Garlic Herb Dutch Oven Bread (Printable version)

Rustic bread infused with aromatic garlic and fresh herbs, baked in a Dutch oven for a perfect crust.

# 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

# Directions:

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 dough forms and all flour is incorporated.
03 - Add the minced garlic and chopped herbs (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 oven preheats.
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 pattern.
09 - Cover with 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 with melted butter and sprinkle with extra herbs. Let cool completely on a wire rack before slicing.

# Expert advice:

01 -
  • The Dutch oven creates steam that transforms your crust into something bakery worthy without any fancy equipment
  • Fresh herbs and garlic woven throughout the dough make every bite aromatic and deeply satisfying
  • Most of the time is hands off rising so you can go about your day while the dough does its beautiful work
02 -
  • The Dutch oven needs to be fully preheated before the dough goes in, or you wont get that dramatic oven spring
  • Scoring the dough isnt just for looks, it prevents the bread from bursting in unexpected places as it expands
  • Letting the bread cool for at least 30 minutes seems impossible but slicing it too soon will make the interior gummy
03 -
  • If your kitchen is cold, let the dough rise in the oven with just the light on, which creates just enough warmth
  • The parchment paper sling is absolutely essential for transferring dough safely into the searing hot Dutch oven

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