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Rosemary-Garlic Olive Oil and Parmesan Bread

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Make the rosemary and garlic olive oil in advance, which gives the oil enough time to marry all the herby and garlicky flavors. Brush the casserole dish and the surface of the dough with the rosemary and garlic infused oil, sprinkle the parmesan cheese on top before baking. It comes out cheesy, moist and tasty.











2 1/6


Trans-fat Free, High Fiber


2 ¼ teaspoons yeast, active dry
1 package
1 teaspoon honey
or sugar
1 cup milk
warm, or a little more as needed
2 cups whole-wheat flour
½ cup all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
Rosemary and garlic olive oil:
4 tablespoons olive oil, extra-virgin
4 tablespoons rosemary leaves
3 cloves garlic
minced or chopped
1 ¼ cups Parmesan cheese


In a small bowl, mix together the olive oil, rosemary and garlic until well combined. Set aside. You can make it the day before, let it marry in the frige.

To make the dough:

Add the yeast, honey or sugar, and milk in a 2-cup measuring cup or a medium bowl, and stir well.

Let it sit for about 10 minutes until the mixture bubbles and the yeast is activated.

In a large mixing bowl, add both of the flours, salt and olive oil.

Pour the yeast and milk mixture into the large bowl, and stir with a wooden spoon until well combined.

Knead the dough with a dough hook under low speed until an elastic and smooth dough forms, about 5 minutes. You may need add a little more milk or flour depending on how sticky the dough is.

Turn the dough onto a lightly floured working surface and knead for about 2 minutes.

Coat the large mixing bowl with cooking spray, and place the dough into the bowl.

Cover with a large piece of plastic wrap or a damp towel.

Let sit at a warm place until the dough doubles in size, 1 to 2 hours, depending on how warm the place is.

Punch dough down, knead a few times, and place the dough into a 7 by 10-inch or similar capacity casserole dish brushed with about 1 to 2 tablespoons rosemary and garlic infused olive oil.

Press the dough to fit the dish, about 1 to 1½-inch thick.

Brush the surface and edges with all the remaining rosemary and garlic olive oil.

Sprinkle the parmesan cheese evenly over the dough.

Let sit at a warm place for another 40 minutes to 1 hour until it doubles again.

Preheat the oven to 350℉ (180℃).

Bake the bread for 20 to 25 minutes until the bread becomes golden.

Cool a few minutes, cut into squares and serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 39842% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 733mg 31%
Total Carbohydrate 15g 15%
Dietary Fiber 6g 26%
Sugars g
Protein 34g
Vitamin A 5% Vitamin C 5%
Calcium 33% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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