From the first whiff of toasted butter and roasted garlic, this crusty Italian Parmesan bread pulls you into the kitchen, with a shatteringly crisp crust giving way to a soft, airy crumb.
It is perfect for Sunday dinners, weekday weeknight pasta, or turning a simple soup into a comforting meal, and you can easily make it ahead and reheat for gatherings.
SaveI love pulling a hot loaf from the oven and watching everyone reach for a slice, because it feels like we are sharing a little piece of Italy right at home.
Crusty Italian Parmesan Bread Recipe
Ingredients
Dough
Parmesan Herb Topping
Instructions
- Activate the yeast
In a small bowl, combine warm water, sugar, and yeast. Let sit for about 5 to 10 minutes until frothy.
- Mix the dough
In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Stir until a rough dough forms.
- Knead the dough
Turn the dough onto a floured surface and knead for about 8 to 10 minutes until smooth and elastic.
- First rise
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Prepare the topping
In a small bowl, stir together Parmesan cheese, parsley, oregano, black pepper, and olive oil until it looks like moist crumbs.
- Shape the loaf
Punch down the dough and shape it into a large loaf that fits your baking dish or sheet pan.
- Second rise
Place the shaped dough on a parchment lined pan, cover, and let rise for another 30 to 45 minutes until puffy.
- Score and top
Preheat your oven to 375°F. Lightly score the top of the loaf with a sharp knife, then spread or sprinkle the Parmesan herb mixture evenly over the dough.
- Bake
Bake for 25 minutes, then carefully tent with foil and bake for another 5 to 10 minutes until golden brown and the crust is crisp.
- Cool and serve
Let the bread rest for 10 minutes on a wire rack before slicing to set the crumb.
Substitutions and variations
- Use whole wheat flour for part of the white flour for a nuttier flavor
- Swap fresh parsley for cilantro if you prefer a different herb note
- Replace garlic powder with 2 teaspoons of minced fresh garlic
- Use vegan butter and plant based Parmesan for a dairy free version
Chloe's tips
- Use a kitchen scale for best results if you have one
- For extra crunch, spray the oven with water or add a pan of steam at the start of baking
- Store at room temperature in a bread bag for up to 3 days
- Reheat in a 350°F oven for 5 to 7 minutes to restore crispness
How to store it
- Keep in a paper bag or bread box for a crisp crust
- Freeze slices for up to 2 months and toast directly from frozen
Serving suggestions
Slice the warm loaf and serve it alongside soup, pasta, or your favorite spread.
- Olive oil for dipping
- Aged balsamic glaze
- Simple arugula salad
Frequently asked questions
Why is my crust not crispy
A crisp crust needs steam in the oven, so either spray the oven with water or place a pan of hot water at the bottom, and avoid covering the loaf tightly while baking.
Can I make this in a stand mixer
Yes, use the dough hook on low to combine then medium speed to knead for about 6 to 8 minutes until smooth.
How do I know when it is done
The loaf sounds hollow when tapped and the internal temperature reaches about 190 to 200°F.
Let's get cooking!
Enjoy this crusty Italian Parmesan bread fresh from the oven, and savor the rich, nutty flavor that makes every bite feel like a little celebration at home.
