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!

sliced loaf of rosemary bread

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. 

rosemary bread recipe ingredients

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.
chopped rosemary on round cutting board

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.
rosemary bread recipe batter in bowl

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!
loaf of rosemary bread

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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loaf of sliced rosemary bread

More Favorite Bread Recipes

sliced loaf of rosemary bread

Easy Rosemary Bread Recipe with Garlic + Parmesan

This rosemary bread recipe is filled with flavor from garlic, parmesan cheese, fresh rosemary, and buttermilk. Serve this artisan bread with soup or a main dish salad for an easy weeknight meal!
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4.83 from 28 votes
Servings: 10 slices
Author: Ann Drake
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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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

Sharp cheddar cheese may be substituted for the parmesan.
In addition to or instead of the rosemary: 1 teaspoon dried oregano, 1/2 cup chopped olives, 1/4 cup chopped onion, 1 tablespoon fresh chopped dill, 6 bacon strips (crispy and crumbled.) 

Nutrition

Calories: 204kcal | Carbohydrates: 24g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 26mg | Sodium: 513mg | Potassium: 80mg | Fiber: 1g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 0.01mg | Calcium: 194mg | Iron: 1mg
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Recipe Rating




44 Comments

  1. 5 stars
    Delicious! A little sweet for my taste, but that’s just me. I’ll definitely make this again with less sugar and a bit more salt. Can’t wait to try the variations!!

    1. Hi Cheryl…thank you so much for the feedback, and also for the rating. I really appreciate it!

  2. Have you tried this in the smaller individual loaf pans? I want to give a pack of 3 various flavors of bread as gifts so I want them to to be smaller loaves.

  3. 5 stars
    I cook, I bake, but I never bake bread…until I saw this recipe. I grow rosemary in my garden, so I gave this a try. My husband and I love it.

  4. 5 stars
    Thank you Ann for this wonderful recipe. I made it last night to go with some homemade chicken noodle soup. It was the perfect compliment!

  5. 5 stars
    This was absolutely delicious. I made it exactly a the recipe is listed. I can’t wait to try it with other adds you have listed. We love olives so I will definitely make it the same way and add in chopped olives. Thank you for sharing.

  6. 5 stars
    My family loved this bread with our Christmas Eve meal of brisket and your Delmonico potatoes. It is full of good flavor!
    It’s a nice addition to any meal or would be excellent with a pot
    of soup in the fall and winter, or any time of year.
    I plan to try it as a drop biscuit next time. I’m not a good bread maker so not sure if that
    will work or not, but going to give it a try.

  7. 5 stars
    Made this for Christmas gifts and made a loaf for myself and it’s delicious and came out just like the picture! Very easy to make!

  8. 5 stars
    I made your bread this evening and it was great. I made it gluten free and it turned out delicious! Thank you for sharing.

  9. This is perfect for neighborhood gift giving. I wonder how much batter in each mini foil loaf pans and time in oven?

  10. Candace Roberts says:

    5 stars
    Thank You Ann and Merry Christmas to you and your Family. Made this bread and loved it. Then I made one for my husband who is deathly allergic to milk anything. Poor Man I made buttermilk with almond milk ( USE UNSWEETNED ) adding 1 TBLS of apple cider vinegar to it and set for 15 minutes. for the Parm Added 1 TBLS Nutritional yeast and 1/2 cup of Daiya cheddar. He loved it and it came out great. Thanks again Happy New Year

  11. MARY-ANN (FROM CANADA!) says:

    Thanks for the Rosemary Buttermilk bread! I will be baking this tomorrow! Always appreciate your yummy recipes!

  12. Can I use some whole wheat in place of ap flour, sausage 3_4 cup? Guessing it would need to have more liquid or oil as well…?
    Thanks! Looking forward to making individual loaves for a get together coming up.

    1. I’ve never tried it with whole wheat flour…but it may work if you substitute just half. It may change the texture too. Good luck!

  13. This sounds delicious. I think I would like the rosemary and cheddar, then parmesan and oregano! I love quickbreads! Thank you!

  14. Made this the other night with a pot roast and it was delicious. We are looking forward to trying some variations because it was so good and EASY!!

  15. The Quick Bread was delicious !! Had to sub green onions & fresh cracked pepper for fresh rosemary but all else the same. Yummy (and pretty) with our roasted cauliflower & carrot cream soup! Perfect Sunday night meal. Thanks, Ann.

