh rosemary has a stronger, brighter flavor than dried.
• Don’t add too much extra flour; a sticky dough produces a lighter loaf.
• For an extra crispy crust, place a pan of hot water on the oven’s lower rack.
• Let the bread cool before slicing to keep the crumb from becoming gummy.

---

Variations

• Add ½ cup shredded cheddar for extra richness.
• Mix in roasted garlic cloves.
• Add chopped sun-dried tomatoes.
• Use Italian seasoning instead of rosemary.
• Sprinkle everything bagel seasoning on top before baking.

---

Storage

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Up to 1 week (may dry out faster).
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature and reheat at 350°F (175°C) for 10–15 minutes.

---

Frequently Asked Questions (Q&A)

Q: Can I use all-purpose flour?
A: Yes. The loaf will be slightly softer and less chewy than with bread flour.

Q: Can I use active dry yeast?
A: Yes. Dissolve it in the warm water with the sugar and let it sit for 5–10 minutes until foamy before mixing with the dry ingredients.

Q: Why is my bread dense?
A: Common causes are not letting it rise long enough, adding too much flour, or using expired yeast.

Q: Can I make it ahead of time?
A: Yes. After mixing the dough, refrigerate it overnight for a slower rise and more developed flavor.

Q: Can I make it without cheese?
A: Absolutely. Omit the cheese for a simple rosemary artisan loaf.

Q: Can I use dried rosemary?
A: Yes. Use about one-third the amount of fresh rosemary since dried herbs are more concentrated.

Q: How do I know when it’s fully baked?
A: The crust should be deep golden brown, and the loaf should sound hollow when tapped on the bottom. An internal temperature of 200–205°F (93–96°C) is ideal.

Q: What goes well with this bread?
A: Serve it with soups, pasta, salads, olive oil and balsamic vinegar, or toasted with butter.