Dutch Oven Garlic Rosemary Bread (Printable)

Aromatic bread with garlic and rosemary, featuring crisp crust and soft interior. Perfect for sharing.

# 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

# How-To Steps:

01 - In a large bowl, whisk together bread flour, salt, and yeast until thoroughly combined.
02 - Pour in lukewarm water and olive oil. Stir until a shaggy, sticky dough forms.
03 - Add minced garlic and chopped rosemary. Mix gently just until evenly distributed throughout the dough.
04 - Cover bowl with plastic wrap or damp towel. Let rise at room temperature for 2-3 hours until doubled in bulk.
05 - Turn dough onto lightly floured surface. Using floured hands, shape gently into a round ball without deflating.
06 - Place dough seam-side down on parchment paper. Cover loosely and rest for 30-45 minutes until puffy.
07 - Position Dutch oven with lid in oven. Preheat to 450°F for at least 30 minutes to ensure thorough heating.
08 - Carefully remove hot Dutch oven. Lift dough using parchment and lower into pot, replacing lid immediately.
09 - Bake covered for 30 minutes to create initial steam and oven spring.
10 - Remove lid and continue baking 12-15 minutes until crust achieves deep golden brown color.
11 - Remove bread from Dutch oven. Cool on wire rack for at least 20 minutes before slicing to set crumb structure.

# Expert Tips:

01 -
  • The contrast between that shattering crust and the tender, herb flecked interior will ruin store bread forever
  • This is literally a throw together and forget it situation until baking time
  • Your kitchen will smell like a professional bakery without any of the effort
02 -
  • The Dutch oven needs to be preheated for the full 30 minutes or you will not get that professional bakery crust
  • Resist the urge to add more flour during shaping, the shaggy dough is supposed to feel sticky
  • Every oven is different, so start checking the crust at the 40 minute mark
03 -
  • Roast your garlic ahead of time if you want a sweeter, milder flavor that melts into the dough
  • Slash the top of the dough with a sharp knife before baking for that artisan bakery look

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