Sourdough Bread With Roasted Garlic and Parmesan Cheese

Author: Tina Bevk

There's nothing quite like the aroma of homemade sourdough bread, especially when it's infused with the savory scents of roasted garlic and parmesan cheese. This recipe is a delight for the senses and a perfect companion to any meal. Let's dive into the process of creating this flavorful loaf!

You have to give this hearty bread a try! It's best to enjoy it with a warm bowl of soup or any accompaniment of your choice.

Seeking more delicious sourdough bread variations? Here are some of my other favorite recipes to explore: Quinoa sourdough, rustic whole wheat sourdough, or (if you're in a pinch!) speedy same-day sourdough!

Ingredients

• active starter

Every sourdough bread recipe starts with the starter, and this one needs one that's active, bubbly, and lively. Ideally, use a starter fed 4 to 12 hours ago — that's when it's strongest and will help your bread rise well. You can use sourdough discard, but for this cold-temperature recipe, an active starter is better to avoid overly long fermentation.

• water

To speed up your starter, use warm water—avoiding hot or cold. Ensure it's not too hot to keep the yeast safe. Drinkable tap water works well, just make sure it's low on chlorine. Plus, adding leftover whey can make your bread softer.

• salt

Just use simple sea salt. Really, any salt is fine as long as you measure it right. Remember, even though it's a small amount, salt is key for proper fermentation. Try sourcing real salt without unnecessary additives.

• all-purpose flour

I used all-purpose flour here for softer, lighter bread. But remember, various flours, even different brands of the same type, absorb water differently. So, start with a bit less flour than recommended, especially if mixing types. This lets you adjust as you go for the best dough texture.

• grated parmesan cheese

The quality of cheese matters! For tastier bread, I recommend using a high-quality Parmigiano Reggiano cheese.

• garlic cloves, roasted and mashed

You'll need garlic cloves, which we'll roast until they're soft and golden. Once they're roasted, we'll mash them into a paste. This roasted garlic adds a sweet, mellow flavor to the bread. I usually cut off the top of a garlic head to expose the cloves and drizzle it with oil. Then roast it in a preheated oven at 400°F (200°C) for 30-35 minutes until soft. Once cool, squeeze the bottom of the head to push out the roasted, squishy cloves.

• optional: fresh rosemary and thyme, chopped

See recipe card for quantities.

How To Make Parmesan Sourdough Bread with Roasted Garlic

This garlic parmesan sourdough bread elevates the classic loaf by intertwining rich flavors of roasted garlic and parmesan, making every bite uniquely delicious and captivating. Feel free to use your go-to sourdough recipe and simply follow the steps for adding the parmesan and roasted garlic mix after the first rise.

Combine active starter, salt, and warm water in a large mixing bowl. Mix in the flour, then knead lightly until a shaggy dough forms.

Cover the bowl with plastic wrap (or aluminum foil) and let the dough rest at room temperature for bulk fermentation, about 6-8 hours.

For the first two hours of the bulk ferment, try to do 3 - 6 rounds of stretch and folds. Start with the first one at least 30 minutes after mixing the dough.

In the meantime, prepare the roasted garlic and parmesan cheese mixture.

Cut off the top of a garlic head to expose the cloves and drizzle it with oil. Then roast it in a preheated oven at 400°F (200°C) for 30-35 minutes until soft. Once cool, squeeze the bottom of the head to push out the roasted, squishy cloves. Squish them with a fork.

Grate the parmesan cheese and add it to the garlic mash. Combine the two to get a cheesy, garlic-flavored paste.

The final shaping: On a lightly floured work surface, flatten the dough into a rectangle. Add roasted garlic and parmesan cheese mixture. Sprinkle fresh herbs over it if you decide to add them. First, roll the dough into a loose log. Then gently coil it from one end to the other to form a relaxed, round shape.

Place the dough in a proofing basket lined with a lightly floured tea towel. Cover with a plastic bag and refrigerate overnight.

