Garlic Herb Dutch Oven Bread (Printable)
Rustic loaf with garlic and herbs, baked in a Dutch oven for crispy crust and tender interior.
# What You 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 (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 extra 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 throughout the flour mixture.
02 - Pour in the warm water and olive oil. Mix with a wooden spoon until a sticky, shaggy dough forms and all flour is incorporated.
03 - Add the minced garlic and chopped herbs to the dough. Stir until the aromatics are evenly distributed throughout the mixture.
04 - Cover the bowl with plastic wrap or a damp towel. Let rise at room temperature for 2 hours, or until the dough has doubled in size.
05 - Turn dough onto a lightly floured surface. Gently shape into a round loaf, tucking edges underneath to create surface tension.
06 - Place dough on a piece of parchment paper. Cover loosely with a clean towel and let rest for 30 minutes while the oven preheats.
07 - Place a Dutch oven with its 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 for a crispy crust development.
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; brush generously with melted butter and sprinkle with extra fresh herbs. Let cool completely on a wire rack before slicing.
# Expert Suggestions:
01 -
- No kneading required and minimal active time for maximum homemade satisfaction
- The Dutch oven creates that elusive bakery style crust without any fancy techniques
02 -
- The dough will feel frustratingly sticky but resist adding more flour or the bread will turn dense
- That ripping hot Dutch oven is what creates the steam for an incredible crust, do not skip preheating it
03 -
- Let the bread cool for at least 45 minutes before slicing or the steam will escape and the inside will gummy
- The parchment paper makes handling the dough infinitely easier and prevents any sticking disasters