Easy Rosemary Bread Recipe With Garlic + Parmesan
This rosemary bread recipe is filled with the flavors of garlic, parmesan cheese, fresh rosemary, and buttermilk. These simple ingredients produce the tastiest bread. This beautiful artisan bread can be served with soup or a main dish salad for an easy weeknight meal!
Why This Easy Bread Recipe Works
This homemade bread is flavorful, moist, and easy to make. It mixes up quickly, and while it’s baking, the most incredible aroma fills your kitchen! The bread dough is moist and shaggy, which produces a loaf of bread with great flavor and a crisp crust.
Ingredient Notes + Variations
- I know rosemary has a very distinct flavor, so here are some ideas for substitutions:
- 1 teaspoon dried oregano
- 1/2 cup chopped olives
- 1/4 cup chopped onion
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped dill,
- 6 bacon strips (crispy and crumbled)
- I used garlic powder, but fresh garlic (finely chopped) would work as well.
- The parmesan cheese can be replaced with sharp cheddar cheese, Asiago cheese, Romano, or shredded mozzarella.
- Carefully slice this delicious bread with a large sharp knife. For best results, use a serrated knife.
- I like to use coconut oil in my baked goods, but canola or vegetable oil can be used as well. To melt the coconut oil, just warm it for a few seconds in the microwave. Or you can use refined liquid coconut oil.
How To Make This Rustic Bread
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all purpose flour, sugar, baking powder, salt, garlic powder, and parmesan cheese. Whisk together and set aside.
- In a small bowl, combine buttermilk, egg, and canola oil. Whisk briskly until fluffy.
- Pour the buttermilk mixture into the bowl containing the flour/parmesan cheese mixture. Fold together with a spatula or wooden spoon until the flour is completely incorporated.
- Gently fold in the fresh rosemary. Batter will be very moist and shaggy.
- Transfer dough into a 1.5 quart loaf pan (9 x 5 inches) that has been sprayed well with non-stick spray. Sprinkle the top of the dough lightly with chopped rosemary.
- Bake time is 45 minutes. Loaf is done when a knife inserted in center comes out clean and outside is golden brown.
- Cool for 10 minutes and remove loaf from pan. Slice and serve warm.
How To Store, Freeze, + Reheat
- Store the leftover bread loaf in an airtight container, plastic wrap, or aluminum foil. It can be left out at room temperature for a day, after that, place it in the refrigerator.
- To freeze this flavorful bread, wrap it tightly in plastic wrap, and then place it in a resealable freezer bag. It will last for 3 months in the freezer.
- The best way to reheat slices of this rosemary bread is in the microwave. Heat it by individual slices, for 10-15 seconds each. The goal is to warm and reactivate the parmesan cheese, so the bread tastes like it’s fresh from the oven. It’s also delicious toasted!
This loaf of bread tastes very much like the Cheddar Bay biscuits at Red Lobster. The parmesan cheese adds a slightly different taste, but if you used sharp cheddar cheese in place of the parmesan, I am sure it would taste just like the Red Lobster biscuits!
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More Favorite Bread Recipes
Easy Rosemary Bread Recipe with Garlic + Parmesan
Ingredients
- 2 cups all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2-3 teaspoons garlic powder
- 3/4 cup parmesan cheese (shredded)
- 1 cup buttermilk
- 1/4 cup coconut oil
- 1 large egg
- 1 tablespoon fresh chopped rosemary
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, and parmesan cheese. Whisk together and set aside.
- In a smaller bowl, combine buttermilk, egg, and coconut oil. Whisk briskly until fluffy.
- Pour the buttermilk mixture into the bowl containing the flour/parmesan cheese mixture. Fold together with a spatula until the flour is completely incorporated.
- Gently fold in the fresh rosemary. Batter will be very moist and shaggy.
- Pour into a 1.5 quart loaf pan that has been sprayed well with non-stick spray. Sprinkle lightly with chopped rosemary.
- Bake for 45 minutes. Loaf is done when a knife inserted in center comes out clean and outside is golden.
- Cool for 10 minutes and remove loaf from pan. Slice and serve warm.
Notes
Nutrition
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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