The next morning, preheat your oven and Dutch oven or clay baker to the oven temperature of 450°F (about 230°C) for about 30 minutes.

Place a piece of parchment paper over the basket, and gently turn the basket upside down to release the dough onto the paper.

Score the top of the dough with a sharp knife or razor blade.

Transfer the dough with the parchment paper into the Dutch oven.

Bake the bread in the preheated oven at 460°F (238°C) for 30 minutes. Remove the lid and continue baking for an extra 10 minutes at 440°F (227°C) to achieve a lovely golden brown color.

Remove the bread from the oven and cool on a wire rack. This prevents the underside of the dough from becoming soggy.

Hint: For clearer scoring, sprinkle some rice flour on the tea towel before placing the dough in the banneton basket. Rice flour makes the patterns stand out more.

Substitution Notes

• Flour - instead of all-purpose flour, you can use bread flour for an even softer texture. You'll probably have to use a little less bread flour because it is more absorbent than all-purpose.
• Cheese - feel free to swap parmesan with equal amounts of hard cheeses like Asiago, Pecorino Romano, or Grana Padano for similar texture and flavor. Soft cheeses can alter the bread's moisture and texture

Variations & Add-ins

As with all sourdough recipes, the sky is the limit when it comes to different variations! Plain dough is great, but I find that adding things to it keeps my family from getting bored.

• Add Different Flavors: For a unique taste, you can add minced black olives to the dough.
• Make a Cheesy Pull-Apart Bread: For a fun twist, cut the dough into pieces before the final rise. Mix them with garlic oil and extra parmesan, then bake in a bundt pan for bread that's easy to pull apart and share.
• Experiment with Cheeses: Not a fan of parmesan? Feel free to use other hard cheeses. Aged cheddar, pecorino, or gruyere can add new flavor profiles to your bread.
• Incorporate Nuts or Seeds: For added texture and flavor, mix in a handful of chopped nuts like walnuts or seeds such as pumpkin or sunflower seeds into the dough before the first rise.
• Herb Variations: Play around with other herbs you have on hand. Basil, oregano, or even a touch of sage can offer a fresh taste to your parmesan sourdough.

Tools You'll Need

• A large mixing bowl
• bench scraper  or silicone spatula (optional)
• Parchment paper
• Proofing basket or banneton basket
• (Cast Iron) Dutch oven - I use this one, which is available on Amazon. It's on sale half the time, so be sure to check it out if you're looking for one!
• Cooling rack (wire rack)

FAQ

More Sourdough Recipes

Looking for other recipes like this? Try these:

📖Printable Recipe

📖 Recipe

Print Recipe

No ratings yet

Sourdough Bread With Roasted Garlic and Parmesan Cheese

There's nothing quite like the aroma of homemade sourdough bread, especially when it's infused with the savory scents of roasted garlic and parmesan cheese. This recipe is a delight for the senses and a perfect companion to any meal. Let's dive into the process of creating this flavorful loaf!

Prep Time1 hour hr

Cook Time40 minutes mins

Additional Time1 day d

Total Time1 day d 1 hour hr 40 minutes mins

Course: Sourdough Recipes

Cuisine: Italian

Servings: 1 small loaf

Calories: 82kcal

Author: Tina

Ingredients

• ¾ cups about 200 grams water
• ⅓ cups about 100 grams starter
• 1.2 teaspoons about 6 grams salt
• 2 ½ cups about 300 grams flour
• ⅓ cups about 50 grams parmesan cheese
• 1 head of garlic

