Dutch Oven Garlic Rosemary Bread (Printable)

Rustic loaf with crisp golden crust and soft, flavorful interior infused with garlic and rosemary.

# 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 - In a large bowl, whisk together bread flour, salt, and yeast 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 just until evenly distributed throughout the dough.
04 - Cover the bowl with plastic wrap or a damp towel and 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, creating surface tension.
06 - Place dough seam-side down on a piece of parchment paper. Cover loosely and let rise for another 30–45 minutes until puffy.
07 - While the dough rises, place a Dutch oven with its lid in the oven and preheat to 450°F for at least 30 minutes.
08 - Carefully remove the preheated Dutch oven. Lift the dough using the parchment paper and place it inside the hot pot.
09 - Cover with the lid and bake for 30 minutes to create steam and develop the crust structure.
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 Dutch oven and cool on a wire rack for at least 20 minutes before slicing to preserve texture.

# Expert Suggestions:

01 -
  • The Dutch oven creates a professional style crust without any fancy equipment
  • The garlic and rosemary infusion makes your entire kitchen smell like an artisan bakery
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 or the texture will suffer
03 -
  • Use a kitchen scale if possible because flour measurements vary wildly by how you scoop
  • The parchment paper is not optional unless you are confident in your Dutch oven transfer skills

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