Parmesan Black Pepper Yeast Bread

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 20 minutes
• Cook Time: 32 minutes
• Total Time: 3 hours 5 minutes

Quick Ingredients

• 240 g warm water (1 cup), 105–110°F (41–43°C)
• 7 g instant yeast (2 1/4 teaspoons)
• 10 g granulated sugar (2 teaspoons)
• 360 g bread flour (3 cups)
• 10 g fine sea salt (1 3/4 teaspoons)
• 2 teaspoons coarsely cracked black pepper, plus a pinch for topping
• 85 g finely grated Parmesan cheese (about 1 cup), plus 20 g (2 tablespoons) for topping
• 27 g olive oil (2 tablespoons), plus a little for the bowl

Do This

• 1. Mix warm water, yeast, and sugar; rest 5 minutes.
• 2. Stir in flour, salt, pepper, Parmesan, and olive oil; knead 8–10 minutes.
• 3. Rise in an oiled bowl until doubled, 60–90 minutes.
• 4. Shape into a tight round loaf; place on parchment-lined sheet.
• 5. Proof until puffy, 35–55 minutes; preheat oven to 375°F (190°C).
• 6. Brush with olive oil, sprinkle extra Parmesan and pepper, score, then bake 30–34 minutes to 200–205°F internal.
• 7. Cool at least 45 minutes before slicing.

---

Why You’ll Love This Recipe

• Big savory flavor: Sharp Parmesan and cracked black pepper bring bold aroma and rich umami.
• Home-bakery texture: A crisp, cheesy crust with a tender, sliceable crumb inside.
• Versatile: Perfect for soups, sandwiches, breakfast toast, or a cheese board.
• Approachable technique: No fancy shaping required; a simple, sturdy loaf anyone can make.

Grocery List

• Produce: None
• Dairy: Parmesan cheese
• Pantry: Bread flour, instant yeast, granulated sugar, fine sea salt, coarsely cracked black pepper, olive oil

Full Ingredients

For the Parmesan Black Pepper Dough

• Warm water: 240 g (1 cup), heated to 105–110°F (41–43°C)
• Instant yeast: 7 g (2 1/4 teaspoons)
• Granulated sugar: 10 g (2 teaspoons)
• Bread flour: 360 g (3 cups), plus a little extra for dusting
• Fine sea salt: 10 g (1 3/4 teaspoons)
• Coarsely cracked black pepper: 2 teaspoons
• Finely grated Parmesan cheese: 85 g (about 1 cup)
• Olive oil: 27 g (2 tablespoons), plus 1 teaspoon for the bowl

For the Topping

• Olive oil: 1 teaspoon (for brushing)
• Finely grated Parmesan cheese: 20 g (2 tablespoons)
• Coarsely cracked black pepper: 1/4 teaspoon

Step-by-Step Instructions

Step 1: Wake up the yeast

Pour the 240 g (1 cup) warm water (105–110°F / 41–43°C) into a large mixing bowl. Whisk in the 7 g (2 1/4 teaspoons) instant yeast and 10 g (2 teaspoons) sugar. Let it stand for 5 minutes. You may see light foam or a few bubbles; that’s perfect.

Step 2: Mix the dough

Add the 360 g (3 cups) bread flour, 10 g (1 3/4 teaspoons) salt, 2 teaspoons cracked black pepper, and 85 g (about 1 cup) finely grated Parmesan. Drizzle in the 27 g (2 tablespoons) olive oil.

Stir with a sturdy spoon until a shaggy dough forms and most of the dry flour is absorbed.

Step 3: Knead until smooth and elastic

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until it’s smooth, elastic, and slightly tacky (not sticky). If it’s very sticky, dust in extra flour 1 tablespoon at a time until manageable.

Stand mixer option: Knead with a dough hook on medium-low speed for 6–8 minutes.

Step 4: First rise (bulk fermentation)

Lightly oil a clean bowl with 1 teaspoon olive oil. Place the dough in the bowl, turning once so the top gets a thin film of oil. Cover tightly.

Let rise at warm room temperature (about 75°F / 24°C) until doubled in size, 60–90 minutes. Timing will vary with room temperature.

Step 5: Shape the loaf

Line a baking sheet with parchment paper. Gently turn the dough out onto a clean counter (use only a light dusting of flour if needed). Press it into a rough rectangle, then fold the edges toward the center to create surface tension.

Flip seam-side down and cup your hands around the dough, dragging it gently toward you to form a tight round loaf (a boule). Place it seam-side down on the prepared baking sheet.

Step 6: Proof, top, and preheat

Cover the loaf loosely with lightly oiled plastic wrap or a clean towel. Let it proof until noticeably puffy and the dough slowly springs back when gently pressed, 35–55 minutes.

Meanwhile, place a rack in the center of the oven and preheat to 375°F (190°C) for at least 20 minutes.

Step 7: Score and bake

Brush the top of the loaf with 1 teaspoon olive oil, then sprinkle with 20 g (2 tablespoons) Parmesan and 1/4 teaspoon cracked black pepper.

Use a sharp knife or bread lame to score a 1/2-inch-deep slash across the top (or a simple X). Bake for 30–34 minutes, until deep golden and the internal temperature in the center reads 200–205°F (93–96°C).

If the top is browning too quickly, tent loosely with foil during the last 8–10 minutes.

Step 8: Cool before slicing

Transfer the bread to a wire rack and cool for at least 45 minutes before slicing. This cooling time finishes the crumb structure, so you get clean slices instead of a gummy interior.

Pro Tips

• Use finely grated Parmesan: It melts into the dough more evenly than coarse shreds, giving better flavor throughout.
• Crack your pepper fresh: Pre-ground pepper tastes flatter. Aim for a coarse crack for bold aroma and little pops of heat.
• Check doneness with a thermometer: Pull the loaf at 200–205°F (93–96°C) in the center for a fully baked, not-dry crumb.
• Don’t rush the rise: If your kitchen is cool, expect the first rise to take closer to 90 minutes. The dough should truly double.
• For extra crust: Place an empty metal pan on the lower rack while preheating. When you load the bread, carefully pour 1 cup hot water into that pan to create steam, then close the door quickly.

Variations

• Garlic-Parmesan black pepper bread: Add 1 teaspoon garlic powder with the flour, or knead in 1 finely grated garlic clove (reduce rise time slightly if your dough warms up).
• Herby version: Add 2 teaspoons dried Italian seasoning or 1 tablespoon chopped fresh rosemary to the dough.
• Cheddar-Parmesan blend: Replace 30 g (about 1/3 cup) of the Parmesan with finely grated sharp cheddar for a deeper, toastier cheese note.

Storage & Make-Ahead

Room temperature: Cool completely, then store tightly wrapped or in a bread bag at room temperature for up to 3 days. (Avoid the refrigerator; it stales bread faster.)

Freezer: Slice once fully cooled, then freeze in a zip-top bag for up to 2 months. Toast slices from frozen or thaw at room temperature for 20–30 minutes.

Make-ahead: After shaping, you can refrigerate the covered loaf for a slow proof up to 12 hours. Bake straight from the fridge, adding 3–6 minutes to the bake time as needed to reach 200–205°F internally.

Nutrition (per serving)

Approximate, based on 12 slices: 180 calories, 6 g protein, 28 g carbohydrates, 5 g fat, 1 g fiber, 360 mg sodium.