Instructions

• Combine active starter, salt, and warm water in a large mixing bowl. Mix in the flour, then knead lightly until a shaggy dough forms.
• Cover the bowl with plastic wrap (or aluminum foil) and let the dough rest at room temperature for bulk fermentation, about 6-8 hours.
• For the first two hours of the bulk ferment, try to do 3 - 6 rounds of stretch and folds. Start with the first one at least 30 minutes after mixing the dough.
• In the meantime, prepare the roasted garlic and parmesan cheese mixture: Cut off the top of a garlic head to expose the cloves and drizzle it with oil. Then roast it in a preheated oven at 400°F (200°C) for 30-35 minutes until soft. Once cool, squeeze the bottom of the head to push out the roasted, squishy cloves. Squish them with a fork. Grate the parmesan cheese and add it to the garlic mash. Combine the two to get a cheesy, garlic-flavored paste.
• The final shaping: On a lightly floured work surface, flatten the dough into a rectangle. Add roasted garlic and parmesan cheese mixture. Sprinkle fresh herbs over it if you decide to add them. First, roll the dough into a loose log. Then gently coil it from one end to the other to form a relaxed, round shape.
• Place the dough in a proofing basket lined with a lightly floured tea towel. Cover with a plastic bag and refrigerate overnight.
• The next morning, preheat your oven and Dutch oven or clay baker to the oven temperature of 450°F (about 230°C) for about 30 minutes.
• Place a piece of parchment paper over the basket, and gently turn the basket upside down to release the dough onto the paper.
• Score the top of the dough with a sharp knife or razor blade.
• Transfer the dough with the parchment paper into the Dutch oven. Bake the bread in the preheated oven at 460°F (238°C) for 30 minutes. Remove the lid and continue baking for an extra 10 minutes at 440°F (227°C) to achieve a lovely golden brown color.
• Remove the bread from the oven and cool on a wire rack. This prevents the underside of the dough from becoming soggy.

Video

Notes

For clearer scoring, sprinkle some rice flour on the tea towel before placing the dough in the banneton basket. Rice flour makes the patterns stand out more.

Allow the dough enough time to rise for the best results.

Don't skip the overnight refrigeration! The colder dough temperature will make it easier to score it.

The water temperature is critical; too hot, and you'll kill the wild yeast.

Room Temperature Matters. The temperature of your kitchen can affect the rise of your dough. If it's cold, your dough might take longer to rise. On hotter days, the process could speed up.

Watch the Dough, Not the Clock. While the recipe provides approximate times, it's the dough's size, texture, and look that truly indicate when it's ready for the next step.

Cool Completely: Let your bread cool on a wire rack for at least an hour before slicing. Cutting too soon can result in a gummy texture inside.

Record Your Bakes. Keep a baking journal. Note down any changes, results, and what worked, and what didn't. It's a great way to refine your technique over time.

Nutrition

Serving: 1slice | Calories: 82kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 65mg | Fiber: 1g

Baking Schedule

Day 1:

1. Morning/Midday: Feed starter.
2. Afternoon/Early Evening:
   • Mix active starter, salt, warm water, and flour to form shaggy dough.
   • Cover and leave for bulk fermentation (6-8 hours).
   • Perform 3-6 rounds of stretch and folds during the first two hours.
   • Prepare roasted garlic and parmesan mixture: roast garlic, mash, and mix with grated cheese.
3. Late Evening:
   • Flatten the dough, add garlic-cheese mix, shape, and place in a proofing basket.
   • Refrigerate overnight.

Day 2:

1. Morning:
   • Preheat oven and Dutch oven to 450°F (230°C) for 30 minutes.
   • Turn the dough out onto parchment paper and score the top.
   • Bake with the lid on for 30 minutes, then uncovered for an additional 10 minutes until golden.
   • Cool on a wire rack to avoid sogginess.

How to Store Roasted Garlic and Parmesan Sourdough Bread

Store the cooled bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Do not refrigerate, as it will dry out the bread.

Pin It For Later

End Notes

Feel free to comment down below if something did not go according to plan or if you tried to make this recipe and had problems following the recipe. I will try my best to get back to you. Or just leave your comment and tell me how it went. I love getting feedback from you!

HAPPY BAKING!👩🏻‍🍳