Garlic Herb Dutch Oven Bread (Print View)

Rustic bread infused with garlic and herbs, baked in a Dutch oven for crispy crust and tender crumb.

# What You'll Need:

→ Bread Dough

01 - 3 ½ cups bread flour
02 - 1 ½ teaspoons salt
03 - 1 teaspoon sugar
04 - 1 packet (2 ¼ teaspoons) active dry yeast
05 - 1 ½ cups warm water (about 110°F)
06 - 2 tablespoons olive oil

→ Garlic & Herbs

07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh rosemary, chopped
09 - 1 tablespoon fresh thyme, chopped
10 - 2 tablespoons fresh parsley, chopped (plus more for garnish)
11 - 2 tablespoons melted butter

# Method:

01 - In a large mixing bowl, combine bread flour, salt, and sugar. Stir in the yeast until evenly distributed.
02 - Pour in the warm water and olive oil. Mix with a wooden spoon until a sticky, shaggy dough forms.
03 - Add the minced garlic and chopped herbs (rosemary, thyme, parsley). Stir until evenly incorporated throughout the dough.
04 - Cover the bowl with plastic wrap or a damp towel. Let rise at room temperature for 2 hours, or until doubled in size.
05 - Turn dough onto a floured surface. Gently shape into a round loaf, tucking edges underneath to create tension.
06 - Place dough on a piece of parchment paper. Cover loosely with a towel; let rest for 30 minutes while preparing the oven.
07 - Place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes to ensure proper heat retention.
08 - Carefully lift the dough using the parchment paper and lower it into the hot Dutch oven. Score the top with a sharp knife or lame in a cross or slash pattern.
09 - Cover with the lid and bake for 30 minutes to create steam and develop the crust structure.
10 - Remove the lid and bake for another 15–20 minutes, or until the crust is deep golden brown and sounds hollow when tapped.
11 - Remove bread from Dutch oven; brush immediately with melted butter and sprinkle with extra parsley. Let cool completely on a wire rack before slicing.

# Insider Tips:

01 -
  • The crispy crust gives way to the most tender, aromatic interior imaginable
  • Your kitchen will smell absolutely incredible for hours
  • This looks like something from a high end bakery but takes minimal hands on time
02 -
  • The Dutch oven must be fully preheated or you won't get that dramatic oven spring
  • Scoring the dough isn't just decorative it gives the bread a place to expand
  • Let the bread cool for at least 30 minutes before slicing or the steam will escape and make the crumb gummy
03 -
  • Weigh your flour if possible, but if measuring by volume, fluff it first and spoon it gently into the cup rather than dipping
  • The parchment paper is your best friend for transferring the dough safely into the screaming hot Dutch oven

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