Dutch Oven Garlic Rosemary Bread (Printable Version)

Rustic crusty loaf infused with garlic and rosemary, baked in a Dutch oven for the perfect texture.

# What You’ll Need:

→ Dry Ingredients

01 - 3 1/4 cups bread flour
02 - 2 teaspoons fine sea salt
03 - 1/2 teaspoon active dry yeast

→ Wet Ingredients

04 - 1 1/2 cups lukewarm water
05 - 2 tablespoons olive oil

→ Aromatics

06 - 4 cloves garlic, minced
07 - 2 tablespoons fresh rosemary, finely chopped

→ For Dusting & Baking

08 - Extra flour or cornmeal for dusting

# Directions:

01 - Whisk together bread flour, salt, and yeast in a large bowl until thoroughly combined.
02 - Stir in the lukewarm water and olive oil until a shaggy, sticky dough forms.
03 - Add the minced garlic and rosemary, mixing gently to distribute evenly throughout the dough.
04 - Cover the bowl with plastic wrap or a damp towel. Let the dough rise at room temperature for 2–3 hours, or until doubled in size.
05 - Turn the dough out onto a floured surface. With floured hands, shape gently into a round ball.
06 - Place dough seam-side down on a piece of parchment paper. Cover loosely and let rise for another 30–45 minutes.
07 - Place a Dutch oven with its lid in the oven and preheat to 450°F for at least 30 minutes.
08 - Carefully remove the hot Dutch oven. Lift the dough with the parchment paper and place inside the preheated pot.
09 - Cover with the lid and bake for 30 minutes to create steam and develop the crust.
10 - Remove the lid and bake for an additional 12–15 minutes, until the crust is deep golden brown and sounds hollow when tapped.
11 - Remove bread from the Dutch oven and cool on a wire rack for at least 20 minutes before slicing to allow the crumb to set.

# Quick Tips:

01 -
  • The crust creates this incredible shatter when you bite into it, like something from a proper bakery
  • You can mix it together in five minutes flat and walk away until baking time
  • Your whole house will smell like an Italian grandmother has been cooking all day
02 -
  • The Dutch oven needs to be fully preheated or you wont get that oven spring and crisp crust
  • Resist cutting into the bread while its hot or the steam will escape and make the interior gummy
  • If the garlic smells too strong raw, sauté it in the olive oil before adding to the dough
03 -
  • Use kitchen shears to snip the rosemary directly into the bowl. It releases more oils than chopping.
  • Slash the top of the dough with a sharp knife before baking for a prettier loaf.
  • Let the bread cool completely before storing in a paper bag, never plastic.

Go Back