Rosemary Chive Bread with Parmesan

Name: Rosemary Chive Bread with Parmesan
Prep time: 10 min
Cook time: 25 min
Total time: 155 min
Yield: 1 loaf
Ingredients: 3 1/4 cups all purpose flour; 2.5 tsp yeast (-traditional); 1 tbsp honey; 1 tsp salt; 2.5 tbsp olive oil (-divided); 2 tsp dried rosemary; 1/3 cup fresh chive (-minced); 1/2 tsp chili flakes; 1 cup water (-luke warm); 1/2 cup parmesan cheese (-grated); 2 tbsp unsalted butter; 2 cloves garlic (-clove smashed with back of a knife & halved); pinch salt

June 27, 2016 Updated: January 22, 2018 By Dawn Coombs 53 Comments

Jump to Recipe Print Recipe

Rosemary chive bread with parmesan

This Rosemary Chive Bread with Parmesan is a very simple bread to make. For reals. Can you make pizza dough? Yes. Yes, you can. So, you can make this! You basically combine a bunch of ingredients, let it rise, punch out, let it rise again, top with cheese, bake and brush with garlic butter! Easy, right? It is loaded with flavours like freshly minced chives, rosemary, a touch of chili flakes and topped with freshly grated parmesan cheese. Then, once out of the oven, it’s brushed with a little garlic butter. Bread, in my opinion, is possibly one of the best foods ever. Serve with some vino and butter and call it dinner, my friends!

Hey hey everyone! How are you? How was your weekend? Hubby, furry child and I had a lovely weekend. The weather was absolutely fantastic and I don’t know about you, but the bright, sunny weather always puts me in an extra good mood. We spent a lot of time outside puttering around. I’m a little behind the rhubarb train, but finally was able to cut some rhubarb from the garden and make a cake. We did a bunch of cooking/grilling this weekend…tacos, grilled pizza. There’s never enough time on the weekend to cook (or eat) all the meals I want to. Do you feel the same? This upcoming weekend, though, is a long one for us as it’s Canada Day on July 1st. Woot woot!

So another thing I recently picked from our garden was chives. They are growing like mad and I used them in this Rosemary Chive Bread with Parmesan. Funny thing is that hubby and I don’t eat a lot of bread in our home. Ok, ok, let me back track just a little….we don’t eat a lot of store bought bread; we usually never finish a loaf and if we do it’s because we have frozen the bread and take out slice by slice when needed; we just don’t eat a lot of it. But… when we have a fresh-from-the oven loaf in front of us watch out!! I would never be able to give up my carbs. Love ’em too much. Do you?

This bread is somewhat of a play on focaccia, which is an Italian bread. Focaccia is typically a flat rectangular shaped bread and is usually dimpled with your fingers before baking and topped with various ingredients, such as herbs and cheese. Rosemary is really common in focaccia. Obviously, this Rosemary Chive Bread with Parmesan is not rectangle, nor is it dimpled, but it does have fresh herbs and cheese and it tastes fabulous. Let’s not get caught up in technicalities, shall we 😀 ? I opted to make the loaf on the rounder side because, well, in my opinion, it is easier to form and I like to be able to slice off some for little toasts and top with things like goat cheese, smoked salmon, you get the picture.

Do you enjoy making bread? It’s not something that I make a lot, but I love it when I do and feel such a sense of accomplishment and pride when it turns out good. Not to mention, the smell permeating throughout the house when you bake homemade bread. Can someone bottle that scent already?! Imagine a homemade bread scented candle…

Though I used fresh chives in this recipe, I opted to use dried rosemary instead of fresh because our rosemary has not grown a lot yet and I want to let it go a little longer before cutting too much of it. Don’t forget, though, that if you do use fresh rosemary in this recipe instead of dried, the quantity is a little different. You need roughly 3 x the amount of fresh herbs for dried. For example, 1 tsp of dried herb is equivalent to 3 tsp of fresh, got it?

Everything (aside from the toppings, aka parm cheese and garlic butter) in this Rosemary Chive Bread with Parmesan is mixed together in one bowl in your stand mixer with hook attachment. You form it into a ball and then place it in an olive oil rubbed bowl, cover with wax paper and a tea towel and place in a warm area for about an hour. Then, you just punch out the dough on a lightly floured surface, reform into the ball shape that you want (about 8-10 inches in diameter) and let rest again for another hour. Sprinkle with parmesan cheese, bake and then brush with garlic butter. Like most breads, serving warm is the best. No doubt about it!

What’s your favourite topping on homemade bread? Or do you just like to eat as is? I loves me some butter, but I also love a smear of butter and drizzle of molasses. So good. I’ve also been known to use Cheez Whiz. Don’t judge :p

Until next time, take care and chit chat again soon 🙂