Dutch Oven Garlic Rosemary Bread (Print Page)

Aromatic, crusty bread with fresh garlic and rosemary, baked to golden perfection in a Dutch oven for a soft interior.

# What You 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 dough forms.
03 - Add the minced garlic and rosemary, mixing gently to distribute evenly 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.
06 - Place dough seam-side down on a piece of parchment paper. Cover loosely and let rise for another 30–45 minutes.
07 - While the dough rises, place a Dutch oven with lid in the oven and preheat to 450°F for at least 30 minutes.
08 - Carefully remove the hot Dutch oven. Lift the dough using the parchment paper and place inside the preheated 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 achieves a deep golden brown color.
11 - Remove bread from the Dutch oven and cool on a wire rack for at least 20 minutes before slicing to ensure proper texture.

# Expert Tips:

01 -
  • The crust shatters when you bite into it, giving way to the softest interior youve ever experienced
  • Minimal hands-on time means you can start it in the morning and forget it until dinner
02 -
  • The dough will feel incredibly sticky and shaggy, do not be tempted to add more flour
  • That Dutch oven needs to be ripping hot, do not skip the 30 minute preheat
03 -
  • Weighing ingredients in grams gives consistent results every time
  • The parchment paper is not optional, it is the only safe way to transfer dough to a 450°F pot

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