Rosemary Bread with Parmesan

Rosemary Bread with Parmesan

Buckeye Blends Rosemary Bread with Parmesan

  • Dish Type: Bread, Nut-free
  • Season: All Year
  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Serves: 10


  • 1 cup of unbleached white flour
  • 1 cup of all-purpose flour
  • 1 tsp coarse salt
  • 1 Tbsp sugar
  • 1 Tbsp fresh yeast
  • 1 1/2 cup of warm water
  • 4 Tbsp Rosemary Extra Virgin Olive Oil
  • 4 Tbsp grated parmesan
  • 2 Tbsp fresh rosemary
  • 2 Tbsp Rosemary Extra Virgin Olive Oil for sprinkling


  1. In a large bowl, mix the flour and salt.
  2. Make a hole in the center and add the sugar and yeast.
  3. Pour the water slowly, add the Rosemary Extra Virgin Olive Oil and parmesan; knead for 5 minutes to make a soft dough.
  4. Cover the bowl with a cloth and allow it to rise for about one hour.
  5. Preheat the oven to 380 F.
  6. Transfer dough into greased baking pan.
  7. Sprinkle with rosemary and Rosemary Extra Virgin Olive Oil.
  8. Bake for about 30 minutes.
  9. Remove from the oven and allow the bread to cool thoroughly.
  10. Slice and serve.
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