Crusty Italian Parmesan Herb Bread with Overnight Rise
This rustic artisan bread combines the simplicity of a no-knead technique with bold Italian flavors. The long fermentation develops complex flavors and creates an incredibly crusty exterior with a tender, airy crumb. Parmesan cheese, garlic, and herbs create an aromatic crust that makes this bread perfect for dinner parties, soup accompaniments, or simply enjoyed with olive oil. The cast iron Dutch oven method ensures professional bakery-style results at home, producing the signature crackling crust that makes artisan bread so irresistible.
Ingredients
- 3 cups all-purpose flourbread flour1:1
creates chewier texture
- 1 cup all-purpose flour(optional)bread flour1:1
creates chewier texture
- 1 tsp salt
- ½ tsp dry active yeastinstant yeast3/4:1
reduce rise time slightly
- 1 ½ cups lukewarm water, 115 degrees
- 1 tbsp parmesan cheese
- 1 tbsp granulated garlic
- ½ tsp onion powder
- ½ tsp basil
- ½ tbsp parsley
Instructions
- 1
Combine flour, salt, yeast and water in a medium bowl with a wooden spoon until fully combined
- 2
Cover dough with plastic wrap touching the surface
- 3
Set aside in a warm, dark place to rest for 8 to 24 hours
- 4
Remove dough and place on well-floured surface, work into a ball adding flour if too sticky
- 5
Allow to rest for 30 minutes
- 6
Place cast iron Dutch oven with lid in oven and preheat to 450 degrees
- 7
Carefully remove preheated pot and spray bottom with cooking spray
- 8
Place dough in pot and slash the top several times
- 9
Sprinkle with cheese, granulated garlic, onion powder, basil and parsley
- 10
Cover and bake for 30 minutes
- 11
Remove lid and bake additional 10 to 15 minutes until golden brown
- 12
Cool slightly before serving
Tips
The dough should be sticky but manageable - resist adding too much flour during shaping as this will make the bread dense.
Test for doneness by tapping the bottom of the loaf - it should sound hollow when fully baked.
Let the bread cool for at least 30 minutes before slicing to allow the crumb to set properly.
Good to Know
Store covered at room temperature for up to 3 days or freeze wrapped for up to 3 months.
Dough can ferment for up to 24 hours, making this perfect for advance preparation.
Serve warm with olive oil for dipping or alongside soups and stews.
Common Mistakes
Don't skip the plastic wrap touching the dough surface to prevent a skin from forming.
Avoid over-flouring during shaping to maintain the bread's characteristic open crumb structure.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without a Dutch oven?
Yes, use a baking stone or heavy baking sheet with a pan of water on the bottom rack for steam, though results won't be quite as crusty.
How long does the bread keep?
Store covered at room temperature for up to 3 days. The crust will soften but can be refreshed in a 350°F oven for 5 minutes.
Can I freeze this bread?
Yes, wrap the cooled bread tightly and freeze for up to 3 months. Thaw at room temperature and refresh in the oven before serving.