Garlic Herb Dutch Oven Bread (Print Version)
Rustic bread infused with garlic, rosemary, and thyme, baked in a Dutch oven for golden crust and soft interior.
# 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
# How to Make It:
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, chopped rosemary, thyme, and 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 on the surface.
06 - Place dough on a piece of parchment paper. Cover loosely with a towel; let rest for 30 minutes while preheating the Dutch 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 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 the loaf sounds hollow when tapped.
11 - Remove bread from Dutch oven; immediately brush with melted butter and sprinkle with extra fresh herbs. Let cool on a wire rack for at least 30 minutes before slicing.
# Expert Advice:
01 -
- The Dutch oven creates that professional bakery crust with zero fancy equipment or technique
- Fresh garlic and herbs baked directly into the dough means flavor in every single bite
02 -
- The Dutch oven needs to preheat for at least 30 minutes or you wont get that explosive rise
- Scoring the dough is not just decorative, it controls where the bread expands during baking
03 -
- Use parchment paper handles like a sling to transfer dough safely without burning yourself
- Let the bread cool for at least 30 minutes before slicing to prevent the interior from becoming gummy