Dutch Oven Garlic Rosemary Bread (Printable View)

Rustic bread infused with fresh garlic and rosemary, featuring a crisp golden crust and soft, flavorful interior.

# 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

# Cooking Steps:

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

# Expert Tips:

01 -
  • The crust crackles when you cut into it, that perfect Dutch oven magic
  • Fresh garlic and rosemary transform simple dough into something extraordinary
  • No kneading required, just patience and one hot pot
02 -
  • The Dutch oven must be fully preheated or you will not get proper oven spring
  • Resist the urge to cut into the bread while it is still hot
  • Use parchment paper as a sling to safely transfer dough
03 -
  • Roast the garlic first for milder, sweeter flavor
  • Cornmeal on the parchment adds a rustic crunch to the bottom crust

Go Back