  16. About to start a pot of vegetable soup ~ this bread will be yummy with it!
    Thanks!

  17. Deborah Klepac says:

    What would be a substitute for a 1.5 quart loaf pan? 9 x 5?

  18. So glad to have come across this recipe, I will make it for dinner tonight, it will be just right with either meatloaf of minestrone soup (still deciding…). I do love September and the change of seasons, and always look forward to your new decor ideas. Thank you for always coming up with a new twist on your classic, traditional style.

  19. This sounds amazing. My rosemary is going strong yet! Cannot wait to try this!

  20. Brenda Armstrong says:

    A quick note before heading to church. Having tried many of your recipes with great results, I can’t wait to try rosemary buttermilk bread. This was a great post from start to finish. Blessings for your day

  21. Sounds delicious, I can’t wait to try it. Thank you!

  22. I made this bread a few weeks ago, it was as popular with the family as I had expected! I made it as described in the recipe and am looking forward trying different combinations of cheeses and herbs.

  23. Lisa Oliver says:

    If I do not have Canola oil on hand can I substitute another oil?
    Thank you for all the fabulous ideas & recipes!!
    Lisa

    1. I think it would be OK to substitute coconut oil or vegetable oil for the canola oil. Olive oil would give it a different taste but it might be good!

      1. Lisa Oliver says:

        Thank you Ann, I think it’s so awesome that you reply to our questions! Thank you VERY much!

  24. This bread will be perfect for the kids’ lunches. I usually bake bread using my bread machine but sometimes I don’t have 2 hours to spend on yeast bread. Another reason to always keep buttermilk in the fridge!

    1. Hi Mila! Yes…the buttermilk can be tricky so you have to think ahead just a little!

      1. Christine Nesselroade says:

        Can I make this a day ahead and if so, how do I store it? Refrigerator or no??

    2. You can fake buttermilk with regular milk and lemon juice or vinegar. You can also get instant buttermilk powder–store the container in your fridge and you have buttermilk whenever you need it! I’ve used it in lots of yeasted breads and it works great.

      1. Hi Kristen, yes these methods work in a pinch but they are not 100% comparable to regular buttermilk (I tried them all:) ). Buttermilk keeps in the fridge for weeks, so once you buy a jug of it, it is there for you whenever needed.

  25. Made this today and it was fabulous! Thank you for sharing!

  26. I’m in love with the idea of this recipe. I’m going to try it in the AM but instead of a loaf I’m going to try in a muffin tin. Crossing my fingers it comes out as amazing as your loaf! Thank you so much for sharing. And for confirming it’s a good gifting recipe too!

  27. Sounds and looks delicious. Can’t wait to try! Thank you!

  28. Yum,going to try bacon & cheddar today.Thanks for all your delish recipes.

  29. THIS SOUNDS HEAVENLY ON A CRISP NOVEMBER DAY, AND I CAN ALREADY SMELL IT BAKING! YOU NEVER DISAPPOINT!

    CAN’T WAIT TO MAKE THIS FOR THANKSGIVING MORNING BREAKFAST WITH A FRITTATA AS A TEASE FOR THE TASTES TO COME LATER IN THE DAY! GOBBLE! GOBBLE!

  30. I will definitely be making this – it looks delicious. And I really appreciate the list of substitutes and add-ons! This is the season of soups, chilis, and stew, and I am always looking for ideas for breads to serve with them. Can’t wait !!!

  31. Lauri Leeper says:

    Thanks so much for offering the substitutions. I am not a rosemary fan. I do love dill. That might be very interesting!

  32. Can’t wait to try this Ann! Thanks for doing all the leg work to make this a perfect holiday food gift. Love the variations too.

  33. Debbie Williamson says:

    I love savory quick breads and am looking forward to trying this one. Yesterday I was in my herb bed Andy thought I needed to find some more uses for my rosemary. I’m a little concerned concerned about the amount of garlic powder. Is it overpowering?

    1. Hi Debbie! No the garlic is not over-powering. First I used just 1 teaspoon and it needed more flavor. 2 teaspoons is very nice and 3 teaspoons would be extra flavorful. Give it a try!

  34. Thanks for the rosemary recipe, Ann! And thanks for posting more frequently these days! I appreciate the clean, elegant look of your site and your useful, artistic ideas. Getting them more often is icing on the cake!

  35. This looks delicious! Thank you, Ann!